Preparing method for soy preserve of Kalopanax pictus bud

摘要

PURPOSE: A method for preparing Kalopanax pictus bud pickled with soy sauce is provided to exhibit specific taste and flavor as a side dish. CONSTITUTION: A method for preparing Kalopanax pictus bud pickled with soy sauce comprises the following steps of: boiling sea tangle in water to obtain a sea tangle liquid, adding soy sauce, sugar, and chopped sea tangle into the sea tangle liquid, and obtaining a sea tangle mixed liquid; and blanching Kalopanax pictus buds in boiling water, and cooling off and dehydrating them, and dipping them in the sea tangle mixed liquid. The sea tangle mixed liquid additionally contains dried anchovies, dried bonito flakes, radish, leek, and whole garlic. The sea tangle mixed liquid contains one selected from the group consisting of Angelica sinensis, ginseng, Acanthopanax sessiliflorus, Pueraria lobata, Gastrodia elata, Glycyrrhiza uralensis, Astragalus membranaceus, Chaenomeles sinensis, Ziziphus jujube, and Cornus officinalis.