1. Pickled cucumber
5000g fresh cucumber, 400g coarse salt, 700g sweet noodle sauce
Wash the *** and cucumber and drain the water Cut into two strips, add salt, mix well and compact, and press the top with clean large stones. After pickling for 3-4 days, take out the cucumbers and drain the brine; clean and dry the pickling vat, pour in the drained cucumbers and sweet noodle sauce, mix well, cover the vat and let the sauce cook for 10 days before consumption.
2. Pickled Babaocai
1000g cucumber, 800g lotus root, beans, 400g red beans, 300g peanuts, 200g chestnut kernels, 100g walnut kernels, almonds 100 grams (the above raw materials should be marinated in advance) 2000 grams of yellow sauce, 100 grams of sugar, and 1000 grams of soy sauce
Process the above raw materials into shapes of equal size and mix them together, soak them in water to bring out some of the salty taste. Take it out and dry it, put it into a cloth bag and put it into a vat. Put the yellow sauce and sugar-colored soy sauce in the vat and stir it once a day for 5-7 days. When the main ingredients are first marinated, do not add too much salt. The time should be longer, 5-8 days. The seasoning in the tank should submerge the main ingredients. If it is insufficient, add cold boiled water.
3. Sauce lettuce
3000 grams of plump and tender lettuce, 50 grams of salt, 150 grams of bean paste
Peel off the skin of the lettuce and wash it; place it in a clear place Clean the lettuce and marinate it evenly with salt in a small vat, then dry it in the sun; apply the bean paste on the lettuce and put it back into the small vat. The sauce can be eaten after 3-4 days.
Be sure to spread the bean paste evenly on the lettuce to avoid inconsistent taste of the sauce; if you make a large amount of sauce, you can remove the bean paste and dry it in the sun, and store it in a jar to ensure it lasts for a long time. This dish is delicious and has a strong sauce flavor, which is comparable to Sichuan pickled mustard.
4. Pickled cabbage
5000 grams of cabbage, 100 grams of pepper, 500 grams of salt, 250 grams of ginger, 1000 grams of rice vinegar
Remove the old leaves of the cabbage and wash it Cut into strips, dry until semi-dry, put in a jar, add seasonings, mix well, and marinate for about 2 days.
5. Pickled spicy eggplant strips
2000g of medium-sized fresh eggplant, 2000g of salted water, 20g of brown sugar, 100g of dried red pepper, 50g of salt, 15g of white wine, 1 spice bag
Remove the stems of the eggplant and wash it. Mix all the seasonings and put them into the jar. Add the eggplant and the spice bag, fasten them with bamboo clips, cover them, and fill the jar with water. , soak for about 15 days and serve.
6. Assorted kimchi
250 grams each of cabbage, garlic sprouts, onions, green bamboo shoots, cucumbers, fresh red peppers, radish, lentils, young ginger, and garlic, 100 grams of dried peppers, and Sichuan peppercorns 100g, 100g ginger, 150g salt, 40g white wine, 80g brown sugar
Sterilize and wash the kimchi jar, and wipe dry with a clean cloth. Pour 2 kilograms of cold boiled water into the jar, add salt, dried chili peppers, Sichuan peppercorns, ginger, brown sugar, and white wine to make kimchi water. Wash all the vegetables to be soaked, dry them and put them into the jar. Cover the lid and add enough water to the edge of the jar. Always check that there is no lack of water along the jar edge. In this way, it can be brewed for 7-10 days.
Prepare a kimchi jar, wash it inside and out, and dry it with a dry cloth; peel the Jerusalem artichoke, wash it, slice it, dry it in the sun, mix it with the above seasonings, put it in the jar, and seal it It can be marinated for 1 month.
8. Sweet and sour cucumber
5000 grams of tender cucumber, 250 grams of sugar, 250 grams of salt, 20 grams of vinegar
Wash the cucumber and cut it into pieces. Remove the seeds, dry them until semi-dry, then soak them in a solution of sugar, vinegar and salt, and seal them for 15 days.
9. Pickled radish strips
1000 grams of fresh white radish, 1000 grams of cold salt boiled water, 100 grams of white wine, 30 grams of dried chili, 8 grams of sugar, 25 grams of salt, 3 peppercorns Gram
Peel off the tops of the radish, wash and dry it, then cut it into appropriate long strips and place it outdoors to dry until it wilts; mix the dried chili pepper, sugar, Sichuan peppercorns, salt, white wine and white radish strips Evenly put it into the jar and pour in the salt water.
Seal the jar with water and store it for 5 days before eating.
10. Pickled assorted vegetables
Chinese cabbage, garlic cloves, water bamboo shoots, garlic sprouts, bitter melon, lentils, onions, greens, radish, cabbage, bamboo shoots, cucumber, young ginger sprouts , 2800 grams of fresh red pepper ***, 100 grams of dried pepper, 120 grams of Sichuan peppercorns, 120 grams of ginger, 150 grams of salt, 40 grams of white wine, 80 grams of brown sugar
Wash the pickle jar and use a clean cloth Wipe off any moisture. Pour 2 kilograms of cold boiled water into the jar, add salt, dried chili peppers, Sichuan peppercorns, ginger, brown sugar, white wine, etc. to make soaking water; wash all the vegetables to be soaked, dry them, and put them into the jar; cover Make a good altar cover, add water along the altar edge, and check frequently to prevent water shortage inside the altar edge. After brewing in this way for 7-10 days, it is ready to eat.