Tips for pickling sweet potato stalks
Sweet potato stalks, also known as sweet potato vines, are a by-product of sweet potato growth. In the past, people used to feed sweet potato stalks to poultry as fodder, but with the continuous exploration of food, sweet potato stalks have also become a delicacy on the table. Among them, pickling sweet potato stalks is a popular practice. Below, we will introduce the tips for making pickled sweet potato stalks.
First, the selection of materials. First, choose a fresh, tender sweet potato stalk. Old sweet potato stalks have a hard taste and are not suitable for pickling. When picking, you can observe the skin of the sweet potato stalk and choose the one with smooth skin and bright color. Also, make sure that there are no traces of insect bites or disease on the sweet potato stalks.
2. Handle sweet potato stalks.
Remove the leaves from the selected sweet potato stalks and cut them into small pieces. Then wash it with clean water to remove dirt and impurities from the surface. Wash the sweet potato stalks and drain them before they are ready for pickling.
3. Pickling. Add salt and water to a pot, bring to a boil and let cool. Then find a clean container and place the drained sweet potato stalks in the container and pour in the cooled brine until the sweet potato stalks are completely submerged. Finally, seal the mouth of the container with a layer of plastic wrap and place it in the refrigerator to marinate for 2-3 days.
4. Consume. Pickled sweet potato stalks can be eaten as is, or they can be used for stir-frying or making soups. If you want a richer taste, you can rinse off the excess salt with water before serving, and then mix well with seasonings such as minced garlic and chili peppers.
Notes:1The amount of salt should be moderate, too much salt will make the sweet potato stalk too salty, and too little salt will not achieve the pickling effect. It is recommended to adjust the amount of salt according to personal taste.
2.During the curing process, it is necessary to ensure that the container is well sealed to prevent the leakage of gases generated during the curing process. At the same time, it is also necessary to avoid direct sunlight and high temperature environment, so as not to affect the curing effect.
3.The marinating time should not be too long or too short, and it is generally recommended to marinate for 2-3 days. If the marinating time is too short, the sweet potato stalk will not be able to fully absorb the flavor;If it is marinated for too long, it will cause the sweet potato stalks to be too salty.
4.Excess salt and impurities can be rinsed off with clean water before serving, but do not over-rinse to avoid spoiling the marinade flavor. At the same time, it is also necessary to pay attention to food hygiene and safety, and avoid eating expired and spoiled sweet potato stalks.
5.If you want a better taste and nutritional value, you can choose to use the young leaves of sweet potato vines for pickling. The young leaves not only have a more delicate and soft taste, but also have higher nutritional value. At the same time, pay attention to whether there are traces of insect bites or diseases on the leaves, and remove them immediately if found.
6.During the marinating process, you can add some minced garlic, chili peppers and other seasonings to increase the taste and flavor. However, be careful not to add too much, so as not to affect the taste and nutritional value of the sweet potato stalk itself.