Hometown Dish------ Pickled Leek

Name: Hometown Dish------ Pickled Leek
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Chives; Some ginger; Some garlic; Some Dried red chili; Some salt; Some Sugar; Some White wine; Some sesame oil

by Mama Hao

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Pickled leeks are our home-made small pickles in southern Anhui. Although they can’t make it to Daya Hall, they are indispensable home-made small dishes in ordinary people’s homes. Well, I am from snacks to big ones! When there were no vegetables in the house when I was young, my mother always cut a handful of leeks to pickle at night, and pour some cooked sesame oil in the morning. A frequent visitor to school to bring dishes! Pickled leeks have a stronger fragrance than fresh leeks, and it is delicious whether it is served with rice or porridge! "

Ingredients

Some Chives
Some Ginger

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Some Garlic

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Some Dried Red Chili
Some Salt

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Some Sugar

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Some White Wine
Some Sesame Oil

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Hometown Dish------ Pickled Leek

1. Pick the leeks, wash them, and dry them.

2. Wash the ginger, dried chili and garlic and dry.

3. Cut the leeks into small pieces, mince the ginger and garlic, and cut the dried red pepper into silk with scissors and put it in a clean, oil- and water-free basin.

4. Add 3 and a half tablespoons of salt.

5. Add 1 spoon of sugar.

6. Add a little white wine about one tablespoon.

7. Put on disposable gloves and grasp well.

8. Put the marinated leeks in a clean airtight container, pour 3 tablespoons of sesame oil, close the lid, and put them in the refrigerator overnight.

Tips:
1. You must drain the leeks when you wash them. I have been drying them for a long time, haha, there was no water coming out when I caught the salt later. If there is water coming out when marinating, discard the marinating water!

2. The amount of pickled leeks should not be too much, it is best to eat for 2-3 days.

3. It is better to change the color of the leeks when grasping, and it is called "cooked" in my hometown.