Xuelihong has high nutritional value and is good for health. Xuelihong is pickled in autumn and winter. Briefly introduce the reasonable pickling method of Xuelihong.

Before pickling, dry the xuelihong outdoors for about a day and night. The purpose is to dry out the excess water so that the Xuelihong will wilt and shrink in size. Then put it in a container or sprinkle with salt, pepper and other seasonings on the chopping board. You can increase or decrease it according to your personal taste. Then knead it with your hands to make the salt penetrate into the vegetables and squeeze out the water to make the vegetables darker and softer. Store them in a container, either a jar or a small vat.

In order to avoid rotten vegetables, it is best not to wash them before pickling. If the vegetables you buy are dirty, you can remove the yellow and rotten leaves when drying, and use a knife to cut off the excess roots. Marinate again. After marinating, do not place it in a place where the temperature is too high. When waiting to eat, put it in clean water in advance to remove excess salt and also clean the vegetables. If you add less alkaline noodles when pickling and kneading the vegetables, the bright color of the vegetables will be maintained.

Why does the pickled Xuelihong taste bitter? The reasons are: 1. If it is not pickled until the end, the xuelihong will smell like mustard lumps; 2. The excess salt is not fully soaked; 3. Too much alkaline noodles are added. In addition, it should be noted that you need to add enough salt at one time. The ratio of general vegetables to salt is 10:1. Put less on the lower layer and more on the upper layer. Do not add additional water. The salt soup can always be used and can be used on the dishes. Press a stone, but don't cover it. Place it in a cool and ventilated place. Cover it with a layer of gauze to prevent flies and other small insects from entering. Starting from the second day of pickling, turn the xuelihong up and down once a day to make the xuelihong breathable, dissipate heat, and have even salt content. It can be eaten after about 10 to 15 days.