Xinyang recipe: sour beans
material
Long beans/pepper/pepper/salt/cooking wine
working methods
1. Wash and drain long beans.
2. Add water, salt, pepper and pepper to the pot, bring it to a boil, then turn off the fire and let it cool.
3. In the glass bottle, first pour a small amount of cooking wine, add beans, and then add salt and pepper water.
4. Seal and marinate for 5-7 days, and then you can eat sour beans.
The practice of Xinyang recipe: pickled radish strips
material
Radish salt/garlic/onion/leek/sugar/Chili powder
working methods
1. Wash and drain the radish for later use.
2. Cut the radish into thick strips and put it in a clean, oil-free and water-free basin.
3. Add appropriate amount of salt, mix well and marinate for one hour.
4. Garlic, onion and leek are minced for later use.
5. Pour the radish water, add chopped garlic, onion and leek, and stir well.
6. Add the right amount of sugar and Chili powder and mix well.
7. After mixing well, put it in a cool place and turn it twice a day. It will be sour after 7 days. You can seal the fresh-keeping box and put it in the refrigerator for cold storage and carry it with you.
The practice of Xinyang recipe: sweet and sour garlic
material
Garlic/salt/brown sugar/vinegar
working methods
1. Remove the pedicels of fresh garlic, peel it and soak it in clean water for 3 days * * * Change the water 2-3 times a day to remove the odor of garlic * * *
2. Take out the soaked garlic and drain it.
3. Put garlic in a container, sprinkle a layer of garlic and a layer of salt, and turn it once a day.
4. On the fourth day, take out the garlic and drain it to dry.
5. Put a proper amount of water in the pot, add brown sugar and vinegar, and bring to a boil.
6. Stay away from the burner and let it cool.
7. Put the sun-dried garlic into the jar, pour in cold sweet and sour water, and marinate for about a month before eating.
Xinyang recipe: pickled and spicy dried radish
material
Radish/salt/pepper/salt/pepper noodles/soy sauce
working methods
1. Wash radish, drain and cut into pencil-thick strips.
2. Put the cut radish strips into an oil-free and water-free container and sprinkle with sun salt.
3. Stir by hand and sprinkle the salt evenly on the radish.
4. Put it in a container for more than 10 hour to ensure thorough pickling.
5. Pickled radish should be turned once a day when it is spread in the sun.
It took about 6.3 days and 8 minutes to dry.
7. Put it in a bag and store it in the shade.
8. Wash dried radish in water for several times to remove floating soil dust.
9. Soak it in pure water and soak it by hand, which takes about 1 hour.
10. loosen the dried radish, add seasoning pepper powder and appropriate amount of pepper and salt noodles.
1 1. Add a proper amount of savory soy sauce to taste.
12. Put on disposable gloves, stir them up and down to make them taste, and add whatever tastes missing until they are suitable for you.