How to pickle spicy vegetable pimples:
1. Soak raw spicy vegetable pimples first, and then put the washed raw spicy vegetable pimples into them.
2. Put all the aniseed peppers into the pot. Pour the boiling water into the basin, then cut the pepper and cover it for half an hour.
3. Pour the ginger water prepared above into the pickle jar, sprinkle with appropriate salt, and cover it until the water is cool to prevent some dust or other things from falling into it. Then you can eat it after two or three months, and the longer it takes, the better the taste will be. Everyone must pay attention to the fact that half-cooked pickled radish pickles are very easy to be poisoned after taking them. Because pickled radish pickles contain carcinogens, it will be harmful to physical and mental health if you take them for a long time.
Precautions for pickling spicy vegetable heads:
1. Accurately grasp the amount of edible salt
It is also guaranteed to put salt when we want to pickle pickles with materials. The maximum amount of salt should not exceed 25% of pickled vegetables and fruits, and the minimum amount of salt used should not be less than 1% of vegetables and fruits.
2. The taking time of radish pickles
If the salt content is too low and the average temperature is too high, it will promote the rapid rise of sodium nitrite, and in the case of maximum phosphate and sodium nitrite in 5 to 1 days of pickling, it will gradually drop after 15 days, and it will be harmless after 2 days, so everyone. There must be no need to take it for a long time, which has a great impact on physical and mental health.
3. Pickling temperature and storage site
In winter, the pickling temperature need not be less than minus 5 degrees, and 2-3 degrees is a more suitable temperature. Because if the temperature is too low, the pickling will be cold, and mildew and bad taste will occur. As far as possible, we store radish pickles in a relatively natural, ventilated and shady area, and we should pay attention to sealing for pickled pickles that are mellow. We don't need to seal them a few days before pickling, because that can help radish pickles release their calorific value.
Pickling method of mustard knot:
1. We first washed mustard knot, then removed the epidermis and cut the mustard knot into two pieces.
2. If you use star anise and pepper, you need to boil star anise and pepper with water first, and then let them cool for reservation. If we don't need pepper and star anise, we can use cold water, and we can't use drinking water as much as possible, because in