Pickled lettuce

Pickled lettuce

Introduction:

"Pickles should be an essential part of our daily life. It's a pleasant taste to drink porridge early and put a plate of crisp or sweet and sour pickles at dinner. Three famous pickles in the world: Fuling mustard, German sweet and sour cabbage and European pickled cucumber. In my impression, Korean pickles should be world famous pickles, but there is no place in front of Fuling mustard, sweet and sour cabbage and pickled cucumber. Jining famous pickles is "Yutang pickles", is jining special pickles. Dai Yutang, a native of Gusu in the Qing Dynasty, used Southern technology to produce Northern Style pickles, which was known as famous in Beijing and Jiangnan;. The main course includes melon and eggplant. It has a history of 100 years since the Qing Dynasty and is one of the famous snacks in Shandong Province. Pickles can not be called "pickles", because pickles are the "top match" in pickles, and the taste of pickles is delicious and crisp. Yutang pickles are really delicious, but the price is also really expensive. It's a bit luxurious to eat everyday. Fortunately, there are DIY, Shanzhai and other techniques, so you can make a simple pickle at home to satisfy your appetite and experience the fun of DIY. It's just a coincidence that I made up the process of making pickles

Production steps:

Step 1: peel the lettuce and cut into large sections or hob pieces, stack them in a small basin, sprinkle with refined salt and marinate for 2 hours.

Step 2: soften the pickled lettuce.

Step 3: put the pickled lettuce in a well ventilated place to dry. Can also be soaked in water for a period of time desalting, so the sauce taste is sweet and sour.

Step 4: stack the lettuce in a small pot or earthen jar, pour in the sweet flour paste and a little sugar.

Step 5: turn the lettuce, let the sweet sauce cover the lettuce, turn the sauce once a day for 7 days.

Materials required:

Lettuce: 1000g

Sweet flour sauce: 500g

Refined salt: 50g

Sugar: 10g

Precautions: 1. Vegetables will taste crisp after salting. 2. Pickled vegetables should be pickled for more than 7 days before eating, which can partly reduce the damage of nitrite.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sour and salty