How to pickle xuelihong
Xuelihong (also known as pickled vegetables) is a common pickled vegetable in winter. It has a crisp and tender taste and a unique flavor. It is often used in cooking soups, stir-fries or with porridge. Recently, the pickling method of xuelihong has become a hot topic on the Internet, and many netizens have shared their own family secret recipes. This article will combine the hot content of the past 10 days to compile a detailed guide for pickling xuelihong for you, and attach structured data for reference.
1. Basic steps for pickling xuelihong
1.Material selection and processing: Choose fresh Xuelihong without yellow leaves, wash and dry the surface moisture.
2.Salted: Mix Xuelihong and salt in proportion and knead until water comes out.
3.Pressure: Use heavy objects to hold Xuelihong down to help further dehydration.
4.Install the altar:Put the pickled xuelihong into a clean container and seal it for storage.
2. Comparison of popular pickling methods across the Internet
| method | Amount of salt (per 500g xuelihong) | Marinate time | Features |
|---|---|---|---|
| Traditional dry curing method | 25-30g | 7-10 days | Crisp taste and long shelf life |
| Quick wet pickling method | 15-20 grams | 3-5 days | Easy to operate and suitable for ready-to-eat |
| Spicy pickling method | 20g salt + chili powder | 5-7 days | Unique flavor, appetizing with meals |
3. Detailed pickling process
1.Prepare materials:
- Fresh Xuelihong: 2kg
- Table salt: 100 grams (traditional dry curing method)
- Clean container: ceramic altar or glass jar
2.Processing Xuelihong:
- Spread the Xuelihong out to dry for 1 day to remove some of the moisture
- Remove old leaves and roots and cut into edible sizes
3.pickling process:
- Layer the pomegranate and salt into a clean container
-Sprinkle a layer of salt after each layer of snow red
- Finally, put a heavy object on it to help the water come out.
4.Save the points:
- Avoid contact with oil and raw water during pickling
- Place in a cool and ventilated place
- It can be eaten after 7 days, and the best flavor period is 15-30 days
4. Frequently Asked Questions
| question | answer |
|---|---|
| What should I do if the red in the snow turns yellow? | It may be that there is insufficient salt or the sealing is not tight and needs to be reprocessed. |
| How long does it take to marinate before eating? | You can try it after 3 days, and the flavor will be better after 7 days. |
| How to extend the shelf life? | Can be stored in the refrigerator for 3 months and frozen for half a year |
5. Nutrition and consumption suggestions of Xuelihong
Xuelihong is rich in vitamin C, carotene and dietary fiber, and still retains most of its nutrients after pickling. Popular ways to eat recently include:
- Stir-fried minced pork with red porridge
- Snow red tofu soup
- Snowy red mixed with dried fragrant spices
Note: Patients with high blood pressure should control their consumption, as pickled foods contain high sodium.
6. Conclusion
Pickled xuelihong is the embodiment of traditional Chinese dietary wisdom, and different regions have different pickling methods. Through the structured data display in this article, I hope it will help you easily master the skills of pickling xuelihong and enjoy this winter delicacy. According to recent Internet hot spots, the simple and easy wet pickling method is most popular among young families, while the traditional dry pickling method is more popular among the older generation.
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