Pickled Potherb

Name: Pickled Potherb
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Snow red; Some salt

by An Ruoxi

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Potherb mustard, the tender stems and leaves of mustard in the family cruciferous plant. It is a variety of mustard greens for leaf use in mustard vegetables. The scientific name is Ardisiasquamulosa Presl, also known as Xuelihong, Xuecai, Chun Bu Lao, Shuang Bu Lao, Piao Er Cai, Ta Ke Cai, and Xue Li Weng. It is a leafy vegetable in the mustard class. Distributed in Green Island, Orchid Island, Hainan Island, Sri Lanka. The species is woody. The veins are reticular veins. Flowering period is from March to May. Xuelihong is dicotyledonous, alternate, the leaf margin is entire, the upper surface of the leaf is dark green and smooth, and the lower surface is light green.

Nutritional value: Contains protein, fat, sugar, ash, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, vitamin C, etc.

Edible effect: Ganping is non-toxic, detoxifying and reducing swelling, appetizing and digesting, warming the middle and promoting qi. Improve eyesight. Indications include sore carbuncle swelling and pain, full thoracic septum, cough and sputum, deafness of ears and eyes, swollen gums, constipation and other diseases. Roots and stems have blood circulation, anti-inflammatory and swelling. The fruit has an astringent effect. The leaves cure dysentery and dermatitis. "

Ingredients

Some Snow Red
Some Salt

Pickled Potherb

1. Harvest the pickled vegetables and place them in the ground for a day or two until they become catastrophic.

2. Wash the pickled vegetables.

3. Hang the cleaned pickled vegetables for two to three days to control the moisture.

4. Cut the dried pickled vegetables into one-centimeter pieces.

5. Put the cut pickled vegetables into the salt and knead repeatedly, so that the salt is fully incorporated into the pickled vegetables. (In the picture, a large pot is cut out and half a packet of salt is added)

6. The empty oil pot used at home can come in handy. Put the kneaded pickled vegetables inside. The mouth of the oil pot is small and difficult to put, so use chopsticks to help.

7. To install a part, use a thin stick to continuously press the oil pot firmly.

8. Pack a pot, wrap it with plastic film, and then close the lid. Place it in a ventilated place. You can eat it after twenty.

Tips:
1. The specific number of days to dry depends on the weather. The best way is to touch the potherb must be very dry with a little bit of shreds. Don’t worry about it being too dry at this time. It will be marinated in salt later. There is a lot of moisture coming out.

2. Don't chop the pickled vegetables too much. If they are too chopped to eat, it will be difficult to clean them and will be wasted. Cut it about a centimeter.

3. Most of them are packed in cans, but many families do not have it. Using oil cans saves money and can also be used as waste products. The most important thing is that it has a small mouth and is not easy to deteriorate.

4. Many people do not wash the pickled cabbage before pickling, but I still recommend washing it before pickling. When you eat it, you can take it out and eat the authentic sour taste. If you are afraid of sourness, you can wash it once or twice. If you don't wash it before pickling, there will be a lot of sand and impurities in the pickled vegetables, which will affect the taste.