preserved vegetables are also commonly known as "Xuelihong" in Northeast China. In winter, Northeasters will like to preserve some preserved vegetables for winter, which is also an appetizer. Some Northeasters also like to stew a pot of northeast stew with preserved preserved preserved vegetables, which is commonly known as "Xuelihong". There is a famous dish in Northeast China called "Xuelihong stewed tofu", which is very delicious. Of course, you can also cook according to your own taste, and you should also pay attention to some matters in the pickling project.

How to pickle preserved vegetables:

(1) Wash vegetables and rinse the whole preserved vegetables thoroughly, so as not to damage the stems and leaves.

(2) Drying vegetables Hang the cleaned preserved vegetables on a rope and dry them until the leaves are slightly wilted.

(3) Cut vegetables into 2cm long pieces with a sharp, non-greasy kitchen knife. It is best to be able to cut into sections in stages.

(4) kneading: put the cut preserved vegetables into a crock or other container, add 7-1% salt by weight, and then knead them evenly by hand, but the force should not be too great to avoid peeling until the salt melts and water will seep.

(5) canning Put the kneaded preserved vegetables into the washed jar in layers, and compact them layer by layer, so that the jar mouth is open.

(6) sealing When the water in the preserved vegetables in the jar is about to seep out, seal the jar mouth with plastic film, fasten a rice bowl, and seal the bowl with yellow mud to prevent air and mildew, and it will be more edible after one month.

Preservation and eating of preserved vegetables:

(1) Preserved preserved vegetables should be kept away from light, and sealed immediately after opening the altar to take vegetables to avoid deterioration.

(2) Gushi preserved vegetables can be eaten raw, fried and simmered. Autumn preserved vegetables have been edible until April of the following year. How to eat wild bamboo shoots and stir-fry preserved vegetables? Ingredients: wild bamboo shoots 4 g minced meat 1 g preserved vegetables 5 g garlic moss 3 onions < P > Accessories: a little salt, a little soy sauce, a little cooking wine and a little red pepper. It takes 2-3 minutes to make them. Step 1. Shelled bamboo shoots, boiled in water, fished out, soaked in clean water, fished out when burned, and cut into sections after being torn by hands. 2. Chop the minced meat. 3. A small bowl of preserved vegetables is reserved. 4. Cut the red pepper into sections and dice the onion and garlic moss. 5. Pour the oil into the wok and heat it to 4%. Add the minced meat and stir-fry to change color. 6. Add bamboo shoots and red pepper and stir fry. 7. After frying the fragrance, add a little salt, soy sauce, cooking wine and appropriate amount of water to cover the lid and simmer for 15 minutes. 8. After about 15 minutes, pour in the preserved vegetables and stir well, then cook for 1 minutes. 9. Then add chopped green onion and garlic moss to collect the juice. 1. Take it out and put it on the plate. That is, delicious and delicious. Tips wild bamboo shoots are boiled in water first, and then soaked in clear water, which will remove the astringency. Stir-fried eggs with preserved vegetables ingredients main ingredient preserved vegetables 5g eggs 5 auxiliary materials thirteen spices right amount of edible oil right amount of dried peppers right amount Step 1. Take the preserved vegetables out of the pickle jar and soak them for about 2 minutes. 2. Beat the eggs for later use. 3. Stir-fry the peppers in the pot after the oil is hot, pour in the preserved vegetables and stir-fry, or cover the pot with a little water and stew for a while. 4. Pour the eggs evenly into the preserved vegetables and stir-fry until the eggs are cooked.