Stir fried mushroom with buckwheat head
Raw materials: 500g buckwheat head, 300g fresh mushroom, proper amount of raw soy sauce, proper amount of sugar, proper amount of salt, proper amount of pepper, proper amount of peanut oil
practice
1. Wash the mushroom with water. Stir fry buckwheat head in a hot oil pan.
2. Stir fry mushrooms together. The buckwheat head should not be fried for too long. The mushroom has been blanched, so you can add some soy sauce, sugar, salt and pepper to taste it for about one minute and put it on the plate.
Stir fried pork with buckwheat head
Ingredients: buckwheat head, streaky pork, half red pepper
1. Cut the meat into small strips, use the raw meal and soy sauce to catch it. After 15-20 minutes.
2. Buckwheat head, remove the outer skin, cut it into small strips, and cut red pepper into strips.
3. Oil to smoke, under buckwheat head, red pepper stir fry twice, push to one side.
4. Add some oil, stir fry the meat until it changes color. Stir fry with red pepper and buckwheat head for a while.
Pickled buckwheat head
Buckwheat head production belongs to wet lactic acid fermentation products. According to different tastes of products, it can be divided into two kinds: salty and sour mustard head and sweet and sour buckwheat head. The production methods of sweet and sour buckwheat head are introduced as follows:
1. Ingredients: the raw material for making buckwheat head is the bulb part of buckwheat vegetable, commonly known as buckwheat head. The buckwheat head is white, single and fat. Wash with clear water for several times, remove the silt and the mucus outside the buckwheat head, then put it in the bamboo basket, drain the water, and pay attention not to put the buckwheat head for too long, otherwise it will heat up and affect the quality.
2. Marinate in the pond: add salt twice. The first use of salt is 8% of the weight of the raw material. In the early stage, it can produce strong lactic acid fermentation. The pool becomes a lower concentration of salt water, and the total amount of salt added for the second time is up to 15%. The concentration of salt water is about 10%. At this time to pressure, sealed curing, time for about ten days.
3. Bleach water to desalting: remove the salty buckwheat head from the pool and soak it in clear water to remove most of the salt. The soaking time is 2-3 hours, leaving 4-5% of the salt. Chew it with your mouth, and it is still slightly salty.
4. Pressurized drainage: remove the buckwheat head from the pool and try to remove the excess water. The drainage time is about 3-4 hours.
5. Re vinegar: pour the buckwheat germ into the VAT after draining. Soak in 3-5% vinegar for 1-2 days, stir it every two hours, and then remove the buckwheat head and drain the vinegar.
6. Finishing: tear off the rotten skin of buckwheat head, cut off the long tail, and pick out the damaged buckwheat head.
7. Sugar stains: after finishing, buckwheat head can fall into VAT stains. Each catty buckwheat head uses 0.6 catties of white granulated sugar, put sugar twice, put half for the first time, put sugar in layers. Make it receive sugar evenly. Two days later, pour the rest half over the buckwheat head. 7-10 days later, pour out all the dissolved sugar water, heat and boil to concentrate the sugar water. Pour into the VAT again and soak for 10 to 15 days to make buckwheat head. The remaining sugar water can be reused.