“One night stain” is a popular pickling method. It perfectly combines the appetizing taste of pickled vegetables and keeps the freshness and nutrition of ingredients. It is extremely popular in Japan. This method of low salt light stains is healthier than traditional pickles! It not only retains the original flavor and color of the fruits and vegetables, but also inhibits the growth of microorganisms and makes the content of spoilage bacteria lower. Whether it's rice, porridge or empty stuttering, it's delicious, refreshing and pleasant! The original party came from the “Gourmet Aesthetic Baking Shop”. I made a slight change. The mold is also a light stain that she bought at home. It is convenient, fast and delicious, and shared with everyone.
Choose the plum, full of soft and hard, and take the water and salt outside the formula to soak the bayberry
Add 150 grams of water to the rock sugar and cook until the boiling sugar melts. Stir in the middle, accelerate the melting
Put the bayberry, wait until the broth becomes reddish, put it in a small fire on the basil, and scent it to turn off the fire.
Pour into the light stains, put on the lid and refrigerate the salt for one night to eat. Refrigerate can be stored for 3-4 days.
Take a sip, cool and refreshing!
This utensil also has a nice name - fog glass and heavy stone, the porcelain thick glass cover replaces the traditional heavy stone, presses the food by its own weight, and slowly pushes out the water in the fruits and vegetables to make the stains add flavor. Use a thick glass cover to hold the bayberry, and after the night, more juice will be precipitated, and the basil will be more flavorful. The pickling temperature is controlled at 5-10 degrees. It is most safe to put in the refrigerator. It can be stored for one week, but it should not be too long. The more salty the taste will be.