How to make pickled snow red

Everyone is familiar with snow vegetable, which is a herb that has the effects of clearing the lungs and eliminating phlegm, treating diarrhea in children, refreshing the mind, and reducing swelling. In life, many people prefer pickled snow vegetable. Pickled snow vegetable is a particularly delicious food whether it is fried or eaten cold. However, pickling snow mulberry requires a certain method. If it is not pickled properly, the taste will easily be affected. So how to pickle snow mulberry?

The pickled ingredients are 12 pounds of snow mustard, 7 taels of salt, 50 grams of peppercorns, and appropriate amounts of sauce, onions, and dried red peppers.

Pickling method: 1. Remove the yellow leaves and roots of the purchased snow mustard greens, wash and dry them; 2. Wash the chopping board, kitchen knife and all related utensils, and dry them; 3. Chop the dried snow mustard greens into pieces, put them into a large bowl, and sprinkle salt and pepper evenly into the pieces; 4. The next step is the hard work. Rub the snow mustard greens vigorously with both hands, and pay attention to turning them over during the kneading process. Evenly mix the snow mustard greens and salt until dark green brine is rubbed out; 5. Cut the green onion, ginger, and dried red pepper into shreds, mix them with the kneaded snow mustard greens, and put them into a jar. 6. After 10 days, the pickled snow vegetable can be eaten.

Pickling Tips 1. When pickling snow mustard greens, all utensils must be clean and not stained with oil; wash your hands and do not use any skin care products, otherwise the pickled vegetables will go bad;

2. The ratio of salt to vegetables is 10 jin of Chinese mustard to 6 liang of salt. Some people use coarse-grained salt for pickling vegetables, but I have always used refined salt, which is also good. 3. Onion, ginger and chili are for seasoning. You can decide the amount yourself. 4. When putting the vegetables into the jar, press them down tightly with your fist. Press them as tightly as you can. You will find that the tighter you press, the more water the vegetables will release. This is the best way. 5. After filling the jar, be sure to pour the water used to knead the vegetables into the jar. This way the vegetables will be pickled well and have a long shelf life and can be eaten until the wheat harvest of the following year.

The specific pickling process is to first pick and wash the snow mustard greens. Be careful not to trim all the roots. Keep the snow vegetable in its original state as much as possible and just pick off the rotten leaves.

Secondly, you need to "control the water" for a day, hang it out around nine in the morning and take it back at five in the afternoon.

Third, put the snow vegetable into a sealed container. Prepare one and a half kilograms of salt for ten kilograms of vegetables, and save half a kilogram for later use. The remaining kilogram of salt is used to soften the vegetables. Fourth, after about an hour, water will come out of the dish. Squeeze out the water, find a clean, oil-free bowl, and put the vegetables in it. When placing the plants, arrange them in the pot with the roots pressing down on the leaves and sprinkle salt layer by layer. No need to seal the lids, just leave them for a day. During the day, you can take time to turn them over and pour the vegetables on top to the bottom.

Step 5 of pickling snow mustard greens : squeeze out the water and put it back into the jar. When placing the seeds, the roots should also be pressed against the leaves, but there is no need to sprinkle salt at this time. After finishing all these, I went to boil water and used three pounds of water to dissolve half a pound of salt. Add some bay leaves or licorice to it, which can help to harmonize the taste and have a preservative effect. Special reminder: when buying bay leaves in a spice store, be sure to check whether there are any mold spots, otherwise they will become moldy if added. Finally, when the water has cooled thoroughly, you can add it to the jar. In the first few days, cover the container without adding water to give the foul air a chance to dissipate. [1]

Notes on pickling: Before pickling, dry the snow vegetable outdoors for about a day and a night. The purpose is to dry out excess moisture, causing the snow vegetable to wilt and shrink in size. Then put it in a container or on the chopping board and sprinkle with salt, pepper and other seasonings. You can increase or decrease the amount according to your personal taste. Then use your hands to knead the vegetables so that the salt can seep into the vegetables and squeeze out the water, making the vegetables darker in color and softer. Store them in a container, such as a jar or a small pot. In order to avoid rotting of the vegetables, it is best not to wash them before pickling. If the vegetables you buy are dirty, you can pick off the yellow and rotten leaves when drying them, and use a knife to cut off the excess roots before pickling. After pickling, do not place it in a place with too high temperature. When eating, put it in clean water in advance to remove excess salt and wash the vegetables at the same time. If you add a little alkali flour when pickling and kneading vegetables, the vegetables will maintain their bright color. [2]

Reasons for bitter taste: Reason 1: The Chinese snow vegetable is not pickled enough, and it will have the taste of mustard greens; Reason 2: The excess salt is not fully soaked out; Reason 3: Too much alkali is added. Another thing to note is that you should add enough salt at one time. The general ratio of vegetables to salt is 10 to 1. Put less salt in the lower layer and more in the upper layer. Never add water. The salt soup can be used all the time. You can press a stone on the vegetable, but do not cover it with a lid. Put it in a cool and ventilated place and cover it with a layer of gauze to prevent flies and other small insects from entering. Starting from the second day of pickling, turn the snow vegetable up and down once a day to allow it to breathe, dissipate heat, and have the salt evenly distributed. It can be eaten after about 10 to 15 days.