Homemade Delicious Pickled Scallion Head

Name: Homemade Delicious Pickled Scallion Head
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2KG Scallion head; 0.75 kg Chopped pepper; 150g salt; 120ml Highly Liquor

by Lone rapeseed

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Scallion is a plant of the genus Allium in the Liliaceae family. It is an allium and garlic vegetable. It has been cultivated for three to four thousand years in my country since ancient times, especially in Guangxi, Hunan, and Guizhou; Sichuan, Hubei, Guangdong, Jiangxi and other provinces are more cultivated . The bulbs and tender leaves of the scallion head can be used as vegetable cooked food, and the bulbs have good processing properties, and are suitable for salting, scorching, sauce, squashing, potting, etc. The pickled scallion head not only has a special aroma, but also has a crystal clear color, crisp and refreshing taste. Therefore, the scallion head has become a good food supplement and off-season vegetable supplement. In traditional Chinese medicine, dry bulbs (scallion white) are used as medicine. They are warm in nature, bitter and pungent in taste. Regardless of what Chinese medicine says, this is a small dish that has been pickled since childhood. "

Ingredients

Homemade Delicious Pickled Scallion Head

1. Wash the purchased scallion head

Homemade Delicious Pickled Scallion Head recipe

2. Cut off the fibrous roots and the upper part of the tender stem

3. Clean and dry again

4. The kimchi jars are cleaned and dried

5. Prepare ingredients such as salt, white wine and chopped pepper

6. Mix Xianjing scallion head, salt, white wine, and chopped pepper in proportions, mix well

7. Put it into the altar

8. Put a small dish on the mouth of the altar to prevent the outside water from entering the altar, and then buckle the lid of the altar upside down in the water on the edge of the altar

9. After more than 20 days, it can be eaten out of the altar. With a bowl of white porridge, it is appetizing and refreshing. It is suitable for eating in hot weather.

Tips:
1. If the pickled scallion head is not chopped, leave it alone and add some sugar.

2. White wine should not be added too little, otherwise the scallion head is easy to rot. Adding too much will delay the consumption time and affect the taste.

3. Properly marinated, this dish can still remain crisp and crisp for 1-2 years, provided that the water on the edge of the altar can not be dried, and the water should be changed every few days.

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