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Kohlrabi pickles how to cook and crisp can be kept for a long time

Use half of the big turnip and a whole one of the small ones. Cut into pieces and slice half of the carrots. Sprinkle salt evenly and marinate for 1 hour or 2 hours. After pickling out the water, rub the turnips. Squeeze out the water and put it in a clean basin. The carrots are also wrung out and put together. Dice a small piece of ginger and chop onions into 3 pieces. Taste the saltiness of turnips.

To make turnips and pickles crisp and keep them for a long time, the key lies in the control of the pickling process and storage environment. Explain the preparation materials in detail: choose fresh kohlrabi to make sure it is solid and free from diseases and insect pests. Prepare enough salt, sugar, vinegar, cooking wine and other seasonings. Treatment of kohlrabi: wash the kohlrabi and cut it into palatable strips, then dry the surface moisture.

Fermentation: put the pickled turnips in a cool and ventilated place to avoid direct sunlight as far as possible. Every once in a while, turnips can be stirred with clean spoons or chopsticks to ensure uniform fermentation. Usually, the pickling time for turnips ranges from 3 days to 1 week, depending on temperature and personal taste preferences.

How to cook dried pickles, salty and fragrant, crisp and delicious, very appetizing?

1. Soak the right amount of pork and choose fresh pork, wash it and cut it into thin slices. Dry salted vegetable oil will be delicious, so choose a little fatter pork. Please click on the input picture to describe the dried pickles to be soaked in warm water in advance, washed repeatedly, and washed away the sediment mixed in the air. No matter how delicious the food is, you can't even taste it if you bust your teeth. Please click on the input picture to describe the pickled dried vegetables after being softly washed, then cut into pieces and cut as small as possible.

2. * first wash the radish, then process it into strips 3 cm long, 0.5 m wide and 0.5 m thick, dry until 80% dry; * Sesame oil is hot, add chili powder and deep-fry until light yellow, pour into the dried radish and mix; * put salt, sugar, pepper and large ingredients into the pot and boil with water, add monosodium glutamate, pour into the jar after cooling, mix well with dried radish, turn once a day, about 15 days is the finished product, required to show red yellow. The texture is crisp and the taste is hot and sour.

3. Before each reheating, carefully turn the pomelo peel, change the position up and down to ensure a uniform taste, and be careful not to disrupt and separate the opposite grapefruit peel. A few days later, steam until the pomelo skin is soft and rotten, and you can clip it off with a gentle clip of chopsticks, which is done. The prepared pomelo-peeled pickles are bitter in salt, slightly sweet in bitterness, and fragrant and appetizing. Put it in a glass bottle or small clay jar and store it in the freezer for a long time.

4. Dried radish pickle is a home-cooked dish made from radish. Drying dried turnips and pickles is usually carried out after a cold day, and it has to go through three processes of "drying, pickling and hiding". Dried turnips and pickles are salty and fresh, crisp and so on. Dried radish, refers to the sun-dried radish, is a domestic public love a unique flavor of easy-to-preserve dried vegetables. Rich in vitamin B, the iron content is higher than that of other foods except Golden Needle.

5. Choose a pickler: those who are pickled in large quantity and preserved for a long time are generally pickled in a jar. Pickled semi-dry pickles, such as spicy dried radish, kohlrabi, etc., generally use jar pickling, because the jar belly is big and small, easy to seal, pickled very few, short-time pickles, can also use small pots, cover bowls and so on. Generally, it is better to use ceramic utensils, do not use metal products.

Pickling method of crispy cucumber and pickle

1. Read 1 / 11 step by step to wash the cucumber and dry it, as shown in the picture. 2 / 11 cut from the middle, and then cut separately from the middle, as shown in the figure. 3 / 11 is then cut into four uniform segments, as shown in the figure. 4 / 11 then put it in a basin, sprinkle with refined salt, marinate for 6-8 hours at last, and I marinate for one night, as shown in the picture.

2. Choose fresh cucumbers: fresh cucumbers taste more crisp, and pickled vegetables are more delicious. Soak in water before pickling: soak the chopped cucumbers in clean water for 30 minutes to remove the bitterness from the cucumbers and make the pickles more refreshing. Add the right amount of salt: when pickling cucumbers and pickles, adding the right amount of salt can make the cucumbers more delicious, but be careful not to add too much, otherwise it will affect the taste.

3.-chili powder or diced chili (optional) step: wash the cucumber and cut it to the right size. If you want to keep it crisp, you can choose small cucumbers or peel large cucumbers and slice them. Prepare a clean, waterless container and put the cucumbers in the container. Add enough salt to the container, sprinkle the cucumber with salt evenly and stir well. Cover the container and leave the cucumber at room temperature for about 1 hour.

How to pickle pickled vegetables with the most crisp bumps?

1. Temperature and environment: keep the pickled temperature and environment dry, which helps to maintain the brittleness of pickles. Prevent moisture from entering the container or getting damp during the curing process. Add auxiliary ingredients: some auxiliary ingredients, such as vinegar, lemon juice or sauerkraut soup, can increase the acidity of the pickle and help maintain brittleness. Storage method: pickled vegetables should be stored in a sealed container and stored in the refrigerator after pickling.

2, add water to the pot, be careful, there are no oil flowers in the pot, it will be more shepherd's purse pimples rotted in the pickling process. After boiling, add appropriate coarse salt grains, be sure to make the water taste salty, otherwise shepherd's purse pimple without taste is also easy to go bad. Shepherd's purse pimple cleaning is a very troublesome thing, with a knife to remove all the Shepherd's purse pimple appearance is not good, with a brush clean, soak for a period of time.

Step 1: prepare the mustard and choose the fresh mustard pimple, wash it clean, remove the roots and bad leaves, and then cut into blocks or strips of appropriate size. If the mustard pimple is large, it can be cut open so that the salt can penetrate better. Step 2: before pickling, put the chopped mustard bumps into a large basin, sprinkle with appropriate amount of salt (usually 3-5% of the weight of mustard), knead evenly with your hands, and let the salt cover the mustard surface evenly.

4. Pickled vegetables pimple: prepared ingredients: mustard: 10 jin, salt: 500 grams, wine: right amount. Step 1: wash the mustard. Step 2: boil a pot of boiling water. Step 3: mix the boiled water with the wine and salt, pour it into the jar, pour into the washed mustard pimple while it is hot, and remove it for 5 seconds. Step 4: wait for the water in the tank to cool through, then add mustard bumps. Step 5: seal for 20 days.

5. Crush the star anise and put it in the pot. Then bring the seasoning water to a boil over high heat, and then turn off the heat after boiling. Then pour out the seasoning water and let it cool. 1 after cooling, pour the seasoning water directly into the container containing mustard bumps. Pay attention to the seasoning water just pickling the mustard bumps. Finally, add a small amount of high liquor, then cover it and seal it. After 40 days, you can eat the pickled mustard pimples.

6. Pickled vegetables pimple: prepared ingredients: mustard: 10 jin, salt: 500 grams, wine: right amount. Step one: wash the mustard. Step 2: boil a pot of boiling water. Step 3: boil the water and put it into the wine, salt and pot. Put in the washed mustard while scalding. Take it out after 5 seconds and don't let the boiling water get hot. Step 4: wait for the water in the tank to cool thoroughly, then put in the mustard. Step 5: seal for 20 days.

How to pickle pickles (how to pickle pickles are crisp and delicious)

Pickled vegetables is a more traditional pickling method, it does not need too much seasoning, just dry the washed pickles and put them in a dry and ventilated place. The time of drying pickles is usually about 3-5 days, depending on the climate and the size of pickles. Sun-dried pickles taste crisp and delicious, but the production process requires attention to hygiene and insect control.

Choosing fresh vegetables is the key to pickling pickles. Cucumbers, turnips, beans and other vegetables are very suitable for pickling pickles. When choosing vegetables, choose vegetables that are intact and undamaged, and make sure they are fresh. Fresh vegetables are easier to pickle into crisp, tender and delicious pickles. Prepare the ingredients for pickling pickles. Pickled vegetables need to be seasoned with salt, sugar, green onions, garlic, ginger and so on.

A white radish is washed (not peeled) and cut into thin slices (as you like). Put the sliced radish into a basin, add 2 spoons of salt, grasp and marinate with your hands for 20 minutes. After pickling the radish out of the water, rinse the salt with clean water, dry the water, and put it into the basin and set aside.

For pickled vegetables to taste better, we need to marinate pickles with boiling pepper water. The jar of pickled vegetables should be sealed and do not let Rain Water into it, because if you enter Rain Water, the pickles will be white. You can pour the usual tea and brewed tea into the pickles, so that the taste of the pickles will be better and you can bask in the sun before eating them, so that the pickles will taste more crisp.

Choose fresh cucumbers: fresh cucumbers taste more crisp, and pickled vegetables are more delicious. Soak in water before pickling: soak the chopped cucumbers in clean water for 30 minutes to remove the bitterness from the cucumbers and make the pickles more refreshing. Add the right amount of salt: when pickling cucumbers and pickles, adding the right amount of salt can make the cucumbers more delicious, but be careful not to add too much, otherwise it will affect the taste.

What is the best way to pickle pickles? To introduce you to 10 kinds of pickled vegetables, learn together Laba garlic raw material garlic 1000 grams, rice vinegar right amount. Peel and rinse the garlic and control the dry water. Put the garlic into a glass container and add rice vinegar to the mouth of the bottle. Put the lid tightly in a cool and sunny place, and you will be able to marinate the clear green Laba garlic in about half a month to a month.

The pickling method of cucumber and pickle is crisp

1. Choose fresh cucumbers: fresh cucumbers taste more crisp, and pickled vegetables are more delicious. Soak in water before pickling: soak the chopped cucumbers in clean water for 30 minutes to remove the bitterness from the cucumbers and make the pickles more refreshing. Add the right amount of salt: when pickling cucumbers and pickles, adding the right amount of salt can make the cucumbers more delicious, but be careful not to add too much, otherwise it will affect the taste.

2. Wash the cucumber and cut it into the right size. If you want to keep it crisp, you can choose small cucumbers or peel large cucumbers and slice them. Prepare a clean, waterless container and put the cucumbers in the container. Add enough salt to the container, sprinkle the cucumber with salt evenly and stir well. Cover the container and leave the cucumber at room temperature for about 1 hour. This allows the cucumber to release water.

3, choose fresh and tender cucumbers to wash, a layer of melon and a layer of salt, pickled in a jar. Pour the cylinder once the next day, add a small amount of 18-degree salt water, and then pour the cylinder once a day for 6 times. It can be pickled thoroughly after 20 days.