Summer refreshing cold dish(xia tian shuang kou liang ban cai er cai )

Summer refreshing cold dish

Introduction:

"We call it catechu. Maybe there are other names in other places. I'm not sure. It costs 5 or 6 yuan a catty when it's expensive. Recently, it's cheaper. It's only 1 yuan a catty. I bought four of them, almost 10 yuan. So at this time, it's the best way to make pickles. I have to sell 11 bottles in the vegetable market. How much does it cost me. I often pickle a lot of bottles and give them to my relatives and friends. They all like them very much. It can be said that although they are not loved by others, they are loved by others! "

Production steps:

Step 1: as shown in the figure, the four vegetables can be pickled in a bottle (about 20cm high and 14cm wide), and then the small heads are removed one by one

Step 2: after removing the small head, cut the middle part clean (many of them will be hollow this season, so I'll fry them separately)

Step 3: cut the middle part into such small pieces

Step 4: then clean the removed small head: the left side is peeled, and the right side has not been peeled (my grandmother doesn't cut it. She thinks it's a waste, but I don't think it's delicious. It's up to me.)

Step 5: if it's bigger, split it in half. The one on the left is solid and the one on the right is hollow

Step 6: after washing and draining, sprinkle with 7 or 8 spoons of salt the size of my spoon, then shake the basin a few times to make it mix evenly

Step 7: then press the weight on it. After a day and a night, you can press the spicy taste of the dish out. Then you can add cold boiled water and cover the dish with water

Step 8: after adding water, it can be put into the bottle in a day or two. On the left side, it has been marinated for about 10 days, and it is well done. On the right side, it has just been put in, and it must be compacted.

Step 9: one thing is very important: the water must cover the vegetables, because sometimes it will float, resulting in a few vegetables will appear a little yellow and black, as shown in the left picture; the right picture is more yellow and bright, of course, you can eat, but the appearance is poor

Step 10: then slice, put some monosodium glutamate, sesame oil and vinegar (put more if you like sour, less if you don't like it)

Materials required:

Dishes: 4

Cool white: moderate

Salt: 7 teaspoons

MSG: a little

Vinegar: right amount

Sesame oil: a little

Note: 1, the weight of any pressure can find their own appropriate, the best uniform force, so that all the vegetables receive force. In the picture, there is still a little bit of force around the basin, so it takes me 4 or 5 hours to exchange the position between the middle and the surrounding. 2. After being packed in a bottle and compacted, it's not like this. Because of the buoyancy of the water, the above dishes will often float, so we have to press a few times every day to press and compact

Production difficulty: simple

Process: salting

Production time: several days

Taste: other

Chinese PinYin : Xia Tian Shuang Kou Liang Ban Cai Er Cai