Recipe: One night stain (small plum tomato)

Home Cooking Recipe: One night stain (small plum tomato)

Notes:

“One night stain” is a popular pickling method. It perfectly combines the appetizing taste of pickled vegetables and keeps the ingredients fresh and nutritious. Due to the short production time, it is called "one night stain" and 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.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the small tomato, use a knife to make a circle along the middle, boil the water and put it in the tomato until the skin is turned up.

    Wash the small tomato, use a knife to make a circle along the middle, boil the water and put it in the tomato until the skin is turned up.

  2. Home Cooking Recipe: Remove, carefully peel and put in a shallow stain

    Remove, carefully peel and put in a shallow stain

  3. Home Cooking Recipe: Pour plum and rock sugar into 1100 ml of water and cook for cooling.

    Pour plum and rock sugar into 1100 ml of water and cook for cooling.

  4. Home Cooking Recipe: Add lemon juice to plum ice water

    Add lemon juice to plum ice water

  5. Home Cooking Recipe: Pour the plum water into the small tomato, cover it, and chill it overnight.

    Pour the plum water into the small tomato, cover it, and chill it overnight.

Tips:

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. 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.


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