One, pickled rakkyo
1, raw materials: rakkyo 10 kg, 2 kg of chili peppers, 500 grams of brown sugar, 1 kg of salt, 1 kg of soy sauce, pepper, white wine, a small amount of each.
2, the production process: Shallot with water to wash clean, cut off the roots and whiskers, and cleaned fresh chili peppers together with chopped, into the jar, add salt for pickling. After sealing for 2 months, add boiled red and white sugar, soy sauce, pepper water, white wine and other seasonings, and seal for another month, that is, the finished product.
Two, sweet rakkyo
1, raw materials: selection of large, meaty and tender fresh rakkyo 100 kg, 10 kg of refined salt, 3 kg of white wine, fresh red pepper 7 kg, 40 kg of brown sugar.
2, the production process: rakkyo shallots cut off the roots, drying, and then mixed with refined salt, fresh red pepper, brown sugar, white wine, mix well, into the jar curing. Turn it over once a week with a wooden stick. 1 month later, cover and seal the mud for storage. 3 months later, it will become sweet rakkyo.
Three, sweet and sour rakkyo
1, raw materials: 10 kilograms of fresh rakkyo, 3.5 kilograms of brown sugar, 110 grams of salt, vinegar, appropriate amount.
2, the production process: the fresh rakkyo cut roots and skin, wash with water, dry, into the tank, add salt 800 grams of curing, a layer of rakkyo a layer of salt placed in a week every 2 days after the tank, 3 times in a row. 20 days after the rakkyo, wash with water, and then soak in cool water for 6 hours, fish out of the control dry. Put the brown sugar and the remaining salt into the jar, add in the cool water, mix well, pour into the rakkyo, the water should not be over the rakkyo, and cover the rakkyo with a lid. 2 days later, add in the appropriate amount of vinegar and seal it for 10 days, that is, it will be ready.
Four, sweet and sour rakkyo
1, raw materials: 10 kg of rakkyo with white, tender and crispy flesh, 1 kg of sugar, 500 grams of salt, 2 kg of vinegar.
2, the production process: the fresh rakkyo washed and filtered dry, into the tank, add salt water soaked 7-8 days, with its lactic acid fermentation. Fish out and soak in water to make the rakkyo slightly salty. Then, peel off the rakkyo roots, tips and skins, then add them to the jar and marinate them with sugar and vinegar. Seal the mouth of the jar and it will be ready in 20 days. The finished product is sweet and sour.
What are the effects of rakkyo?
Skykykyo has some medicinal health value. Eating rakkyo can improve appetite, help digestion, relieve grease, strengthen the spleen and open the stomach, warm the middle and pass the yin, soothe the tendons and benefit the qi, the spirit of the soul, dispel blood stasis and relieve pain and other medical effects. Buckwheat taste pungent, warm, into the heart, liver, lung meridian. In traditional Chinese medicine, it can treat coronary heart disease, angina pectoris, gastric neurosis, gastroenteritis, dry heaves. Chronic bronchitis, wheezing and coughing, chest pain leading to the back, chronic dysentery and cold diarrhea.
Skykykyo contains sugar, vitamins, minerals and other nutrients, has a strong body, improve appetite, stomach and intestines, diuretic effect. Therefore, the Chinese have grouped rakkyo with scallions and garlic since ancient times.
Pickled rakkyo is used to relieve upset stomach in bitter summer, when there is usually no appetite, in order to improve appetite, stomach and intestines,