1, buy leaves that turn red and yellow, cut off the roots, wash and dry;
2. Wash and dry the cutting board, kitchen knife and all related utensils;
3. Chop the dried sherry red, put it in a large basin, and evenly sprinkle salt and pepper into the sherry red;
4, the following is the living power, rubbing the snow red with both hands, paying attention to the inspection during the rubbing process, and stirring the snow red and salt evenly until it becomes dark green salt water;
5. Shred onion, ginger and dried red pepper, mix them with kneaded sherry red and put them in a jar.
6. 10 days later, the pickled sherry red can be eaten. Pickling technology
1, when curing sherry red, all utensils should be washed without any oil; Don't have any skin care products when washing your hands, or the pickles will be broken;
2. The ratio of salt to vegetables is 10 kg of wild vegetables 6. Some people use large grains of salt for pickles, but I always use refined salt, which is also quite good.
3, onion ginger pepper is seasoning, measure yourself.
When filling the jar, press the plate tightly with your fist. You will find that the more you press it, the more water comes out of the dish, which is the best.
After the jar is installed, the water for kneading vegetables must be poured into the jar, so that the vegetables will be pickled and have a long shelf life, which can be eaten until the next year's wheat harvest.
The second pickle method of sherry
1. Pick wild vegetables, keep the whole tree when picking vegetables and remove the yellow leaves. Air drying for half a day, cleaning and drying for half a day;
2. Then put the mustard seed in a clean container and sprinkle a layer of salt (preferably big salt) on a layer of vegetables according to the ratio of10:1.5-1.8.
3. In the next few days, potherb mustard will basically be submerged by the basin. At this time, potherb mustard can be turned up and down several times a day, one is to promote the melting of salt, the other is to disperse the spicy taste of vegetables to prevent yellowing;
4. After potherb mustard is completely soft and wilted, it can be tied into a small handle and packed in a container. Be careful not to expose wild vegetables to the air, and then store the containers in a cool place. Generally, pickles should be eaten after 15 days to avoid the peak of nitrite production.
Features: green color, fragrant and delicious, it is a good accompaniment to porridge.
Sauerkraut pickle is a nutritional ingredient in Sauerkraut, which has high nutritional value and many cuisines and delicacies. Pickled potherb mustard is rich in flavor and nutrition whether it is boiled, stewed, marinated or fried. Pickled potherb mustard also has high nutritional value for dietotherapy.