In our hometown there are:

1. Pickled cucumbers

Pickled cucumbers are the most common pickles, and they are also small pickles that can be made at home at any time. When making it, you can prepare one kilogram of fresh cucumbers, 30 grams of edible salt, and an appropriate amount of sweet noodle sauce. Wash the cucumbers and remove the water, then cut them into long strips, add salt to marinate the doomsday catastrophe, compact the top, remove the salt water after marinating, and then cut it into strips. Put the cucumber and sweet noodle sauce together and pickle it, and it will be ready in about ten days.

2. Pickled cabbage

Pickled cabbage is also a common variety of pickled vegetables. When pickling, you can take 5 kilograms of fresh Chinese cabbage, 100 grams of pepper and 500 grams of salt. In addition, Prepare another 250 grams of ginger and one kilogram of rice vinegar. Remove the old leaves of the cabbage, then cut into long strips, let them dry until half dry, then put them in a container, then add the prepared seasonings and marinate them together

3. Pickled Jerusalem artichoke

Pickled Jerusalem artichoke is also a common variety of home-made side dishes. When pickling, you can usually take 5 kilograms of Jerusalem artichokes, 1 kilogram of salt, 500 grams of chili peppers, and 100 grams of allspice powder. In addition, prepare 80 grams of tangerine peel, appropriate amounts of pepper and ginger. Put all the seasonings together and boil, then put them into a jar, wash and slice the Jerusalem artichokes, dry them in the sun until they are semi-dry, put them in a jar for pickling, and keep them sealed. After one month of marinating, the homemade pickled Jerusalem artichokes will be ready. Just take it out and eat it anytime you want.

During the period of the epidemic at home, everything I ate at home felt tasteless and I had a poor appetite. One day, my husband bought some dried radish from the workplace canteen and brought it home. The dried radish was made from green-skinned radish. It just so happened that the noodles cooked at home in the evening were so delicious with dried radish, they were even more flavorful than stir-fried vegetables.

On the second day, I asked my husband to buy some white radishes from the supermarket and planned to make dried radishes by myself.

First, wash the radish, cut the white radish in half, and then cut it into thicker strips, not too thin, because the white radish contains a lot of water and will become smaller after being salted. After drying, it will become even smaller.

Drain the cut radish, put it into an oil-free and water-free basin, and sprinkle it with salt. The amount of salt can be controlled freely. The amount of salt determines the saltiness of the dried radish, so that each piece of radish can be tasted. Dip them all in salt and put a lid on the basin.

After about 4 hours, all the water in the radish will come out due to the salt. Squeeze the water out of the radish strips.

Spread the radish strips evenly one by one, dry them in the basket, and wait for about a day before eating.

Preparing dried radish is also very important. Wash the dried radish with clean water, cut into small cubes, add some chopped green onion, coriander, light soy sauce, balsamic vinegar, sesame oil, chili oil, and stir evenly. , delicious side dishes are ready.

As the title suggests, I have to introduce to you my hometown’s side dish, potherb mustard. My hometown is Hefei City, Anhui Province.

Because the Hassan mustard is easy to grow, the yield is relatively large, but it is actually relatively hard, and its taste is different from the freshness of ordinary green vegetables.

In the vegetable market, you can’t actually buy fresh mustard seeds. You can always see people selling mustard pickles. They make them themselves and sell them.

Ha, every winter, when the sweet potato is harvested, the family always starts making pickles.

The preparation of pickles is not complicated. Fresh mustard must be rubbed with Sichuan peppercorn salt to allow the salt to be fully absorbed. My mother always adds a small amount of Erguotou to increase the flavor, which is said to prevent deterioration. Divide the mustard into small portions, fasten them and place them in a container, sprinkle with a small amount of salt, and then arrange the next layer. I arrange them in a tic-tac-toe pattern to ensure that all the mustards have the same taste in the end.

Pickles

Potherb mustard is a perfect match with a bowl of porridge in the morning, it is particularly refreshing and appetizing. In addition, pickled mustard greens can also be used to stir-fry diced pork, fish, etc. It really has the effect of "1+1 is greater than 2".

Of course, there are also delicious ways to make fresh mustard seeds, such as stir-fried mustard seeds, add a few millet peppers, stir-fry quickly, and it is another great dish. The only thing to note is that the mustard must be fresh and tender, so as not to ruin the taste.

In the middle of winter, it is the time to make sweet potatoes. When the weather is good and the sun is shining, cut the sweet potatoes from the vegetable field, put them in bamboo dustpans, carry them to the river by the load, and then dry them. Three days later, when the vegetables are dry and wilted, it will be ready.

I particularly like the taste of potherb mustard, especially after pickling, it tastes really delicious! And it goes very well with meals. If this dish were available, I could eat an extra bowl at a meal. No matter how you eat this dish, it can be delicious no matter what you pair it with! A very good dish!

Hello! I am Bo Wei entering Xinjiang. I am very happy to answer this question: What are some homemade pickles? There are many home-made pickles in my hometown in Shandong, including dried radish, black bean pickles, braised pickles, lagada pickles, as well as crisp and refreshing carrot pickles, kidney beans, beans and cabbage, and cauliflower leaves pickled are sour and spicy. When I think of it, Just want to eat. Today, let’s talk about the pickling of cucumbers braised in oil.

1. Wash the cucumber and cut it into sections, sprinkle salt to drain the cucumber and dry it for later use. Wash the peppers, dry them and cut them into sections.

2. Pour an appropriate amount of cooking oil into the pot, add star anise, peppercorns, cinnamon, bay leaves, add more garlic and stir-fry, pour in soy sauce and balsamic vinegar (3:1) and let it cool.

3. Take a clean jar, put the cucumbers and peppers in it, pour in the dried soy sauce and seal it. You can eat it within a week.

Cucumbers and peppers are crisp and delicious, and go very well with rice. It is a simple and delicious home-cooked pickle.

Pickles are refreshing and appetizing. Today I will share 3 ways to make homemade pickles.

Prepare ingredients

Cucumber, ginger, garlic, millet, salt, dark soy sauce, soy sauce, vinegar, sugar

Specific production steps

Step 1: Wash the cucumber, cut it into small strips with a knife, put it in a bowl, add a little more salt, mix well and marinate for 5 minutes, add water, wash it clean, take it out and squeeze out the water.

Step 2: Cut ginger slices, garlic slices, and spicy millet, and put them together into an empty bowl

Step 3: Add salt, dark soy sauce, soy sauce, vinegar, and sugar. Then add a little more cold boiled water

Step 4: Stir the prepared sauce evenly, add cucumbers, and marinate overnight

Tips

It is recommended to use cold boiled water for pickling cucumbers, not raw water, as raw water contains bacteria.

Prepare ingredients

White radish, salt, garlic, ginger, spicy millet, white sugar, light soy sauce, white sugar, white vinegar

Specific preparation method

The first step: wash the white radish, cut it into pieces with a knife, put it in a bowl, add salt, mix well, and marinate for 30 minutes

The second step: slice garlic and millet Cut the spicy pepper into small cubes, slice the ginger, and set aside

Step 3: Add white vinegar, light soy sauce, sugar, and cold boiled water to an empty bowl, stir evenly

Step 4: Pickled white vinegar Pour off the water from the radish, pour the prepared sauce, add spicy millet, ginger slices and garlic slices, stir evenly, and marinate overnight

Prepare the ingredients

< p> Fresh chili peppers, ginger, garlic, Sichuan peppercorns, star anise, soy sauce, salt, sugar, rice vinegar, white wine

Specific production steps

Step 1: Wash the chili peppers and use clean water Divide, remove the handle, cut in the middle, cut garlic slices and ginger slices, set aside

Step 2: Put the cut peppers into a water-free and oil-free container, and put the garlic slices and ginger slices< /p>

Step 3: Heat oil in a pot, add peppercorns and star anise, fry until fragrant, pour in soy sauce, add a little more salt, a little sugar, add rice vinegar, add a little white wine, and bring to a boil

Step 4: Let the cooked sauce cool, pour it into the peppers, marinate it for one night, and then you can eat it

The above has shared three ways to make homemade pickles. Things you need to pay attention to. Yes, when marinating, keep it in a cool place, or put it in the refrigerator. If you add water to the sauce, you need to add cold boiling water, or boil the sauce in a pot. For family consumption, it is not recommended to marinate too much at one time. , you can eat and cook as you like.

What I immediately thought of home-cooked pickles was the Chaozhou people’s dried radish, called preserved vegetables. Chaozhou preserved vegetables, namely dried radish, is a very classic local snack. In Chaoshan, southern Fujian, Taiwan, Meizhou Fengshun and other regions, dried radish is called preserved vegetable. Together with Chaozhou pickles and fish sauce, it is known as the "Three Treasures of Chaoshan". Chaozhou people believe that the older the preserved vegetables, the better. In fact, freshly pickled vegetables are also good. With a strong five-flavor and sweetness, it is a commonplace to cut it into thin slices and serve it as porridge.

After being pickled for more than 20 years, the preserved vegetables will become oily. It has been used as a medicine. When children suffer from indigestion, their parents feed them a mouthful of preserved vegetable oil. They choke immediately and their intestines and stomach become unobstructed. It is miraculous.

Chaozhou preserved vegetables have a unique taste. If you feel that using preserved vegetables as an accompaniment is too monotonous, why not try it and make a "preserved vegetable omelette", chop it into pieces, and it is very delicious when used to scramble eggs. . First chop the preserved vegetables, then take a few eggs, break them into pieces, stir them with the preserved vegetables, add oil to the pot, and then you can make a delicious "preserved vegetable omelette". In addition, Chaozhou’s famous snack, Salted Cake, is also made with preserved vegetables as filling.

Today I will introduce to you some homemade pickles. What are they? Because I am from the north, I always prepare some pickles, which are indispensable on the dinner table, such as salted cabbage, salted radish, salted cucumber, pickled beans, and potherb. The radishes here are all homegrown, and we usually pickle them. Red-skinned radish tastes crisp and refreshing. You can cut the pickled radish into shreds and add sesame oil, MSG and vinegar. You can also add some chili oil according to your personal taste. It will be a delicious side dish. Serve with white porridge. , that’s called a good one. I personally prefer eating sour beans. Cut the pickled sour beans into dices, then cut some minced meat, stir-fry until cooked, and make minced sour beans and meat, which is a very delicious dish.

1. Pickled peppers: Wash the peppers, dry them in the sun, add seasonings and mix well, put them in a jar and seal them, and they can be eaten in half a month.

2. Pickled radish: Cut the white radish into strips, mix with sugar, white wine, Sichuan peppercorns, salt, and chili peppers, pour in cold water, seal in a jar, and eat after 5 days.

3. Pickled ginger: Cut the ginger into slices, seal it in a jar with cold water, salt and chili.

4. Pickled cabbage: Dry the cabbage leaves for half a day, pour boiling water into the jar, add appropriate salt, put the cabbage and pepper into the jar, seal well, and it can be eaten within a week.

4. Pickled cucumbers and pickled Houttuynia cordata: cut into small pieces, mix well with water, soy sauce, salt, chili, Sichuan peppercorns, ginger, and other seasonings, and you can eat them in half an hour.

Hello everyone, Xiangyue Food would like to share with you a quick and simple and delicious home-made pickle: "Small pickles with radish skin". There is a saying in Shandong: the apples in Yantai and the pears in Laiyang are not as good as those in Weifang. radish skin. The skin I’m talking about is the kind of white radish that’s very crispy. After being pickled, it’s very sour, spicy, delicious and appetizing! Preparation 1: Peel the washed radish skin and make sure it is not too thin. The remaining radish meat can be used for soup. After peeling the radish skin, cut it into thick strips and marinate it with salt for half an hour to remove the moisture! Put the pickled radish skin into a bowl, add Wei Delta and MSG, and mix well. Don't add salt thinking it's already there during pickling. Mix the radish skin with some minced garlic, shredded ginger, Sichuan peppercorns, and dried chili peppers. Heat the oil in a pot and pour it on the dried chili peppers. Mix well! The radish skin pickles are ready, very appetizing and refreshing!

What are some homemade pickles? Everyone knows that pickles are actually a side dish that goes well with porridge. It can increase people's appetite and appetite. Here I can teach you a pickle that I often make.

Ingredients: carrots, green radish, cucumber, onion, millet pepper (dried chili pepper), garlic, soy sauce, very fresh flavor, vinegar, edible salt. (In fact, you can choose the raw materials according to your own taste)

1: Wash the carrots, green radish, cucumber, onion, and millet pepper and put them in the sun to dry.

2: Cut the dried carrots, green radish, cucumber and onion into small strips, and chop the millet and pepper into small pieces.

Step 3: Put the ingredients from Part 2 into a crisper (other container), add soy sauce, vinegar, and edible salt to seal and marinate.

Four: After pickling, take out some when it is time to eat the pickles. This pickle is very delicious when you drink porridge, noodles or rice. It looks and tastes good.

The above is my answer to this question, I hope it can help those in need.