26 kinds of homemade pickles
Sauce babao
Cucumber1000g, lotus root and beans, 800g, red beans, 400g, peanuts, chestnuts, walnuts100g, almonds100g (the above raw materials should be preserved first), 2000g of yellow sauce, and sugar color/kl.
All the above raw materials are processed into shapes with the same size, mixed together, soaked in water to get some salty taste, taken out and dried, put into a cloth bag, put yellow sauce in the jar, and stir the sugar-colored soy sauce every day/kloc-0 for 5-7 days. When the main ingredients are pickled first, it is not advisable to add too much salt, and the time should be longer, 5-8 days. The seasoning in the tank should drown the main ingredients. If it is not enough, add cold boiled water.
pickled cucumber
5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.
Wash the melon, drain the water, cut it into two (or not cut) thick salt, mix well and compact, press it with clean big stones, marinate for 3-4 days, then take out the cucumber and drain the salt water; Wash and dry the salting tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the lid and make it 10 day.
Lettuce in sauce
3000g of plump and tender lettuce, 50g of salt, and 0/50g of bean paste/kloc-.
Peel the lettuce and wash it; Put in a small jar with clean poison, pickling with salt, and drying in the sun; Spread the bean paste on the lettuce, put it back in a small jar, and cook it for 3-4 days before serving.
Spread the bean paste on the lettuce evenly to avoid the inconsistent taste of the sauce; If a large amount of sauce is made, the bean paste residue can be picked and dried, and stored in a jar for a long time. This dish is delicious and has a strong sauce flavor, which can be comparable to Sichuan mustard tuber.
Sour cabbage
5000 grams of Chinese cabbage, pepper 100 grams, 500 grams of salt, 250 grams of ginger, and rice vinegar 1000 grams. Wash the cabbage, remove the old leaves, cut into strips, air-dry until half-dry, put it in the 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 wine1each, and a spice bag1each. Remove the pedicle of eggplant (leave 1 cm without cutting), mix all kinds of seasonings and put them into the jar, put eggplant and spice bags, clamp them tightly with bamboo clips, cover them, fill the jar with water, and soak for about 15 days.
Assorted pickles
250g of cabbage, garlic moss, onion, green bamboo shoots, cucumber, bright red pepper, radish, lentils, tender ginger and garlic, 0/00g of dried pepper, 0/00g of pepper, 0/00g of ginger and 0/50g of salt.
Disinfect and clean the pickle jar and dry the water with a clean cloth. Pour 2kg of cold boiled water into the jar, add salt, dried pepper, pepper, ginger, brown sugar and white wine to make pickle water, wash and dry all the vegetables to be soaked, put them into the jar, cover the jar, and add water along the jar. Always check that the jar rim is not short of water, and brew for 7- 10 days.
Pickled 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; Peel, clean, slice, sun-dry, mix well with the above seasonings, put in an jar, seal and pickle 1 month.