Current location - Recipe Complete Network - Complete recipe book - Pickled pickles in winter in northern China
Pickled pickles in winter in northern China
Leek is a common vegetable. There are many ways to eat leeks, which can be fried or eaten with different ingredients. Leek can also be made into pickled leeks. Pickled leek is a common pickle in the north, and it is very delicious to eat. Pickled leeks taste better than fresh leeks. Pickled leeks are very popular at ordinary times, and making pickled leeks is also very simple. The following is the practice of pickling leeks in the north.

1. Wash leeks, cut into inches, drain, dice ginger and garlic, and shred dried peppers.

2. Drain the leek and knead well with 50 grams of salt. (I want to soften the leek)

3. Put ginger, garlic and shredded red pepper into leek, add salt, sugar and wine respectively and stir well.

4. Put the mixed leek into a bottle, add sesame oil, cover the bottle cap and put it in the refrigerator for refrigeration. Take it out for 2-3 days.

How to choose fresh leeks

(1) The root section is relatively uniform, and the blade can stand upright when the root is clamped, indicating that it is very fresh; A knot in the root is not fresh.

(2) Chinese chives can be divided into broad leaves and thin leaves. Broad leaves are light green with little fiber. Leek leaves are slender, dark green, rich in fiber and strong in fragrance. Leek yellow is cultivated in greenhouse, and its leaves are light yellow and tender, but there is no leek fragrance.

How to wash leeks the cleanest?

Cleaning: There is a lot of sediment in the root of leek, which is the most difficult to wash. It is advisable to cut off a section of root first and soak it in salt water for a while before washing.

Blanching: Blanch the roots with boiling water (a few drops of oil), then put them all in until the color turns green, and then take them out with cold water.

Preservation: After the leek is tied, wrap it with Chinese cabbage leaves and put it in a cool place to keep it fresh 1 week.

Efficacy of leek

appetite

Leek contains plant aromatic volatile oil, which can stimulate appetite. Old people, children and pregnant women eat some spring leeks properly, which is beneficial to improve their health.

Nourishing liver and stomach

Leek contains volatile essential oil, sulfide and other special ingredients, which gives off a unique pungent smell and helps to regulate liver qi. Leek has the effect of keeping warm and invigorating the stomach, and is used for weakness of the spleen and stomach, vomiting and eating less, or choking and nausea, and chest and diaphragm pain. Stimulate appetite and enhance digestive function.

Eat leeks in spring to replenish qi and nourish blood, kidney and liver. In spring, the liver qi of human body is high, which affects the digestion and absorption function of spleen and stomach. Keeping in good health in spring focuses on nourishing the liver. At this time, eating more leeks can enhance the qi of the spleen and stomach, which is also good for liver function.