Purple Monkey Legs [Inner Mongolia Alshan Specialty]

What is Purple Monkey Leg? Authentic Inner Mongolia Alshan Specialty: Purple Monkey Legs

Summary:Do you want to know what Purple Monkey Legs are? This article is a detailed introduction to the special product of Inner Mongolia's Alshan - Purple Monkey Legs. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Purple Monkey Legs. The full text takes about 5 minutes to read, mainly including the basic introduction of Purple Monkey Legs and their nutritional value? What are the product features of Purple Monkey Legs? The production method of purple monkey legs, the tasting and eating method of purple monkey legs, etc

Basic Introduction to Purple Monkey Legs

Purple Monkey Legs are fern plants that mostly grow in shady and humid areas in valleys. The collection period is the same as that of ferns, and they are collected manually.

What is the nutritional value of Purple Monkey Legs

Harvested in the spring of the year, when eating fresh, the purple monkey legs need to be boiled in hot water, or salted or sun dried.

Method of making purple monkey legs

Purple monkey leg pickling:

First remove impurities, insect infested vegetables, and short vegetables below 22cm, tie them with rubber bands, and cut off the roots of the old area;

; Then immediately soak the vegetables in saturated salt water for about 2 hours, until they become soft before marinating. The pickling mainly adopts the layered salt method, which is carried out twice. The first pickling is to eliminate the ash content in pickled vegetables, using the layered vegetable salt method. First, lay 2cm thick washing salt on the bottom of the tank, then place a layer of vegetables and sprinkle a layer of salt. Next, increase the amount of salt used layer by layer, and lay 3cm of top salt on top; Then cover with a tasteless and clean lid smaller than the mouth of the tank, press a stone on it, and pour the tank for a second pickling after 10 days. The amount of salt used is 45kg of washing salt or crushed large salt per 100kg of vegetables. Small salt should be scooped with clean water to wash away the soil. The use of iodized salt is prohibited. The second pickling is to make it absorb enough salt water to restore the vegetables and facilitate long-term storage. First, wash away the soil and impurities from the vegetables with the salt water used for the first pickling. Fill the container layer by layer with salt, and place the vegetables that were placed on top during the first pickling at the bottom of the container. Cover the top with 2cm of salt, and finally pour 22 degree saturated salt water (about 25% of the amount of salt added to the dish) into the container. Fill the container and press a stone smaller than the weight of the dish on top. The taste and eating method of Purple Monkey Legs can be made into various delicious dishes: "Chicken Shredded Monkey Legs" with tender and crispy texture that is appetizing and not greasy, "Smooth Stir fried Monkey Legs" with fresh and salty taste that is light and not greasy, and "Stir fried Pork Shredded Monkey Legs" with colored beige color that is delicious and delicious to eat. The color, aroma, and taste are all excellent, and it is loved by the masses