Preparation method

Ingredients: fresh amaranth stems, appropriate amount of coarse salt.

Method:

1. First cut the fresh amaranth stalks into strips about one inch long, then soak them in cold water for 6-8 hours, wash and drain Moisture.

2. The next step is pickling. Pickling ratio: 6 pounds of amaranth stems, add a handful of coarse salt, about 1 tael, stir evenly with your hands, cover with lid, marinate for 12 hours, then drain the water.

3. Then put it into a ceramic jar, cover the mouth of the cylinder with several layers of fine gauze or cotton white cloth, and tie it with string.

4. After 3-4 days, remove the cloth and see if the amaranth stems appear greener than the original ones and white flowers appear. It is normal for the bubbles to increase and rise in the middle, so don’t pay attention to it.

5. Add 3 taels of coarse salt and pour cold water in until the amaranth stems are submerged. No need to stir. Sprinkle a little salt on top and seal it according to the original sealing method. Moisten the cloth every time you open it.

6. In about 3 days, the amaranth stems will become soft and ready to eat. You can choose the softer ones first.

Warm Tips

1. When buying amaranth stems, be sure to choose those with a tender texture, so that the pickled taste will be good.

2. The sealed gauze should also be wet with water, otherwise small insects can get in. It is best to choose gauze with good permeability.

3. When making amaranth stems, if white flowers appear, you have basically succeeded. If other pickled flowers appear, then such amaranth stems cannot be eaten and are poisonous. of.

4. When pouring water into the tank, be careful not to fill it too full. Because the foamy liquid will rise during the fermentation process.

5. If the amaranth stems made for the first time are used up, the remaining brine can be made for the second time. And if it is stored properly, it will not be a problem to make it dozens of times. The longer it takes, the richer the taste will be.