Is plum vegetables red in snow?

When it comes to plum vegetables, we must be familiar with it, and some of them are specially pickled to make plum vegetables and buckle meat, but because the practice of plum vegetables is more complicated, many people think that plum vegetables are red in snow, so are they red in snow?

Is plum vegetables red in snow?

Plum vegetables are not red in snow. Plum vegetables are made from fresh plum vegetables through drying, selection, salt and other processes. It is a traditional specialty of Lingnan and can be used as ingredients to make dishes such as plum vegetables buckle meat, plum vegetables steamed beef and so on. Xue Li Hong is a variety of mustard, commonly known as spicy vegetables, can be eaten as pickles.

Second, how to marinate snow red?

Ingredients: snow red, salt, pepper.

The specific pickling steps of Xueli Red:

Step 1: go to the vegetable field to pick some ripe snow red, then choose to wash, hang on the rope to expose for a day, wait for the leaves to be taken out and ready to be pickled. When choosing snow red, try not to choose too young, and do not choose too old, so as not to marinate out too young, too old to taste bad. At the same time, when exposed to the sun, do not get too dry, lest the pickled food is not crisp or delicious.

Step 2, put the dried snow red in a large basin, then sprinkle the right amount of salt, rub it hard with your hands, and let the salt fully infiltrate into the dish. In general, 250g salt per jin of snow is the best, if you put too much or too little will affect the taste.

Step 3, wash the pickle jar, dry the water inside, then put the processed snow red layer by layer or bundle into the tank, and finally evenly sprinkle appropriate amount of salt and pepper on it, pour salt and pepper into the salt water, cover the pickles and put them in a cool environment, and put a slate on the pickles the next day. It should be noted here that when you put the slate, you must not put it on the same day, lest the slate compacts the dish and the salt cannot infiltrate into the dish, resulting in some salty and light pickled vegetables in the later stage.