Salted vegetables
Salted vegetables, as the name suggests, are dishes made from salt, some places are called closed wind vegetables, and some are called plum vegetables! The names are different, and the production process is basically the same! We have to make some salted vegetables here every spring! Most of the raw materials of salted vegetables are cured vegetables, snowy and hui! Today I used salted vegetables made from cured vegetables, which are the same ingredients as sauerkraut for sauerkraut fish! As long as the salted vegetables are sealed, they can be stored for more than a year, and it is especially delicious to use them to fry meat!
The practice of salted vegetables
Step 1
Clean the cured vegetables and dry them in the sun! (It’s best to check the weather forecast before posting to see if there is rain during the week!) ）
Step 2
The weather is good, and if the sun is full, it will be almost sunny in about four days!
Step 3
Don’t remove the yellow leaves that appear during the drying process, and don’t cut off the roots until they are dry!
Step 4
The cured vegetables are relatively thick, so first change the cured vegetables a few times, first cut them into slices and then into small cubes! This makes it easy to chop!
Step 5
Then cut into small pieces with a knife! (The more chopped the salted vegetables, the better!) ）
Step 6
This is a cut cured dish! It still doesn’t feel too broken
Step 7
Sprinkle evenly with an appropriate amount of salt! (Just a little more salt than normal stir-frying!) Too salty and bitter, not delicious, too light and easy to rot! You can sprinkle salt, knead it, taste it, and then adjust the amount of salt appropriately! ）
Step 8
Knead vigorously and evenly to let the salt fully absorb the flavor!
Step 9
Marinate the kneaded cured vegetables for about 20 minutes!
Step 10
Pack in an oil-free and water-free container! (Preferably, in a glass bottle!) ）
Step 11
Press it tightly with a rolling stick while loading! (This is one of the secrets to making pickled vegetables without rotting!) ）
Step 12
Don’t fill it too much, just leave two fingers wide! (Salted vegetables will ferment during the pickling process, producing gas, if they are too full, it is easy to cause the bottle to explode!) ）
Step 13
Seal with plastic wrap, tighten the lid, seal and marinate for a month before eating!
Step 14
Finished product drawing
Step 15
Finished product drawing
Step 16
Finished product drawing
Step 17
Finished product drawing
Step 18
Finished product drawing
Step 19
Finished product drawing
Cooking tips for salted vegetables
A few points for making salted vegetables: 1. The amount of salt should not be too little! Not too much! Too much salt will be bitter and affect the taste, too little salt will easily rot and deteriorate! 2. During the loading process, use a rolling pin to press it tightly, so that it will not rot!