Pickled pepper
Ingredients: 2000 grams of pepper.
Seasoning: 600g salt, 25% brine 1200mg.
Production method:
(1) Wash fresh peppers, and make 4 to 5 holes in the bottom of each pepper with a bamboo stick.
(2) Wash the pickle jar, then put a layer of pepper and a layer of salt (about half of the salt is used), and finally inject salt water, press a stone on it, and let all the peppers soak in the salt water. Turn the cylinder once the next day, and take it out and put it in the filter basin on the third day to control the clean salt water. On the fourth day, put it into the jar, pour in the salt water used for the first time, sprinkle the remaining half of the salt, and use it in about 20 days.
Features: salty and spicy.
★23-degree brine (that is, add 24.5 refined salt to 75.5 grams of water and stir evenly).
Pickled radish block
Ingredients: 500 grams of radish.
Seasoning: salt, garlic, onion, sugar, ginger, Chili powder, shrimp paste, celery.
Production method:
(1) Wash radish pieces, cut them into 2cm square pieces, put them in a pot, sprinkle with 25g of salt, marinate for about 30min, and take them out.
(2) Scallion peeled, washed and chopped, garlic peeled, washed and cut into minced garlic, ginger washed and cut into Jiang Mo, celery washed and cut into 3cm long pieces.
(3) Sprinkle Chili powder on the radish block and stir evenly, then add shrimp paste, onion, ginger, minced garlic, celery, white sugar and refined salt, put them in a clean pot and keep them at 20 degrees for 48 hours.
Features: spicy and salty, crispy at the entrance.
Pickled bracken
Ingredients: 500g of tender bracken.
Seasoning: 4 tbsps of soy sauce, 2 tbsps of sesame oil, 20g of shredded onion, 50g of garlic paste15g, 50g of refined salt, and 0g of sparerib soup100g.
Production method:
(1) Soak bracken in rice washing water, boil it with rice washing water, cool it well, wash it with clear water, and then soak it in cold water.
(2) Soak the bracken stems until smooth, then take out the extruded water and cut into stems about 6 cm long.
(3) Put the cut bracken into a pot and stir-fry it with sesame oil, add onion, garlic and soy sauce, turn it once, then pour the sparerib soup, and add refined salt after cooking.
Pickled Toona sinensis
Raw materials: 5000 grams of Toona sinensis.
Seasoning: salt 1250g.
Production method:
(1) Raw material: Toona sinensis buds in Kaicun, fresh and plump, about 10 cm long, suitable.
(2) Cleaning: put the Toona sinensis into clear water to wash off the impurities on the Toona sinensis buds.
(3) curing: cover the Toona sinensis with a layer of salt, and sprinkle less water to promote salt dissolution (when it is completely melted, the salt concentration should be controlled at 18 degrees).
(4) Turn over: after three hours, open the jar and turn it over once, and take it out after two days and two nights. After all the salt is dissolved, take it out and dry it until it is 70% to 80% dry, pile it up and tie it tightly, put it in a cylinder for compaction, and store it in a cool and ventilated place to get the finished product. You can rub some vinegar to keep it green when filling the jar.
Features: Strong aroma and green color.