1. Pick the vegetable leaves and wash them, cut a knife in the middle of the leaves to separate the stems and leaves. The stems and leaves are placed in different bamboo fences, and they are dried by a fan until the vegetable skin is slightly wrinkled.
2. Put the salt and seasoning together and saute for a while and let cool.
3. Then apply a layer of condiments on each stem and leaf, then rub it a few times to make it delicious and stack it up.
4. Pour the Erguotou into a large bottle and pour out the remaining wine.
5. Put the pot horizontally, put the pickled leaves into the pot, close the lid. If you have bad memory, you can put a label to write the date. Observe after two weeks to see if the leaves have become soft and transparent. If not, For the above phenomenon, wait another week or so until it becomes soft and transparent, and then you can take it out of the tank, grab the water into the bottle and put it in the refrigerator.
Tips:1. The leaves should be air-dried. This makes it easy to absorb salt. If fresh watery ground is put into the jar for pickling, the ingredients will not only flow out of water, but also affect the quality of the pickled vegetables;
2. The jar should be sterilized so that the pickles will not deteriorate easily. The higher the alcohol content, the better, and the pot head is cheaper and the pot head is high. It is a better choice. In case you don't have two pot heads, you can use vodka or rice wine;
3. I really forgot how long it was marinated, sorry, but it can be judged by the change of the material in the bottle;
4. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.
