Ingredients
Main ingredients ferns 4000g Accessories Salt to taste
Steps
Pickled ferns practice step 1. fresh ferns, picked the head, washed the hairs
Pickled ferns practice step 2. spread out to drain the water, it is best to dry overnight
Pickled ferns practice step 3. drained fern cut into small sections
pickled fern practice step 4. in a large pot, sprinkle a lot of salt, my amount is about half a packet
pickled fern practice step 5. with the hands of the salt rubbed evenly, rub the fern for a while, and then pickled for 30 minutes to see the fern color becomes darker, the bottom of the water can be
pickled fern practice step 6. look for a clean oil-free bottle with a lid, no water, no oil, no water. waterless bottle with a lid, add the fern into the pressure, and then pour some pickled water into it, and finally pour some high white wine seal
Pickled ferns practice step 7. cover the lid tightly and put in a cool place to save
Tips
The best bottle for the ferns is a smaller bottle, you can also use the beverage bottle, to eat when you open a bottle of fried a plate just right. Burn when the first pickled fern soak in water for half a day, so that it will not be very salty, and then burn the method as usual
Question 2: how to pickle fern The following fern specific processing techniques:
1, pickling process. Will be bundled into a small handle of fern into the tank pickling 2 times. The first pickling, fern and salt ratio of 10:3. first in the tank according to a layer of fern a layer of salt put good. The amount of salt should be increased layer by layer from the bottom to the top, especially the top layer should be more. Arrangement of full, the cylinder lid on the lime pressure, after 8-10 days, the fern will be removed, from top to bottom accordingly to another container and then pickling (the first pickling out of salt water can not be reused to avoid causing decay). The second pickling, that is, the first pickled fern and salt according to the ratio of 20:1, a layer of salt a layer of ferns into the top layer should also put some more salt. At the same time, and then 100kg of water plus 35kg of salt into saturated brine, filling the drowning tank, covered with a wooden lid, pressed with a stone, placed in a cool place to pickle for 14-16 days that is. The saturated brine used for pickling ferns for the second time can be reserved for packing. Pickled fern to hand when there is a sense of softness, Yan Ran close to the fresh fern for the best.
2, packaging for sale. Pickled fern according to the green and purple packaging, to be in the packing box exterior labeled with green and purple markers, easy to distinguish. Packing box should be clean, no leakage of salt water, to ensure that long-distance transportation. Export fern packaging, one is to use a wooden barrel, barrel lined with two layers of nylon bags, first put a layer of salt, and then into the fern, in order to place the fern, and finally with the second pickled fern saturated brine filling, tightening the mouth of the bag, covered with a wooden lid nailed down, the net weight of 50kg per barrel. another is to use nylon boxes, outside the cover of the corrugated cardboard box, 10-20kg per box. packaging, full and then put a layer of salt on top. Full and then put a layer of salt on top, and then filled with saturated brine, seal the mouth of the bag into the cardboard box, cardboard box closed with adhesive paper sealed, hit the two belts, to facilitate long-distance transportation.
3, fern drying method. The fern will be retrieved on the day, wash the soil, cut off the hard stem part, put in 95-98 ° C boiling water in the scalding 10 minutes, fish out the drained water, placed in the sun to dry. When the outer skin starts to dry, rub it by hand 2-3 times and dry it in 3 days. Bundle them into 100g small handfuls and pack them in cardboard boxes or plastic bags lined with moisture-proof paper for self-catering or sale.
Fern fresh food is fragrant and delicious, unique internal flavor. Fresh fern harvested on the same day to remove the top of the fluff and leaf buds, wash the soil cut into 3-4cm long small section, into the boiling water in the dip, drain the water can be cooked. Cooking first in the pot into the vegetable oil, and then poured into the fern with a rapid fire fried to seven mature, and then into the pork, sour chili, garlic leaves and ginger and other condiments, continue to stir fry for 1-2 minutes, can be out of the pot.
Question 3: How to pickle ferns to eat Pickled ferns
Ingredients
Main ingredients ferns 4000g Auxiliary salt appropriate
Steps
Pickled ferns practice steps 1. Fresh ferns, picked the head, washed the hairs
Pickled ferns practice steps 2. Spread out to drain the water, it is best to dry overnight
Pickled ferns The practice step 3. drained fern cut into small sections
Pickle fern practice step 4. in a large pot, sprinkle a lot of salt, my dosage is about half a packet
Pickle fern practice step 5. with the hands of the salt rubbed evenly, rub the fern a little while, and then pickled for 30 minutes to see the fern color becomes darker, the bottom of the water can be
Pickle fern practice step 6. to find clean No oil and water with a lid of the bottle, add the fern into the pressure, and then pour some pickled water into it, and finally pour some high white wine seal
Pickled ferns practice step 7. cover the lid tightly and put it in a cool place to save
Tips
The best bottle for ferns is a smaller bottle, you can also use the beverage bottle, to eat when the time to open the bottle to fry a plate just
The best way to get the ferns is to use a bottle, and then open the bottle and fry a plate. The first thing you need to do is to put the pickle in the bottle first. When you burn the pickled fiddleheads, soak them in water for half a day, so they won't be salty, and then burn them as usual
Question 4: How to make pickled fiddleheads in red oil Main Ingredients
Fiddleheads
300g
Side Ingredients
Garlic
Moderate
Salt
Moderate
Sugar
Suggestions for the best way to make fiddleheads in red oil are to use them as a base for your own cooking, and then to use them in the kitchen.
Moderate
MSG
Moderate
White Vinegar
Moderate
Ginger
Moderate
Dried Red Chili Peppers
Moderate
Apples and Pears
Moderate
Fish Bouillon
Moderate
Procedure
2. pot of boiling water to blanch fern
3. blanched fern soak in cool water, so as to remove the smell of the earth
4. fern squeeze the water and spare
5. ready to dry red chili peppers, apples and pears, garlic and ginger
6. with a cooking machine, respectively, the dry chili peppers into powder, apples and pears, garlic and ginger ground into a paste
6. Grind the dried chili pepper into powder, apple and pear, garlic and ginger into paste
7. Pour the chili powder, garlic, ginger and apple and pear into the fern and mix well
8. Put in the right amount of salt
9. Put in the right amount of sugar
10. Put in the right amount of monosodium glutamate
11. Pour in the right amount of white vinegar
12. Gloves with hands can be eaten
14. put in the plastic box in the refrigerator overnight to make it marinated into the flavor will be more delicious
Tips
fern blanching soak in cool water so as to remove the smell of the earth
white vinegar is best to use the vinegar essence of a higher degree of good
no apple pear can be replaced with apples and pears
Question 5: The pickled ferns can be used in a variety of ways. How do you re-green and fix the color of pickled fiddleheads? Main Ingredients
Ferns
300g
Side Ingredients
Garlic
Moderate
Salt
Moderate
Sugar
Moderate
Monosodium Glutamate
Moderate
White Vinegar
Moderate
Ginger
Moderate
Dry red pepper
Moderate
Apple and pear
Moderate
Fish sauce
Moderate
Steps
1. buy back the fresh fern clean
2. pot of boiling water blanch fern
3. blanched fern soak in cool water, this will remove the smell of earth
3.
4. fern squeeze dry water spare
5. ready to dry red chili, apple pear, garlic and ginger
6. with a cooking machine, respectively, the dry chili pepper ground into powder, apple pear, garlic and ginger ground into a hibiscus
7. chili powder and garlic, ginger hibiscus, apple pear hibiscus into ferns and mix
8. put the right amount of salt < /p> 9.
9. Put in the right amount of sugar
10. Put in the right amount of monosodium glutamate
11. Pour in the right amount of white vinegar
12. Put in the right amount of fish sauce
13. Wear disposable gloves and grab it well in your hands and then you can eat it
14. Put in the plastic box in the refrigerator overnight to make the marinade more delicious
Tips
After blanching the fern soak in cool water so as to remove the earthy flavor
White vinegar is best to use vinegar essence of higher degrees of good
No apple pear can be replaced by apples and pears
Question 6: How to make fresh fern delicious Ingredients
Fern, pork loin, carrots, dried chili, seasoning: salt, wine, sugar, soy sauce, monosodium glutamate
Method
How to make the fresh fern delicious
The fern, pork loin, carrots, dried chili peppers, seasoning: salt, wine, sugar, soy sauce, MSG
Method
1, fresh fern in advance with boiling water blanch, soak in cool water for more than two hours;
2, fern drained, cut into sections;
2, pork loin, carrot shredded, ginger and garlic minced, red pepper chopped;
3, carrots in advance of blanching;
3, hot pot of cold oil, oil is hot and then popped the red pepper minced and
4, into the shredded meat stir fry until the meat color white;
5, into the carrot shredded stir fry for a moment;
6, cooking wine, soy sauce, sugar, into the blanched fern section of stir fry for a moment over high heat;
7, add the appropriate amount of salt, monosodium glutamate can be pot.
Tips
1, carrots can not blanch, directly into the frying pan fried yellow carrot oil, and then under the shredded meat stir-fry;
2, if you want to shredded meat more tender taste, you can use starch and cooking wine in advance to shredded meat marinade for a short while. I omitted this step for speed.
Question 7: pickled fiddleheads, pickled fiddleheads how to do delicious, pickled fiddleheads home cooking Ingredients
Main ingredients
fiddleheads
4000g
Side dishes
Salt
Moderate
Steps
1. Fresh fiddleheads, head picking, cleaned the hair
2. p> 2. Spread out and drain the water, it is best to dry overnight
3. Drain the ferns cut into small sections
4. In a large pot, sprinkle a lot of salt, my dosage is about half a packet
5. Hand rubbing salt, rubbing ferns for a while, and then salted for 30 minutes to see ferns darker, the bottom of the water can be
6. Look for a clean, oil-free, water-free bottle with a lid, put the The bottle, add the fern into the pressure solid, and then pour some pickled water into it, and finally pour some high degree of white wine sealing
7. cover the lid tightly and put it in a cool place to save
Problem eight: how to process fern 1, fresh fern processing
After harvesting the fern should be selected and graded, pick out the weeds and other impurities, run the bundles together, cut off the lower part of the knife, the wound part of the wipe with the The aging part, the wound part smeared with salt powder. Each weighs 200 grams, the first grade retains 25 centimeters long, the second grade retains 20 centimeters long, respectively, boxed market.
2, to prevent the fern fibrosis method
fern harvested without treatment, petiole from the base upward gradually fibrosis, placed for a long time will lose food value. The average length of fibrosis is 4cm in 1 hour after harvesting, and the weight loss is 17.7%; the longer the time, the greater the loss. Not only the loss of production, more importantly, can not meet the export standards (export standard Huai 17 cm or more). For this reason to use salt powder and sodium pyrophosphate mixture to deal with the wound, to achieve the purpose of preservation of freshness.
3, fern pickling method
Newly harvested fern according to the length of its petiole, respectively, bundled into a diameter of 5-6 cm handle, with a cleaver to excise the base of the petiole fibrillated part, and then installed in the tank salted. First of all, the cylinder will be washed clean, in the bottom of the cylinder sprinkled with 2 cm thick salt powder, on which a layer of ferns, and then sprinkled with a layer of salt powder, and so on, until the cylinder is full, and then sprinkled with 2 cm thick salt powder; and then will be pre-prepared 23 degrees (bromide concentration) brine into the cylinder until submerged in the ferns; and finally with a bamboo curtain on top of the pressure on the heavy stone, so that the ferns are fully immersed in brine salted. 1 week after the salting can be Good fern poured into the barrel with plastic film inner sleeve, also according to a layer of salt a layer of fern method filled with closed, it can be exported or listed.
4, dried fern processing methods
After the harvest, the fern is promptly blanched in boiling water for 15 minutes, immediately placed in cold water and soaked for 30 minutes, fished out of the sun or dried, that is, dried fern, can be marketed or sold or self-use.
Three processing methods of fern
First, pickling processing
1, the first pickling: the cleaning and organizing of the fern according to the ratio of 10:3 with salt pickling. First in the bottom of the pickling apparatus sprinkle a layer of salt about 2 cm thick, and then put a layer of fern, about 5 cm thick, followed by a layer of salt a layer of vegetables in order to fill the pickle, the top layer and then sprinkled with 2 cm thick salt, on the pressure of the stone, pickling 8-10 days.
2, the second pickling: the fern from the pickle out, from top to bottom sequentially placed in another pickle, fern and salt ratio of 20:1, a layer of salt a layer of vegetables placed; with the quality of 35% of the brine filled with pickles, fern surface pressure of a heavy, pickled for 14-16 days is a finished product.
Second, salting
Clean up and grade the fern bucket salting. Preparation of salting solution: 42% of the mass of citric acid, 50% of sodium metaphosphate and 8% of alum were crushed, fully mixed with 10 times the water into a solution for use. Add acid-adjusting water in saturated brine to make the pH value of the salting solution reach 3.5-4.5, and wait for use. Inside the barrel, first add 5% of the fern mass portion of salt, then add the fern, and then sprinkle 10% of the fern weight of salt on the surface of the fern, fill the barrel with salting solution, exhaust the air inside the barrel, and seal the salting barrel to get the finished product.
Third, dry processing
The fern will be cleaned and organized into the boiling water scalded for 7-8 minutes. Scalded liquid generally add 0.2% -0.5% of the mass of citric acid and 0.2% of the mass of sodium metabisulfite, when possible, use clean sulfur, sulfur fumigation before scalding. The amount of sulfur per 100 kilograms of fern is 0.2-0.4 kilograms, and the ratio of fern to hot blanching liquid is 1:1.5-2; immediately after the end of hot blanching, the fern will be cooled down to room temperature with flowing water, and then air-dried or dried. In order to prevent uneven moisture inside and outside the fern, especially to prevent over-drying so that the surface of the fern appears to be broken and shattered, should be removed from the over-wet lumps, crumbs, and piled up for 1-3 days in order to achieve moisture balance. At the same time to make the dry fern back to soften in order to briquetting or packaging.
The finished fern is stored under low-temperature and low-humidity conditions, and the storage temperature is 0-2℃, not more than 10℃, and the relative humidity is below 15%.
Question nine: how to dry fern pickle pickles, specific pickle material and steps. Method: fern after drying slightly steamed, generally placed in 95 ~ 98 ° C boiling water for 5 to 7 minutes, fished out to dry or drying, in the process of drying or baking, should be continuously kneaded a few times, until fully dry before storage. Salt first fern tied into a handle, in a barrel or other container, each put a layer of fern, sprinkle a layer of salt, and finally pressed the equivalent of fern one-half of a large stone, eight or nine days after the food can be eaten.
Question 10: pickled fern practice, pickled fern how to do delicious, pickled fern home cooking
Main ingredients
fern
4000g
Accessories
salt
moderation
Steps
1. Fresh ferns, picked the head, washed the hairs
2. Spread out and drain the water, it is best to dry overnight
3. Drain the fern cut into small sections
4. Enlarge the pot, sprinkle a lot of salt, my amount is about half a packet
5. Hand rubbing the salt, rubbing fern for a while, and then pickled for 30 minutes to see the fern color becomes darker, the bottom of the water can be
6. Find a clean, oil-free, water-free bottle with a lid, add the fern to the bottle, then add the fern to the bottle, then add the water to the bottle. Bottle, add the fern into the pressure, and then pour some pickled water into it, and finally pour some high white wine to seal
7. cover tightly and put it in a cool place to save