How to pickle wild onions to taste good?

Wild onion, a perennial herb of Liliaceae, has needle-shaped stems and leaves and small purple flowers. It is a companion plant of desert meadow plants, which grows in pollution-free desert edges or rock crevices in Inner Mongolia, Gansu and Xinjiang. Because it looks like a tender onion, it is called a wild onion. The following is to introduce the pickling method of wild onion for everyone. Welcome to read the collection.

Wild onion is not only nutritious, but also has a unique flavor. Whether it is cold salad, fried food, stuffing, seasoning or pickling, it is a rare delicacy and belongs to pure natural green and healthy food. Experts have determined that wild onions are rich in plant protein, dietary fiber, minerals, vitamins and other nutrients needed by the human body. According to Mongolian Pharmacopoeia, wild onion has the special effects of lowering blood pressure, reducing blood fat, stimulating appetite and promoting digestion, tonifying kidney and strengthening yang, and treating constipation. Eating it can treat red and white dysentery, enteritis, diarrhea and chest obstruction. Known as "Ganoderma lucidum in vegetables".

Wild onions are loved by people. Besides blanching with boiling water, mixing with refined salt and aged vinegar, it is also delicious to put it in jiaozi with meat and egg buns. In particular, pickled wild onions are spicy but not spicy, with dark green color, crisp texture and excellent taste. When I first eat instant-boiled mutton, I make a bowl of yellow wheat with wild onions. It's a perfect match Or cooking a pot of rustling potatoes with a plate of green wild onions is no less than eating seafood for northerners.

Wild onions are delicate and difficult to preserve for a long time. Pickling is the best preservation method. But many people have to fall down because they are not well maintained, either rotten or yellow. Good pickled wild onions can be preserved for nearly a year, neither rotten nor rotten, and remain green. Here, according to my experience, I will introduce a pickling method for you to learn and practice. Pick up the fresh wild onions you bought, rinse them with clear water once or twice, don't rub them, and then open a pot of strong brine. Remember to use earth salt, that is, raw salt, not iodized salt. After the salt water is cooled, add the wild onion and wash it twice, and take out the water control. Find a pickle jar, slowly put the watered wild onions in, sprinkle some salt layer by layer, and when the jar is full, clarify the concentrated brine washed by the wild onions and pour it in, so that the wild onions can basically be submerged. Then seal the jar and marinate for about 20 days. I like spicy food. Friends can also put some shredded green and red peppers in the pickling, and the effect is better. The key to curing is to put the salt properly, too little will rot, too much will be bitter and inedible.

The practice of wild onion

Fried beef with onion

Ingredients: wild onion150g, beef (lean meat) 50g,

Seasoning: cooking wine 3g, salt 3g, monosodium glutamate 3g, soy sauce 5g, ginger 3g.

Exercise:

1, remove impurities from wild onion, wash and cut into sections;

2. Wash and slice beef, add cooking wine, refined salt, monosodium glutamate, soy sauce and shredded ginger into an enlarged bowl and marinate for a while;

3. Heat the oil in the pan, pour in the beef and stir-fry until cooked.

4. Add wild onion and stir fry until it tastes delicious. Serve the dishes out of the pot.

Wild onion rice cake

Practice steps

1, wash the wild onion.

2. Cut into small pieces.

3. Mix two kinds of rice noodles (I like to add some glutinous rice to glutinous rice, but it is ok to use glutinous rice only if there is no glutinous rice), and add salt and sugar.

4. Add boiling water and stir with chopsticks. (You can add less boiling water first, and then add it later depending on the situation. )

5. Add chopped wild onions.

6. Knead into a ball with moderate hardness, and add a little salad oil in the later stage of kneading, which will be less sticky and easier to operate.

7. Make a cake.

8, put a small amount of oil in a non-stick pan, fry until both sides are slightly yellow and crisp and eat hot.

Kitchenware used: non-stick pan

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Spring blossoms, Qingming holiday came to grandma's hometown and went to Zhushan to find the taste of spring.

When we arrived at Zhushan, we were surprised to find Malan grass and wild onions ... I immediately ran to pick them, and my mother came to help. Soon I picked a handful of wild onions and a bag of Malan grass. I continued to look for bamboo shoots up the mountain. After careful observation, I finally found a bamboo shoot with a head. I pulled it carefully by hand, but I couldn't pull it out. I had to dig it with a hoe. I'm sweating all over, but I feel comfortable. I looked at my mother and said, "Wow!" She was so fast that she planted several plants in succession. I want to dig like my mother, and I can dig several.

A few hours passed and I finally went home. I want to make a dish called "Fried Rice Cake with Wild Onions". Take a bath of the bought rice cake first, then cut a small piece of bamboo shoots into pieces and let them lie there to sleep first. Finally, cut the wild onion into small pieces, each about 1 cm. I was a little nervous when I started frying rice cakes. What should I do if I get burned? I have to bite the bullet and do it. First cut some fat meat, put it in, make oil, and add some olive oil. Then put the bamboo shoots in and stir fry, add some salt and stir fry back and forth. Then put the rice cake in the bath, put the chopped shallots in the pot, add some soy sauce to taste, and add some chicken essence after frying. At this time, the smell is coming, and the saliva is DC! Finally, move the fried rice cake into a new home, and a pot of delicious "fried rice cake with wild onions" will be ready.

I can't wait to take a sip, ah, it smells good! Delicious on earth. This is the smell of spring. Wild onion is a plant of Allium in Liliaceae, which has the functions of warming and nourishing nutrition, invigorating spleen and appetizing, helping digestion and relieving greasy. Welcome everyone to taste more. I will cook this dish again next spring.