Potamogeton kohlrabi is a kind of cabbage, which is a lump in farmers' mouth. It can be used for cold salad, stir-frying and pickling. Potamogeton kohlrabi is crisp and tender, and the water content in each100g edible part is 90g. Many hotel chefs will pickle it into kimchi as an appetizer before meals, which is crisp, delicious and slightly sour.
The method of pickling kohlrabi is very particular, first of all, it is necessary to ensure that the pickled vegetables are crisp and crisp, and also to pay attention to their color. As a qualified chef, the dishes made are exquisite in color, fragrance, taste and shape, so that they can have a foothold. The secret method and formula of pickling kohlrabi shared by Brother Gang today is the hand of an old chef who has been engaged in the chef industry for more than 20 years, whether in color or taste.
-secret pickled kohlrabi-
Preparation of ingredients: 2 pieces of kohlrabi (about1500g), appropriate amount of garlic, appropriate amount of dried red pepper, 600g of mature vinegar, 50g of delicious food, appropriate amount of salt, 20g of chicken essence, 0/50g of sugar/kloc-3 pieces of star anise, appropriate amount of pepper, etc.
Practice steps:
1, first wash the kohlrabi, remove the skin, and cut it into pieces of 1 cm.
2. Then cut into strips 4 cm square.
3. Put the cut kohlrabi strips into a container, add 5g of salt, stir well, marinate for more than 3h, and kill the water in kohlrabi. Killing the water of kohlrabi is an important link, and the original water of kohlrabi is sufficient, so it is an essential link to kill the water of kohlrabi before pickling it. Only by killing the water of kohlrabi can the flavor of the prepared juice be better absorbed by kohlrabi.
4. Wash the garlic bolt and cut it into sections, slice the garlic and cut the dried red pepper, and put it in the plate for later use.
5. After killing the water, pour out the excess water, and then squeeze it by hand or treat it with clean gauze.
6. Put the kohlrabi in a container, add the garlic bolt, garlic slice and dried pepper segment respectively, add a proper amount of vegetable oil to the wok, add 3 star anise and a proper amount of pepper, fry and take it out, and then heat the oil and pour it on the garlic bolt, garlic slice and dried hot pepper quickly and evenly. Pouring hot oil first can ensure crispness, prevent qualitative change, and effectively keep the shelf life.
7. Wash the wok, add 600g of mature vinegar, 50g of delicious,150g of white sugar and 20g of chicken essence, turn off the fire after the fire is boiled, and after the mixed soup is cooled, pour it into a container filled with kohlrabi and marinate for more than two hours.
Tips:
1, pickled kohlrabi should be fresh, crisp and tender, and the ribs are big and hollow after peeling for a long time.
2. Be sure to kill the excess water before pickling the kohlrabi.
3, the proportion of pickled Isatis indigotica should be remembered, the juice is not too much, and the taste is just right.
The above is just the practice and some tips that Gang Ge shared with you for more than 20 years. Friends who like it should remember to help forward and like it!
Pay attention to Gangge's kitchen, there will be more home cooking practices for your reference, and there is always one for you.
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