Production method:
(1) Choose medium-sized green-leaf Chinese cabbage, cut it into 4 pieces, soak it in salt water, wash it, and control the moisture.
(2) Mix Chili noodles with shrimp paste, wash radish and shred, chop ginger and garlic, and cut leek and onion into 4cm long segments respectively.
(3) Sprinkle a layer of dried Chili noodles on shredded radish, add shrimp sauce after coloring, add leeks and shallots, gently stir, and finally add salt to taste.
(4) Spread the mixture evenly between each Chinese cabbage leaf, then put it into a clean small jar, gently press it by hand, cover the jar mouth with a plastic cloth bag, and keep it at 5℃ 15 days.
Pickled sugar garlic
Production method:
(1) Cut off the fibrous roots of garlic, leaving 2~3 cm long garlic stalks, peel them to dry, wash them and put them in a jar.
(2) Add 500 grams of salt to 10 kg garlic, marinate 1 day, turn the jar three times, add water to remove the spicy taste, and change the water once a day for six days.
(3) Take the garlic out, drain the water, add 1.5 kg of salt, 2 kg of white sugar and 2 kg of cold boiled water to every 10 kg of garlic, mix well, then put it in a jar for pickling and keep it in a cool place for about 20 days.
(4) Generally, add 10% vinegar for soaking five days before eating.
Pickled Potherb Mustard
Method 1: Remove rotten leaves from fresh potherb mustard, put them in the corner, wash and dry them after most leaves turn yellow, then cut them into sections, put them in a basin, rub them evenly with salt, put them in a large glass bottle, and plug them tightly and cover them tightly. /kloc-you can eat it after 0/month.
Method 2: Wash potherb mustard, dry it until it is half dry, knead it evenly with salt and dozens of prickly ash, put it in a porcelain basin, and cover it. Two days later, turn it over; In a couple of days, spread a big plastic food bag on the vegetables and press the stones. Stir-fry again after half a month, and the stone will still be salted under pressure.
just love
Production method: firstly, clean the white radish, then process it into strips with a width of 3cm, 1 cm and 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. Put salt, sugar, pepper and aniseed into a pot and add water to boil. Add monosodium glutamate and let it cool. Pour it into the jar and mix well with dried radish. Turn it once a day,/kloc-you can eat it in 0/5 days.
Pickled coriander
Production method: remove the yellow leaves and roots of coriander, wash it and dry it slightly. Put salt and pepper into a jar, melt the salt with boiling water, cool the coriander in salt water and compact it. /kloc-you can eat it in 0/5 days.
Pickled green pepper
Production method: Wash the green pepper, dry the surface moisture and puncture the jar. Salt and fennel are wrapped in gauze and boiled in water for three to five minutes. After the feed liquid is cooled, the gauze bag is taken out, and the feed liquid is poured into a vat, and it is stirred 1 time every day for 3-5 days, and can be eaten after 30 days.
Pickled garlic eggplant
Production method:
(1) Wash 1 kg tender eggplant with clear water, steam it in a steamer, and take it out to cool for later use. Peel garlic, smash it with a knife, mash it in a garlic jar, add salt and monosodium glutamate and mix well.
(2) Tear the steamed eggplant in half from the middle, spread the adjusted garlic paste in the middle, then put it in a pot or jar and put it in the refrigerator. /kloc-you can eat it in 0/5 days.
Dill pickle
Production method: Wash cucumber and put it into a jar, add salt layer by layer, and sprinkle a little salt water evenly. After curing for 3~5 hours on the same day, pour the jar 1 time. After every day 1 time, it can be eaten after 4 times of continuous irrigation. If long-term preservation is needed, the cucumber should be taken out and put into fresh salt water, compacted and placed in a cool place.
dill pickles
Production method: wash cucumber, drain water, cut into two pieces (or not cut), thicken with salt, mix well and compact, and flatten the surface with clean big stones.
After curing for 3~4 days, take out the cucumber and drain the salt water. Wash and dry the pickling tank, pour in the drained cucumber, add the sweet noodle sauce and mix well. Cover the jar and cook for 10 days.
Jiangbabao
Production method: Eight kinds of raw materials, such as cucumber, lotus root, peanut and almond, are processed into shapes of equal size and mixed together, and salt is added and soaked in water to get some salty taste, then they are taken out and dried, put into a cloth bag and put into a jar. Put the yellow sauce and the sugar-colored soy sauce into a jar, stir 1 time every day, and eat after 5~7 days.
Note that it is not advisable to add too much salt when the main ingredients are pickled first, and the time is longer, 5~8 days; The seasoning in the tank should drown the main ingredients, and cold boiled water can be added if it is not enough.
Pickled cabbage
Production method:
(1) Remove the yellow leaves, cut off the roots, wash them, and cut them in half or four and a half with a knife.
(2) Spread the Chinese cabbage in a jar, sprinkle a layer of salt on each layer of vegetables until all of them are paved, and then press on heavy objects for pickling.
(3) Pour sauerkraut into another jar, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the top layer, sprinkle the remaining salt and seal it, add stone pressure on it, seal the jar mouth with mud paste, and finally cover it.
(4) After curing 10~ 15 days, it can be taken out and eaten. Bright color, yellow cabbage, crisp and salty taste.
Salted lotus root slices
Production method: peeled lotus root, sliced, put into salt water tank, pour the tank 1 time every day, and marinate for 4~5 days. Finally, pour out the salt water, mix in ginger, star anise and other ingredients, and add a small amount of soy sauce, which can be eaten after 3-4 days.