Pickled leek(yan jiu cai )

How to pickle leeks:

Raw materials for pickled leeks:

Fresh leeks, 2500g; refined salt, 250g; sesame oil, a little;

Processing steps of pickled leek:

(1) Select the broad leeks harvested before frost fall, remove the yellowing, wash them after picking, control the moisture, and cut them into 5-6cm long sections.

(2) Take a clean porcelain basin, spread a layer of leeks, sprinkle a layer of refined salt, and fill the leeks and salt. After marinating for 1-2 days, put it into a clean jar. Add a little sesame oil to the remaining bittern and marinate it in the jar. You can eat it in a few days.

(3) In the jar, you can also add pickled cucumbers and eggplant, mix them with the original bittern and store them.

Characteristics of pickled leek:

Leek food is sweet, fresh and salty. It has the effect of warming the middle of luck and appetizing.

Pickled leek

The cooking is simple.

Characteristics of dishes

Unique flavor.

practice

Raw material formula

500 grams of leeks and 100 grams of refined salt.

Production method

1. Wash the fresh leeks and soak them in water for 1 hour.

2. Take out the soaked leeks, drain the water, then put one layer of salt and one layer of leeks into the porcelain jar, marinate for 2 days (stir twice a day).

3. Take out the pickled leeks, rub them slightly, and then soak them in the porcelain jar with salt water (add 1000 ml cold water into the porcelain jar in advance) for 5 days.

Product features white root, green leaves, fresh and fragrant, can be fried food, but also cold.

nutritive value

It is rich in nutrition.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yan Jiu Cai