Ground cow, also known as grass silkworm, ground silkworm, ground gourd, radish vegetable, Baota vegetable, ground ring, Talinam, ground cow grass, ground snail vegetable, ground runner, manna, manna vegetable and so on. , with more than 20 different names, is a perennial herb. Underground tubers are white as jade, shaped like silkworm chrysalis and spiral. According to Compendium of Materia Medica, Achyranthes bidentata has the effects of promoting diuresis, calming nerves, moistening lung, benefiting kidney, nourishing yin and enriching blood.

After pickled and processed into kimchi, the crispy and fiber-free taste of the ground bull is more vividly reflected by the sour taste-how "crispy and delicious"! Look at its appearance, crystal clear. It is really delicious! And it can not only cook, but also accompany wine. The most "magical" thing is that eating ground cows after meals can help digestion, and drinking after drinking can also relieve alcohol.

Ingredients: minced beef, garlic, ginger, star anise, pepper, rock sugar and salt.

1. Wash the cow ground with salt water and dry it.

2. Add a proper amount of water to the oil-free pan to boil, pour in garlic, ginger, star anise, pepper, rock sugar and salt, turn off the fire after boiling again, and let it stand and cool.

3. Put the ground bull into the pickle jar and pour the spice juice for pickling.

4. Marinate 1-2 days, and then take it out to eat.

skill

When pickling bulls, if the salt water is not sour enough, you can let the water continue to ferment. If the taste is too sour, you can add some salt; If it is too salty or not crisp, you can add rock sugar or white wine.

The whole curing process must not be contaminated with any meat oil, otherwise all previous efforts will be in vain.