1, pickled cabbage

Cucumber 1000g, lotus root and beans 800g each, red beans 400g, peanuts 300g, chestnuts 200g, walnuts 100g, almonds 100g, yellow sauce 200g and sugar color 100g.

All the above raw materials are processed into the same shape, mixed together, soaked in water to get salty taste, taken out and dried, put into a cloth bag and put into a vat, and the yellow sauce is stirred/kloc-0 times a day for 5-7 days.

When the main ingredients are pickled first, it is not advisable to add too much salt, and the time is longer, 5-8 days. The seasoning in the jar should drown the main ingredients. If it is not enough, add cold boiled water.

Step 2 pickle cucumber

5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

1. Wash the common wax gourd, drain the water, cut it into two long strips (or not), mix well with strong salt, and press it with a clean big stone. Pickling for 3-4 days, taking out cucumber, and draining salt water;

2. Wash and dry the pickling tank, pour in the drained cucumber, add the sweet noodle sauce, mix well, cover with the head sauce and cook for 10 day.

3. lettuce in sauce

3000g of tender lettuce, 50g of salt, and 0/50g of bean paste/kloc.

1, peeled and washed lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun;

2. Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days.

1, lettuce should be evenly coated with bean paste to avoid inconsistent taste of sauce;

2. If there is a lot of sauce, you can pick out the bean dregs and dry them in the sun, and keep them in a jar, which will not be bad for a long time. This dish is delicious and fragrant, comparable to Sichuan mustard tuber.

4. Sour cabbage

5000g Chinese cabbage, pepper100g, salt 500g, ginger 250g, rice vinegar100g.

Wash the cabbage, remove the old leaves, cut into strips, air-dry until semi-dry, put it in a jar, add seasoning and mix well, and marinate for about 2 days.

Step 5 soak spicy tomato strips

2,000g of medium-sized fresh eggplant, 2,000g of old brine, 20g of brown sugar, 50g of dried red pepper 1 00g, 50g of salt, 5g of white wine1and spice package1.

Remove the pedicle of eggplant (leave 1 cm uncut), mix all kinds of seasonings, put them into a jar, put them into eggplant and seasoning bags, fasten them with bamboo clips, cover them, fill the jar with water and soak them for about 15 days.

6.assorted pickles

Chinese cabbage, garlic moss, onion, green bamboo shoots, cucumber, red pepper, radish, lentil, tender ginger, garlic 250g, dried pepper100g, pepper100g, ginger100g, salt150g, etc.

Disinfect and clean the pickle jar and dry the water with a clean cloth. Pour 2 kg of cold boiled water into a jar, and add salt, dried pepper, pepper, ginger, brown sugar and white wine to make pickle water. Wash and dry all kinds of vegetables to be soaked, put them in a jar, cover them, add water to the edge of the jar, and check that the edge of the jar can't be short of water at any time, so soak for 7- 10 days.

Step 7 soak ginger

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.

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

2. Peel ginger, wash it, slice it, dry it in the sun, mix it with the above seasoning, put it in an jar, and seal it for curing 1 month.

8. sweet and sour cucumber

5000 grams of tender cucumber, 250 grams of sugar, 250 grams of salt and 20 grams of vinegar.

Cleaning cucumber, cutting into pieces, removing seeds, air-drying until semi-dry, then soaking in the solution made of white sugar, vinegar and salt, and sealing 15 days.

9. soak radish strips

Fresh white radish 1000g, cold salt boiled water 1000g, white wine 100g, 30g dried pepper, 8g sugar, 25g salt and 3g pepper.

1. Cut the radish, wash it and dry it, then cut it into appropriate strips and dry it outdoors until it becomes light;

2. Mix dried pepper, sugar, pepper, salt, white wine and white radish strips into a jar and pour in salt water. You can eat it after sealing the altar with water for 5 days.

10, Jambalaya

Chinese cabbage, garlic cloves, Zizania latifolia, garlic bolts, bitter gourd, lentils, onions, moss, radish, Chinese cabbage, green bamboo shoots, cucumbers, tender ginger buds, red peppers, dried peppers 100g, peppers 120g and ginger 65438.

1. Clean the pickle jar and wipe off the water with a clean cloth. Pour 2 kg of cold boiled water, salt, dried pepper, pepper, ginger, brown sugar and white wine into the jar. Adde water to form soak;

2. Wash all the vegetables to be soaked, dry them and put them in the jar;

3. Cover the jar, add water along the jar and check frequently to avoid water shortage in the jar. Soak in this way for 7- 10 days, and you can eat it.

1 1, pickled green beans

2000 grams of fresh green beans, 0/20 grams of salt/kloc-,40 grams of garlic, 40 grams of dried peppers, 20 grams of white wine and 40 grams of ginger.

1. Dissolve salt in cold boiled water, and soak peeled garlic cloves, dried peppers and ginger in salt water 1 month;

2. Wash the green beans, dry the surface moisture, pour the prepared pickle water into the jar, add the beans, clamp the vegetables with bamboo pieces, and press the stones. Cover the altar and add water along the altar, and soak for 10 day.

12, pickled sweet and sour garlic

5000g of fresh garlic. Salt1000g, sugar1000g, cold boiled water1000g, and vinegar 500g.

1. Cut off the fibrous roots of garlic, leaving 2-3 cm long garlic stalks, peel and dry them, clean them, and put them in a jar. Add 250 grams of salt to every 5000 grams of garlic, marinate 1 day, and turn the jar three times in the middle;

2. Add water to remove the spicy taste, and change the water 1 time every day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750g), white sugar (1000mg) and cold boiled water (1000mg) to every 5000mg of garlic, mix well, pickle in a jar, and put in a cool place;

3, 15 days or so. Generally, add 10% vinegar 5 days before eating. Sweet and sour.

13. Strange shredded radish

4000 grams of radish, 4 grams of salt, 80 grams of pepper, 5 grams of fennel, 300 grams of ginger and pepper.

1. Wash and dry radish, cut into shreds, and then add salt, pepper, fennel, ginger, pepper, etc. Boil in boiling water for 30 minutes, remove impurities, cool, put in a jar with shredded radish, and seal for 7 days.

2. You can add a small amount of soy sauce and vinegar when eating. If it is stored for a long time, it is necessary to control the moisture and seal it.

14, spiced dried radish

White radish10000g, coarse salt1000g, pepper, aniseed.

1. Remove the roots from the radish, remove the top, clean it, cut it from the top, put it in a clean jar, add salt and water to thicken it, submerge the radish surface with water, and pickle it for 1 month to get the pickled radish;

2. Cut the radish into thick strips and dry it;

3. Remove the dirt and floating foam from the marinade of pickled radish, gently pour it into the cauldron, (do not pour out the residue at the bottom of the tank) add the aniseed pepper, leave the fire until the marinade turns red, and let it cool;

4. Put the radish into the jar again, pour in the marinade and stir well. Stuffy for 2 days, the dried radish will be soft. If it is too dry, you can add marinade to make the radish wet and dry. The dried radish strips should be turned from time to time to avoid being affected by the lid.

15, peanut with soy sauce

500g of fresh peanuts and 250g of high-quality soy sauce.

1. Wash peanuts, fry them in a pot, peel them and put them in a large glass bottle;

2. Boil the soy sauce in the pot, let it cool and pour in peanuts. Soy sauce needs to be soaked in peanuts, and then covered for about 7 days. This dish should not be stored for a long time, but is suitable for soaking and eating frequently.