Production method 1. Choose a big and strong Chinese cabbage, remove the old leaves and roots, wash it with clear water for three times, and then put it neatly in the jar.
2. Boil the salt water, let it cool and pour it into the pot of cabbage (until the cabbage is submerged). Marinate for 3 ~ 4 days, take out the cabbage, wash it twice with clear water, and control the water to dry.
3. Chop ginger and garlic into mud first, then mix them with salt, rapeseed and Chili noodles, take them out, add a little water and monosodium glutamate and stir well. Peel the pear and cut it into large pieces.
4. Spread the seasoning evenly on each cabbage leaf and put it neatly in the pickle jar. Every few layers, spread a layer of Pak Lei slices.
5. Add a little salt and a proper amount of water to the remaining seasoning to reduce the taste, and pour it into the jar after 3 days, so that the height of water is about 20 cm. Put it in the kiln and you can eat it in about 20 days.
(2) Pickle-Raw material formula: 5000g Chinese cabbage, 250g apple, 250g pear, 500g radish, beef soup 1500g onion, 250g garlic, salt 150g pepper noodles 150g monosodium glutamate.
manufacturing method
1. After removing roots and stems from Chinese cabbage, wash it with clear water, drain the water, cut it into 4 pieces with a knife, put it in a basin, and sprinkle salt for 4-5 hours; Removing roots, whiskers and skins from radish, slicing and salting; Peel and cut apples; Chop onion and mash garlic.
2. Drain the pickled cabbage and radish, put them in the jar, and then pour all the seasonings such as apples, pears and beef soup on the cabbage. Marinade the cabbage, press it with a clean weight and let it sink. The time can be determined according to the season, and it is generally 1 ~ 2 days in summer; It usually takes 3 ~ 4 days to take it out in winter.
The product is bright in color, sour and crisp, refreshing and delicious, and has strong local characteristics.
(3) A new method of curing potherb mustard-1,15 kg potherb mustard, 0.5 kg salt, 5-7 garlic, 50 g pepper and 2 red peppers. Wash potherb mustard with clear water, cut off roots, remove yellow leaves, and dry in the shade in a ventilated place until the whole potherb mustard leaves are a little wilted. Cut potherb mustard into small pieces of about 1 cm and put them in a basin for later use.
2. Cut garlic, ginger and pepper into fine powder, put them into a basin filled with potherb with pepper and salt, stir well, and then knead them by hand until potherb becomes dull. Put the mixed potherb mustard into the jar, then pack it with the height of 10 cm, then compact it until it comes out slightly, and then compact it until it is completed one by one.
3. After all the mustard seeds are packed, seal the jar mouth tightly with plastic sheets and put it in a cool place, and you can eat it in about 20 days. The wild vegetables pickled in this way are fresh, crisp, spicy and unique in flavor.
In order to keep wild vegetables fresh and not spoiled, it is best to use a pair of special chopsticks when picking vegetables and seal the jar mouth after picking vegetables.
(4) Mushroom pickles-1. Ingredients: 20kg of fresh mushrooms, 4kg of Chinese cabbage, celery, lettuce, carrot and green pepper, 0.5kg of ginger, white wine and pepper, and appropriate amount of sugar.
2. Pretreatment of raw materials: wash and drain mushrooms and vegetables with clear water, remove leaves from celery and cut into 2-3 cm long slices, and cut other vegetables into 5-6 cm long strips.
3. Kimchi water: Kimchi water is better with salt water (it can keep crisp). Every 10kg of water, add 800g of salt, boil, and cool off the fire for later use. In order to speed up the brewing, a small amount of old pickle water with good quality can be added to the newly prepared pickle water.
4. Brewing: Mix mushrooms and chopped vegetables with pepper, white wine, ginger and sugar. Put them in a washed pickle jar, pour in pickle water, cover the jar, and fill the jar top tank with clear water and seal it. After sealed fermentation 10 ~ 15 days, it can be taken out and eaten. It can be cold or fried with seasoning.
(5) Sweet and sour spicy Chinese cabbage-main ingredient: Chinese cabbage ingredients: coriander, shredded red pepper, soybean oil, salt, aged vinegar, monosodium glutamate, shredded onion and ginger.
How to do it (1) Take a spoon, heat it with base oil, stir fry with shredded onion and ginger, and then add shredded pepper.
(2) Add sugar into the pot, add appropriate amount of soup to boil, order monosodium glutamate, let it cool slightly, pour it into the cabbage pot and mix well, dry it in the shade for 2 hours, and sprinkle with coriander segments.
6) Hot and sour shredded cabbage-main ingredient: cabbage ingredients: dried pepper, salt, vinegar and sugar.
Production method: (1) blanch shredded Chinese cabbage and shredded pepper with boiling water for 2 minutes respectively, and then take out purified water.
(2) take the basin. Spread a layer of shredded cabbage in the pot, sprinkle some salt, sprinkle some shredded pepper, pour some vinegar and sprinkle some sugar. Spread layer by layer, cover the lid tightly, and serve after 30 minutes.
(7) Pickled hot and sour radish-Ingredients: 5 kg of white radish Ingredients: 30 g of Chili powder, 0.8 kg of vinegar, 200 g of sugar, 0/75 g of salt, 0/00 g of sesame oil, 0/00 g of pepper aniseed, 0/0 g of monosodium glutamate and 2 kg of water.
Production method: firstly, clean the white radish, then process it into strips with a thickness of 1 cm, and air-dry it to 80% dryness. Heat sesame oil, add Chili powder and stir-fry until slightly Huang Shi. Pour in the dried radish and mix well. Boil salt, sugar, pepper and aniseed in a pot, add monosodium glutamate, cool, pour into a jar, mix well with dried radish, and turn it once a day for 15 days to get the finished product.
(8) Hot and sour radish strips-main ingredients: big radish or green radish ingredients: dried red pepper, refined salt and pepper granules.
Production method: Brush the jar dry, air dry, mix the radish strips with shredded pepper, put it in the jar, add salt water (500g of water and 50g of salt, dissolve), sprinkle some pepper granules instead of radish strips, and put the jar in a warm place, which can be eaten for about 15 days.
(9) Sweet and spicy cucumber-Ingredients: fresh cucumber 10 kg Ingredients: 2 kg of salt, 3 kg of soy sauce, 2 kg of sugar, appropriate amount of sugar, 200 g of dried Chili, 50 g of shredded ginger, 20 g of monosodium glutamate and 0/00 g of sesame/kloc.
Production method: Choose fresh and tender cucumber, wash a layer of melon and a layer of salt, and put it in a jar for pickling. Empty the cylinder once the next day. A small amount of 18 degree salt water is poured once a day for six consecutive times. It can be cured thoroughly after 20 days. Take out the pickled cucumber, soak it in clear water for 1 day, change the water twice, then press out the water to make the cucumber have a slightly salty taste, then soak it in the mixed liquid of soy sauce, white sugar, shredded pepper, monosodium glutamate and other seasonings, stir it twice a day, take it out two days later and mix with cooked sesame seeds.
(10) eggplant with garlic-ingredients: tender eggplant 1000g, washed with clear water, steamed in a steamer, taken out and cooled for later use. Peel garlic, pat it evenly with a knife, mash it in a garlic jar, add salt and monosodium glutamate and mix well. Tear the steamed eggplant in half from the middle and spread garlic in the middle. Then put it in a basin or an altar and put it in the refrigerator.