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How to pickle scallions

1. When pickling Allium mongolicum Regel, you need to prepare a kilogram of fresh scallions, eat the right amount of salt and vinegar, clean and clean the sand, boil the water in the pot, blanch the washed scallions in boiling water for a few minutes, take them out and cool them in cold water. After cooling, remove the water and add salt and balsamic vinegar to mix well, then marinate directly. After flooding until the scallions become soft, they can be sealed in a jar.

2. Pick the fresh onions and rinse them in clean water once or twice. Don't rub them. Open a pot of concentrated salt water and remember that you must use soil salt, that is, raw salt, not iodized salt. After cooling the salt water, rinse the onions again and remove and control the water.

3. Select fresh and tender wild onions in the production process; rinse with clean water and dry water; put a layer of wild onions in the tank and sprinkle a layer of salt until it is finished; pour the tank the next day and pour it more than 10 times in a row; finally, add enough salt water to seal the tank and put it in a cool place to prevent white film; if pickled by the above method, it will take about a month; when eating, take out a knife and put in sesame oil; such as pickling a small amount of wild onions.

What is so special about the Korean salad of spring onions?

In terms of taste, Korean salad green onions have rich taste layers, first of all, the crisp shredded onions themselves. After shredding, the fresh shallot retains the fiber and moisture of the onion, so that when the shredded onion bites in the mouth, it can feel a crisp taste. This crisp taste is combined with the freshness of shredded onions to make people have an endless aftertaste. Secondly, the seasoning of Korean salad scallions also adds a lot of color to its taste.

Raw materials: spring onions, millet pepper, salt, light soy sauce, aged vinegar, sesame oil. Practice: choose to wash green onions. Cut into small segments. Put it in a bowl. Embellished with millet pepper, salt, light soy sauce, aged vinegar and sesame oil. Mix well. Eating spring onions every day is good for the human body. Spring onions can be eaten directly raw, or mixed with cold vegetables as cold dishes to eat, the most famous way to eat is green onions mixed with tofu.

Marinate fresh scallions and cut them into small pieces and put them in a container and marinate with salt for 5 minutes. Mix well with a little rice vinegar, soy sauce and red oil.

Spring onions are generally used as seasoning dishes. Adding some spring onions to the food can not only make the taste more delicious, but also increase appetite, anti-virus and anti-bacteria. It is very good to add some spring onions properly when cooking. Let's take a look at how to make green onions in cold salad.

Kimgee scallions authentic production method materials: 400g spring onions, 1 cup fish sauce, 3 tablespoons chili powder, 2 tablespoons green plum juice (can be omitted), 1 tablespoon sugar. Stirring ingredients: a small amount of ginger, 1 spoon of Korean shrimp sauce, 100 grams of onions for 4 / 4 apples and pears, 5 garlic and 1 red pepper. Glutinous rice paste: 2 tablespoons of glutinous rice flour and 200 grams of water.

How to pickle onion fruit

1. I'm used to putting oyster sauce, vinegar and sesame oil when mixing cold dishes. Oyster sauce tastes slightly sweet and has a fresh flavor, which can have the effect of sugar and monosodium glutamate. If the taste is too heavy, salt can be added properly. If I don't use oyster sauce, I will add a little sugar when I add salt, which can improve the taste of abalone juice, fresh shellfish sauce, pepper oil, garlic oil, sesame oil, oil consumption, chicken essence, which is all I usually use.

2. Pick the onion leaves, wash them, and drain. Cut it into small pieces. Cut the chili into fines, mix with onions, and add the right amount of salt. Let it sit for two or three hours, then put it in a small jar, put it in the refrigerator, and put it on a plate when you want to eat it. Note: salt should be more than usual cooking, because it is pickled vegetables, naturally a little more salty, and salty, onion leaves will always be green, if light onion leaves will turn yellow.

3. Prepare green onions. Wash green onions and cut them into chopped onions. Put the chopped onions into a bowl, add a little salt and five-spice powder (optional), stir well and marinate for about 10 minutes. The preparation of rice fruit will drain the rice into the wok or large pot, add the right amount of water, the amount of water is about half of the rice. Turn on small and medium heat, keep stir-frying, and let the rice be cooked slowly in the pan. This process takes about 15-20 minutes.

How do you pickle?

Step 2: cut cucumbers into sections, not too small. Step 3: add salt and sugar to the cucumber, stir well and marinate for half an hour. Step 4: the pickled cucumber drops the water out, and then uses the water to dry the water inside. I grab a few at a time, so that it is cleaner, just like twisting clothes, and not too hard. It is not good to wring the yellow flower seeds out.

2. Practice: wash and cut the salted kohlrabi into thin slices, soak them in soy sauce for 2-3 days, remove them; sprinkle the kohlrabi slices with chili powder and fine salt, and cook in a container for 5 days. Raw materials: 5000 grams of white radish, 30 grams of chilli powder, 800g of vinegar, 200g of sugar, 175g of salt, 100g of sesame oil, 10g of prickly ash, 10g of spicy materials, appropriate amount of monosodium glutamate, 2000 g of water.

3. Wash the cucumber with salt and remove the head and tail, wipe it dry and place it on the chopping block, sprinkle with appropriate amount of salt and roll with your hands, and finally wipe off the moisture on the surface. Salt can maintain the green appearance of the cucumber, and in the pickling process, the salt will also wear off the protuberances on the surface, making it taste better.

4. How to pickle bamboo shoots and when cooking bamboo shoots, it is best to choose the fresh bamboo shoots harvested on the same day. After removing their shells and roots, boil the bamboo shoots in the pot and boil the bamboo shoots in the pot. Be sure to use high heat when cooking. The time of cooking should not be too short, and the bamboo shoots should be cooked thoroughly.

5. the steps of the method are to peel and wash the garlic, then add salt for 12 hours, and the pickled water should be poured out; put the old soy sauce and vinegar into the pot and bring to the boil, cool and wait for use; put the pickled garlic into a clean container, pour into the cooled sugar and vinegar water and soak for half a month. Containers with tips must be sterilized and dried before eating.