26 kinds of homemade pickles
Jiangbabao
Cucumber 1000g, lotus root beans 800g, red beans 400g, peanuts 300g, chestnuts 200g, walnuts 100g, almonds 100g (the above raw materials need to be pickled first), yellow sauce 2000g 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.
dill pickles
5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.
Wash the common wax gourd, drain the water, cut it into two pieces (or not), mix with strong salt and compact, press the surface with clean big stones, marinate for 3-4 days, take out the cucumber and drain the salt water; Wash and dry the pickling tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the cylinder head and make it 10 day.
Sauced lettuce
3000g of tender lettuce, 50g of salt, and 0/50g of bean paste/kloc.
Peel and wash lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun; Spread bean paste on lettuce, put it back in a small pot and cook for 3-4 days.
Spread bean paste evenly on lettuce to avoid inconsistent taste of sauce; If you make a lot of sauce, the bean paste residue can be picked out, dried and stored in a jar for a long time. This dish is delicious and has a strong sauce flavor, which can rival Sichuan mustard tuber.
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.
Pickled 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.
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 the jar, add salt, dried pepper, pepper, ginger, brown sugar and white wine to make kimchi water, wash all the vegetables to be soaked, dry them, put them in the jar, cover them, and add water to the edge of the jar. Always check that the brim is not short of water and brew for 7- 10 days.
preserved 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.
Prepare a pickle jar, wash it inside and outside and dry it with a dry cloth; Peeling, cleaning, slicing, drying in the sun, mixing with the above seasonings, placing in a jar, and sealing for curing 1 month.