Late autumn and early winter, around November 10th in the solar calendar, is the best time to pickle sherry red. First, it is cheap. Second, after the first frost, sherry red is tender and tastes better.

The choice of Xue Lihong:

When pickling sherry red, you must choose tender, so it is delicious. When you pinch the red root of the snow with your hand, it will come out and break easily, so that the dish is tender.

Pickling method 1 of sherry red

Ingredients: sherry red and salt.

Production: Remove the red yellow leaves from the snow, clean them under the pool, and put them in the sun for a day. Take the vegetables home at night and sprinkle a layer of salt on each layer. The ratio of sherry red to salt is10:1,which is not easy to go bad. Because we are going to eat next spring. By the next morning, some vegetables have been salted out of water, and then pour the top and bottom dishes, which will make it easier to get out of water. By the next night, a lot of water had been poured out of the vegetables, and then they could enter the altar.

The jar should be cleaned in advance, reversed for one day, and controlled clean.