Pickled spicy cabbage

Preparation method:

(1) Choose medium-sized green leafy cabbage and cut it into 4 pieces, soak in salt water and wash. Control moisture.

(2) Mix the chili noodles and shrimp sauce, wash and shred the radish, chop the ginger and garlic, and cut the leeks and green onions into 4 cm long segments.

(3) Sprinkle a layer of dried chili powder on the shredded radish. After it is colored, add shrimp paste, green onions and ginger, mix well, then add leeks and chives lightly. Stir and add salt to taste.

(4) Spread the above mixed ingredients evenly between each cabbage leaf, then put it into a clean small jar, press it gently with your hands, and cover the mouth of the jar with a plastic bag. Leave at 5°C for 15 days.

Pickled sugar garlic

Preparation method:

(1) Peel off the fibrous roots of the garlic, leaving 2 to 3 cm long garlic stems, and peel off the dry skin , put it into the tank after cleaning.

(2) Add 500 grams of salt to every 10 kilograms of garlic, marinate for 1 day, invert the jar 3 times, add water to remove the spiciness, and change the water once a day for 6 consecutive days.

(3) Remove the garlic, drain the water, add 1.5kg of salt, 2kg of sugar, and 2kg of cold water for every 10kg of garlic, mix and then marinate in a jar, put in a cool place, 20 It's done in about a day.

(4) Generally add 10% vinegar to soak 5 days before consumption.

Pickled mustard seeds

Preparation method one:

Pick off the rotten leaves of fresh mustard seeds and place them in the corner. Wait until most of the leaves turn yellow, wash and dry them Dry it, then cut it into sections, put it in a basin, rub it evenly with salt, put it in a large glass bottle, plug it tightly and cover it tightly. It can be eaten after 1 month.

Preparation method two:

Pick and wash the mustard seeds, dry them until they are semi-dry, rub them evenly with salt and dozens of peppercorns, put them in a porcelain basin and cover them. After two days, turn it over; after another two days, put a large plastic food bag on the vegetables and press it with stones. After half a month, turn it over again, still pressing the stone, and marinate it thoroughly before eating.

Pickled radish

Preparation method:

First select and clean the white radish, and then process it into strips 3 cm long, 1 cm wide and 1 cm thick. Dry until 80% dry and set aside. Heat sesame oil, add chili powder and fry until slightly brown. Add dried radish and mix well. Put the salt, sugar, Sichuan peppercorns and aniseed into the pot and add water to boil. Add the MSG and wait until it cools down. Then pour it into the pot and mix well with the dried radish. Turn once a day and eat after 15 days.

Pickled coriander

Preparation method:

Remove the yellow leaves and roots from the coriander, wash and dry briefly. Add salt and Sichuan peppercorns to the jar, use boiling water to dissolve the salt, cool and compact the coriander in salt water, and it can be eaten after 15 days.

Pickled green peppers

Preparation method:

Wash the green peppers, dry the surface moisture, and pierce holes in the jar. Add salt, aniseed in gauze bags and other ingredients to water and boil for three to five minutes. After the liquid cools, take out the gauze bag, pour the liquid into the tank, and stir once a day for 3 to 5 days. It can be eaten after 30 days.

Marinated eggplant with garlic

Preparation method:

(1) Wash 1 kilogram of tender eggplant with water, steam it in a cage pot, take it out and let it cool stand-by. Peel the skin off the garlic and pat it with a knife, put it into a garlic jar and mash it, add salt and MSG and mix well.

(2) Tear the steamed eggplant in half from the middle, spread evenly prepared garlic paste on the middle, then place it in a basin or jar, put it in the refrigerator, and eat it after 15 days.

Pickled cucumbers

Preparation method:

Wash the cucumbers and put them in a jar, layer them with salt and sprinkle them evenly with a small amount of salt water. After marinating for 3 to 5 hours, pour the jar once. From now on, once a day, pour the tank 4 times before eating. If you need long-term storage, take the cucumbers out and put them in fresh salt water, press them tightly, and store them in a cool place.

Soy cucumber

Preparation method: wash the cucumber, drain the water, cut it into two pieces (or not cut it), add coarse salt, mix well and compact, and put it on the surface Use large clean rocks to hold it down.

After pickling for 3 to 4 days, take out the cucumbers and drain off the brine. Wash and dry the pickling vat, pour in the drained cucumbers, add sweet noodle sauce and mix well, cover the vat and let the sauce cook for 10 days before consumption.

Eight-treasure vegetables with soy sauce

Preparation method:

Process eight raw materials such as cucumber, lotus root, peanuts, and almonds into equal-sized shapes and mix them together , add salt and water to soak out some of the saltiness, take it out to dry, put it into a cloth bag and put it in a vat. Put yellow sauce and sugar-colored soy sauce in the jar, stir once a day, and it will be ready in 5 to 7 days.

Note that when the main ingredients are first marinated, you should not add too much salt. The time should be longer, 5 to 8 days; the seasoning in the tank should submerge the main ingredients. If it is insufficient, add cold boiled water.

Pickled cabbage

Preparation method:

(1) Remove the yellow leaves from the cabbage, trim off the roots, wash, and cut into halves or quarters with a knife.

(2) Spread the cabbage flatly in the jar, and sprinkle a layer of salt on each layer of vegetables until they are all spread out, then put heavy objects on them to marinate.

(3) Pour the newly pickled cabbage into another tank, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the upper layer, sprinkle the remaining salt and seal, top with Press the stone, seal the mouth of the jar with mud, and then put the lid on it.

(4) After 10 to 15 days of pickling, it can be taken out and eaten.

The color is clear, the cabbage is light yellow, and the taste is crisp and salty.

Pickled lotus root slices

Preparation method:

Peel and cut the lotus root into slices, put it into a salt water tank, pour the tank once a day, and marinate for 4 to 5 days . Then pour away the salt water, stir in various ingredients such as ginger and star anise, and add a small amount of soy sauce. It can be eaten after 3 to 4 days.