How to make pickled buckwheat

In Guangdong, Guangxi, Hunan, Hubei and other regions, a green plant with white flowers can often be seen in the wild fields. This is the fuchsia. It is an edible plant that is very nutritious. It not only contains a large amount of protein, but also a certain amount of vitamins, as well as nutrients such as calcium and iron. People generally eat it by pickling it, so what is the method of pickling sour buckwheat?

1. Material selection

The bulb part is usually used to pickle sour buckwheat, and the raw material should be white, single and plump. Some people like to pickle the leaves together, which is also acceptable.

2. Washing

Wash the selected radish heads with clean water several times to remove the mud and mucus on the outside of the radish heads, then place them in a bamboo basket and drain the water. Then place the bamboo basket in a cool and ventilated place, spread out the kimchi heads as much as possible, and dry the surface moisture to prevent raw water from being brought into the kimchi jar. But be careful not to leave the buckwheat heads for too long, otherwise they will heat up and affect the quality. In addition, never expose the leaves to direct sunlight, as this will make them old and difficult to chew.

3. Pickling

Bring a pot of water to a boil, then let it cool down and set aside. While the water is boiling, put the dried kimchi heads into the kimchi jar, and sprinkle a layer of salt on each head. The amount of salt used is 3 taels of salt for every pound of kimchi heads. Of course, the kimchi jar must be disinfected and dried in advance. If it is a clean old jar, this is not necessary.

After all the buckwheat heads are put into the jar, pour in cooled boiled water, seal and marinate. The sour buckwheat made in this way is salty and sour buckwheat. If you like sweet and sour buckwheat, you can add an appropriate amount of salt while adding salt. The amount is 0.6 pounds of white sugar for every pound of buckwheat. You can mix the white sugar and salt together and sprinkle them into the jar.

Of course, the amount of sugar and salt can be adjusted according to personal taste.

Generally, it can be taken out and eaten after being pickled for about a week. However, you should pay attention to the process of pickling. If you find white foam, you should deal with it in time. The method is as follows:

1. Add 2 to 5 tablespoons of liquor with an alcohol content of more than 50%.

2. Add 25-50g of Sichuan pepper.

3. Add 100-250g of washed old ginger.

4. Add more than 50-100g of garlic.

You can choose any of the above, but mixing them together is the best!