Chinese Food
Pickled ground ring (ground gourd)
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I've always liked this kind of pickle. But I can't meet it every year. I'll try it by myself. The taste is OK. It's darker than the old soy sauce sold outside. It's not sweet enough.
Cooking ingredients
Cooking Steps
Step1:The ground ring is clean. I brush it one by one with a toothbrush. The water is blac
Step2:Spread to dr
Step3:Must be dry. No moistur
Step4:Find a large container, spread a layer of salt, and share 65g of salt
Step5:Seal with plastic wrap and tighten the li
Step6:Marinate for three days at the beginning. Shake the pot three times a day. Let the ground ring soak in salt water in turn
Step7:Three days later. The salt water is a little muddy
Step8:Take out the ground ring and wash it with water. Use cold boiled water for a while, and then dry it completely. Stir 40g salt, 35g sugar, 70g old soy sauce and 3.5G monosodium glutamate until there is no granule.
Step9:The can also needs to be cleaned and dried to use. Lay a layer of ground ring. Pour some sauce. Put on gloves and mix well.
Step10:Also seal with plastic wrap and tighten the li
Step11:Put it in a dark and cold place. Shake the pot three times a day. Let the ground ring evenly color and smell.
Step12:After a long 22 days, the sauce became less and less. The color of the ground ring became darker day by day
Step13:Open the lid and have a look. Full of expectatio
Step14:Scald with boiling water before eating. Reduce saltiness and wash away harmful substances. Take as many as you like. Avoid peeling. It's brittle. It's not salty. It's a little sweet. It's good with porridge.
Cooking tips:Pickling for 38 days is the highest time of nitrite. Don't be greedy. You can rest assured after 20 days. After opening the can, they are divided into small bottles. Each one should be eaten within one week as much as possible. Because there is no preservative, it will deteriorate when exposed to air for a long time. There are skills in making delicious dishes.
