Flavor fresh and crispy

Seasoning salt

Gourmet raw materials

Green tomatoes 2000 grams, 1000 grams of salt.

Gourmet practice

1, will be red through the green tomatoes with boiling water to peel, cooled and put in the tank, a layer of green tomatoes a layer of salt, cover the storage 7 days (during this period there is fermentation day bubbling phenomenon, this is normal, not bad);

2, and then seal the cover with a strip of paper on the line, placed in a cool ventilated place (do not freeze in the winter), to the winter can be taken out to stir-fry vegetables, do soup;

3, another pickling method is to put the green tomatoes in 20% concentration of brine pickling; so that the pickled green tomatoes fresh and crispy delicious.

Food Features

The flavor is exactly the same as fresh. It can be used in stir-fry and soup.

Pickled green tomatoes

Raw material recipe 1 kg tomatoes 1 kg daikatsu 1 kg chili pepper 10 grams of salt 150 grams of green onions 40 grams of garlic 30 grams

Method of production

1. the clean daikatsu pickled in salt for half an hour, then fished out and rinsed twice.

2. Pick out the undercooked tomatoes and wash them, cut the big ones into 4 petals, the small ones into two petals, and then cut them into half-moon shaped thin slices.

3. Cut the pickled daikon into 3-cm-square slices, put in chili noodles, shredded green onion, chopped garlic and shredded chili, stir and put into the altar. Put a few layers of daikon, spread a layer of tomatoes, and so on. After 1 hour, pour in lightly salted water. After a few days you can eat.