Today, Lao Liu will share the practice of "pickling pickles in Zhouzhuang". Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
Small green vegetables, salt, dried Chili segments
4. Wash the small vegetables with clear water first, wash the soil in the heart of the vegetables with the faucet, and put the washed small vegetables in the sun to dry the water all day.
5. Sprinkle a layer of salt on the dried vegetables and knead well by hand. The amount of salt is 750g, and the amount of salt should be more, otherwise the pickles will be sour easily in the pickling process. Then put ginger slices and dried peppers on the vegetables, marinate for 48 hours, and turn over 12 hours.
6. When it comes to brine, put the pickles in a water-free and oil-free tank, compact them by hand, and then pour in the brine. Salt water will overflow kimchi, otherwise it will go bad easily. Cover the cylinder head with plastic wrap, seal it and marinate it in the shade for more than one month before eating. When eating, take it out and soak it for two hours to soak the excess salt.
7. Vegetables are rich in vitamin C, which can improve the utilization rate of iron, calcium and folic acid.
I'm Lao Liu. Thank you for your support of Liu Yishou cuisine. We have several home-cooked dishes for your reference every day. Friends who like cooking don't forget to pay attention. Thanks for watching, Lao Liu.
Studying in 2006
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