How to marinate xuelihong? Are you healthy?

summary

Pickled food generally tastes very good, so it's very popular. It's also called potherb mustard. Potherb mustard has crisp and tender leaves, delicious flavor and rich nutrition. It can be eaten fresh or pickled. Rich in a variety of vitamins, every 500 grams of fresh vegetables contain 7.3 mg of carotene, 0.35 mg of thiamine, 0.7 mg of riboflavin, 4 mg of nicotinic acid and 440 mg of ascorbic acid. Potherb mustard is salty and bitter in taste, dry in nature, and has the functions of nourishing yin and appetizing, resolving phlegm and promoting diaphragmatic function. According to the recent research results of Japan National Institute for cancer prevention, it has the function of preventing and inhibiting cancer. After being processed and pickled, potherb mustard is a good dish for winter and spring. Let's talk about the pickling method of xuelihong.

How to marinate xuelihong? Are you healthy?

First: pickling method 1: first, remove the rotten leaves of the fresh potherb mustard, place them in the corner, wash and dry them after most of the leaves turn yellow, then cut them into sections, put them in the basin, knead them evenly with salt, stack them in a large glass bottle, and seal them tightly. It can be eaten after one month. (2) wash the potherb mustard, dry it to half dry, rub it evenly with salt and dozens of prickly ash, put it in a porcelain basin, and cover it. Two days later, turn it over; another two days later, lay a large plastic food bag on the vegetables and press a stone on it. Half a month later, turn it over again, press the stone on it, and marinate it thoroughly before eating. 　

Method 2: 1. Take 15 kg of potherb mustard, 0.5 kg of salt, 5-7 heads of garlic, 50 g of Chinese prickly ash and 2 red peppers. Wash the potherb mustard with clean water, cut off the root, remove the yellow leaves, and put it in a ventilated place to dry in the shade until the whole potherb mustard leaves wilt. Cut the potherb mustard into 1cm pieces and put it in the basin. 2. Cut garlic, ginger and pepper into fine powder, put pepper and salt together in the pot with potherb mustard, stir evenly, and then knead with hands until the potherb mustard wilts. Put the mixed potherb mustard into the jar, and then press and tamp it 10 cm high until it comes out of the water slightly. Then press and tamp it again until it is finished. 3. After the potherb mustard is completely packed, seal the mouth of the jar tightly with plastic cloth and put it in a cool place. You can eat it in about 20 days.

Third: pickled potherb mustard in this way, fresh and refreshing to eat, crisp with spicy, do not have a flavor. In order to keep the potherb mustard fresh and tender, it's better to use a pair of special chopsticks when taking vegetables, without any oil stains, and seal the mouth of the jar after taking vegetables.

matters needing attention

Xuelihong doesn't need to be washed before pickling. It can be fished out and washed when eating. Although pickled food tastes good, it can't be eaten for a long time. After all, fresh food is better.