Preserved vegetables

Preserved vegetables

Introduction:

"It's a new pickle. It can't be eaten yet. When I went home during the Chinese new year, I saw my mother washing and drying a lot of bitter vegetables, so I knew it was time to make pickles. This is the work that mothers do before or after the Spring Festival every year. Pickled vegetables are mostly pickled with more leaves and less leaves. We also call big bitter vegetables. We will wash the big bitter vegetables and then dry them for five or six days. When the moisture content of the bitter vegetables is a little dry, cut them into short segments or long segments, and combine them with brown sugar, fermented glutinous rice, chili powder, pepper and other ingredients. Sprinkle with salt, add a little Baijiu, rub and stir. Finally, put the vegetables into the earthenware pot (commonly known as jar), press and seal the mouth of the pot, and place them in the shade. After two or three months, the green pickles turn golden, slightly sour and sweet, crisp and delicious. In addition to serving as pickles, pickles can also be used for fried rice, pickled fish, fried meat, pickled potato soup and so on. When marinating, marinate a little more. This kind of pickle is placed in the shade. Unlike Korean pickle, it can be put in the refrigerator for a long time. The longer the marinating time, the better. Every year when I go home for the Spring Festival, the pickles are the most indispensable part of my mother's prepared food. Yes, they bring my mother's love and the taste of my hometown. I believe many homesick travelers can appreciate them. "

Production steps:

Materials required:

Bitter herbs: moderate

Chili powder: appropriate amount

Pepper powder: right amount

Fennel seed powder: appropriate amount

Brown sugar: right amount

Wine: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: salting

Production time: three quarters of an hour

Taste: slightly spicy