What is the pickling method of amaranth stalk?

First, wash the jar with cold boiled water and dry it, then spread a layer of salt evenly in the jar, wash the amaranth stalks with cold boiled water, roll salt on them respectively, then put them in the jar according to the regular pattern, and finally tie the jar mouth tightly with lotus leaves. 1 month later, it is finished. Amaranth juice is made from fresh amaranth stalks by fermentation and pickling. The longer the fermentation and pickling time, the better the quality of brine. Shaoxing is commonly known as stinky tofu and stinky water.

Wash the old amaranth stalk, cut it into pieces about one inch, then soak it in cold boiled water until it becomes soft (usually one day and one night), then rinse it with clear water and drain it.

Prepare some cold boiled water, add salt (taste it yourself, it should be slightly salty), then add the vegetable stalks and mix well, and you can do it! Let it go for a day or two. Take it out and rinse it a little, put some oil on it and steam it with water! Yes, I think it's particularly delicious.