Second, pickled green pepper ingredients: green pepper 100 kg, salt weight 4 kg, aniseed 0.25 kg. Method: Wash the green pepper, dry the surface moisture and puncture the jar. Salt and aniseed are put in gauze bags and boiled in water. 5 minutes, cooling the feed liquid, taking out the gauze bag, pouring the feed liquid into a human vat, stirring 1 time every day for 3-5 days, and eating after 30 days.
Third, pickled green beans Ingredients: green beans 100 kg, salt 35 kg. Method: Blanch tender green beans with boiling water for 2 minutes, put them in a jar to dry, sprinkle salt layer by layer, and put more salt on them. Pour the jar once a day for 3 consecutive days, take it out and put it into another rainbow. The remaining 20kg of salt is melted with boiling water, cooled and poured into the rainbow, and placed in a cool place. After 7 days, pour the jar 1 time, 15 days.
Four, pickled bean ingredients: tender beans 100kg, salt 20kg, water 15kg. Methods: Wash the beans, air-dry the surface moisture and put them in a jar. Marinate with 10 kg salt first, and pour into the jar twice a day. Take it out after 5-7 days, pour off the waste brine, tie up the beans and put them in the tank. Dissolve 10 kg of salt in 5 kg of boiling water, cool, pour into a jar filled with beans, compact the beans with stones, and eat after 30 days.
Five, pickled eggplant ingredients: tender eggplant 100 kg, salt weight 5 kg. Methods: Eggplant was plunged into manhole, and salt was sprinkled in layers. More salt was put in the last layer, and a little salt water was sprinkled. After 3 days, pour the rainbow, 1 time every day for 3 days, and you can eat it after 15 days.
6. Pickled tomato ingredients: tomato 100 kg, salt 4 kg, soy sauce 20 kg, ginger 2 kg, garlic 1 kg, monosodium glutamate 0. 1 kg, and proper amount of aniseed. Methods: Wash tomatoes, cut them into triangular pieces, and put them into boiled and cooled salt water with other ingredients, and eat them after 20 days.
Seven, pickled celery ingredients: celery 100 kg, 20 kg of salt, a little pepper. Method: Peel off the leaves and roots of celery, wash it and dry it slightly. Put salt and pepper into a jar, add boiling water, cool and add celery, and serve after 10 days.
Eight, pickled Toona sinensis ingredients: Toona sinensis 100 kg, salt 15 kg. Methods: Toona sinensis was washed and dried, mixed with a small amount of salt and put into a jar. One layer of Toona sinensis was compacted with stones, and the jar was turned 1 time within 2 days, and finally sealed.
Nine, pickled coriander ingredients: coriander 100 kg, salt 100 kg, appropriate amount of pepper. Method: Remove yellow leaves and roots from coriander, wash it and dry it slightly. Salt and pepper are put in the jar, and the salt is boiled with 10 kg. After cooling, take a nap in salt water and compact the coriander. It can be eaten in 15 days.
Ten, brewing lotus root ingredients: lotus root 100 kg, salt 20 kg, ginger 2 kg, star anise 0.5 kg, cold water 50 kg. Methods: Peel and slice the lotus root, put it into a salt water tank, and fill the tank 1 time every day for 4-5 days. Finally, pour out the salt water, mix in various ingredients, and add a small amount of soy sauce, which can be eaten after 4~5 days.
Production of dried radish
The production method of dried radish is similar to pickles, but the difference is the sun-drying process. Pickles are dried with autocratic bamboo, which is more formal and orthodox, while dried radish is more casual and interesting. It is also the season when radishes are ripe. Pull them home from the ground and feed them to pigs, mostly pigs, or soak some tender pickles to eat. And the red or white radish is cut into radish strips, or two or three teeth are connected together, so it hangs on peach branches, pear branches and plum branches in late autumn, early winter and even winter. The dried radish is cooked, and the evening in the country is beautiful. Branches, or fallen leaves, seem to be covered with some brocade and flowers. In this way, dry turnips diffuse all their water on the branches of those trees into the somewhat dry air in winter through wind evaporation. This is how dried radish was born.
Dried radish picked from the tree, soaked by wind, frost, rain and snow, and cared by the stars of the sun and the moon, is naturally different from radish picked from the soil. Wash away the sediment and some pollution on the dried radish with mountain streams, and at the same time suck some mountain streams, put them in an altar, and put salt and pepper, pepper and pepper on them. Salt is the king of all tastes, and pepper is the rouge and lipstick of food, which makes it a little lively and fragrant. Pick one and lose another, alas, crisp, sweet, into the brain into the heart.
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[practice]
1. Slice cucumber and radish, chop carrot, slice onion, and wash with clear water.
2. Chop ginger, garlic and kelp.
3. Pour 1 and 2 into a container, add 40 ml of grain vinegar, a spoonful of salt and 200 ml of water, then add red pepper, cover it and put it in the refrigerator.
The adoption rate of Han Xin's answer: 47.7%, reported in September 2008-110: 35.
There are many ways to eat Fuling mustard tuber, which has unique magical effects. The scalp of Chinese cabbage is turquoise, the meat is white and plump, the texture is tender and crisp, and it is rich in nutrition. Boiled, fried, pickled, soaked and eaten raw are all delicious. In Fuling, it is a folk custom to cook vegetable heads with white water with seasonings, which has a unique flavor, and there is also a saying that drinking more vegetable head soup can make you sweat and cure colds. Or stew the head of green vegetables with the meat, which is more delicious. The "Golden Hook Roasted Vegetable Head" in Sichuan-style recipes has been listed as a fine dish, or cutting the vegetable head into silk and slices to make a cold salad, adding dried sea pepper and salt to stir fry, all of which are good condiments. It is more common among the people to make pickles out of green vegetables. According to the record of Fuzhou Annals and Products in the 25th year of Qing Daoguang (A.D. 1845), "Another kind of Chinese cabbage, pickled with glutinous rice, is very crisp." Pickles soaked in salt water. It shows that Fuling folk cooking with green vegetable heads has a long history and has been passed down to this day. The soaking time must be properly controlled, and the concentration of brine spices is also very particular. If soaked properly, the salinity is moderate, and the dishes are crispy and delicious.
People usually peel off the old skin of the head of a green vegetable, air dry it in a ventilated place, cut it into shreds or slices, wash it to dry the water, and then pickle it with salt and spices. This is the traditional processing and storage method in Fuling. The shape is silk, sliced, diced, pointed and broken, and the taste is spicy, sweet and sour. And it's in a clay pot. Seal it with pickles, pour it into a tile plate, and seal it with water. It won't rot for a long time, and the older it gets, the more fragrant it gets. This folk skill still exists today. Once pickled, the head of green vegetables has a long storage time and delicious taste, which can stimulate appetite. It is also used for barbecue, stir-fried shredded pork, sliced meat, braised fish, steamed chicken and duck or boiled soup, and can also contribute flavor to these dishes and soups. Can also be chopped into broken rice, used as steamed buns or jiaozi; Or put it into sliced noodles to increase the flavor of pasta. If it is served with seafood stew, it will taste even more delicious. Folk use vegetable leaves to make sauerkraut, and they can also be pickled into pickles. Petiole can be used not only as pickle, but also as a "holiday dish". These have become farmers' regular pickles. The head of Chinese cabbage is fresh for a short time, and it is not easy to keep fresh. Generally, it is eaten after pickling. For example, pickled salty coriander tips can be used as a basis for steaming meat, which can be compared with "winter dishes". Fuling people love to eat and cook pickles, and most people will reserve several kinds of pickles, which are not lacking in four seasons. In some wealthy families, there are as many as 10 and 20 kinds of kimchi, and the vegetable altar can be neatly filled with a room, which is called "kimchi room". Pots for storing pickles are large and small, such as "self-pouring water", "loading vegetables in jars" and "unloading bowls and loading vegetables", which seem to be showrooms in the pottery era.
People generally use green vegetable heads to process pickles, and most of them are women who master this technology. Rural customs, women are proud to be good at making pickles, so when they are girls, they must learn skills, otherwise they will be despised as "unscrupulous" when they arrive at their in-laws' homes, depending on who makes pickles with many varieties, good knives and delicious taste. So generation after generation, almost all folk women are experts in kimchi. Fuling people treat guests and even hold banquets. Kimchi is always the last dish on the table and must be served on a beautiful plate. There are seven or eight or even a dozen kinds of pickles on the plate, with patterns and patterns such as "happiness", "longevity" and butterflies, and pieces of pickles are always placed in a conspicuous position. Although pickles are served late, they can arouse the interest of guests most. Generally, guests should chew pickles slowly in their mouths. If it tastes good, you will smile on the spot, be full of praise and have a good time. Whoever cooks pickles well and is well received, the housewife of this family will be considered well-behaved and educated, and will have a good face at home and when going out, and will be particularly respected. If someone's pickles are not cooked well, there are not many samples, and even pickles can't be served, people will whisper: "A waiter is lazy, neglected, and so poor that he doesn't even have pickles. Poor! " It can be seen that Fuling people attach importance to pickles and the simple legacy of Ba people.