How to make pickle bumps delicious (Video on how to make pickle bumps delicious)

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List of contents for this article:

• 1、The method of soy sauce and pickled vegetables
• 2、How to make Chifeng pickled vegetables delicious
• 3、How to make dried pickle bumps delicious

How to make soy sauce and pickle bumps

The method of using soy sauce and pickled vegetables is as follows: Preparation of ingredients: Leave the purchased mustard dumplings for three days to remove their spicy taste. Prepare the required seasonings and ingredients, such as soy sauce, salt, sugar, pepper, aniseed, etc. Handling mustard bumps: Wash the mustard bumps and cut them into appropriate size pieces or strips as needed. Cooking process: Put mustard bumps in the pan and add prepared seasonings and ingredients. Add water to make sure the water does not pass through the mustard bumps.

The method of using soy sauce and pickled vegetables is as follows: Prepare mustard bumps in the early stage: First, place the purchased mustard bumps for three days to remove their spicy taste. This step is an important prerequisite for making pickle bumps and can ensure that the final product has a milder taste. Prepare seasonings and ingredients: Soy sauce is the main seasoning, and appropriate amounts of salt, sugar, etc. can also be added according to personal taste.

Preparation ingredients: soy sauce, pickled vegetable pimples, water, ginger slices. Pour appropriate amount of water into the pan, add appropriate amount of ginger slices and pickle bumps, and boil. Pour away the boiling water and rinse the cooked pickle bumps with clean water to remove excessive salt. Readd appropriate amount of water to the pan, add pickle bumps, and bring to a boil. Then, pour in the appropriate amount of soy sauce and add the appropriate amount of sugar and salt according to your taste.

How to make Chifeng pickled vegetables delicious

1. Production steps Cleaning mustard bumps: Brush the mustard bumps with a brush to clean the surface soil, especially in the gaps, carefully clean them to remove the roots. Drying: Wash and drain the water, dry in the sun for half a day until the surface is slightly wrinkled (reduce moisture, make it easier to taste). Cut into slices: Cut in half or cut into thick strips (small ones can be marinated, large ones need to be cut). Initial marinating, remove astringent and sprinkle with salt: Put the mustard pieces in a clean basin, sprinkle with coarse salt (about 50 grams) in layers, and rub with your hands until the surface is moist.

2. The preparation method of Chifeng air-dried pickled vegetable bumps is as follows: Prepare ingredients and pickle: Clean ingredients: Clean the radish or mustard bumps. Marinate: Put the washed ingredients into a large vat and add appropriate amount of salt. Then add cold water until the water is above the ingredients. Salting time: The salting time usually depends on the weather. When the weather is hot, the curing time is relatively short.

3. The method of air-drying pickles in Chifeng is as follows: Prepare ingredients: Clean the basket or mustard bumps and prepare a large vat. Marinate: Put the cleaned basket or mustard bumps into a large vat and add appropriate amount of salt. Add cold water until the water is above the basket or mustard bumps. The curing time depends on the weather, and the curing time is shorter in hot weather. Marinate until white foam appears on the upper layer of the vat and the radish or mustard bumps no longer taste astringent.

How to make dried pickle bumps delicious

1. Prepare ingredients for cold pickled vegetables: appropriate amount of dried pickled vegetables, salt (adjusted according to the salinity during curing), edible oil, soy sauce, chili noodles, pepper grains, ginger, garlic, green onions, balsamic vinegar, chicken essence, white sugar. Production steps: Put chili noodles, pepper grains, ginger slices, garlic, green onions, salt, and chicken essence into a container. Pour the oil into the pan and heat it, pour it into a container to make chili oil. Cut the dried pickle into thin strips and soak in water to remove excess salt.

2. Stew meat: Wash the dried pickle bumps and cut them into pieces of appropriate size. Cut the pork belly into pieces and blanch it with hot water to remove the fishy smell. Add appropriate amount of oil in the pan, add ginger slices and spring onion segments and saute until fragrant, then add pork belly and stir fry until the surface is slightly yellow. Then add the pickle pimples and continue to stir well. Finally, add enough water, boil over high heat, turn to low heat and simmer slowly until the meat is cooked and the soup is rich.

3. Production steps Cleaning mustard bumps: Brush the mustard bumps with a brush to clean the surface soil, especially in the gaps, carefully clean them to remove the roots. Drying: Wash and drain the water, dry in the sun for half a day until the surface is slightly wrinkled (reduce moisture, make it easier to taste). Cut into slices: Cut in half or cut into thick strips (small ones can be marinated, large ones need to be cut).