Pickled lettuce(jiang suan wo ju )

Pickled lettuce

Introduction:

"Pickles should be an essential part of our daily life. It's a pleasant taste to drink porridge early and put a plate of crisp or sweet and sour pickles at dinner. Three famous pickles in the world: Fuling mustard, German sweet and sour cabbage and European pickled cucumber. In my impression, Korean pickles should be world famous pickles, but there is no place in front of Fuling mustard, sweet and sour cabbage and pickled cucumber. Jining famous pickles is "Yutang pickles", is jining special pickles. Dai Yutang, a native of Gusu in the Qing Dynasty, used Southern technology to produce Northern Style pickles, which was known as famous in Beijing and Jiangnan;. The main course includes melon and eggplant. It has a history of 100 years since the Qing Dynasty and is one of the famous snacks in Shandong Province. Pickles can not be called "pickles", because pickles are the "top match" in pickles, and the taste of pickles is delicious and crisp. Yutang pickles are really delicious, but the price is also really expensive. It's a bit luxurious to eat everyday. Fortunately, there are DIY, Shanzhai and other techniques, so you can make a simple pickle at home to satisfy your appetite and experience the fun of DIY. It's a coincidence that the process of making pickles is purely made up by myself. You can buy bulk sweet flour sauce for flour sauce, and lettuce is used for food, because the sauce lettuce in Yutang sauce garden is really delicious. I use salt to pickle the peeled lettuce. After removing the water, I directly pickle it with sweet flour sauce. It can be pickled at room temperature for about 7 days. Because the temperature is high now, the sauce is a little fermented, and the lettuce is sour and sweet. Because lettuce with salt killed water, sauce out of lettuce oil delicate, crisp taste. I haven't eaten French sour cucumber, but my lettuce is sour, sweet and crisp. If you don't like the sour taste, you can put the pickle basin in the refrigerator

Production steps:

Step 1: peel the lettuce and cut into large sections or hob pieces, stack them in a small basin, sprinkle with refined salt and marinate for 2 hours.

Step 2: marinate for 2 hours, lettuce will kill part of the water.

Step 3: soften the pickled lettuce.

Step 4: put the pickled lettuce in a well ventilated place to dry. Can also be soaked in water for a period of time desalting, so the sauce taste is sweet and sour.

Step 5: stack the lettuce in a small pot or earthen jar, pour in the sweet flour paste and a little sugar.

Step 6: turn the lettuce, let the sweet sauce cover the lettuce, turn the sauce once a day for 7 days.

Step 7: lettuce with sauce can be cut into shreds or slices.

Materials required:

Lettuce: moderate

Sweet flour sauce: right amount

Refined salt: right amount

Precautions: 1. Vegetables will taste crisp after salting. 2. Pickled vegetables should be pickled for more than 7 days before eating, which can partly reduce the damage of nitrite. In the process of storage and pickling, vegetables will produce a lot of nitrite under the action of bacteria. But when bacteria decompose nitrite, they produce acid substances such as acetic acid and lactic acid, which can decompose nitrite. Therefore, when pickled, nitrite content will be generated, increased, decreased, and then disappeared. Pickles react with salt (sodium chloride) to produce sodium nitrite, and then sodium nitrate, which is not harmful to human body.

Production difficulty: simple

Process: salting

Production time: several days

Taste: Maotai flavor

Chinese PinYin : Jiang Suan Wo Ju