Raw materials: potherb mustard, salt, sesame leaves, licorice.

Practice:

1, first of all, we need to remove the old leaves of potherb mustard, its root needs to be retained.

2, then all the snow red into a large pot, put enough water, it will be soaked, soaked, and then wash with water a few times can be.

3, then sprinkled into the appropriate amount of salt, the salt is mainly to clean the snow red, as well as its excess water to drain. The focus is on the roots, the roots of the snow red must be more salt.

4, and then sprinkle salt, you need to keep turning, so that each root of the snow red can be stained with salt, and then quietly put it.

5, wait for an hour, the water will slowly come out of the snow red, this time, and then prepare a large pot, the snow red all over the past, and then move the process, each layer of the salt is needed.

6, and so all sprinkled, wait half a day, give them a flip.

7, to this step, you can put the snow red into the altar, in the placement of the time, be sure to squeeze the water of the snow red clean, and then one by one then placed, this time there is no need to salt.

8, and so all into the altar, you can go to the boil water, put the water into the salt, sesame leaves will be boiled, and so cool, the water will be poured into the altar, do not cover the lid, let it directly contact with the air, in order to ensure that the smell of the red snow.

Snowy red pickling tips

1, we are pickling snowy red, it is best to pickle it whole, so the taste is better.

2, about the amount of salt, must be controlled, according to the amount of snow red to set, if you like to eat a little salty, then add a little bit more, not too much, salt to eat more, is not good for the body.

3, we load the altar of the snow red, we must ensure that it feels, there can be no water or oil inside. Otherwise it will rot easily.

4, pepper is best not to add, the flavor is more pungent, the taste is not good.

5, when we eat the snow red, take the tool should also ensure that there is no water, oil.

Pickled snow red why salt

Any food in the pickling, are inseparable from the salt, no salt, then there is no salty taste, salt is the first of the five flavors, cooking is not to leave it. And when pickling, adding salt can squeeze the water out of the snow red, and expel all the pungent, bitter and astringent flavors of the snow red itself, thus ensuring the taste of the snow red. And the more salt you add, the shorter the curing time will be, and the salt will accelerate the ripening of the snowy red.