Can I have pickled sherry?
Salt-free sherry is edible. In fact, fresh wild vegetables are more delicious than pickled wild vegetables. Stir-fry minced meat and season briefly. It is a green dish for appetizing and digestion.
How to eat pickled pepper sherry red?
1. Chop a handful of fresh Xuehong and three or four millet peppers, and rinse Xuehong with clear water.
Prepare a large basin of cold water first; Take a small pot and boil a large pot of boiling water.
2. Put the washed Sherry Red into boiling water and take it out after it softens.
3. Put it in cold water (preferably ice water, which can keep the color of vegetables green)
4. soak for a while, cool thoroughly, remove the extruded water, and cut into pieces. The finer the better; The snow red cut at this time is very wet. Hold a handful of snow-red powder in your hand, squeeze out the water and put it in a bowl. At this time, it becomes a small ball.
5. After all the processing is completed, disperse small groups for later use.
6. Come on, heat up, add the millet pepper and stir-fry, pour in the snow red and stir-fry, add some salt, and take out the pot.
How to preserve sherry red juice
The quality of sherry red directly affects the quality of sherry red juice. The experiment proved that the Sherry red juice processed with Sherry red which has been marinated normally for 3 months has just a good taste. The preservation of sherry red juice is also very particular, and it is easy to lose its fragrance and turn red when stored in plastic bottles. Sherry red juice preserved in glass bottles has rich aroma and golden color, and the preservation effect is the best.
Sherry red juice is an indispensable seasoning in Ningbo people's kitchens, and the dishes made with sherry red juice are particularly delicious. Sherry red juice is obtained from the brine produced by sauerkraut through several processes such as filtration, sterilization and seasoning. Because of its delicious taste and rich nutrition, it contains more than a dozen amino acids, and is also known as monosodium glutamate. Cooking seafood in sherry red sauce can remove fishy smell, greasy taste and fragrance.