Sweet and sour white radish: making ingredients: white radish 1 root sugar 80g ginger 3 pieces seasoning: soy sauce, white vinegar, white sugar 1, peeled white radish and sliced, or cut into strips or small pieces; 2. Slice the radish and marinate it with white sugar for 2 hours; 3. Until the radish slices become soft, a lot of soup will be marinated in the basin; Take out the radish slices and drain them; Don't pour out the soup, keep it useful; 4. Marinate half the soup of white radish in the sauce, so it won't be so sour, but it will increase the softness of radish taste, pour in radish slices, and finally put some ginger on it. Finally, drop some lemon juice into it, which tastes better!
Sauced lettuce: 3000 grams of tender lettuce, 50 grams of salt, bean paste 150 grams. Peel and wash lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun; Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days. Spread bean paste evenly on lettuce to avoid inconsistent taste of sauce; If the amount of sauce is large, you can pick out the douban residue, dry it, and keep it in a jar for a long time. This dish is delicious and fragrant, comparable to Sichuan mustard tuber.
Pickled tomato strips: fresh eggplant 2000g, old bittern 2000g, brown sugar 20g, dried red pepper 100g, salt 50g, liquor 15g, spice bag 1. 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.
Soaked beans: 2000 grams of fresh 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. Dissolve salt in cold boiled water, and soak peeled garlic cloves, dried peppers and ginger in salt water 1 month; Remove the old tendons from the beans, dry the water on the surface, 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.
Spiced dried radish: 4000 grams of radish, 4 grams of salt, 80 grams of pepper, 5 grams of fennel, 300 grams of ginger and pepper. Wash radish, air dry, shred, and cook salt, pepper, fennel, ginger and pepper. Boiling in boiling water for 30 minutes, removing impurities, cooling, placing in a jar with shredded radish, and sealing for 7 days; 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.
Pickled spiced pepper: pepper10000g, salt1000g, spiced powder100g. Clean pepper, dry in the sun, add seasoning and mix well, then put it in a jar and seal it. /kloc-can be eaten after 0/5 days.
Pickled chives: Peel garlic and put it in a clean jar. When stacking, sprinkle a layer of salt on a layer of garlic, 3000 grams of salt, and finally pour (100 grams) water on it. After soaking in 12 water, soak the garlic jar with clear water to submerge the garlic noodles. It is necessary to change the water once every three days for several days to remove the spicy taste of garlic; Take the garlic out and put it in a clean basin, sprinkle with white sugar, spread the sugar evenly on the garlic by hand, then put the garlic in a jar, sprinkle a layer of white sugar every other room, and the sugar will be finished; Boil it with water (300g) and salt, cool it and slowly pour it into the jar, then seal the jar mouth with two layers of gauze, tie it tightly with string, and leave it in the shade for about 50 days.
Sweet and sour lotus root: 3000g fresh lotus root, 800g white sugar, 300g loose lotus root, 300g salt, 0g ginger10g star anise. Cleaning lotus root, peeling, slicing, salting with salt 1 hour, squeezing and drying; Put other seasonings into a boiling water pot (add 2,000g of water) and cook for about 5 minutes. After cooling, pour it into the jar with lotus root and eat it after about 4-5 days.