Salted and fried sauteed vegetables
2020-12-22 14:32:23
The method of producing pickles is unique and delicious.
(1) Choose dishes. Choose fresh and fat Chinese cabbage and green vegetables for harvesting, removing yellow leaves and rotten leaves. (2) Cleaning. The collected cabbage and vegetables are washed with cold water in time, and are spread out in a cool and dry place for 1-2 days until the leaves surface is dry. (3) cutting. After the leaves have dried, cut the dishes into thin strips, taking care not to cut them too much. (4) salted. The dishes are cut and marinated. Put 1 kg of salt for every 50 kg of fresh vegetables. During the salting process, chopsticks are repeatedly mixed to make them marinate and generally marinated for 10-12 hours. (5) steamed. The marinated pickle is steamed in a steamer for 30 minutes and steamed. (6) Drying. The steamed pickle was immediately spread out on a bamboo mat after being basketed, exposed to the sun, and turned once per hour until it was dried. (7) fried in oil. First put some amount of edible vegetable oil in a pan and heat it. Then put the pickle in oil and fry it. Do not use animal oil. Fry until the oil completely penetrates into the dish. After cooling, sprinkle with allspice and prickly ash powder, mix well and serve as a fragrant, salty and delicious pickle. (8) Storage. The prepared fragrant vegetables are sealed in food plastic bags and stored in a dry, ventilated, dark place, and a place away from heat.
(1) Choose dishes. Choose fresh and fat Chinese cabbage and green vegetables for harvesting, removing yellow leaves and rotten leaves. (2) Cleaning. The collected cabbage and vegetables are washed with cold water in time, and are spread out in a cool and dry place for 1-2 days until the leaves surface is dry. (3) cutting. After the leaves have dried, cut the dishes into thin strips, taking care not to cut them too much. (4) salted. The dishes are cut and marinated. Put 1 kg of salt for every 50 kg of fresh vegetables. During the salting process, chopsticks are repeatedly mixed to make them marinate and generally marinated for 10-12 hours. (5) steamed. The marinated pickle is steamed in a steamer for 30 minutes and steamed. (6) Drying. The steamed pickle was immediately spread out on a bamboo mat after being basketed, exposed to the sun, and turned once per hour until it was dried. (7) fried in oil. First put some amount of edible vegetable oil in a pan and heat it. Then put the pickle in oil and fry it. Do not use animal oil. Fry until the oil completely penetrates into the dish. After cooling, sprinkle with allspice and prickly ash powder, mix well and serve as a fragrant, salty and delicious pickle. (8) Storage. The prepared fragrant vegetables are sealed in food plastic bags and stored in a dry, ventilated, dark place, and a place away from heat.
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