How to make pickled melons delicious (the correct way to make pickled melons)

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List of contents for this article:

1、How to pickle melons, delicious and crispy
2、How to pickle melons to taste delicious? You will never imagine this kind of marinating method!
3、How to pickle dried vegetable melons, delicious and crispy
4、How to pickle melons and taste delicious
5、How to pickle melons?
6、How to pickle melons delicious

How to pickle melons, delicious and crispy

1. Tips to maintain crispness and avoid water: Avoid contact with raw water throughout the process, and containers and tools need to be scalded and disinfected. Salt control: Insufficient salt will be perishable, but too much salt will be tough. After salting for the first time, try a small piece and be slightly salty. Eat in portions: Use clean chopsticks to remove, always soak the remaining melon strips in the juice. Alternative method Quick marinating version: If you need it urgently, rinse the pickled melon strips with cold white water, directly mix in minced garlic, chili oil, and a little sugar, and let stand for 1 hour. The taste is similar to kimchi. Sweet and spicy version: Add 1 tablespoon of Korean hot sauce to the marinade, and replace sugar with honey.

2. Mix marinating: Use chopsticks to pick up the marinated melon strips (avoid pouring in the marinated water), add them into the marinade and stir evenly.

3. Key points: Squeeze dry the water after salting, then rinse it once with clear water (remove salt to prevent over-salty), and finally press it with a heavy object for 1 hour (such as wrapping vegetables with gauze and pressing it on a bowl to hold water). This step is the key to being crisp! Prepare marinade. Mix vinegar, soy sauce, sugar, and cold white sauce, boil, and then cool (sterilize and make it easier to taste). You can add pepper and star anise to enhance the aroma.

4. Specific operating steps: Cut the washed vegetable melons into palatable strips. In a large bowl, mix salt, sugar, vinegar, soy sauce, cooking wine and other seasonings in a certain proportion. Place the chopped melons in a bowl to ensure that each melons are evenly soaked in the marinating solution. Cover the bowl and place in a cool, ventilated place to marinate for several hours. It can be eaten after marinating. It tastes crisp and delicious.

5. Traditional method of pickles and melons: Salted and dehydrated, sun-dried until semi-dry, blanched with boiling water for 30 seconds, and chilled to keep crispy.

How to pickle melons to taste delicious? You will never imagine this kind of marinating method!

1. How to marinate vegetables and melons is delicious. The specific steps are as follows: Wash the vegetables and melons, cut them in half, remove the flesh, wash them and dry them in the sun. When the meat shrinks to seventy or eighty percent dry, smear a certain amount of salt on the inner wall and outer skin of the melon, put them in the jar, sprinkle a little salt on each layer of vegetables and melons, until all the vegetables and melons are put into the jar, sprinkle salt on the top, cover them, and put them in the shade for about a month.

2. Material preparation Ingredients: Vegetable melon (cucumber/chayote) 500g Seasoning: salt (crude salt is better) 20g, white sugar 10g, garlic slices, millet spicy, ginger slices (optional) Pickling juice: rice vinegar/white vinegar 50ml, soy sauce 30ml, cold white open 50ml, pepper/star anise (optional) Key steps & skills After washing, cut into strips/pieces, mix well with salt (20g), let stand for 30 minutes to remove moisture.

3. Salting and removing bitterness: Cut the melon into thin slices or shredded slices and marinate with salt for 15-20 minutes. Salt can help extract the bitter juice from the melon. After that, rinse it with clean water and squeeze out the water, which will greatly reduce the bitterness. Blanching method: Put the cut cabbage melons in boiling water and blanch them. A small amount of salt and vinegar can be added during the blanching process to help remove the bitterness. The blanching time should not be too long to avoid nutrient loss.

4. The curing method of dried vegetables can be cured directly, or you can be cured first and then cured. However, it is recommended to dry it first and then marinate it, so that it can better absorb the seasoning and make it more delicious. The following are the specific steps to dry until soft and then marinate: Slice the melons, marinate with salt, and squeeze out excess water. Put it on the balcony for a day until it is half-dry. Prepare appropriate amount of garlic and pepper, slice it for later use.

5. This can effectively sterilize and disinfect. In addition, if mold or deterioration is found, it must be discarded in time. Pay attention to keeping the bottles clean and dry to ensure that the pickled melons taste good and do not produce adverse reactions. The above is an introduction to how to pickle dried melons. Prepare good raw materials, choose good seasonings, and pay attention to hygiene. I believe you can make delicious pickles yourself.

6. Add the coriander leaves and sesame oil and stir well. Points for curing: Cut the strips evenly: Cut the melons into strips evenly as possible, so that they will be easier to taste when marinating. Pickling time: Pickling time should be sufficient, and stirring during this period can allow the melons to absorb the seasoning juice more evenly. Avoid raw water: When cleaning seasonings, try to suck dry water to avoid raw water affecting the curing effect. The melons pickled according to the above steps have a crisp taste, a strong taste, and are very delicious.

How to pickle dried vegetable melons, delicious and crispy

Refrigeration: After sealing, refrigerate and marinate in the refrigerator. It can be eaten after 24 hours. The taste will be stronger after 3 days. Tips to maintain crispness and avoid water: Avoid contact with raw water throughout the process, and containers and tools need to be scalded and disinfected. Salt control: Insufficient salt will be perishable, but too much salt will be tough. After salting for the first time, try a small piece and be slightly salty. Eat in portions: Use clean chopsticks to remove, always soak the remaining melon strips in the juice.

Key points: Squeeze dry the water after salting, then rinse it once with clear water (remove salt to prevent over-salty), and finally press it with a heavy object for 1 hour (such as wrapping the melons with gauze and pressing them on a bowl to hold water). This step is crispy The key! Prepare marinade. Mix vinegar, soy sauce, sugar, and cold white sauce, boil, and then cool (sterilize and make it easier to taste). You can add pepper and star anise to enhance the aroma.

Slice the cabbage melons, marinate with salt, and squeeze out excess water. Put it on the balcony for a day until it is half-dry. Prepare appropriate amount of garlic and pepper, slice it for later use. Put the sun-dried cabbage melons into a clean glass bottle, add garlic slices, chili slices and appropriate amount of salt, sugar, monosodium glutamate, paprika powder and other seasonings. Pour in the right amount of rice vinegar until it reaches the melon.

If you want to eat delicious melons, you must first have good raw materials. Sun-dried melons are a good choice. Soak the dried cabbage melons in water, wash off the excess salt, wrap them in gauze, and hang them in a ventilated place to dry for a period of time. This is done to remove excess salt from the melons and make them more uniform during salting. Secondly, choose good seasonings when marinating.

How to pickle melons and taste delicious

Ingredients: 3-4 fresh vegetable melons (or cucumbers), choose melons with stiff texture and no damage.

To pickle delicious melons, you can follow the following steps: Preparation Materials: Ingredients: 3 pieces of melons. Accessories: 4 millet peppers, 4 cloves of garlic, 10g of pepper, 2 slices of ginger, 3 pieces of coriander. Seasonings: 3 tablespoons salad oil, 4 tablespoons extremely fresh, 2 tablespoons soy sauce, 4 tablespoons balsamic vinegar, 1 tablespoon oyster sauce, 35g of white sugar, 1 tablespoon sesame oil, appropriate amount of chicken essence, and appropriate amount of salt.

Wash the melons, drain the water, and cut off the stalks at both ends. Cut into strips or pickle the whole root according to your preference (the whole root needs to be pierced with a bamboo stick to help taste).

The steps to pickle melons are as follows: Prepare ingredients: 3 cucumbers, 4 millet peppers, 4 cloves of garlic, 10g of pepper, 2 slices of ginger, and 3 coriander. 3 tablespoons of salad oil, 4 tablespoons of extremely fresh flavor, 2 tablespoons of soy sauce, 4 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, 35g of white sugar, 1 tablespoon of sesame oil, appropriate amount of chicken essence, and appropriate amount of salt. Processing the melon: Cut off both ends of the melon, cut it in half, and use a stainless steel spoon or knife to remove the flesh in the middle.

How to pickle melons?

Ingredients: 3-4 fresh vegetable melons (or cucumbers), choose melons with stiff texture and no damage.

Mixed marinating: Use chopsticks to pick up the marinated melon strips (avoid pouring in the marinated water), add them into the marinade and stir well.

To make pickled dried vegetable melons (also known as pickled melons or salty melons) crispy and delicious, the key lies in selecting materials, removing astringent, controlling water, seasoning ratio and curing skills.

How to pickle melons delicious

Salting and dewatering: Mix the cabbage strips with a small amount of salt, let them stand for 30 minutes to remove the moisture, and the taste will become more crispy after squeezing (traditional practice requires exposure to the sun for 1 day to dry, but modern times can be omitted). Stir fry the spice oil and heat the oil (3 tablespoons of salad oil). Deep-fry the pepper, star anise, and dried peppers over low heat. When the oil slightly smokes, add garlic slices, ginger slices and millet peppers. Stir until golden brown, turn off the heat, and strain off the dregs to leave the spice oil.

Cooking juice during curing: Boil soy sauce, vinegar, sugar, and spices and cool (sterilize and blend the flavor).

To pickle delicious and crisp melons, you need to first treat the flesh, salt and remove the water, then add hot oil to the fragrant seasoning, and finally mix the pickle and control the time. The specific operations are as follows: Prepare the ingredients: 3 melons, 4 millet peppers, 4 cloves of garlic, 10g of pepper, 2 slices of ginger, and 3 pieces of coriander. 3 tablespoons of salad oil, 4 tablespoons of extremely fresh flavor, 2 tablespoons of soy sauce, 4 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, 35g of white sugar, 1 tablespoon of sesame oil, appropriate amount of chicken essence and salt.