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Sweet Yugan how to pickle delicious

1. Wash Yugan, drain the water, dry it, put it in a container, add salt to the cold boiled water, mix it into concentrated salt water, pour it into the container, the water surface is higher than Yugan 2~3cm. Add licorice and seal the container. Phyllanthus emblica is a small deciduous tree or shrub of Euphorbiaceae, with a height of 1-3 m, spherical, oblate, pear-shaped fruit, etc., maturing from October to November, which can be eaten raw and processed.

2. The main materials are salt and sugar. Wash it with boiled water (it won't get moldy when pickled) and let it dry. Pickled with salt and a little white sugar or rock sugar (rock sugar tastes better), you can add a little vinegar to increase the flavor. The proportion of vinegar is higher than sugar. For example, vinegar: sugar is pressed at 3:1. It will be ready in four or five days and can be pickled for a week.

3. Materials: 1000 grams of sugar, 300grams of salt, 5jin of candied fruits, 100grams of licorice tablets. Rinse the oil with clean water. Dry the moisture. Wash licorice tablets and dry them. Rub off the skin of Yugan with salt to taste faster. Put the rubbed Yugan into the cold boiled water (remember it's boiling water, it's cold.

4. Add salt to the cold boiled water, mix it into concentrated brine and pour it into a container. The water surface is higher than Yugan 2~3cm. Add licorice and seal the container. A certain amount of space should be set aside above the water surface in the container to avoid fermentation leakage. Sealed for a month can be eaten, take out Yugan must use cleaning tools, a touch of oil, the water will be moldy.

How to pickle Yugan

Rinse Yugan fruit with clean water. Dry the Yugan fruit in the sun. Wash licorice tablets and dry them. Rub off the epidermis of Phyllanthus emblica with salt to taste faster. Put the fruit into the bottle, then pour in the cold boiled, about 100 grams of salt and licorice slices, then seal the bottle.

The method of pickling Yugan is to buy fresh Yugan, wash it with cold boiled water, rub it with the right amount of salt, after one day, it will produce a lot of water without pouring out, directly add cold boiled water to submerge Yugan, put it for one day (the picture is already marinated with water for a day), add the right amount of rock sugar, add the right amount of salted bayberry. Finally, pour in cold boiled water, close the lid, and you can eat after a few days.

Pickled with salt and a little white sugar or rock sugar (rock sugar tastes better), you can add a little vinegar to increase the flavor. The proportion of vinegar is higher than sugar. For example, vinegar: sugar is pressed at 3:1. It will be ready in four or five days and can be pickled for a week. The soaked Yugan water can also be drunk directly, with some ice cubes and sour plums to relieve the summer heat in hot weather.

Wash the fruit first. Then grab the salt, the eyes see that the salt is covered with a layer that is not too thick. Then soak the mixture of rice wine and vinegar so that the fruit is placed in an opaque container similar to a jar and the depth of the mixed page is less than 1cm. And then it's time to wait. Soak in this way for at least a month until the fruit turns brown when the lid is opened again.

No oil at all), clean cold boiled water, salt, licorice. Practice: wash Yugan, drain, dry, and put it in a container. Add salt to the cold boiled water, mix it into concentrated salt water and pour it into a container. The surface of the water is higher than Yugan 2~3cm. Add licorice and seal the container. A certain amount of space should be set aside above the water surface in the container to avoid fermentation leakage. Sealed for a month can be eaten, take out Yugan must use cleaning tools, a touch of oil, the water will be moldy.

Wash Yugan, drain water, dry, put it in a container, add salt to cold boiled water, mix it into concentrated salt water, pour into container, the water surface is higher than Yugan 2~3cm. Add licorice and seal the container. Phyllanthus emblica is a small deciduous tree or shrub of Euphorbiaceae, with a height of 1-3 m, spherical, oblate, pear-shaped fruit, etc., maturing from October to November, which can be eaten raw and processed.

How to pickle Yugan

1. Rinse Yugan fruit with clean water. Dry the Yugan fruit in the sun. Wash licorice tablets and dry them. Rub off the epidermis of Phyllanthus emblica with salt to taste faster. Put the fruit into the bottle, then pour in the cold boiled, about 100 grams of salt and licorice slices, then seal the bottle.

2. Pickle Yugan to buy fresh Yugan, wash it with cold boiled water and rub it with the right amount of salt. after one day, a lot of raw water will not be poured out, and cold boiled water will be directly added to drown Yugan. Place for one day (the picture is already marinated with water for a day) to remove Yugan, add the right amount of ice sugar, add the right amount of salted bayberry. Finally, pour in cold boiled water, close the lid, and you can eat after a few days.

3. Marinate with salt and a little white sugar or rock sugar (rock sugar tastes better), you can add a little vinegar to increase the flavor. The proportion of vinegar is higher than sugar. For example, vinegar: sugar is pressed at 3:1. It will be ready in four or five days and can be pickled for a week. The soaked Yugan water can also be drunk directly, with some ice cubes and sour plums to relieve the summer heat in hot weather.

4. Wash the fruit first. Then grab the salt, the eyes see that the salt is covered with a layer that is not too thick. Then soak the mixture of rice wine and vinegar so that the fruit is placed in an opaque container similar to a jar and the depth of the mixed page is less than 1cm. And then it's time to wait. Soak in this way for at least a month until the fruit turns brown when the lid is opened again.

5. No oil at all), clean cold boiled water, salt and licorice. Practice: wash Yugan, drain, dry, and put it in a container. Add salt to the cold boiled water, mix it into concentrated salt water and pour it into a container. The surface of the water is higher than Yugan 2~3cm. Add licorice and seal the container. A certain amount of space should be set aside above the water surface in the container to avoid fermentation leakage. Sealed for a month can be eaten, take out Yugan must use cleaning tools, a touch of oil, the water will be moldy.

How to pickle Yugan.

1. Rinse Yugan fruit with clean water. Dry the Yugan fruit in the sun. Wash licorice tablets and dry them. Rub off the epidermis of Phyllanthus emblica with salt to taste faster. Put the fruit into the bottle, then pour in the cold boiled, about 100 grams of salt and licorice slices, then seal the bottle.

2. Buy fresh Yugan, wash it with cold boiled water, rub it with the right amount of salt, after one day, it will produce a lot of raw water without pouring out, directly add cold boiled water to submerge Yugan, and place it for one day (the picture is already marinated with water) to remove Yugan, add the right amount of rock sugar, add the right amount of salted bayberry. Finally, pour in cold boiled water, close the lid, and you can eat after a few days.

3. Marinate with salt and a little white sugar or rock sugar (rock sugar tastes better), you can add a little vinegar to increase the flavor. The proportion of vinegar is higher than sugar. For example, vinegar: sugar is pressed at 3:1. It will be ready in four or five days and can be pickled for a week. The soaked Yugan water can also be drunk directly, with some ice cubes and sour plums to relieve the summer heat in hot weather.

How to pickle Yugan fruit

1. Wash the fruit first and put a layer on it with salt so that it is not too thick. Then soak the rice wine and sour vinegar, put the fruit in an opaque container similar to a jar, and pour into the mixture of rice wine and sour vinegar to a depth of less than 1 centimeter. Soak in this way for at least a month until the fruit turns brown when the lid is opened again. The second pickling method of Phyllanthus emblica L. is to choose the mature one with undamaged skin.

2. Rinse Yugan fruit with clean water. Dry the Yugan fruit in the sun. Wash licorice tablets and dry them. Rub off the epidermis of Phyllanthus emblica with salt to taste faster. Put the fruit into the bottle, then pour in the cold boiled, about 100 grams of salt and licorice slices, then seal the bottle.

3. Pick out the damaged Yugan fruit, wash it, put it in a basin and put it in a ventilated place to dry. After the mango is dried, cut each glycerin six times with a knife. Put the cut Yugan fruit into a basin and marinate it with half a jin of salt for a day and pour it out. Then put a layer of sugar and a layer of mango into a prepared glass jar to marinate. After about seven to ten days, the pickled Yugan fruit will be ready.

4. Practice 1, wash the candied fruits with clean water and dry them. 2. Wash licorice tablets and dry them. , 3, rub off the skin of Yugan with salt to taste faster. 4, put the rubbed glycerin into a glass bottle, then pour in cold boiled water without glycerin, then add a small amount of salt and licorice tablets, seal the bottle and marinate for 24 hours. Pour out the water after 24 hours, add cold boiled water and salt again, and marinate licorice tablets for another 24 hours.

5. How to pickle Yuganguo, wash the fruit first. Then grab the salt, the eyes see that the salt is covered with a layer that is not too thick, and then soak the mixture of rice wine and sour vinegar to put the fruit into an opaque container similar to a jar. Let the mixture be less than 1 cm deep. Finally, it's time to wait.

How do you drown the ice candy cow sweet fruit?

Wash the fruit first and put a layer on it with salt so that it is not too thick. Then soak the rice wine and sour vinegar, put the fruit in an opaque container like a jar, pour into the mixture of rice wine and sour vinegar, and then add rock sugar to a depth of less than 1 centimeter of the fruit. And then it's time to wait. Soak in this way for at least a month until the fruit turns brown when the lid is opened again.

Rinse the fruit and dry it. Wash the glass jar and dry it. Then put the fruit into the jar, put salt, salt to ensure salinity, like to eat spicy, can put chili oh. Finally, add cool white open, no fruit surplus sweet fruit one centimeter can. Yugan fruit will shrink in pickling. Tighten the bottle cap, place it in a cool place, and it will be ready to eat after three weeks.

Preparation materials: 5 jin of Yugan fruit, 3 jin of rock sugar, half a jin of salt will pick out the damaged Yugan fruit, wash it and put it into a basin and put it in a ventilated place to dry. After the mango is dried, cut each glycerin six times with a knife. Put the cut Yugan fruit into a basin and marinate it with half a jin of salt for a day and pour it out. Then put a layer of sugar and a layer of mango into a prepared glass jar to marinate.

Then put the fruit in an opaque and well-sealed jar and pour the mixture of rice wine and sour vinegar into a jar full of fruit, about 1 cm more than the fruit.

Niuganguo fresh food, but also can make candied fruit, candy and so on, has been developed as a health drug Yuganzi capsule. For adjuvant therapy. Pickling method: wash the fruit first. Then grab the salt, the eyes see that the salt is covered with a layer that is not too thick, and then soak the mixture of rice wine and sour vinegar to put the fruit into an opaque container similar to a jar. Let the mixture be less than 1 cm deep.

Materials: Niugan fruit, salt, licorice tablets, liquor. First of all, wash the cow sweet fruit and soak for a while. Then take out the sweet fruit to dry. Rinse licorice tablets with salt water and drain. Set aside. After that, put the Niugan fruit and licorice slices into the jar and pour in a certain proportion of liquor. Finally, it can be sealed for about a month. Practice three materials: Niugan fruit, rock sugar, liquor.