Add salt to chives

When pickling chives, it is best to put some salt in them. This can not only release the moisture in the chives, but also increase the flavor of the chives. Chive flowers bloom in autumn and winter. They smell fragrant and taste crisp and delicious. Here is a detailed introduction to the method of pickling chives. You can pickle chives for consumption next year:

How much salt to put in pickled chives

Pickled chives, as the name suggests, are pickled chives with excess salt. The method of pickling chives is very simple. When pickling chives, the amount of salt you put in is very important, so you must pay attention to this.

Normally, add no more than 3 taels of salt to a pound of cleanly picked chives. If you prefer a light taste, you can add less. In addition, add a piece of ginger and a pear for every pound of chives. The chives pickled in this way will be more fragrant. Because pickled leek flowers are pickled with salt, the sodium content is relatively high, so you should not eat too much pickled leek flowers. Excessive consumption can cause people to suffer from high blood pressure, increase the burden on the heart, cause heart failure, and cause systemic edema and ascites.

How to pickle chives

Autumn and winter are the seasons when chives are on the market. Chives can be seen being sold everywhere in the market. There are many ways to cook chives, and pickling is one of the methods that makes the flavor particularly good. So let’s take a look at how to pickle chives.

Main ingredients: 500g chives; auxiliary ingredients: appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of star anise, appropriate amount of pepper, appropriate amount of water, and 100g salt.

practice

1. Buy tenderer chives in the market, wash them clean, and place them in a container to dry.

2. Put the star anise and peppercorns in a basin, pour in hot water, and wait until the water cools down before use. This way the hot water can bring out the flavors of the star anise and peppercorns.

3. Pour the drained chives into cooled water, add salt and start pickling.

4. It can be eaten after being pickled for 48 hours. Before eating, put it on a plate, add soy sauce and appropriate amount of sesame oil, and the fragrant salted chives are ready.

How long to pickle chives

Pickled chives are a very common pickled dish. Chives, also known as leek flowers, are white flower clusters that grow on leeks in autumn. Farmers often call them "leek flowers". The best time to pick them is when they are about to bloom. They are ground and pickled into a sauce for consumption. The pickled chives are slightly spicy and full of chive fragrance. It is a must-have side dish in autumn.

The method of pickling chives is also very simple, but different pickling methods and pickling times are different, so you must pay attention to this. If you just chop the chives into small pieces and put them directly into the peppercorns and star anise soaked in hot water, you can pick them up and eat them directly after marinating them for 48 hours. However, if the chives are covered and sealed for pickling, it will take 7-10 days to pickle.

How to eat pickled chives

Pickled chives are full of flavor and taste very delicious. In autumn and winter, it is extremely suitable to be used as a side dish for rice or as a drink. At the same time, pickled chives also have the edible effects of treating constipation and detoxification. Cooking with different ingredients will give it a different flavor.

Fried Chives with Minced Pork

Ingredients: 500g minced meat, 100g pickled chives; auxiliary ingredients: 1 spoon of salt, 1 spoon of chicken essence, 1 spoon of soy sauce.

Steps:

1. Chop the meat slices into minced meat, cut the ginger into minced meat and set aside, prepare the pickled chives and set aside.

2. Heat the oil to 70%, add the minced ginger and stir-fry. After the ginger is fragrant, pour in the minced meat. When it is almost cooked, add the pickled chives. Stir-fry for two minutes, add salt and chicken essence and stir-fry. Finally, serve. The pickled chives and minced meat are ready.

Pickled chives with tofu

Main ingredients: 300 grams of tofu, 50 grams of pickled chives; seasonings: 20 grams of coriander, 10 grams of sesame oil, 10 grams of soy sauce, 2 grams of salt, and 2 grams of MSG.

practice:

1. Soak the tender tofu in a bowl of boiling water for a while, take it out and let it cool, drain the water and cut it into 1 cm square dices, put it in a basin; wash and chop the coriander;

2. Put chopped coriander, sesame oil, soy sauce, salt, MSG and pickled chives into the tofu bowl, mix well and serve.

Nutritional value of pickled chives

Chive flowers have good nutritional value, and after being pickled, the flavor of the chive flowers is further enhanced without reducing the nutrition.

Pickled chive flowers have high nutritional and medicinal value. Chive flowers are rich in protein, fat, carbohydrates, ash, minerals calcium, phosphorus, iron, provitamin A, vitamin B1, vitamin B2, vitamin C and dietary fiber. Because the large amount of vitamin A contained in chives can maintain the normal efficacy of rhodopsin, pickled chives are suitable for people with night blindness and dry eyes.

Pickled chive flowers also have the effects of soothing qi, activating blood circulation, dispersing blood stasis, nourishing the liver and kidneys, warming the waist and knees, strengthening yang and consolidating essence. They have inhibitory effects on Shigella dysenteriae, Salmonella typhi, and Escherichia coli. Pickled chives contain garlic, which has antibacterial and bactericidal effects and can detoxify.

Pickled chives are rich in dietary fiber, which can promote gastrointestinal motility and is effective in preventing constipation. Pickled chives are suitable for people with rough skin and constipation. Therefore, in autumn and winter, have some pickled chives as a side dish, mix it with rice, or eat it with wine, and your life will be more nourishing.