Ingredients: 5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

Exercise:

1. Wash cucumber and wax gourd, drain water, cut into two thick pieces of salt, mix well and compact, and flatten the surface with a clean big stone.

2. After curing 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 the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days. Spread bean paste evenly on lettuce to avoid inconsistent taste of sauce; If the amount of sauce is large, you can pick out the douban residue, dry it, and keep it in a jar for a long time. This dish is delicious and fragrant, comparable to 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.