Pickled xuelihong(yan zhi xue li hong )

Pickled xuelihong

Introduction:

"Xuelihong, the tender stems and leaves of mustard, a cruciferous plant of the family. It is a variety of leaf mustard in mustard vegetables. Scientific name is Ardisia squamulosa Presl, also known as potherb mustard, mustard, spring is not old, frost is not old, piao'er Cai, Tuke Cai, Sheridan. It is a kind of leafy mustard. It is distributed in Green Island, Lanyu Island, Hainan Island and Sri Lanka. The species is woody. The vein is reticulate. The flowering period is from March to May. Xuelihong is dicotyledonous, alternate, with full margin. The upper surface of the leaf is dark green, smooth, and the lower surface is light green. Nutritional value: protein, fat, sugar, ash, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, vitamin C, etc. Edible efficacy: Ganping is nontoxic, detoxifying and detumescence, appetizing and digestion, warming and benefiting qi. Clear eyes and clear diaphragm. Indications: sore carbuncle swelling pain, chest septum full of stuffy, cough, phlegm, deafness, gingival swelling, constipation and other diseases. The root and stem have the function of removing wind, inflammation and swelling. The fruit has astringent effect. Ye Zhi dysentery, dermatitis

Production steps:

Step 1: harvest the vegetables and leave them in the field for a day or two until they are damaged.

Step 2: clean the vegetables.

Step 3: hang the cleaned sauerkraut for two to three days to control the moisture.

Step 4: cut the dried cabbage into 1 cm pieces.

Step 5: put the cut cabbage into the salt and rub it repeatedly to make the salt fully integrate into the cabbage. (in the picture, a large pot is cut and half a packet of salt is put in)

Step 6: use an empty oil pot at home, which can be used to put the kneaded vegetables inside. The mouth of the oil pot is too small to put, so use chopsticks to help.

Step 7: pack a part of it by pressing it into the oil pot with a thin stick.

Step 8: pack a pot with plastic film, seal the lid, and place it in a well ventilated place. You can open it for 20 minutes.

Materials required:

Xuelihong: moderate amount

Salt: right amount

Note: 1. The specific days of airing should be determined according to the weather. The best way is to touch the snow by hand. The vegetables are very dry with a little crumbs. At this time, you don't have to worry about drying too dry. There will be a lot of water after salting. 2. Don't cut the sauerkraut too much. If it's too much, it's hard to wash it when you eat it. It's a waste. It's about one centimeter. 3. Most of them are filled in cans, but now many families generally don't have them. Using oil pots saves money and can also make use of waste products. The most important thing is that it has a small mouth and is not easy to deteriorate. 4. Many people don't wash their pickles before pickling, but I still advocate washing them before pickling. When they eat them, they can directly take them out to eat authentic sour taste. If they are afraid of sour taste, they can wash them again or twice. If you don't wash before pickling, there will be a lot of silt and impurities in the vegetables, which will affect the taste.

Production difficulty: ordinary

Process: salting

Production time: one day

Taste: hot and sour

Chinese PinYin : Yan Zhi Xue Li Hong