How to pickle salted leeks?

Many friends know that leeks have a certain aphrodisiac effect, but some friends may not know that leeks can be pickled. The pickling of salted leeks actually requires a lot of attention to the combination of ingredients and the pickling time. You can adjust the combination of ingredients according to your own taste, but the pickling time and conditions must be well controlled.

How to pickle leeks

1. Rinse the freshly bought leeks with clean water, and then put them in a sieve to dry. Be sure to dry all the water on them. Leeks with water will affect the taste after pickling. After the leeks are dried, use a knife to chop them into small pieces. Be careful not to chop them too short or too long, just the right length.

2. After chopping the chives, sprinkle in a little salt, then mix the chives and salt thoroughly with your hands. For the sake of uniformity, you can rub them repeatedly with your hands, but don't use too much force. Put the kneaded leeks into a jar and sprinkle salt as you put them in. It is best to put a layer of leeks and salt in a layer. Make sure to flatten the leeks and press them tightly. Otherwise it might not be tasty enough.

3. Seal the jar. The sealing time is about one week. If you like lighter flavors, four days will be fine. This can be adjusted according to personal taste. When eating, you can refrigerate it. You can also add some vinegar, chili and other seasonings to create your favorite flavor.

Nutritional value of leeks

1. The water content of leek is as high as 85% and the calories are low. It is an excellent source of iron, potassium and vitamin A, and is also a general source of vitamin C. It has always been known as the "meat among vegetables".

2. Chives are rich in vitamins. The beta-carotene in a bunch of leeks is exactly the energy needed for a day, but the vitamin C content is only one-third of the daily requirement, and the vitamin E content is also one-third.

3. Leeks contain more crude fiber.

4. The unique spicy flavor of leek is formed by the sulfides it contains. These sulfides have certain bactericidal and anti-inflammatory effects, help the human body improve its own immunity, and also help the body absorb vitamin B1 and vitamin A.