Hello, landlord
Preservation method of mountain vegetables:
1. Basic treatment method of Shanlai
The most striking thing about mountain vegetables is its unique taste and special aroma. Because of its "characteristics", when we want to enjoy it, we must cook the fresh mountain vegetables on the spot to enjoy such delicious food. Therefore, when going to the wild to collect camellia, it is best to bring some cooking utensils and simple seasonings.
When the collection is too much to eat and you want to take it home, you must also consider the preservation method.
When we pick the mountain vegetables, we must first classify them one by one, otherwise, some mountain vegetables will be difficult to identify their species after a little withering, and their freshness will be reduced. After sorting, put it into the container. Usually, the utensils for loading hawthorn must be well ventilated, preferably bamboo baskets or uncovered cardboard boxes. If neither can be found at the moment, plastic bags will have to be used instead! But be careful not to crush it in a plastic bag.
As soon as you get home, you should dispose of it immediately, and if the container has been heated by moisture at that time, you should put it in the refrigerator for refrigeration!
When we talk about how to cook mountain vegetables, the first thing that comes to mind is how to eliminate astringency. This green taste is also one of the characteristics of mountain vegetables, so if it is completely eliminated, it will be meaningless to eat, so the compromise is to eliminate the astringency of mountain vegetables.
Generally speaking, in order to eliminate the astringency of ordinary wild vegetables or mountain vegetables, a pinch of salt is added to boiling water, and then they are picked up and soaked in cold water after a little boiling, and then they are picked up and put aside, so that the astringency can be effectively removed. However, it is impossible to do so for ferns and eustaces with strong astringency, and they must be removed with "ash", such as fern ash and wood ash. The method is: grab a handful of people and boil it in water, then use the filtered clear liquid to cook the mountain vegetables. When the mountain vegetables are cooked, take them out and put them in cold water, and you're done. However, if you can't find a friend to deal with it at the moment, you can also use baking soda instead, especially coltsfoot, which can better remove the astringency and keep its freshness!
In addition, if the mountain vegetables need to be soaked in water to get rid of astringency after cooking, it should also be remembered that they should not be soaked for too long. If the soaking time is too long, the original flavor of the mountain vegetables will be lost. As long as you taste it several times after soaking in water, you can fish it out when you feel satisfied.
Next, I want to explain to readers how to preserve the mountain vegetables when they are collected too much. Of course, we will definitely think that it is best to cook it and make it into a can. However, this idea seems simple, but it is very difficult to make it, because it is impossible for ordinary families to do it. The simplest and easiest way is to use salting. Usually, most of the mountain vegetables provided by hotels in the countryside are salted vegetables, which is necessary to meet the needs of customers.
Now I'm going to tell you how to make salted mountain vegetables after treatment. First of all, about one-fifth of the salt of camellia is prepared, and the containers used are not limited, as long as they are suitable for salting. Spread a layer of mountain vegetables first, then sprinkle with salt, then spread a layer of mountain vegetables, and sprinkle with salt, and so on for several layers, and finally put a big stone on it, so that it can be preserved for a long time. When you want to eat it, soak it in a thin layer of salt water to remove some salty taste, so as not to be too salty for people.
In addition to salting, we can also use drying method to preserve food, just like the method used by Osmunda japonica. This method is to wash and cook Osmunda japonica, remove its astringency, and then dry it. At the same time, during the sun exposure, we must always rub it with our hands to avoid it from hardening due to excessive sun exposure. If we neglect this detail, it will not be easy to soak it in water after drying!
However, as long as the coltsfoot is boiled, it is not easy to deteriorate and deteriorate. The method is to first remove its bitter taste with baking soda, and then cook it with seasonings such as soy sauce and cooking wine until the water is dry, and you're done. By the way, remind readers that the higher the freshness of the ingredients used, the better, so the mountain vegetables eaten in your mouth will of course be more tender and delicious!
2. Shanlai's cooking style
Mountain vegetables don't need a very special cooking method. People usually take their tender parts and cook them. It must be paid special attention to that in the process of processing mountain vegetables, it is best to maintain its original flavor as much as possible, so that the mountain vegetables that are eaten are more meaningful!
For ordinary mountain vegetables, the simplest way to deal with them is to eat them raw. For example, angelica sinensis is the best proof. After washing and peeling Angelica sinensis, dip the white part of the stem in seasoning and eat it. That taste is simply more delicious than making it into good food!
Besides angelica sinensis, watercress is another kind of mountain dish that can be eaten raw with monosodium glutamate and salt. Of course, it can also be boiled into a paste. Its method is: completely wash the roots of watercress, chop them up with a kitchen knife, and mash them in a mortar (if there is no mortar for grinding, you can also smash them with the back of a knife) until they are boiled into a paste. If you add soy sauce, it will become a delicious side dish. In a word, whether the mountain vegetables are eaten raw or cooked, the fresher the taste, the better. Therefore, if you want to collect mountain vegetables in the wild, it is best to bring simple seasonings such as monosodium glutamate, soy sauce and salt with you, so as to taste the fresh mountain vegetables just collected. Once you go camping in the wild, don't forget to add a local mountain dish when serving. In this way, this camping activity will be more special!
Satisfactory adoption, thank you.
Suixindfen answers for you
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