The method of saving wild vegetables
By VicentaLakin
This weekend, my brother-in-law brought many fresh vegetables from relatives in the suburbs, and, in addition to garlic, spinach and herbs, there are wild vegetables such as pickles, pickles and wild water celery; she gave us a few points and told us that it was the last meal of the year to eat, and that it would be next year. Such organic vegetables are enough for at least a week for the two of us to eat; but fresh vegetables can't be eaten for a long time, and it's a shame to keep rotting, and it's not easy for my brother-in-law to drive all the way back. It's a simple way to know what we usually eat, and it's still green after it's evaporated and it's still green; yes, it's the way it's used: fresh tastes and leaves don't yellow, even if it's fresh for a year
Recipe Recommendations
- wolfberry head 1 bag
- alfalfa
- baking soda 2 grams
- edible oil a little
- salt a little
- original
- quick-boiled
- ten minutes
- simple
Steps for The method of saving wild vegetables
1
Wild head, smelly, dark green, two or three inches long, best with a little purple。
2
It's a pickle with a golden flower on it; you may understand why there's a lot of pickles called "gold pickles."。
3
The head is torn away from the old infarction, soaked with water for a while, soaked with extra impurities and cleaned。
4
The herbs are also taken away from the old infarction, so that they can be soaked with water for a while, soak the extra impurities and wash them。
5
The pot boils with water, with a little salt, edible oil and a gram of soda; the acid alkaline, after heating, not only does it not change colour, but also makes the colours more beautiful。
6
It is then placed in the head, burning for about a minute, and can be recovered when the leaves are seen softening。
7
Wash the pot, reburn the water and add a gram of soda。
8
The casseroles are also placed in the boiler, which is burned to the point where they are cut out。
9
And when it's out, it's in the basket, and then it's flushed with cool water, so it's greener and softer。
10
Once it's completely cooled, take a proper amount of twirl, shake it and dry it。
11
There were more cuisine, so four dishes。
12
They are then loaded into a fresh bag, which does not bind to one another, even if it contains several cuisettes。
13
Then put it in the freezer。
14
When do you want to eat, pick up a vegetable pack from your bag and freeze it。The method of saving wild vegetables Make Tips
One, the flowers on the bouquet are better. 2. No more soda, one gram; this little trick, simple and practical, is often used. 3. Vegetables that are hot by the tide must pass through the cold so they can be colorful and green and taste good。