Pickled Fresh Squeezed Beetroot is the pickle obtained by pickling squash in highly concentrated brine, which is sour, crispy and refreshing, and is one of the specialties of China. Below I bring how to pickle fresh squash head delicious.
How to pickle fresh squash head delicious Part 1dehydration
In fact, the method of making squash is very simple, on the pickling, dehydration, and then pickling, pressing, and then pickling is almost the same, so the first step is to pickle and dewatering, first of all, the fresh squash head will be cleaned, preferably can be removed from the skin, so that the taste is better, more flavorful, and get a good after that. Cut it into slices or silk, and then put some salt, because you have to put three times salt, three times the total amount of salt *** at least if the total weight of the head of one-fiftieth, that is to say, every one hundred pounds of squash head total *** put 2 pounds of salt, that is, the ratio of 50:1, so the first time you put the salt to pay attention to the amount of salt, the best thing is to be used to salt alone, and then averaged into three, each time to put a can be put, put the good! After the salt is put in, stir it well until all dissolved, and then put it in the sunny place to remove part of the water. Usually about 2-3 days will do.
Squeeze
Sunny squash should have been dehydrated and contracted a lot, this time to put the second salt, put a good after the use of heavy objects on the squeeze squeeze out of water, if there is no suitable thing, then wear gloves and squeeze with your hands, will be uniformly extruded, squeeze out the water, this is the most important and necessary step of squash, squeeze almost, squeeze out, squeeze out the water, this is the most important and necessary step. This is the most important and necessary step to squeeze the vegetables, squeeze almost after it will be replaced by a clean large mouth container.
Seasoning
After squeezing well, put the last salt, and then according to their own preferences, put the right amount of 'seasonings and spices, such as paprika, pepper, pepper, fennel, sand nuts, etc., the most important thing is to put a small amount of white wine, will be stirred into the sealable containers, will be sealed, and in the shade of the cool out of the place about 10-15 days can be taken out to eat, the taste of the flavor, the taste is very good, and the taste is not very good.
Pickled pickled vegetables
Raw materials: 3 pounds of fresh pickled vegetables; top grade pepper a little; a little onion; a head of garlic; top grade chili oil discretionary; salt discretionary; sugar and vinegar, monosodium glutamate (MSG)
Method:
The method:
The first fresh pickled vegetables are the first to be used in a new way. > 1, first fresh squash head of the outer skin with a knife, because the outer skin of the hard silk more.
2, peeled squash head with water to wash and cool dry water.
3, cut the head of squash into thin slices, and then cut into small cubes.
4, put a small amount of salt to pickle the sliced squash first.
5, pickle the squash slices for an hour and wring out the water with a clean gauze.
6, in the water out of the slices of squash into the chopped shallots, garlic, cooked chili oil, finely ground pepper powder foam, a little sugar, a little vinegar, a little monosodium glutamate. Mix well with chopsticks.
7, made fresh squash slices, the flavor is spicy sweet and sour flavor.
Emergency Precautions
Pickles are not pickled thoroughly, producing a large number of nitrites, nitrites can oxidize the normal hemoglobin into a high iron hemoglobin that can not carry oxygen, so that the human body tissue hypoxia.
Fresh vegetables that have not been pickled may be planted, transported, and stored in the process of producing more or less nitrate, which is converted into nitrite in the process of pickling, and the nitrite in pickles will reach its maximum value in pickling 4-8 days, and do not try to eat pickles in this period.
So what should we pay attention to when pickling to prevent the production of too much nitrite? According to experts, vitamin C can reduce the content of nitrites, but also to prevent moldy pickles, in the pickling can be appropriate to put Vitamin C or Vitamin C seasoning, at the same time to ensure that the pickle time more than 2 weeks before you can eat, and we also want to make sure that you will save the altar of the pickles of the net, will be the altar of the air row clean. How to pickle I have taught you, but still hope that you eat less of their own pickles, especially pregnant women, usually eat when you can eat some fresh fruit to reduce the harm.
How to pickle freshly squeezed beetroot is delicious Part 2
The beetroot is broken into small pieces, cleaned and soaked in water for 15 minutes.
Pickle with 30g of salt for 30 minutes, slightly squeeze out the water.
Put the rest of the salt, chili powder, pepper powder, white wine, white vinegar and marinate again for about 10 hours.
Pressing something heavy is better
When the time is up (you can increase or decrease the marinating time depending on the weather conditions) take out and shred.
Start a frying pan, stir fry the edamame, stir fry the shredded vegetables, add the old pumpkin to adjust the color, stir fry for about 3-5 minutes to get off the pan.
Pressing is a very important process in the traditional craft of Fuling press vegetables, that is, air-dried and dehydrated beetroot into the pool with salt and initial flooding after further dehydration.
loaded into wooden bamboo containers through the physical rod rod method of the third dehydration process, the brine and then press out, in order to obtain a better taste flavor, this press a *** for three times:
A pickle and a squeeze, squeeze the keel: will be the first pickle emerald head piled up in the shape of a pan dragon, squeezed the core toughness, full bite.
Two pickled two squeeze, squeeze the dragon marrow: will be re-pickled squash with bamboo press, squeeze the core of the vegetables to open the layers of dragon scale pattern, add the secret Tianxiang its flavor naturally into the bone into the marrow.
Three pickled and three squeezed, squeezed the dragon's mouth: the pickled mustard again pressed, squeezed fresh, fragrant, tender, crisp layers of wonderful flavor.
Unfortunately, at present, this air-drying three press dehydration process has been rare, such as Zhejiang squash will even air-drying the head of vegetables are saved, directly add salt dehydration, from the strict sense, this has not been a "squash" vegetables, called pickles more accurate.