Main ingredients? unknown

Cucumber1500g, peanut 750g, kohlrabi 2000g, lotus root 650g, almond150g.

condiments

3000g of mushroom soy sauce, 400g of refined salt, 350g of high-alcohol liquor100g, sugar, monosodium glutamate100g, 200g of ginger, 200g of garlic, 0/0g of pepper/kloc, 0g of star anise10g, 4 slices of fragrant leaves and buttons.

Steps to sauce eight treasures 1?

Soak peanuts and peel them.

Second step

Pour the peanut beans into cold water, take them out immediately after boiling to dry the surface moisture, soak the almonds in Toya and cook them (I forgot to take pictures).

Third step

Wash the cucumber and cut it into small pieces of about 1 inch.

Fourth step

The floor knob is also cleaned and dried.

Step five

Skim, clean, peel, and cut into strips of about 1 inch with a flower knife.

Step 6

Wash lotus root, peel it and cut it into thick slices (about 2 one-dollar coins thick)

Step 7

Boil the water, pour in the lotus root slices, scald until it breaks, and take out the water to control drying.

Step 8

Pour cucumber strips, ground buttons and sliced strips into a large basin, add salt and mix well, and marinate for 24 hours.

Step 9

Pour the mushroom soy sauce, aniseed, pepper, fragrant leaves and white sugar into the pot, turn off the fire (stirring halfway to avoid the bottom of the sugar paste), add monosodium glutamate and white wine, stir well and let it cool completely.

Step 10

Pour the pickled vegetables into a clean bag and put them in the washing machine to dry (my automatic machine takes 3 minutes)

Step 1 1

Take it out and pour it into a clean basin, without water or oil.

Step 12

shredded ginger

Step 13

Garlic slices

Step 14

Mix ginger and garlic with pickles, peanuts and lotus root.

Step 15

Pour in the sauce, stir and marinate for one day, then can and keep in the shade.

Finished product drawing of sauce eight treasures

Cooking tips

All utensils must be water-free and oil-free to be preserved for a long time.

All pickles should be dried to dry the surface moisture.

It will taste better if you put it in the refrigerator less tightly and use clean chopsticks or spoons every time you take it out.

The salt here is only used to kill vegetables, and there is no salt in the miso soup, so the pickled vegetables will not be particularly salty.

It is best to eat pickles after 7 days, and it is best to eat them for a long time.

Peanuts and lotus roots should not be blanched for a long time, but they should be crisp and delicious.