Choice of sherry red: when pickling sherry red, you must choose tender, so it is delicious. When you pinch the red root of the snow with your hand, it will come out and break easily, so that the dish is tender.
Main raw materials: sherry red and edible salt.
Other ingredients: according to different curing methods, there are different ingredients. See below for details.
Tools: a big vegetable jar.
Seven methods of curing: 1, curing method 1 of sherry red.
Ingredients: sherry red and salt.
Production: Remove the red yellow leaves from the snow, clean them under the pool, and put them in the sun for a day. Take the vegetables home at night and sprinkle a layer of salt on each layer. The ratio of sherry red to salt is10:1,which is not easy to go bad. Because we are going to eat next spring. By the next morning, some vegetables have been salted out of water, and then pour the top and bottom dishes, which will make it easier to get out of water. By the next night, a lot of water had been poured out of the vegetables, and then they could enter the altar.
The jar should be cleaned in advance, reversed for one day, and the water should be controlled. Next, you can enter the altar. Before Xue Lihong enters the altar, you must wring out the water, and then lay it in the jar layer by layer, and ensure that the layers are pressed tightly. It is best to press the vegetables with your fists while loading them, as tightly as you can, and you will find that the tighter you press, the more water will come out of the vegetables.
Just cover it for the first few days. You don't need to add water to seal it. You have to let the polluted air have a chance to spread out. From the second day of curing, turn it up and down once a day to make the sherry red breathable, cool and even in salt, and it can be eaten after about 10 to 15 days.
2. Pickling method 2 of sherry red
Ingredients: sherry red, salt, fragrant leaves or licorice.
Production: First, pick and wash the sherry red. When picking, be careful not to trim all the roots. Try to keep Xuelihong in its original state, and just pick those rotten leaves. Put them in a pool or a bigger basin and start to sprinkle salt on the sherry red. I prepared a catty and a half of salt for this ten-catty dish, and set aside half a catty for later use. This catty of salt is for the dish to brake water. The vegetable leaves have been cold for a long time, so the key point is to sprinkle salt on the root of the vegetable field and rub the root of the vegetable field so that the salt can enter it.
Turn over the vegetables so that every vegetable can come into contact with salt. Then let the food sleep for a while ... Also, don't use up all the salt in this brake water at once, you should set aside some first. After about an hour, water will drip in that dish. Squeeze the water dry, find a clean oil-free basin, and put the dishes in. When planting, the roots should be pressed against the leaves and arranged in the basin, and salt should be sprinkled layer by layer. Leave them on the net for a day without a cover. During this day, you can take time to turn them over and pour the dishes from the top to the bottom.
Next, you can enter the altar. Be sure to squeeze out the water and put it into the altar. When you code, you should also root the leaves, but then you don't need to sprinkle any more salt. After all this was done, I went to boil water. I boiled three kilograms of water and melted half a catty of salt. There are also some fragrant leaves in it, and of course licorice can also be added. They can all play a role in harmonizing the taste and preserving corrosion. One thing to remind you, when you buy fragrant leaves in a seasoning shop, you must look for mildew, otherwise it will be moldy if you add it! When the water is cool enough, you can join the altar. Just cover it for the first few days. You don't need to add water to seal it. You have to let the polluted air have a chance to spread out.
Maybe you'll think it's such a waste of time. Why not just burn salt water for pickling? Sometimes I think it takes a lot of effort, but only in this way can the pickled vegetables be bright green in color, crisp and tidy, and retain the unique aroma of fresh sherry red. If pickled directly in water, the juice of Xuelihong itself will make the pickled soup turbid, and the pickled finished product will not be green, soft and color-poor, or it will rot ...
This ten Jin dish is really salty with so much salt! It's not salty! I have to let it spend a winter. Besides, I also have a "coup" to deal with this "salty", that is, when I want to eat this salty snow-red, I will prepare a pot of rice-washing water and soak this snow-red directly. After one night, I will be sure that it will not be salty! And the aroma of snow red is undiminished! In fact, this rice washing water is really a "baby". You can use it to soak bacon and salted eggs, that is, to remove fishy smell and odor, and to remove salt and salt, which is very useful for reducing salt intake.
3. Pickling method 3 of sherry red
Ingredients: sherry red, salt, pepper noodles and white wine.
Production: Fresh sherry red was dried in the sun for two days and left at home for one day. It's a little dry and the leaves are a little yellow, so you can wash them. Wash, wring out the water, cut and sprinkle with salt and pepper noodles. The knife should be quick, and the sun-dried vegetables are more difficult to cut than the fresh ones. Rub it, and it will look a little damp.
Put the rubbed vegetables in a bottle, put some in a pair of chopsticks, and put them in at the same time, and plug them tightly. I just fill a bottle with these vegetables. It's best to use glass bottles. Don't close the bottle tightly for a day or two after plugging, there will be air and some water to come out. There's no water. You'd better add some white wine to it. It will be very fragrant. It's usually eaten for nine days and ten days on the side.
4. Pickling method 4 of sherry red
Ingredients: sherry red, sea salt or earth salt.
Production: don't wash the bought sherry red, hang it directly on the rope to cool for 5-6 hours, and remove some water. After the sherry red is recovered, it is pickled with sea salt or soil salt. If the salt is large, it must be smashed, so it is easy to pickle. Grab a handful of sherry red, sprinkle a handful of salt on it, and knead it in a basin until it is slightly moist.
Find a container, preferably a earthen pot or jar, put a layer of rubbed sherry red in the container, sprinkle some salt, then put another layer and sprinkle some salt. Finally seal. It can be eaten in a month. Before eating, soak the pickled sherry red in clear water for several hours until it is salty and light, and then cook.
5. Pickling method 5 of sherry red
Ingredients: sherry red, salt and pepper.
Production: Before salting, dry the sherry red outdoors for about one day and one night. The purpose is to dry out excess water, so that the snow will wither and the volume will be reduced. Then put it into a container or sprinkle with seasonings such as salt and pepper on the chopping board, which can be increased or decreased according to personal preferences. Then knead it by hand to make the salt penetrate into the dish, and knead the water to make the color of the dish dark and soft, and store it in a container, either in a jar or a small jar.
You can press a stone on the dish, but don't cover it. Put it in a cool and ventilated place, and cover it with a layer of gauze to prevent insects such as flies from entering. From the second day of curing, turn it up and down once a day to make the sherry red breathable, cool and even in salt, and it can be eaten after about 10 to 15 days.
6. Pickling method 6 of sherry red
Ingredients: sherry red12kg, 7 liang of salt, 50g of pepper, and appropriate amount of sauce, onion and dried red pepper.
Production: buy snow red to yellow leaves, cut off the roots, wash and dry; Wash the cutting board, kitchen knife and all related utensils and dry them; Chop the dried snow red, put it in a big basin, and evenly sprinkle salt and pepper into the snow red; The noodles are full of strength, so rub the snow red with both hands, pay attention to the inspection during the rubbing, and evenly mix the snow red with the salt until the dark green salt water is kneaded; Shred onion, ginger and dried red pepper, mix well with the kneaded sherry red, and put into the jar. 10 days later, the pickled sherry red can be eaten.
7. Pickling method of sherry red
Pick the snow red, keep the whole tree of the original dish when picking vegetables, and remove the yellow leaves. Air-drying for half a day, washing, and drying for half a day; Then put the sherry red in a clean container, and sprinkle a layer of vegetables with a layer of salt (preferably large salt) according to the ratio of10:1.5-1.8. In the next few days, the seeping water basin of Xuelihong will basically drown it. At this time, Xuelihong can be turned up and down several times a day, one is to promote the melting of salt, and the other is to disperse the spicy smell of vegetables to prevent yellowing; After xuelihong is completely soft and wilted, it can be tied into small handles and packed in containers.
Why does the pickled sherry red taste bitter? The reasons are: 1, if it is not pickled at the right time, sherry red will smell like mustard bumps; 2 did not fully soak out the excess salt; 3. Too much alkaline noodles.
How to make the pickled sherry red yellow: When I was a child, my mother pickled sherry red in two colors, one was green as it was, and the other was yellow. The yellow sherry red is not dyed with pigment, but my mother picked the unwashed vegetables and covered them with sacks all day. Then wash them like the green sherry red, and then hang them on the clothesline to control the water.
Production essentials: 1, when pickling sherry red, all utensils must be washed and not stained with any oil; Wash your hands and don't have any skin care products, otherwise the pickled vegetables will go bad.
2. The ratio of salt to vegetables is 10 kg sherry red 6, or 10 kg sherry red 1 kg salt. Some people like to use large grains of salt for pickles, but I always use refined salt, which is also quite good. In addition, it should be noted that it is necessary to add enough salt at one time, put less in the lower layer and more in the upper layer, and never add water.
3, onion ginger pepper is seasoning, the amount of their own grasp, you can not let go.
4. When filling the jar, you should press the dish tightly with your fist. You will find that the tighter you press it, the more water comes out of the dish, which is the best.
5. After the jar is installed, the water for kneading vegetables must be poured into the jar, so that the vegetables will be marinated well and have a long shelf life, and they can be eaten until the next year's wheat harvest. If you put less alkaline noodles when kneading sherry red, it will keep the bright color of the dish.
6. Snow red must be discharged from the water before being loaded into the cylinder. I have to turn over the jar every day for the first two days to remove the spicy taste. Starting from the second day after pickling, turn it up and down once a day to make it breathable, radiate heat, emit bad smell and have even salt. After 5 ~ 6 days of continuous turning, the cylinder is turned every 2 days, and it can be eaten after about 10- 15 days. It is crisp and palatable.
7, long-term storage should be sealed cylinder storage, sealed cylinder to cover the bamboo curtain, pressure stones, add enough bittern, make snow red submerged in bittern.
8. After the sherry red is pickled, don't put it in a place where the temperature is too high. When eating, put it in clear water in advance to remove excess salt, and also clean the vegetables.
9. In order to avoid rotten vegetables, it is best not to clean them before pickling. If the bought vegetables are dirty, you can remove the yellow leaves and rotten leaves when drying. If you like to clean the vegetables in pickling, then be sure to control the water. Generally speaking, it is necessary to control the water1~ 2 days after washing, because the floating water on the surface of the dish may not be long before it dries, but the water in the dish can't be dried for a short time!
Reminder: pickled sherry red is delicious, but you can't eat more. Generally speaking, a family of three usually marinates 10- 15 Jin. Be careful not to let the sherry red dew in the air, and then store the container in a cool place. Generally, pickled vegetables should be eaten after 15 days, so as to avoid the peak of nitrite production.