Directions 1. Wash buckwheat, remove the head and tail and outer membrane, add a little salt (outside of the portion) and mix well, marinate for about 30 minutes and then drain the water.
2. Take a small pot, add water to boil, into the salt, sugar to dissolve, and then add white vinegar and mix well.
3. Take a glass jar, the buckwheat will be method 1 to add, and then method 2 of the vinaigrette poured into the marinade, seal the lid for about 3 months can be.
Question 2: how to pickle buckwheat Here's a way for you to produce test: water boiled cooled, into a clean kimchi altar. Buckwheat head washed and sunshine to a little water, into the kimchi altar sprinkled with coarse salt, 6 pounds of buckwheat 1 catty salt. It is best to put some sun-dried fresh chili peppers, put a little sugar, 5 grams of allspice, 10 grams of cinnamon, star anise 10 grams. Cover the lid, cover the edge with water to seal, placed in a cool place, 20 days after the opening of the altar.
Question 3: How to pickle buckwheat does not become sour? Ingredients 600 grams of buckwheat, 200P water, salt 1/2 tsp, 150 grams of sugar, 200P white vinegar
Method 1. Wash the buckwheat head, remove the head and tail and membrane, add a little salt (outside the portion) and mix well, marinate for about 30 minutes and then drain the water and spare.
2. Take a small pot, add water to boil, add salt, sugar to boil and dissolve, and then add white vinegar and mix well.
3. Take a glass jar, the buckwheat will be method 1 to add, and then method 2 of the vinaigrette poured into the marinade, seal the lid for about 3 months can be.
Question 4: how to pickle sweet and sour buckwheat Sweet and sour buckwheat practice: the proportion of ingredients: buckwheat 5 pounds, 1 pound of sugar, half a pound of salt, vinegar 2 pounds. Method: the buckwheat head cleaned, soaked in brine for 7 days, fished out and controlled dry, and then with other ingredients together into the container (or small altar) sealed. 20 days after the pickle is good. With this method of pickling often buckwheat taste sweet and sour, crisp and tender without residue
Question 5: How to pickle buckwheat delicious and crispy Pickled buckwheat
1. Buy fresh buckwheat.
2. Cut off the buckwheat root and the upper part of the seedlings.
3. Put the buckwheat head in an oil-free container, add the right amount of flour and scrub a few times.
4. Then pick up and drain the water, get outside in the sun for two or three hours (in order to pickle can be eaten directly, I took another sieve covered with a few hours of sunshine).
5. Put the salt and sugar into the altar, pour into the appropriate amount of cool water (first pour 2/3, to avoid putting into the ingredients easy to overflow), and every once in a while and then shake a little, so that the salt more quickly melted in the water. Until most of the salt completely melted.
6. And then the sun two or three hours of ingredients carefully put into the jar, and then add the water to the full, dripping with white wine. Cover the lid, and then add some cool water on the side of the altar can be.
About two weeks will be able to, but in order to avoid the peak of linolenic acid salts, twenty days later to eat better (on the way to the altar must be replaced every day on the side of the cool boiled water).
Question six: how to make sour buckwheat head soaked in salted water for three days, rinse and change water for three days (must be cleaned and changed every day), fished out of the leakage, add: rice wine, brown sugar, wild honey, salt, pepper, chili powder, pepper powder, according to their own taste dosage and mix well, and then put into the pickle jar, layer by layer compaction into. Remember that the utensils before use absolutely clean high temperature disinfection sterilization, there shall be no oil, including the absolute cleanliness of the hands!
Question 7: how to pickle sweet and sour buckwheat head 15 points will be buckwheat head with salt pickling for 1 hour, the brine will be scratched dry, into the white sugar vinegar has been blended soaked for three hours on it.
Question 8: how to do pickled garlic, buckwheat and other sweet and sour water brown sugar and vinegar can be it remember to cut off the garlic so that it is easy to taste pickled 4-5 days on the line I am doing
Question 9: Why pickled buckwheat head of the third day of the water with foam as long as the salt is not a thing
Question 10: sweet and sour buckwheat head of the recipe Ingredients
Recipes Calorie : 307.5 (kcal)
Main ingredients
Buckwheat 500 grams
Method / Step
1
Preparation materials: buckwheat; Accessories: vinegar, soy sauce, rock sugar, salt.
2
The fresh buckwheat head wash off the sediment, the outer layer of the older peeled off, fished out and drained, the ends cut off, put in a large bowl.
3
Add 2 tablespoons of salt and mix well, cover and marinate for 1 hour. (The bowl is best with a lid, without a lid with plastic wrap to seal the bowl, pickle hygiene is very important).
4
Pour off the water from the pickle, then add the rock sugar, vinegar, soy sauce, mix well, cover and leave for 30 minutes until the rock sugar melts. Use chopsticks to dip some pickled buckwheat juice, test the flavor, adjusted to meet your taste of sugar and vinegar flavor. This method is the most straightforward. Not necessarily exactly according to the proportion.
5
After the taste of the right into a clean sealable glass containers, room temperature marinated for a week on the full flavor.
6
After a week it is ready to eat. Use clean, oil-free chopsticks to pick out as much as you can eat, and keep the rest sealed.