The reason why the snowy vegetables are called snowy vegetables, originates from the characteristic that it can still grow in the snowy ground in winter. Although now there is no shortage of vegetables in winter, but the enthusiasm for pickles around the world has never cut, because pickles have a traditional unique flavor, is a heritage, is a kind of emotion, especially the snowy vegetables, but also to get a lot of people like, we will be pickled every year in the north of the storage is a rare pleasure of life, snowy vegetables processing methods are also a lot of mixing and frying can be steamed can be stewed can be soup, each method is very tasty.

(1) pickled snowdrops: snowdrops to the root of the yellow leaves clean, dry water, and then a layer of snowdrops a layer of salt yards in the basin (salt and vegetables ratio l: 10 or 2: 10, must be no oil and no water basin), two hours later, rubbing the snowdrops with water, so that the snowdrops soften out of the water, and then snowdrops yards into the no oil and no water sealing altar, pickled snowdrops in the water is also poured into the cover seal, placed in a cool dry place to eat twenty days after pickling The place to pickle twenty days after eating (5 a 15 days nitrite is most active, 20 days after the basic no, and then eat to health).

(2) Fresh snowy vegetables fried: fresh snowy vegetables have a pungent taste and astringent, so blanch in advance after cutting minced or segmented, clenched dry water, and then refueling plus meat plus spices plus seasonings fried; or fresh snowy vegetables cut minced or cut into segments, the first plus salt pickle for two hours to remove astringent, and then soak in water and rinse and then clenched dry frying, so that the handled snowy vegetables fried out will be deliciously crispy and tender without a bad taste, very It's good to eat.

(3) good pickled snow pickle fried: pickled snow pickle, color bright yellow, aroma, taste crisp, fresh and delicious. Now it will introduce two of its practices.

We have a common home cooking here called "stewed carp snow": the snow in advance of soaking, wash away its salty flavor, cut a small section of cool water in the pot blanching, open the pot after the fish out of the cold, clutch dry water spare.

Carp cleaned up, cut off the head and tail, and then the fish body chopped into large pieces of spare, green onion cut into segments, ginger slices spare, two star anise, a handful of peppercorns spare, dry red pepper a handful of spare.

Start a pot of boiling oil, oil hot wet pot after pouring out, add cool oil, put ginger, a little salt, oil is slightly hot, put the carp block into the fry to both sides of the golden brown after fishing, heavy pot of boiling oil, oil hot under the onion ginger anise pepper and pepper stir fry, put the snow peppers, add wine stir fry for a while, add water that can be no more than the carp, and then into the carp block, stewed for about seven or eight minutes plus soy sauce moderate (snow peppers have salt flavor), sugar a small spoon, pepper powder moderate, stir well. Pepper moderate, mix well and then stew for two or three minutes can be out of the pot poured into the basin, delicious snowy vegetables stewed carp is done, very tasty.