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How to pickle preserved vegetables

Put the preserved vegetables into the peanuts layer by layer, then keep them airtight for 1-2 weeks and then marinate them, as shown in the picture.

When pickling Henan pickles, you need to prepare two kilograms of fresh mustard heart, edible oil, salt and seasonings such as chili sauce and sugar.

The ingredients for making preserved vegetables must be dried. In the process of washing, cutting, stir-frying and pickling, pickles should be kept clean, especially not stained with oil.

Cut it in half to make sure the cutting tools are oil-free. The purpose of cutting in half is that the stem is relatively thick, so it is delicious to put in salt when cutting in half and pickling. Hang up to dry, aunt said that the sun for a day or half a day, sun until the vegetables soft on the line.

The practice of pickled vegetables is as follows: ingredients: preserved vegetables, salt, glass jar steps: cured vegetables are sunny on the ground. Remove the yellow leaves, cut off the roots, and leave some at the roots. Rinse the root of the vegetable with your hand. Wash the dishes, separate them from the roots, hang them on the rope and dry them for two days.

Submerge the mustard with rice washing water and leave it in a cool and ventilated place for two days to ferment. Pour out the water in front of you after three days of rest, then pour in new rice washing water and let sit for three days. Change again after three days, a total of two changes, pickled sauerkraut can be taken out to eat in eight or nine days.

The method of pickling preserved vegetables at home

Cut vegetables, cut off the red roots of snow, do not hurt the stems and leaves. Wash the vegetables and rinse the whole preserved vegetables thoroughly. To dry the vegetables, hang the washed preserved vegetables on the line and dry the appearance of the clear water until the leaves wilt slightly.

Wash the fresh mustard heart. Put it in a dustpan to dry. Just dry until the mustard leaves are a little hairy. Cut the mustard heart into small pieces. Take a clean, oil-free pot. Pour the right amount of diced mustard into the pot. Add the right amount of salt. Turn on the fire and stir-fry with chopsticks all the time.

When pickling Henan pickles, you need to prepare two kilograms of fresh mustard heart, edible oil, salt and seasonings such as chili sauce and sugar.

Pickling method of pickled vegetables: (1) wash the dishes and wash the whole pickled vegetables thoroughly, so as not to damage the leaves and stems. (2) to dry vegetables, hang the washed preserved vegetables on the line, which means that it is appropriate to dry the leaves until the leaves wither slightly. (3) use a sharp, non-greasy fruit knife to cut 2cm into long pieces. It is best to grade and classify the strips.

Step: the preserved vegetables are sunny on the ground. Remove the yellow leaves, cut off the roots, and leave some at the roots. Rinse the root of the vegetable with your hand. Wash the dishes, separate them from the roots, hang them on the rope and dry them for two days. Do not use the board, put a layer of preserved vegetables at the bottom of the basin. Cut off the roots a little and throw them away, and the pickles are chopped up.

How to cook preserved food is delicious

Steps: chopped green onions and sliced vegetables; beat eggs; heat the wok and stir-fry the scattered eggs; add oil in the wok and stir-fry the green onions until fragrant; add rice and stir-fry until the rice is loose; add diced vegetables and fried eggs to continue to stir-fry; season with salt and pepper and stir well.

150g pork, 150g preserved vegetables, right amount of parsley and minced ginger, right amount of light soy sauce, cooking wine and pepper sauce. Cut pork into slices and marinate with salt, minced ginger, light soy sauce and cooking wine for a few minutes. Fire the oil, put the meat slices in and stir-fry.

First of all, wash the mustard, take it outside and dry it into semi-dry water. Then take it back and cut it into shreds. Put it in a pan over medium heat and keep stir-frying. Stir-fry the preserved vegetables to 1/3 and turn off in about 30 seconds. Then put it in a plate with a lid, or in a jar.