First, the general principle and characteristics of pickled vegetables.

General principles and characteristics of salted vegetables

General principles and characteristics of pickles

General principles and characteristics of sweet and sour pickles

General principles and characteristics of pickles

Second, the main raw materials and auxiliary seasonings of pickled pickles

The main raw materials of pickles

Auxiliary seasoning for pickled pickles

Third, the fresh-keeping and crisp-keeping methods of pickled pickles.

Preservation method

Brittle preservation method

Fourth, the causes and prevention of deterioration of pickled pickles

Deteriorating symptoms

Causes of corruption

Ways to prevent corruption

Generation and prevention of nitrite and nitrosamine in pickle processing.

Formation of nitrite and nitrosamine

Methods to prevent nitrosamine formation

The second part is the production method of family-handed pickles.

I. salted vegetables

Salted white radish

Salted carrot

just love

Hemp fiber radish

Radish with vermicelli

Spiced shredded radish

Spiced radish strips

Curry radish strips

Spicy radish strips

Sweet radish strips

Sweet-scented osmanthus radish

Cunjin radish

Pickled beans

Shredded pickles

Lasang silk

Water mustard

Mustard shreds

Golden cabbage

Silver silk vegetables

Pickled pepper

Pickled leek

Pickled Potherb Mustard

Pickled garlic moss

Pickled cabbage

Pickled rape

Prune (homemade)

Dried plums (standard method)

JD.COM cuisine.

Pickled Toona sinensis bud

Pickled pumpkin

Pickled sweet potato

Pickled potato

Pickled leek

Pickled celery

Pickled tomato

Pickled onion

Pickled lotus root

Cangzhou winter mustard

Pickled bamboo shoots

preserved ginger

Second, pickles

Rose mustard

Purple mustard

Spiced kohlrabi

Pepper wrapped in sauce

Sauced eggplant

Sauced eggplant

Sauté ed kohlrabi

Sauced bamboo shoots

Pickled melon

dill pickles

Sauced cabbage

soy-preserved radish

Jiangbabao

Sauced garlic shoot

Marinated kelp

Bean with sugar sauce

Sauced lotus root

Crystal lotus root

Peanut with soy sauce

Sauce three grains

Sauce manna (potato)

Sauced watermelon skin

Sauced wax gourd strips

Shredded Chili in sauce

Shredded oil red pepper

Sauce potatoes

Tomato in sauce

Shredded cabbage in sauce

Shredded kohlrabi in sauce

Sauced day lily

Schizonepeta tenuifolia

Ginger sauce

Third, sweet and sour pickles.

White sugar garlic

Sweet and sour garlic

Brown sugar garlic

Vinegar garlic

Crystal garlic

Honey and garlic

Sweet and sour garlic shoot

Sweet and sour radish

Sweet and sour barracuda radish

Osmanthus fragrans and ginger

Hot and sour cabbage

Sweet and sour ginger slices

Cold bean sprouts

Cold kelp silk

Stir-dried silk

Ginger cucumber

Cold watermelon skin slices

Sweet and sour radish _

Fourth, pickles

Pickle technology

Kimchi

Henan pickle

New pickle in western Sichuan

Northeast hot and sour cabbage

Yanbian Korean spicy cabbage

The third part is the production of famous pickles all over the country.

1. Kimchi pickled in the famous northern sauce.

Beijing sweet eight-treasure vegetables and high eight-treasure vegetables

Keywords pickled cucumber, lettuce, silver seedling,

Jambalaya with sauce, cabbage with sauce.

Beijing white sugar garlic

Beijing Wang Zhihe stinky tofu

Tianjin mustard sauce

Tianjin spiced black vegetable

Baoding assorted pickles and babao pickles

Zhengzhou hot and sour dried radish

Melon wrapped in Zhengzhou sauce

Shangqiu ginger

Cucumber wrapped in Shangqiu sauce

Qixian sauce carrot

Fried eggplant in Shandong

Shandong Xia cucumber oil

Shanxi linjin fish gua

Shaanxi Tongguan sauce bamboo shoots

Assorted dishes in Jinzhou, Liaoning Province

Second, the famous pickled pickles in southern sauce

Shanghai osmanthus and white sugar eggplant

Shanghai spicy coriander heart

Shanghai spicy shredded vegetables

Shang seafood tianxiang

Shanghai Chongming sweet baogua

Shanghai Shuang Luo Tian glass tiao

Shredded dried kohlrabi in Shanghai

Yangzhou jiangtian tender ginger bud

Yangzhou pickles

Yangzhou spicy oil coriander shreds

Zhenjiang candied dates radish head

Changzhou longxu kohlrabi

Suzhou honey radish

Rugao sweet radish strips

Huaian chrysanthemum kohlrabi

Huaian laolu radish

Wuxi Qingshui Eugene noodles

Zhejiang Xiaoshan dried radish

Fujian garlic sauce

Mindong mustard heart Chinese sauerkraut

Guangdong Yangjiang Douchi

Yunnan kohlrabi

Jiangxi Nankang Chili sauce

Wuhan sweet and sour onion

Sichuan style pickle

Sichuan Fuling mustard tuber

The fourth part of all kinds of sauces and spices

First, the sauce

Sweet sauce made of fermented flour

Salted bean paste

Thin sweet sauce

Tomato paste (standard method)

Ketchup (simple method)

Watermelon sauce

Thick bean paste

chilli sauce

Spicy peanut butter

Seafood Chili sauce

Fresh mushroom sufu sauce

Sichuan broad bean Chili sauce

Traditional spicy douban

Superspicy watercress

Clinker douban

rouille

mayonnaise

chilli sauce

Second, spices.

Part V Other Products

First, yellow rice wine

Domestic Shaoxing yellow rice wine

Henan rice wine

Jiangmi liqueur

Second, bean products.

tofu

Xiang tofu

Stinky tofu milk

Spiced dried bean curd

Tofu stick

soybean sprout

Bean sugar

Third, egg pickling.

Salted Duck Egg

100 egg

Tea Flavored Boiled Eggs