How to pickle snow cabbage is delicious? The following is my introduction to you, I hope it will help you.

Materials

10 pounds of potherb mustard 1 large pickle altar 500 grams of sea salt - large salt / pickle salt

Practice

1, potherb mustard rinse, and then dry

2, put the drying p> Tips

Snow peas should be sun-dried, no more raw water, rubbed with salt to soften, so that some of the pungent flavor can be removed. After pickling the snow peas have a better taste, eat when rinsed with water, chopped can be fried.

If you directly fry fresh snow, it is recommended to use hot water before frying, otherwise it will be pungent and bitter

To use sea salt, it is not recommended to use table salt, because sea salt particles are large, permeability is good, conducive to the permeability of the vegetables, and the salt can slowly penetrate into the vegetables, pickled out of the snow is very flavorful

It is not recommended that you cut up the pickle, the whole of the pickle, when you eat, wash and then cut

It is not recommended to chop up the pickle, the entire pickle, eat, and then wash and then cut

It is also recommended to use sea salt, which is a good choice for the pickled vegetables. p>Snow pickle pickling practice two:

Main ingredients : snow red 3500g auxiliary pickle salt 400g

steps

1. buy back the snow red. Remove the old leaves and big roots.

2. Open up and dry in the shade for a day or two. In order to reduce the water of the red snow.

3. Wilt, ready to pickle. Look at the very tender red snow on the day and night after drying, and out of a lot of yellow leaves, yellow leaves pickle when removed. A wilted in fact, there is not much snow red, such as pickling out more obvious less, huh?

4. Pickle salt a bag, with the iodized salt can also be Pu Neng.

5. Pickles in a small jar. Wash it well in advance and cool it dry.

6. Basically in accordance with, a layer of snowy vegetables, a layer of salt, the edge of the put side with a strong hand pressure, snowy vegetables and salt ratio, in accordance with the 10:1 or 10:2, if recently eaten, you can appropriate less salt, want to long put a period of time, you can put more salt. The following can be a layer of ` less salt, the higher the salt sprinkled more.

7. All well, put in a cool place, it is best to find a heavy thing to press, I did not find a heavy thing at home, put a plate on the reverse, above the pressure of a bucket of oil. Do not cover the lid. Pickling process, that mustard flavor is very strong, cover cover will not be dispersed. Oh.

8. Pickled under the next day, you can see the following brine, the interval of one or two days, up and down a bit. So that the snow red can be stained with brine. Seven days later, almost ready to eat. The entire pickling process is not water, not oil star, otherwise the snow red love rotten or sour.

9. Pickled and taken out of the snow red. Stir fry, or with meat, or brine, are very good.

Tips

1, put in the shade to dry a little bit, one is to reduce water, the second is also to pickle out, eat tendon, chewy.

2, pickling process is best not to dip water, dip oil star. If you want to put a little longer time more have to be so.

3, pickling process is very simple, is a little longer.

4, generally one or two days after pickling, it is necessary to pour up and down once, you can make the snow red can be evenly coated with brine, but also just row a little inside the mustard flavor.