Cooking steps
Step 1/3
The first step is to wash the bought platycodon grandiflorum and cut it into small pieces.
Step 2/3
The second step is to put the syrup and platycodon grandiflorum into a pot and boil it with high fire. After boiling, cook with low heat. If it is overcooked, stir it frequently, because there is syrup in it.
Last gear
Step 3: Cook for 30 minutes, then turn off the heat. When it gets cold, put it in a container and put it in a week before use.
How to eat platycodon grandiflorum
Platycodon grandiflorum is hard and brittle, with radial cracks in its cross section, white epidermis, brown cambium and yellowish wood. Slight gas, slightly sweet and bitter taste. Platycodon grandiflorum has many practices. Let's take a look at a practice called platycodon grandiflorum kimchi brought by Mawang Encyclopedia.
Material: 600g of Platycodon grandiflorum.
Accessories: sesame 35g.
Seasoning: 20g of salt, 25g of soy sauce, 5g of Chili powder, 5g of sugar15g, 35g of vinegar, 20g of onion, 20g of ginger, 20g of garlic (white skin), 0g of sesame oil10g, 2g of monosodium glutamate.
The characteristics of platycodon grandiflorum pickle are salty, spicy, sweet and sour, with special flavor.
1. Wash fresh platycodon grandiflorum, peel off the skin when fresh (it is not easy to peel when dry), tear it into several petals and dry it in the sun;
2. Soak the dried platycodon grandiflorum in cold water for 12 hours, and then take it out;
3. The platycodon grandiflorum is smashed into filaments with a wooden stick, and then soaked in cold water for 12 hours to remove odor and dry water;
4. Put the shredded platycodon grandiflorum into the pot, add salt, soy sauce, sugar, vinegar, minced onion and ginger, sesame oil, monosodium glutamate and Chili noodles and mix well;
5. Cover the lid tightly, put it in the shade and marinate thoroughly.
Mawang Encyclopedia tip: Platycodon grandiflorum has the nature of ascending and dispersing, and those with yin deficiency and excessive fire are not suitable for eating, such as vomiting, choking, dizziness and hemoptysis.
campanulaceae
Platycodon grandiflorum is its root. Platycodon grandiflorum is a perennial herb, which is born on grass slopes and forest margins in mountainous areas and cultivated artificially. Platycodon grandiflorum is hard and brittle, with radial cracks in its cross section, white epidermis, brown cambium and yellowish wood. Slight gas, slightly sweet and bitter taste. Platycodon grandiflorum has many practices. Let's take a look at a practice called platycodon grandiflorum kimchi brought by Mawang Encyclopedia.
Material: 600g of Platycodon grandiflorum.
Accessories: sesame 35g.
Seasoning: 20g of salt, 25g of soy sauce, 5g of Chili powder, 5g of sugar15g, 35g of vinegar, 20g of onion, 20g of ginger, 20g of garlic (white skin), 0g of sesame oil10g, 2g of monosodium glutamate.
The characteristics of platycodon grandiflorum pickle are salty, spicy, sweet and sour, with special flavor.
1. Wash fresh platycodon grandiflorum, peel off the skin when fresh (it is not easy to peel when dry), tear it into several petals and dry it in the sun;
2. Soak the dried platycodon grandiflorum in cold water for 12 hours, and then take it out;
3. The platycodon grandiflorum is smashed into filaments with a wooden stick, and then soaked in cold water for 12 hours to remove odor and dry water;
4. Put the shredded platycodon grandiflorum into the pot, add salt, soy sauce, sugar, vinegar, minced onion and ginger, sesame oil, monosodium glutamate and Chili noodles and mix well;
5. Cover the lid tightly, put it in the shade and marinate thoroughly.
Platycodon grandiflorum pickle contains salty, spicy, sweet and sour, and has a special flavor. I suggest you try it yourself.
The practice of platycodon grandiflorum
Platycodon grandiflorum is generally used as medicine because of its high medicinal value, but some people will use it for cooking, such as mixing it. So is there any other way besides mixing platycodon grandiflorum? Let's see mom. Com encyclopedia said.
First, platycodon grandiflorum pickles
Ingredients: Platycodon grandiflorum, glutinous rice flour, Chili oil, Chili powder.
Seasoning: garlic, onion, ginger, sugar, salt, water, monosodium glutamate, syrup, seafood juice.
Exercise:
1. Soak100-200g of dried platycodon grandiflorum in cold water for 5-8h until it turns white and swollen, and then wash it with clear water.
2. Add a lot of salt and rub it by hand for about 10 minute. Rinse repeatedly with clear water until the salt taste is exhausted, control the water to dry, and cut into thin strips longitudinally.
3. Prepare 1 peeled ginger, 1-3 garlic and two shallots, and wash them. Chop ginger and garlic, and cut onion into sections.
4. Take a small bowl, add 2-3 spoonfuls of glutinous rice flour, add 5-8 spoonfuls of water and stir until translucent, then microwave for 30 seconds-1 min.
5. After stirring evenly, add red pepper powder, appropriate amount of salt, minced ginger and garlic and 2-3 tablespoons of white sugar, and then pour them on the platycodon grandiflorum.
6. Add chopped green onion and cooked white sesame seeds, stir them evenly, and put them in the freezer 1-2 hours to eat.