A list of the contents of this article:

What matters should be paid attention to in pickling pineapple?

Cold boiled water dissolves the right amount of salt, not too salty. Slice the pineapple (for better soaking) and soak in salt water for 5 to 10 minutes. The pineapple had better be yellow and ripe.

Vacuum packaging: the peeled and sliced pineapple is vacuum packed, the air in the package is extracted, the contact between oxygen and pineapple is reduced, the oxidation rate is reduced, and the preservation time is prolonged. Vacuum-packed pineapples should be kept in a cool, dry place to avoid direct sunlight. Pickling: cut the pineapple into thin slices or filaments and add salt, sugar, vinegar and other seasonings to make delicious pineapple paste, preserved pineapple and other foods.

Canned storage: cut the pineapple into pieces, add syrup or syrup, and seal it in the can. This method can keep the pineapple fresh and taste for a long time, but you need to pay attention to the sugar intake. Dry preservation: slice the pineapple and dry it in a dryer or oven to make dried pineapple. This method can preserve the pineapple for a long time, but the taste and nutrients will be lost.

You'd better soak the pineapple for about half an hour, not for a day. Soaking for a day will dilute the nutrients in the pineapple and affect the taste. Reason: it can not only avoid allergic accidents, but also decompose some organic acids of pineapple in salt water, making the taste of pineapple appear sweeter.

How to pickle pineapple?

Prepare a pineapple, wash and peel. Cut it into small pieces and sprinkle with salt. After pickling for 15 minutes, pour out the excess soup and sprinkle with salt. Marinate for about 10 minutes, pour out the excess soup and sprinkle with a tablespoon of sugar. Sprinkle with sugar, put it in the refrigerator and marinate for about half an hour.

Peel the pineapple, remove the eyes; cut the pineapple in half, cut the core in the middle, and then cut it into small pieces; put the pineapple into a container, add salt; add water, soak; after 1 hour, take out the pineapple to drain water; boil the white sugar and cool, put the sugar water and pineapple in a sealed box and marinate for more than 2 hours.

Peel the pineapple and cut it into pieces, put it in a container, the disposable lunch box I use. Pour in the right amount of white vinegar, pickled pepper (with soup), appropriate amount of sugar, chili noodles, add water without pineapple, marinate for half a day.

How to cook a pineapple is easy to eat

1. Pineapple Gulaorou （Sweet and Sour Pork with Fat） if you want to make a delicious pineapple Gulaorou （Sweet and Sour Pork with Fat）, you need to prepare the following ingredients: the right amount of pork tenderloin, pineapple and green and red pepper. Cut the pineapple in half, cut it into small pieces, and cut the other half into small pieces. Cut the pork into pieces, add the right amount of salt, cooking wine, pepper and pineapple, stir well and marinate for half an hour. Then, cut the green and red peppers into pieces and set aside.

2. First, cut the beef into thin slices and marinate with salt, soy sauce, cooking wine and starch for 10 minutes. Then, cut the pineapple into small pieces and the green and red peppers into small pieces. Next, refuel in the pan. After the oil is hot, add the sliced beef and stir-fry quickly until it changes color. Remove and set aside.

3. Peel the pineapple and cut it into pieces, add a spoonful of salt to the water and soak the pineapple for 5 minutes. 2. Cut the fresh pork tenderloin into thin strips, add salt, light soy sauce, five-spice powder, egg white, a little starch, grab and mix well, marinate for 15 minutes. 3. Put 1 tablespoon of flour, 1 spoonful of cornstarch and 2-3 grams of yeast in a bowl. Beat an egg, add a little water, stir into a thick and flowing noodle paste, and let the fried flour paste ferment for about 10 minutes.

4. Peel the pineapple, wash it, cut it into small pieces, add some water to the pot, put the pineapple in it, just let the water pass the pineapple, bring it to a boil over medium heat for about 5 minutes, then add some rock sugar, and then cook over low heat for about 10 minutes. Cool and you can eat it. Rock candy can be according to your personal preference, it doesn't matter if you like more or less, you can put more if you like sweet, and you don't need to put too much.

5. Decoration (optional): after the pudding has solidified, you can decorate the surface with remaining pieces of pineapple, mint leaves or other fruits to increase beauty. Enjoy: take out the pudding, demoulding and enjoy the delicious pineapple pudding. This pineapple pudding is not only rich in taste, but also attractive in color, making it ideal for summer dessert. The process of making it is simple, it doesn't need an oven, it just needs a refrigerator.

How to pickle pineapple

Prepare a pineapple, wash and peel. Cut it into small pieces and sprinkle with salt. After pickling for 15 minutes, pour out the excess soup and sprinkle with salt. Marinate for about 10 minutes, pour out the excess soup and sprinkle with a tablespoon of sugar. Sprinkle with sugar, put it in the refrigerator and marinate for about half an hour.

Peel the pineapple, remove the eyes; cut the pineapple in half, cut the core in the middle, and then cut it into small pieces; put the pineapple into a container, add salt; add water, soak; after 1 hour, take out the pineapple to drain water; boil the white sugar and cool, put the sugar water and pineapple in a sealed box and marinate for more than 2 hours.

Peel the pineapple and cut it into pieces, put it in a container, the disposable lunch box I use. Pour in the right amount of white vinegar, pickled pepper (with soup), appropriate amount of sugar, chili noodles, add water without pineapple, marinate for half a day.

Unfold all pickled pineapple, cantaloupe, white radish, cut into thin slices and marinate in salt for 10 minutes. Wash pineapple, cantaloupe and white radish and put them together. Add 4 tablespoons vinegar and 3 tablespoons sugar substitute and marinate for half an hour.

Control the curing time, the general curing time is 3-7 days, too long time may lead to pineapple spoilage. In the curing process, it is necessary to maintain the tightness of the container to avoid air entry, so as not to affect the curing effect. If you like spicy food, you can increase the amount of chili powder appropriately, but adjust it according to your own taste.

Cut the pineapple into pieces of appropriate size, put it in a container, sprinkle with the right amount of salt, stir well and marinate for a few minutes. Add water to the container and make sure the pineapple is completely immersed in water. After gently stirring, let the pineapple soak for another ten minutes. Salt water can dilute bromelain in pineapple and reduce the oral discomfort it may cause. Pineapples treated with salt water usually look sweeter.

This pickled pineapple, cantaloupe and white radish is a sweet and sour appetizer

1. Pickled pineapple, cantaloupe, white radish, sliced radish and pickled radish in salt for 10 minutes. Wash pineapple, cantaloupe and radish and put them together. Add 4 tablespoons vinegar and 3 tablespoons sugar substitute and marinate for half an hour.

2. Add 1 teaspoon pepper, 2 tablespoons cooking wine, more than half tablespoon starch, then grasp well and marinate for a while. The second step: cut the cantaloupe, remove the skin, remove the flesh, and then cut into small pieces about the size of tenderloin, set aside on a plate. Then cut the green and red peppers into triangles and set aside.

3. Cut the pineapple and kiwifruit into one centimeter and half centimeter fan-shaped slices, peel the apple and cut it into diced pieces, split the virgin fruit into two slices, and peel the orange. Prepare a flat plate, put every two oranges opposite each other, put half of the virgin fruit in the middle of the two oranges, then put kiwifruit slices and pineapple slices in turn from the outside to the inside, with diced apples in the middle; finally, squeeze the salad dressing in the middle. Features beautiful shape, sweet and sour palatable.

4. Hami melon matured in September. Cantaloupe has the function of cooling and relieving summer heat, eliminating annoyance and heat, invigorating body and relieving thirst. It is a good product for relieving summer heat. The consumption of cantaloupe can significantly promote the hematopoiesis of the human body and can be used as a dietary treatment for anemia. Cantaloupe is cool and should not eat too much so as not to cause diarrhea. People who suffer from beriberi, jaundice, abdominal distension, loose stools, cold cough and asthma, as well as postpartum and post-illness people should not eat more. Cantaloupe contains more sugar, diabetes patients should be careful to eat.

5, the following foods are relatively low in calories: grapefruit: 42 kcal / 100 g grapefruit sour and sweet, taste a little bitter, it is this unique bitter taste, so that grapefruit has a better weight loss effect, this bitter ingredient is a kind of flavonoids, the academic name is "naringin", it can play a role in suppressing appetite.

What are the simple pickling methods for dried pineapple?

Pour in enough honey to make sure the pineapple slices are completely immersed in the honey. Seal the container, put it in a cool place and let it blend naturally. It usually takes about a week to marinate. The pickled dried pineapple can be eaten directly and can also be used as an ingredient in pastries and salads. Salt and sugar pickling method: choose mature pineapple, peel and remove eyes, cut into thin slices. Prepare the same amount of salt and sugar and mix well.

Dried bananas: cut bananas into 3mm or so, spread them on tin foil, put them on a plate, sprinkle with appropriate amount of sugar, bake at 130 degrees in the middle of the oven for 40 minutes, then move to the upper layer and bake at 100 degrees for 5 minutes. Kiwifruit chips: peel and slice about 4mm, dry the excess water with kitchen paper, bake at 100 degrees for 90 minutes and turn it over in 40 minutes.

What to do: cut the pineapple into small pieces. Put it in a bag. Put it in the freezer. Pineapple in pineapple jam contains sugars and acids, which tastes sour and sweet, and it is also good to make jam. Materials: pineapple, salt. Practice: wash the pineapple and soak in salt water. Then cut it into small pieces and mash it. Marinate it with sugar and put it in a sealed glass jar and store it at low temperature.

Soak: to prevent oxidation and maintain color, pineapple slices can be soaked in lemonade (the ratio of water to lemon juice is about 4:1). This can not only help maintain the color, but also add a little sour taste and make jackfruit dry more appetizing. Drain: thoroughly drain the soaked pineapple slices because the excess moisture will affect the drying effect of the microwave oven.