Homemade delicious pickled Allium macrostemon head

Homemade delicious pickled Allium macrostemon head

Introduction:

Allium macrostemon belongs to the genus Allium of Liliaceae and is a kind of Allium vegetable. It has been cultivated in China for three or four thousand years since ancient times, especially in Guangxi, Hunan, Guizhou, Sichuan, Hubei, Guangdong, Jiangxi and other provinces. The bulb and tender leaf of Allium macrostemon can be used as cooked food, and the bulb has good processing performance, which is suitable for salting, cool salting, sauce breaking, enamel breaking, pot storage, etc. The pickled Allium macrostemon not only has special aroma, but also has crystal clear color, crisp and refreshing. Therefore, Allium macrostemon has become a good food supplement and off-season vegetable supplement. In traditional Chinese medicine, dried bulb (Allium macrostemon) is used as medicine. It is warm in nature, bitter and pungent in taste. It can dredge Yin and disperse knots. It is mainly used to treat chest pain, diarrhea and other diseases. No matter what traditional Chinese medicine says, it's a pickled dish that I've loved since I was a child. "

Production steps:

Step 1: wash the bought Allium macrostemon

Step 2: cut off the fibrous root and the upper part of the tender stem

Step 3: clean again and control the moisture

Step 4: clean the pickle jar and dry it

The fifth step: prepare salt, Baijiu, chop pepper and other ingredients.

The sixth step: mix the salt and Baijiu with the best chopped pepper.

Step 7: put it into the altar

Step 8: put a small dish on the mouth of the altar to prevent the outside water from entering the altar, and then turn the lid of the altar upside down in the water at the edge of the altar

Step 9: after more than 20 days, you can go out of the jar to eat, with a bowl of white porridge, appetizing and refreshing, suitable for eating in hot weather.

Materials required:

Xietou: 2kg

Chopped pepper: 0.75kg

Salt: 150g

Highly Baijiu: 120 ml

Note: 1, if the pickled Allium macrostemon not cut pepper can not put, add some sugar can be. 2, Baijiu can not be too small, otherwise the scallion head is rotten, adding too much will delay the consumption time and affect the taste. 3. Pickled properly, this dish can still keep crisp for 1-2 years, provided that the water along the altar can not be dry, change the water every few days.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy