16, sweet and sour lotus root

Ingredients:

3000g fresh lotus root, 800g white sugar, 300g loose lotus root, 300g salt, 0/0g ginger/kloc and 6g star anise.

Practice:

1, washing lotus root, peeling and slicing, salting with salt 1 hour, and squeezing to dry;

2. Put other seasonings into a boiling water pot (add 2,000 g of water) and boil for about 5 minutes. After cooling, pour them into the jar with lotus roots and serve them after about 4-5 days.

17, soak tender ginger

Ingredients:

Tender ginger 10000g, cold boiled water 3000g, salt 2000g.

Practice:

1, peel the tender ginger, wash it and dry it, and put it in the pickle jar;

2. Add cold boiled water and salt into the jar, cover it, and fill the jar mouth with cold water, 10 days later.

18, pickled tomato strips

Ingredients:

Eggplant 2000g, old brine 2000g, brown sugar 20g, dried red pepper 100g, salt 50g, liquor 15g, and spice package 1 piece.

Practice:

Remove the stem of eggplant (leave 1 cm without cutting), mix all kinds of seasonings and put them into the jar, put the eggplant and spice bags, clamp them tightly with bamboo clips, cover them, fill the jar with water, and soak for about 15 days.

19, sweet and sour garlic shoots

Ingredients:

3000g fresh garlic bolt, 0/50g sugar/kloc-,85g vinegar and 75g salt.

Practice:

1. First, wash the young garlic shoots, cut them into 3cm long sections, blanch them with boiling water to remove the spicy taste, and take them out, then air them to remove the surface moisture;

2. Take a clean jar, put it in the garlic shoots, then add sugar, vinegar and salt, and add water appropriately so that the water does not pass through the garlic shoots. This brew 1 day can be eaten. After 7 days, the taste is strong and slightly salty, and the flavor is greatly increased.

20. Soak potherb.

Ingredients:

200g of potherb mustard, first-class old brine 1400g, salt 100g, 30g of brown sugar, 25g of white wine, 50g of red pepper, and spices (pepper, apple, aniseed and ginger slices) are wrapped in gauze.

Practice:

1, remove the yellow leaves from the old stems of potherb mustard, wash them in the sun until they are slightly dry and weak, evenly smear salt on them, put them in a jar, press them with stones, take them out after 1 day, and drain the astringent water;

2. Mix all the above seasonings, put them into the jar, put potherb mustard and spice bag, clamp them with bamboo clips, cover them with the middle cover, add the footbath along the water, and soak them for two days.

2 1, pickled ginger

Ingredients:

5000g of foreign ginger, 0/000g of salt/kloc-,500g of pepper, 0/00g of spiced powder/kloc-,80g of dried tangerine peel, 9g of pepper and 5 slices of ginger.

Practice:

1, prepare a pickle jar, wash it inside and outside, and dry it with a dry cloth;

2. Peel the ginger, wash it, slice it, dry it in the sun, mix well with the above seasonings, put it in the jar, and seal it for 0/month.

22. sweet and sour cucumber

Ingredients:

5000g tender cucumber, 250g sugar, 250g salt and 20g vinegar.

Practice:

Cleaning cucumber, cutting, removing seeds, air-drying to half-dry, soaking in the solution made of white sugar, vinegar and salt, and sealing for 15 days.

23, soy sauce peanuts

Ingredients:

500g fresh peanuts, 250g high-quality soy sauce.

Practice:

1, clean the peanuts, fry them in a pot, peel them and put them in a large glass bottle;

2. Boil the soy sauce in the pot, cool it and pour it into the peanuts. The soy sauce needs to be immersed in the peanuts, and then cover it for about 7 days to eat. This dish should not be stored for a long time, and it is suitable for frequent soaking and eating.

24, pickled hot and sour dried radish

Ingredients:

5000g of white radish, 30g of chili powder, 800g of vinegar, 200g of sugar, salt 175g, sesame oil 100g, pepper and aniseed 10g, and monosodium glutamate.

Practice:

1. First, wash the radish selectively, then process it into strips 3 cm long, 0.5 m wide and 0.5 m thick, and air dry it until it is 80% dry.

2. Heat the sesame oil, add Chili powder and fry until it is slightly Huang Shi, and pour it into the dried radish.

3. Add salt, sugar, pepper and aniseed into a pot and boil them with water, add monosodium glutamate, cool them, pour them into a jar, mix them with dried radish, and turn them once a day. 15 days is the finished product, which is required to be red and yellow. The texture is crisp and the taste is hot and sour.

25, soak spiced cucumber

Ingredients:

Fresh and tender cucumber 5000g, cold boiled water 1500g, dried red pepper 100g, salt 250g, white wine 50g, spiced powder 50g and soy sauce 20g.

Practice:

1, wash the cucumber, soak it in 25% salt water for 2 hours, take it out and drain it;

2. Put cold boiled water, salt, white wine, red pepper, spiced powder and soy sauce into the jar, then put cucumber into it, cover the jar and seal it, and soak it for 10 day.

26. Pickled chives

Ingredients:

Leek flower 10000g, salt 400g, ginger 200g, pepper 50g, cooking wine 50g and pepper 20g.

Practice:

Chop leek flowers with ginger and pepper, mix with salt, pepper and cooking wine, and seal in a jar for 30 days. It is salty, fragrant, fresh and spicy.

27. Laba garlic

Ingredients:

Purple garlic 1000g, rice vinegar 500g.

Practice:

1, choose a clean pottery jar or glass jar as the container for soaking Laba garlic;

2. Select the purple garlic, peel it, wash it, dry it, put it in a pottery jar or a glass jar, and there must be no oil in the jar. Pour rice vinegar until the garlic doesn't pass, cover it, put it in the sun at 10-5 degrees, and soak it for about 10 days, and then move it.

Note: This pickled garlic is more than that brewed on the eighth day of the twelfth lunar month, so it is called Laba garlic because the soaking temperature is very suitable this season. The finished garlic is light green, sweet, sour and spicy, and very delicious.

28. Red and spicy kohlrabi

Ingredients:

Salted kohlrabi 5000g, salt 50g, soy sauce 500g, Chili powder 100g.

Practice:

1, wash the salted kohlrabi, cut it into non-dispersible slices, put it in a jar, soak it in soy sauce for 2-3 days, and take it out;

2. Put the kohlrabi slices, sprinkle with Chili powder and fine salt, and simmer in a container for 5 days.

29. Soak beans

Ingredients:

5000g fresh beans, 400g salt, fresh ginger and garlic 100g, pepper and aniseed 15g, 50g white wine and 50g white sugar.

Practice:

1, soak salt, garlic, ginger, pepper, aniseed and sugar in cold boiled water for 20 days;

2. Wash and drain the beans after tendon removal, put them into the soup, add white wine at the same time, and seal the jar mouth for 10 days to get the finished product.

30. Sauced garlic shoots

Ingredients:

5000g fresh and tender garlic bolt, 500g salt and 2500g flour paste.

Practice:

1, cut off the roots and seeds of garlic bolts, clean them, put them in the jar, take them out with salt bubble 1 day, cut them into 4 cm long sections, then soak them in clean water for 2 hours, and change the water 2-3 times in the middle;

2. Take out the garlic shoots, dry them in the shade and put them into a cloth bag;

3. Put the flour paste into the jar, put the garlic bolt bag into the sauce jar and stir it twice a day 10 day.

3 1, pickled radish

Ingredients:

5000g fresh white radish, 50g coarse salt and 800g sweet noodle sauce.

Practice:

1, wash and drain the radish and cut it into long strips. Put into a jar, thickening salt, stirring uniformly, compacting and pickling with stones for 2-3 days, taking out radish, and draining salt water;

2. Pour out the marinade in the jar, wash and dry the jar, pour the radish strips with drained water and mix well with sweet noodle sauce. Cover the cylinder head and make it in sauce for about 10 days. When the sauce is made, the container must be clean and dry, especially when it is marinated with sweet noodle sauce for the second time, which requires more sanitary utensils.

32. Flavor cabbage

Ingredients:

Chinese cabbage 5000g, salt 250g, sugar 250g, apple 250g, pear 250g, garlic 50g, onion 100g, pepper 25g, monosodium glutamate 10g.

Practice:

1, remove the leaves and old stalks of Chinese cabbage, wash them with water, control the water to dry, cut them into rhombic shapes, pour them into a basin, sprinkle a little salt for pickling, and then drain the pickled water.

2. Put all kinds of seasonings into a container, mash them and mix them well with Chinese cabbage. Then put the evenly mixed Chinese cabbage into a jar, press it tightly and seal it, and take it out after about a week.

33. Five spicy radish skins

Ingredients:

3 kg radish skin, spiced noodles, soy sauce, salt and monosodium glutamate.

Practice:

Cut radish skin into shreds or small pieces, add spiced noodles, monosodium glutamate, salt and soy sauce and soak well. It can be eaten after two hours.

34. Onions in sugar sauce

Ingredients:

5000g onion, 300g brown sugar, 0/50g ginger/kloc, 75g salt, a little pepper and a little aniseed;

Practice:

1, remove the root and outer shell of onion, wash it with clear water, drain all the water, change it into hob blocks and put it into a basin for later use;

2. Pour soy sauce, brown sugar, salt, pepper, aniseed, etc. into the pot, boil on fire and let it cool;

3. Take a clean jar, stir the onion and the mixed juice evenly, put it in the jar, seal the mouth and eat it in about 3-4 days.

35. Spicy cabbage

Ingredients:

5000g of Chinese cabbage, 50g of refined salt, 500g of sugar, vinegar 150g, sesame oil 100g, dried pepper 100g, 50g of scallion and 50g of ginger.

Practice:

1, remove the roots of the old Chinese cabbage, wash it, cut it into two halves, and then cut it into strips with a width of 1.5 cm;

2. Put the cut cabbage into a basin, sprinkle with salt and marinate for 2-3 hours, then squeeze out the water in the cabbage and put it into the basin;

3. Cut dried Chili, scallion and ginger into filaments respectively. Remove heat, add sesame oil, heat, add pepper, fry until spicy, add onion and ginger to fry until fragrant, add vinegar and sugar, air-cool, pour the cool juice on the cabbage, and marinate for 4-5 hours.

36. Pickled tomatoes

Ingredients:

Tomato 2000g, salt 1000g.

Practice:

1, blanch and peel the red tomatoes with boiling water, cool them, put them in a jar, cover them with a layer of salt, and store them for 7 days;

2. Then just seal the cover with a piece of paper and put it in a cool and ventilated place (don't freeze it in winter). You can take it out for cooking and soup in winter.

3. Another salting method is to marinate tomatoes in 20% salt water. The tomatoes preserved in this way are crisp and delicious. It tastes exactly the same as fresh. Stir-fry and make soup.

37. Pickled cabbage

Ingredients:

Cabbage 5000g, salt 500g.

Practice:

1, remove the yellow leaves from the cabbage, cut off the roots, wash, and cut into two halves or four halves with a knife;

2. Tile the cabbage in the jar, sprinkle a layer of salt on each layer of vegetables until it is completely paved, press heavy objects for pickling, * * * use 3/5 of the salt, and after 24 hours, if the bittern rises, take it out for re-pickling;

3. Pour the marinated cabbage into another jar, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the top layer, sprinkle the rest of the salt, seal it, put stones on it, seal the jar mouth with mud paste, and finally cover it. After 10- 15 days of pickling, it can be taken out and eaten.

38. Soak bamboo shoots

Ingredients:

Lettuce 1000g, old brine 700g, brown sugar 5g, salt 10g, dried red pepper 10g, cooking wine 20g, fermented glutinous rice juice 5g, and spice package 1 piece.

Practice:

Removing leaves and skins from lettuce, washing, cutting into two pieces, soaking in light salt water for 1 hour, picking up, and drying the surface moisture; Mix all kinds of spices and put them into the jar. Put lettuce strips and spice bags, fasten them with bamboo pieces, cover the jar, fill the jar with water and soak for 1 hour.

39. Pickled ginger

Ingredients:

2500g fresh ginger, 2500g old brine, fresh small red pepper 150g, salt 120g, 25g brown sugar, 50g white wine, and spice package 1 piece.

Practice:

1. First, remove the rough skin and old stems from the ginger, then wash the ginger and soak it in clean water for 2-5 days. As pretreatment, take it out and put it in the sun to dry the attached water for later use.

2. Pour the old salt water into the jar, first add (10g) brown sugar, salt and white wine, and stir well, then add the bottom of pepper, and then add ginger. When it is half filled, add the remaining brown sugar and spice bags, and continue to fill the remaining ginger. Then, use bamboo chips to block the ginger so that it will not move and float. Cover the jar, add the jar along the water, and soak for about 1 week.

40, pickled sugar garlic

Ingredients:

Fresh garlic 5000g, refined salt 500g, brown sugar 1000g, vinegar 500g.

Practice:

1, cut the fresh garlic and soak it in clear water for 5-7 days (change the water once a day);

2. Marinate the soaked garlic with refined salt, turn the jar once a day, marinate it until the fourth day, remove it and dry it;

3. Sit in a pot, add 3500g of water, boil brown sugar and vinegar, leave the end away from the fire and cool thoroughly; Put the processed garlic into the jar, pour in clear water and marinate for 7 days before eating. Pickled sugar and garlic are fresh but not spicy, but have garlic flavor; Slightly sour and sweet, very delicious.

4 1, pickled garlic

Ingredients:

3000g of fresh garlic, sugar 1200g, and 70g of salt.

Practice:

1, peel the garlic, and put it into a clean small jar. When stacking, sprinkle a layer of salt on each layer of garlic, and sprinkle (50g) salt on 3000g. Finally, pour (100g) clean water on it, soak it in 12 water, and then soak it in clean water to drown the garlic noodles. Change the water once every 3 days to remove the spicy taste of garlic;

2. Take the garlic out and put it in a clean basin, sprinkle with white sugar, rub the sugar evenly on the garlic by hand, then put the garlic into the jar, and sprinkle a layer of white sugar every other room to finish the sugar;

3. Use clean water (300g) and salt to boil, cool and slowly pour into the altar, then seal the altar mouth with two layers of gauze, tighten it with string, and place it in the shade for about 50 days.

42. Soak spicy garlic

Ingredients:

2000g of fresh garlic, 0/500g of salt water/kloc-,400g of salt, 30g of dried red pepper, 30g of white wine, 30g of brown sugar, and a little of spice bag (pepper, aniseed, apple and ginger slices) are wrapped with gauze.

Practice:

1, peel garlic, wash with salt and wine, mix well, marinate in a basin for 10 day, turn it for two days/kloc-0 time, take it out and drain;

2. Mix the above seasonings evenly, put garlic and spice bags in the jar, cover the jar, and add blisters along the jar 1 month.

43. Sauced cucumber

Ingredients:

Pickled cucumber 8000g, dried pepper 80g, sugar 30g, flour paste 4000g.

Practice:

1, wash the pickled cucumber with clear water, cut it into square pieces with a thickness of 3cm, soak it in water 1 hour, change the water twice in the middle, take it out and dry it, put it in a cloth bag and soak it in the flour paste, turning it over 2-3 times a day;

2. After 6-7 days of sauce, open the bag, pour out the cucumber slices, control the salty juice to dry, and mix in the dried shredded pepper and white sugar. After 3 days, the skin of the cucumber slices is dry and bright.

44, spiced and colorful shredded radish

Ingredients:

***50000g of green radish, carrot, laver head, heart-shaped radish and coriander stalk, 50g of refined salt, fennel, dried tangerine peel, cinnamon, pepper and aniseed, 500g of vinegar and 200g of sugar.

Practice:

1, cut all kinds of radishes into filaments, cut coriander stalks into 3cm long sections, mix the shredded radishes evenly with salt, put them in a jar (or jar) for pickling for 2-3 days, control the moisture, and sun-dry them to 60%. Put all kinds of seasonings into gauze bags, seal their mouths, put them into a pot, add vinegar and water 1000g, and when the fragrance is boiled, simmer for10min, and then add sugar 100g after cooling completely until it is dissolved.

2. Put shredded radish into the jar and compact it, pour in the prepared juice, paste the jar mouth with thick paper, then seal it with clay, and put it at a temperature of about 5 degrees. It can be eaten after 10 days.

45. Pickled peppers

Ingredients:

500g of fresh pepper, 60g of salt and proper amount of liquor.

Practice:

Put the crude salt in a pot, add (200g) water, and bring it to a boiling point to dissolve the salt into a bittern method. Wash the pedicled seeds of pepper and cut them into small pieces, dry them, take the pickle jar, wash it repeatedly with boiling water, disinfect it, put the dried pepper pieces into the jar, pour the bittern method into the jar, immerse the pepper, and then drip into the Chinese liquor to cover and marinate for about 1 month.

It's really practical and comprehensive. 45 kinds of pickled vegetables should be collected quickly and sent to good friends. They must also want to try them themselves!