pickled head
By VicentaLakin
Recipe Recommendations
- Yutou 2 kg
- chopped pepper 0.75 kg
- salt 150 grams
- high-alcohol liquor 120 ml
- slightly spicy
- pickled
- several days
- simple
Steps for pickled head
1
Wash the purchased head
2
Cut off the fibrous roots and upper tender stems
3
Rinse again to control dry moisture
4
Rinse the pickle jar and dry it5
Prepare ingredients such as salt, white wine and chopped peppers
6
Mix the clean rice head with salt, white wine, and chopped pepper in proportion and mix well
7
Bring it into the altar
8
Place a small plate on the mouth of the jar to prevent water from outside from entering the jar, and then invert the lid of the jar into the water on the edge of the jar
9
It can be eaten out of the jar after more than 20 days. It is served with a bowl of white porridge for a refreshing appetizer and suitable for eating in hot weather.pickled head Make Tips
1. If you marinate the pepper without chopping the pepper, you can leave it alone. Add some sugar.
2. Add too little white wine, otherwise it will easily rot. Adding too much will delay the consumption time and affect the taste.
3. If marinated properly, the dish can remain crisp for 1-2 years, provided that the water on the edge of the jar cannot dry out, and the water should be changed every few days.
2. Add too little white wine, otherwise it will easily rot. Adding too much will delay the consumption time and affect the taste.
3. If marinated properly, the dish can remain crisp for 1-2 years, provided that the water on the edge of the jar cannot dry out, and the water should be changed every few days.