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How to pickle balsam pear for a long time

Balsam pear can be preserved for a long time with salt. the ingredients needed for pickling balsam pear are balsam pear, salt, green red pepper, ginger, garlic, fragrant leaves, grass fruit, white pepper, pepper, liquor, salt and sugar, which are divided into four steps. the following is the detailed operation of pickling balsam pear: operation / step 1, cut balsam pear in half and cut into small pieces. Wash the ingredients, wash balsam pear and chili, and prepare garlic and ginger.

Then, put the balsam pear after James water into a self-made pickle, which is usually made of salt, sugar and spices. Make sure the balsam pear is completely immersed in the pickling solution, seal the container and put it in the refrigerator. It is recommended that the pickling time is not less than 12 to 24 hours. After pickling, put the balsam pear into a clean glass jar and cover it completely in the pickling solution. Seal it again and put it in the refrigerator to keep the balsam pear fresh for at least 3 months.

Mix the cut balsam pear with a small amount of salt and marinate for about 10 minutes. After that, put the pickled balsam pear in cooled salt water and keep it sealed. Finally, put it in the fresh-keeping refrigerator and enjoy it as you eat. It is recommended to use pickled vegetable jars for storage to ensure the best results.

Balsam pear can be preserved until the second year by freezing, drying and pickling. Remove the balsam pear with diseases, deformities, scars and scars, put the balsam pear in the refrigerator or freezer for pre-cooling, when the temperature drops to 5 ~ 6 °C, put it in a quick-frozen storage at-30 °C, and then set the cold storage temperature to-18 °C. balsam pear can be preserved for 7 to 8 months at low temperature.

Slice the fresh balsam pear without disease and insect, add an appropriate amount of salt to make sure it is not too salty, and keep it in a jar so that the balsam pear can be kept fresh until the second year. In general, balsam pear can be effectively preserved until the second year by freezing, drying or pickling. But either way, the key to keeping ingredients fresh is the selection and storage conditions. The above information comes from the Internet and the copyright belongs to the original author.

Cm wide 3cm long pieces, stir well with salt and cold boiled water, seal with cling film, put in the freezer and refrigerate for 8 hours. Wash the red pepper and cut it obliquely into circles, peel the garlic and cut it into pieces. Mix light soy sauce, granulated sugar, red pepper rings and chopped garlic to make marinade. Take out the frozen balsam pear, remove the balsam pear, drain the excess water, add marinade and mix well, marinate in a cool and dry place for 1 day.

How to cook balsam pear is delicious but not bitter

1. Mixed deep frying: bitter taste can be removed by frying balsam pear and chili together: bitter taste can also be removed by cutting balsam pear into pieces, then boiling balsam pear in water and soaking in cold water to remove salinization: balsam pear is cut into pieces and then pickled with salt, so frying in the pan has no bitter taste.

2. Soak in salt water: after the balsam pear is cut, soak in salt water for about 10 minutes. This method can effectively reduce the bitterness of balsam pear and improve the freshness of the taste. Blanch balsam pear slices with vinegar water: blanch balsam pear slices, rinse with cold water, and then soak in vinegar water prepared at 1:3 for 3 to 5 minutes. This can remove the bitterness and maintain the fresh taste of balsam pear.

3, want to make balsam pear not bitter, these four tricks are simple and practical! Mixed deep frying: stir-fry balsam pear and chili together, just like letting them have a "taste adventure". The spice of chili can skillfully take away the bitterness of balsam pear and leave a fresh taste.

How to make pickled balsam pear delicious

Materials: 1 balsam pear, 4 cloves of garlic, 2 red peppers, 1 tablespoon salt (15g), 2 tablespoons light soy sauce (30ml), 1 tablespoon sugar (15g), 100ml cold boiled water; rinse balsam pear and cut off head and tail, cut in half, remove flesh and seeds, cut into small pieces with 5cm width and 3cm length, add salt and cold boiled water and stir evenly, seal with cling film, store in refrigerator for 8 hours.

The production method of pickled balsam pear: 5 jin balsam pear is cut in half, then the flesh inside is scraped off with a spoon and cut into small pieces. Don't hurry to marinate first, put it in the sun for two hours, let the balsam pear go to water, so that it can be better stored.

Wash 2 balsam pear. Slice, not too thin, thin and transparent, so that the pickled water will rot away, cut a little thick. Initial pickling: put balsam pear in a dense bag and add 2 tablespoons of salt (about 5ml). The purpose of primary pickling is to dehydrate balsam pear, not to taste it, so it can be slightly salty. Squeeze balsam pear slices out of water and cut into 4 slices of lemon. If the lemon is larger, 3 slices will be fine. Each slice of lemon cross will be cut into 4 slices.

Put the balsam pear on the board and cut it into thin slices. Put the cut balsam pear in a dense bag, seal with 2 tablespoons of salt and refrigerate overnight. Take out balsam pear the next day and squeeze out the pickled water. Put 2 tablespoons of fruit vinegar and 4 tablespoons of flavor shower in the bowl and stir well with 1 tablespoon of salt. Shake balsam pear slices, lemon slices and mixed sauce in a dense bag and refrigerate for 4 hours.

How to make balsam pear is not bitter and delicious We can cut balsam pear into the desired shape, then sprinkle with fine salt and marinate for a period of time, marinate until balsam pear softens out of water, and pour out the pickled water. Fine salt pickling can not only reduce bitterness, but also keep balsam pear fresh and fragrant.

Balsam pear pickled with salt, first of all, we should first cut the balsam pear, and then take out the seeds and throw them away. After removing the seeds, we will see that there is a white film inside the balsam pear bag. Removing this layer of white film will remove part of the bitter gourd. 2 after removing the seeds and the white film in the sac, the balsam pear will be cut into slices with a knife.

How is the authentic plum pickled balsam pear made?

1. Sealed pickling: put the mixed balsam pear and marinade together in a sealed container and refrigerate and marinate. The pickling time is generally more than 12 hours, so that balsam pear can fully absorb the flavor of preserved plum and marinade. Edible: pickled balsam pear can be eaten directly, or it can be drained and used as a side dish for other dishes. The bitter taste of pickled balsam pear will be greatly reduced, at the same time with the sweet and sour flavor of plum, very appetizing.

2. Pickled balsam pear: put the cut balsam pear into a bowl, sprinkle with appropriate amount of salt, grasp it well with your hands, and let the salt cover the balsam pear slices evenly. Set aside and let the balsam pear out of the water, it will take about 15-20 minutes. Prepare preserved plum: rinse the plum with clean water to remove impurities and excess salt from the surface. Then gently pat it with the back of the knife to make the fragrance of plum more easily released.

3. Pickling: sprinkle an appropriate amount of salt in balsam pear, knead it with hands to cover it evenly, put it aside and marinate for about 20 minutes, let balsam pear out of water, so that part of the bitterness can be removed. Enucleation of preserved plum treatment: after washing the preserved plum, remove the core. Soak: put the enucleated plum into a bowl and soak in the right amount of water. It will take about 10 minutes to release the sweet and sour taste of the plum.

4. Prepare the materials first, one pearl balsam pear, two millet peppers (not spicy ones can be prepared), about ten preserved plums, three or two slices of ginger, then the right amount of rock sugar, vinegar and salt.

5. Wash and cut balsam pear, remove seeds and white film, cut into strips, blanch balsam pear in boiling water until cooked; (2) remove balsam pear from method 1, soak it in ice water immediately and set aside; (3) boil all seasonings, water and plum for 2 minutes, turn off the heat and let cool. Add method 2 to marinate balsam pear for about 20 minutes.

6. Wash balsam pear, cut it into thin slices with a peeler, put ice into a fresh box and refrigerate for 1 hour. Then take out balsam pear on a plate and pour honey on it. Principle of healthy weight loss: honey has the effect of detoxification and weight loss, and balsam pear can help you reduce fat, they are very ideal weight loss food.

How to make pickled balsam pear is delicious

1. Material 1 balsam pear, 4 cloves of garlic, 2 red peppers, 1 tablespoon salt (15g), 2 tablespoons light soy sauce (30ml), 1 tablespoon sugar (15g), 100ml cold boiled water; rinse balsam pear and cut off head and tail, cut in half, remove flesh and seeds, cut into small pieces with 5cm width and 3cm length, add salt and cold boiled water, seal with plastic film, store in refrigerator for 8 hours.

2. The production method of pickled balsam pear: 5 jin balsam pear is cut in half, then the flesh inside is scraped off with a spoon and cut into small pieces. Don't hurry to marinate first, put it in the sun for two hours, let the balsam pear go to water, so that it can be better stored.

3. Pickling: squeeze the bitter gourd slices out of the water and put them into a clean container. Pour in the prepared sauce and make sure the balsam pear slices are completely covered with the sauce. If you like, you can put it in the refrigerator to make the balsam pear taste more delicious. Pickling time: put the pickled balsam pear aside and let it be pickled for at least 4 hours, preferably overnight. In this way, balsam pear can fully absorb the taste of plum and sauce.

4. How to do it without suffering? Balsam pear practice: method one: stir-fry balsam pear and chili together to reduce the bitterness. Method 2: salting: sprinkle the cut melon slices with salt and pickle for a while, then stir-fry to reduce the bitterness. Method 3: water blanch: sliced balsam pear cooked in water, and then soaked in cold water, however, although this bitter taste can be removed, but lost the flavor of balsam pear.

5, first prepare a duck chopped, balsam pear sliced, a small bowl of soybeans, Chaotian pepper sliced. Put the oil in the pan, stir-fry the duck pieces and put in the bean net, spring onions and ginger, rice wine, light soy sauce, vinegar, white granulated sugar, boil the water and open the soybeans and balsam pear. When the goose is cooked, put the pepper and monosodium glutamate in the pot. A balsam pear roast goose is ready, similar to Sichuan ginger fried duck. The taste is quite good. Balsam pear absorbs unnecessary vegetable oils from goose meat and is very tasty.