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Pickles ready to eat in 3 days - a 109-year-old grandma's recipe that gets more addictive with every bite
Pickling is truly a craft, usually the elders in the family know how to do it. Ever since leaving home, what Huahua misses most is the pickles made by grandma's own hands! On the last holiday visit back, I hurried to learn a few pickle recipes from grandma - ready in 3 days, and you can...
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How to pickle Jerusalem artichoke? Teaching you the correct pickling method and steps
Pickling method for Jerusalem artichoke
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Delicious pickled Taiwan fruit with beautiful snow-like shaved ice at Miaomiao's Hairy Persimmon Kaki Shaved Ice Tea
Beautiful snow-like shaved ice, topped with delicious pickled Taiwan fruit, Miaomiao's Hana Ke Kaki Shaved Ice Tea
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How Should Pickled Vegetables Be Eaten to Be Healthy? The Right Way to Eat Them Is Key
Many people have heard that vegetables stored for a long time produce nitrites, that pickled vegetables cause cancer, and that they should be eaten as little as possible. In fact, properly made pickles do not...
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Deep-processing of pickled vegetables brings good returns in Tangshan, Hebei
Tangshan: Deep-processing of pickled vegetables brings good returns
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Two Processing Methods for Dehydrated Garlic Slices and Sweet-and-Sour Pickled Garlic
1. Dehydrated garlic slices: Select fresh garlic bulbs that are well matured, free of injuries, pests and diseases, white in color and large in size. After removing the stems, separating the cloves and peeling, slice them while wet, then rinse in an aqueous citric acid solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so as to prevent the garlic slices from producing colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic slices in a temperature-controlled dehydrator and dry them in three stages: keep the temperature at around 60°C in the early stage, increase it moderately in the middle stage, and keep it above 70°C in the late stage, but it must not exceed 78°C, so as to prevent the garlic slices from scorching, which would affect flavor and color. When the moisture content of the garlic slices drops to about 5%, the finished product is obtained.
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Processing Methods and Technical Key Points for Pickled Jerusalem Artichoke
Jerusalem artichoke, botanically known as Helianthus tuberosus, is a plant of the Asteraceae family. It can be used to produce health food with a unique flavor. 1. Process flow: raw material processing → sun-drying → initial pickling → removal of brine → second pickling → slicing → rinsing → seasoning → sterilization. 2. Processing key points. 1. Raw material pretreatment: First wash the raw materials with clean water, discard impurities and rotten, damaged, spoiled, or moldy tubers, rinse again with clean water, then place in a bamboo basket to drain. 2. Sun-drying: Spread the rinsed clean raw materials on a bamboo rack or clean cement slab, spread them evenly and thinly, and let them dry in direct sunlight. Turn them once in the morning and once in the afternoon until they feel soft when squeezed by hand; generally dry for 2 days.
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Garlic Processing Methods: How to Make Dehydrated Garlic Flakes and Sweet-and-Sour Pickled Garlic
1. Dehydrated garlic flakes: Select fresh garlic bulbs that are well matured, free of injury, free of pests and diseases, white in color, and large in size. After removing the stem ends, separating the cloves, and peeling, slice them while keeping them wet, then rinse them in a citric acid aqueous solution to reduce the activity of garlic enzymes. Note that rinsing must be completed within 24 hours after slicing, so that the garlic flakes do not produce colored pigments due to oxidation, which would affect the color of the finished product. Place the rinsed garlic flakes in a temperature-controlled dehydrator and control the temperature in three stages: keep the temperature at around 60°C in the early stage, increase the temperature appropriately in the middle stage, and keep it above 70°C in the later stage, but it must not exceed 7
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Mother-holds-child greens look like mustard tuber but taste even better, and they make an absolutely superb pickle
When it comes to vegetables, probably no one finds them unfamiliar; as long as you are human, who can go a day without eating some vegetables? In rural areas, farmers grow their own vegetables, which makes them fresh and convenient to eat, especially in winter, when farmers also...
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Chili peppers, 5 yuan for 3 jin, pickled with a unique method for a spicy, irresistible dish that goes great with rice
Gardening Sister Follow me, and I'll teach you how to grow flowers like this, making them more lush and beautiful. Follow Pickled Chili Peppers Ingredients to prepare: 3 jin of chili peppers, garlic, ginger, star anise, Sichuan peppercorns, light soy sauce, vinegar, rock sugar, chicken bouillon Instructions: 1. First prepare 3 jin of...
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