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Pickled scallions ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Scallions with soil (3rd grade) : 1kg
salt : 20g
Rice vinegar : 300g
sugar : 350g
salt : 15g
Pepper : 1-2

Time required

25minutes

Procedure

1) Prepare the scallions with soil 00:26
Cut the tip of the scallions with soil to about 1/3 and the root part.
2) Wash the scallions 01:11
Rinse with plenty of water and rub the scallions in a bowl, etc., and discard the dirty water. Put the scallions in fresh water and wash again in the same way. Repeat this washing work about 7 times to clean the scallions. When it is clean to a certain extent, remove the thin skin of each grain and the roots and dirt left behind.
3) Tangle salt 03:22
Tangle salt (20g), put heavy stones on it, and leave it at room temperature for about half a day.
4) Rinse quickly with water 04:06
Rinse quickly with water and drain. When the water has run out to some extent, put the scallions in a storage bottle.
5) Make sweet and sour sauce 05:32
Put rice vinegar, sugar and salt (15g) in a hand pan and heat. Mix with a spatula and warm while melting the sugar. When the temperature reaches about 60 ° C, turn off the heat when the sugar is well melted.
6) Pour in sweet and sour sauce 06:27
Pour in sweet and sour sauce and add pepper. Wrap it so that it adheres tightly and let it cool at room temperature.
7) Let it lie in a cool and dark place 07:29
When it cools, cover the storage bottle and lay it in a cool, cool and dark place.

Point

・ If you buy scallions at a supermarket and leave them unprepared immediately, buds will grow more and more, so if you buy them, prepare them the same day or the next day as much as possible.
・ If the tip is left too long, the fiber may be a little hard. If you cut it well, it will be pickled in scallions with a good texture. Adjust the cutting length to your liking.
・ Since the number of washings varies depending on the amount of scallions to be made, keep them in a clean condition.
・ If you put too much in boiling water, the scallions will catch fire and the crispy texture will be lost, so be careful.
・ By wrapping it so that it adheres tightly, the upper scallions are also soaked in sweet and sour sauce.
・ You can lay it down and eat it from 10 days, but if you soak it for about a month, it will have a stronger taste.