How to pickle Litsea cubeba

Everyone must have eaten pickled foods, such as dried radish, pickles, etc., which all need to be pickled, and the taste of pickled foods can vary. They can be sweet or salty. Litsea cubeba, as a Chinese herbal medicine, can actually be pickled. However, many people don’t know how to pickle it, or even don’t know that it can be pickled. So how to pickle Litsea cubeba?

Salted goose is pickled purely with salt, so before cooking, it must be soaked in clean water for 6 hours to remove excess saltiness, then boiled for another hour until it is cooked, and finally add cabbage to soak in the soup. A pot of salted goose with soup, meat and vegetables is very rich and enough for three or four people. Although the salted goose is pickled, it is not too dry. The meat is salty and fragrant, and tastes like Jinhua ham. The meat is very tempting. The boss said that the salted geese are all shipped from Jiangsu, and now he takes advantage of sunny weather to dry them every day to let the geese release oil and keep them in the best condition.

Do not use metal or plastic containers for marinating. Use bluestone to press down the goose so that the meat will be very firm. Hang it out to air dry after 1 month, the drier the better! Those who like it are absolutely delicious~. The invention discloses a method for preparing litsea cubeba sauce. The method comprises the following steps: adding salt to a fermentation product and mixing well to obtain the litsea cubeba sauce; putting the litsea cubeba paste into a container. The method has a simple processing technology and enables the woody plants producing the litsea cubeba to be vigorously promoted as economic tree species. The prepared litsea cubeba sauce not only retains the unique original flavor of the litsea cubeba, but also has high economic and social benefits. The method is sealed and fermented at 20-30°C, which is beneficial to the development of the agricultural economy and has high safety. The method comprises the following steps and solves the problem that fresh litsea cubeba is not easy to preserve. 1. After picking, remove the branches and keep the fruits, select the good ones and wash them with clean water; 2. Put them in a pot and steam them; 3. During the steaming process, you can see that when the kumquat is heated, the core of the fruit slowly comes out like a hen laying an egg, which is fun! 4. Steamed kumquat fruit; 5. After it has cooled down, squeeze out the core with your hands; 6. It is still quite hot, so I use a fan to cool it down. Put it in a glass bottle and salt it first. Note: Do not touch the oil) What you cannot eat now can be saved for later use.

The therapeutic recipe of Huangpi is pungent, sweet and sour in nature and non-toxic.

Efficacy: The fruit can clear the mind and improve eyesight, strengthen the stomach and aid digestion, while the kernel can promote qi circulation and relieve pain. It is suitable for symptoms such as food stagnation, cough with excessive sputum, and vomiting during pregnancy. Separately, seasoning is made and applied to perilla leaves to create a fragrant and delicious kimchi. After the kimchi ferments and turns yellow, take it out and eat it. It looks delicious and tastes great. Because perilla leaves have a strong aroma and are a bit bitter, anchovy paste is often used to make seasoning.