preserved vegetable is a pickled side dish in winter in northern China. In the past winter in the north, it was difficult to eat fresh vegetables. In the cold winter, pickled preserved vegetables were the most important dishes. Although there is no shortage of fresh vegetables in the northern winter, the mellow, salty and delicious preserved vegetables always make people dream.

The vegetables used in preserved vegetables in different places are also different. There are mustard greens, sherry reds, a kind of wild vegetables specially used for preserved vegetables, which people call wild preserved vegetables, and Shanghai Green can also be used to preserve delicious preserved vegetables.

Pickling preserved vegetables

① Remove the old leaves and yellow leaves from Xuelihong. In order not to have rotten leaves in the pickling process, do not wash them before pickling. Split them from the roots with scissors, put them in a big pot, sprinkle a layer of salt on each layer of vegetables, stack them upside down from layer to layer, and leave them in the shade for one to two days until the water is salted out;

② add a proper amount of salt into the boiled water, stir to fully melt the salt, pour it into a big bowl of snow red, soak it for one day, align the roots of snow red, twist them into small bundles, then put the bundles of snow red neatly into the jar, pour the salt water into the bowl, just find a suitable stone, wash it, press it on it, and put it in a cool and ventilated place.