First, pickled purple buds
1. Fresh shoots collected on the day of the first flood will be rinsed with clean water and dried. Each 100 kg of axillary buds with 20 to 25 kg of refined salt, layered into the cylinder, each about 10 cm thick, put a layer of axillary buds sprinkled a layer of salt, the cylinder was full. The tender buds are tender and do not rub against the tread when it is flooded.
2. 3 to 5 hours after the cylinder is flooded, the buds have become moist and soft, and there is a small drop of water from the bud base. It should be turned over in time to pick up the base of the bud and turn it over to another cylinder. Upper and lower axillary buds exchange position; 5-6 hours after the second cylinder. It is usually marinated in the morning, the first time in the morning at noon and the second time in the evening; the morning, the middle, and the evening each turn 1; the noon on the third day, combined with the cylinder and then turned 1, about 20 to 30 days Marinated.
3. Spread out the sun-dried pickled alfalfa sprouts, remove the spreads on the mat, and let it dry for 1 to 2 days. After slightly drying, sprinkle the stored salt solution from the bottom of the tank onto the axillary buds, and add a small amount of rice vinegar to increase the luster and crispiness. And then the sun, sun to 5 to 6 into a dry, sticky hands, you can seal the tank storage and increase quality.
4, seal pickled basking sweet sunburn, into the small mouth of the altar, layer by layer discharge compaction, top layer sprinkled with a layer of fine salt, thickness of 2 to 3 cm, and then seal the cylinder mouth, the most leak-proof. This can save 2 to 3 years.
5, the quality requirements of pickled camphor buds, hand-pinch flexible, green color, taste fragrant, crisp food. The shape of the leaf is thin and rolled, with purple green as the top and dark green as the top.
Second, spicy savory buds. Generally use two axillary buds or scattered leaves as raw materials, wash, dry, cut to a small section of about 0.5 to 1 cm, remove old stems. For every 100 kilograms of raw materials, use 25 kilograms of salt and add it in 3 separate batches. First add 15 kg of salt and mix the ingredients into the cylinder. Stir the mixture after about 10 hours. Mix the dish and salt, and pour it into another empty cylinder. Then invert the cylinder 1 time the next day to prevent heat from turning yellow. Afterwards, invert the cylinder once a day and knead each time the cylinder is inverted. Dry chili peppers are used as accessories. After pickling, the ingredients are mixed in the next day when the cylinder is emptied (the amount of which is determined according to the custom of folk consumption). When mixing ingredients, mix 5 kg of fine salt per 100 kg of raw material. It can be eaten within 1 week after pickling. For long-term storage, it can be spread in the sun for 1 to 2 days, add 5 kg of salt per 100 kg of finished product, and then the tank compacted and sealed, can be stored in a cool place for more than 1 year. When eating, dip it in cold water.
Third, the oil Hong. Select fresh, unimmersed, and leafless aster. Cut off the stem, wash, drain, and cut into small pieces (about 1.5 cm). Put into the pot, add 30 grams of salt per kilogram of raw materials, marinate for 2 days, drain the brine, dry to half dry; about 2 kilograms of vegetable oil per kilogram of semi-dry material. When the oil is simmered to a non-oily taste, the oil is batched into the raw materials and fried until the glutinous rice leaves are slightly brittle and removed without coking. Another fried octagonal, air-cooled and fried 椿 together with the container, sealed and stored. The oil has a brown and red color and is crispy. It can be eaten alone or as a seasoning to mix cold dishes. Wang Zhongmin, author of the unit: Zaoqiang County, Hebei Province, Changzhou Agricultural and Animal Husbandry Service Center was cited from: "Rural Practical Technology and Information" 2007.02
1. Fresh shoots collected on the day of the first flood will be rinsed with clean water and dried. Each 100 kg of axillary buds with 20 to 25 kg of refined salt, layered into the cylinder, each about 10 cm thick, put a layer of axillary buds sprinkled a layer of salt, the cylinder was full. The tender buds are tender and do not rub against the tread when it is flooded.
2. 3 to 5 hours after the cylinder is flooded, the buds have become moist and soft, and there is a small drop of water from the bud base. It should be turned over in time to pick up the base of the bud and turn it over to another cylinder. Upper and lower axillary buds exchange position; 5-6 hours after the second cylinder. It is usually marinated in the morning, the first time in the morning at noon and the second time in the evening; the morning, the middle, and the evening each turn 1; the noon on the third day, combined with the cylinder and then turned 1, about 20 to 30 days Marinated.
3. Spread out the sun-dried pickled alfalfa sprouts, remove the spreads on the mat, and let it dry for 1 to 2 days. After slightly drying, sprinkle the stored salt solution from the bottom of the tank onto the axillary buds, and add a small amount of rice vinegar to increase the luster and crispiness. And then the sun, sun to 5 to 6 into a dry, sticky hands, you can seal the tank storage and increase quality.
4, seal pickled basking sweet sunburn, into the small mouth of the altar, layer by layer discharge compaction, top layer sprinkled with a layer of fine salt, thickness of 2 to 3 cm, and then seal the cylinder mouth, the most leak-proof. This can save 2 to 3 years.
5, the quality requirements of pickled camphor buds, hand-pinch flexible, green color, taste fragrant, crisp food. The shape of the leaf is thin and rolled, with purple green as the top and dark green as the top.
Second, spicy savory buds. Generally use two axillary buds or scattered leaves as raw materials, wash, dry, cut to a small section of about 0.5 to 1 cm, remove old stems. For every 100 kilograms of raw materials, use 25 kilograms of salt and add it in 3 separate batches. First add 15 kg of salt and mix the ingredients into the cylinder. Stir the mixture after about 10 hours. Mix the dish and salt, and pour it into another empty cylinder. Then invert the cylinder 1 time the next day to prevent heat from turning yellow. Afterwards, invert the cylinder once a day and knead each time the cylinder is inverted. Dry chili peppers are used as accessories. After pickling, the ingredients are mixed in the next day when the cylinder is emptied (the amount of which is determined according to the custom of folk consumption). When mixing ingredients, mix 5 kg of fine salt per 100 kg of raw material. It can be eaten within 1 week after pickling. For long-term storage, it can be spread in the sun for 1 to 2 days, add 5 kg of salt per 100 kg of finished product, and then the tank compacted and sealed, can be stored in a cool place for more than 1 year. When eating, dip it in cold water.
Third, the oil Hong. Select fresh, unimmersed, and leafless aster. Cut off the stem, wash, drain, and cut into small pieces (about 1.5 cm). Put into the pot, add 30 grams of salt per kilogram of raw materials, marinate for 2 days, drain the brine, dry to half dry; about 2 kilograms of vegetable oil per kilogram of semi-dry material. When the oil is simmered to a non-oily taste, the oil is batched into the raw materials and fried until the glutinous rice leaves are slightly brittle and removed without coking. Another fried octagonal, air-cooled and fried 椿 together with the container, sealed and stored. The oil has a brown and red color and is crispy. It can be eaten alone or as a seasoning to mix cold dishes. Wang Zhongmin, author of the unit: Zaoqiang County, Hebei Province, Changzhou Agricultural and Animal Husbandry Service Center was cited from: "Rural Practical Technology and Information" 2007.02
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