Pickles, we are very important from snacks to big. What fried bamboo shoots, fried meat, fried bean curd, dried pork, boiled soup, noodles, etc. are all fresh! The point is that the soup has added this stuff. It’s really delicious. And ah, dried up is dried vegetables, fried fat sausage, fried pork belly, steamed patties, dried noodles, etc. are also sharp weapons! Therefore, it is necessary to pickle the pickles. The dish we use is Jiē Lóu Gā (Mandarin should be Xueli 蕻 "Jiangsu and Zhejiang provinces call it "Snowy 蕻", "Cooking vegetables", while the Hunan and Hubei regions call it "Fish dishes", and the southern part of the region calls it "Nine-headed mustard" and "Mustard" is selected from Baidu) or amaranth. In the picture is Jiē Lóu Gā. About the pickles. The memories are also a bit of a loss. Maybe it’s not clean. Haha used to ask us to wash our feet and climb the crocks. Don't taste it. Hahaha is now different from the previous one. This is the step to go to the grandmother's house to help her pickle the pickles in March. Make a record.
First of all, of course, it’s going to the ground to cut the vegetables, bring the knife of the Ma Li, the strong body, go to the ground.
Cut off the roots, remove the yellow leaves, the dead leaves, etc.
After cleaning in water
On a sunny day, you must choose a beautiful place on a sunny day. Dry the vegetables and make the surface water evaporate and the dishes will evaporate to make it look a little awkward. It is said that such a dish is better to eat and pick it up? Amount...may be better? ! Nonsense... Sugar will be more? Maybe.
Take back the dishes. Then grind your knife and remove the big vegetable core inside and cut it into a small piece of about 1-1.5cm. It is also stated that the whole plant can also be marinated, but it seems that most of us are chopped.
Put the chopped vegetables together in small pieces
Wildly sprinkled with coarse salt on it. I have said that Ningduo should not be less. Because the salty taste can be washed before the firing, but too little will be a disadvantage.
While stirring the salt and vegetables, put them into the bucket. Stir well and mix some salt particles in the dish. As for the barrels, we used to do more with the cylinders, the plastic barrels, the glass jars.
Then, instead of using the raft, use the raft to press the vegetable tightly.
The last step is to put a fresh bag or membrane on the large stone that has been washed and cleaned in the village. Keep it in a cool place/dark place for at least 20 days. Pickles are finished! !