Method of production
1, first of all, the snow red clean, put on the rope to dry a little, the water are blown dry, and then the snow red root removed, cut into small sections.
2, after cutting into a large pot without water, sprinkle salt and mix well, salt is best to choose coarse salt, mix for a while, the inside of the juice mix out, mix well after marinating for a while on the good.
3, and then the water squeeze dry, squeeze dry into a waterless, oil-free, unadulterated vegetable altar, put the side of the pressure, so the altar full of pressure solid. Finally, the marinade out of the soup also poured in, and then sprinkle a layer of salt on the top, cover the lid, sealed and stored for half a month on it.
Tips:
1, pickling the snow red when you want to add enough salt at once, the general vegetables and salt ratio of 5:1.
2, cleaned the snow red must be dried out, otherwise in the process of pickling, it will be rotten.
3, the jar in which the snowy red is pickled must be free of water, oil, impurities and clean to avoid deterioration in the pickling process.
4, the process of pickling, midway can be turned once, one for the snow red salt uniformity, the second is in order to make the pickled out of the school red, not yellow.
5, in the following days, the jar of the snow red to turn a few more times a day, so that the snow red breathable, heat dissipation, salty and even.
6, pickled snow red when not to put it in the sun, to be placed in a cool place for storage, generally half a month after you can take out to eat, not too long pickling time, otherwise nitrite will be very high.
Pickled snow red, is my all-time favorite dish, whether you eat steamed bread or drink thin rice, are very good. Very light and crunchy. If you like to eat snowy red friends hurry up and try it!