Figure 2 Curing Sherry Red
Let it hang in the shade for a day or two. In order to reduce the snow-red moisture
Step 3: Self-made curing method of sherry.
Let it wither and prepare for pickling. Watching the tender snow dry for a day and a night, a lot of yellow leaves appeared, which were removed when curing. In fact, there is not much red in the snow, and it will be less when pickled, hehe.
Simple method of curing sherry red wine
A bag of pickle salt can also be made of common iodized salt.
Step 5: How to eat pickled sherry red?
Pickle jar. Clean and dry in advance.
How to pickle sherry red?
Basically, it is a layer of sauerkraut and a layer of salt. While putting it, it is pressed hard by hand. The ratio of pickled cabbage to salt is 10: 1 or 10: 2. If you eat it recently, you can put less salt, and if you want to keep it longer, you can add more salt. You can put less salt on the bottom layer by layer. The more salt you sprinkle, the more salt you add.
Step 7: How to fry and pickle sherry red?
Everything is ready, put it in the shade, and you'd better find something heavy to press on it. Nothing heavy was found at home, so I turned a plate upside down and put a bucket of oil on it. Do not cover it. During the pickling process, the mustard was so thick that the lid could not be removed. Hmm. How interesting
Step 8 How to cook pickled sherry red?
On the second day after pickling, you can see that there is salt water below, which is tossed up and down every one or two days. So sherry red can be dyed with salt water. After seven days, you can almost eat it. The whole curing process does not touch water or oil stars, otherwise the snow red will be rotten or sour.
Step 9 How to stew and marinate sherry red?
Pickled sherry red. Stir-fried dishes, or with meat, or with brine, are very good.