Pickled sour beans

Ingredients:

500g long cowpeas, appropriate amount of dried chili pepper, 40g of salt, 2 tablespoons of white wine, 5 pieces of bay leaves, 1 section of cinnamon, appropriate amount of rock sugar

Method:

1. Wash the long cowpeas and dry them.

2. Accessories: white wine, pickled wild pepper, dried chili pepper, cinnamon bark, bay leaf, salt

3. Put water in the pot, add dried chili pepper, cinnamon bark, bay leaf, salt.

4. After the water boils, boil for two to three minutes, then turn off the heat and let cool.

5. The cooled marinade turns into this color.

6. Remove the two ends of the washed and dried cowpeas and tie them into a knot.

7. Put the rolled cowpeas into a clean glass bottle that is oil-free and water-free.

8. Add a few wild peppers and the water in which the wild peppers are soaked. Add two or three pieces of rock sugar. (Rock sugar can be boiled in water, I forgot)

9. Pour in cool brine.

10. Add about two tablespoons of strong white wine.

11. Seal the lid tightly and marinate in a cool place.

12. After pickling for a week, the color has changed.

13. Open it and taste it. It is sour and crunchy, and there is no hair that I was worried about at first.

14. The finished product can be cooked with your own pickled pickled beans tomorrow!

Tips:

The container used must be oil-free and water-free. Pickled sauerkraut

Ingredients:

3000g mustard greens, 150g salt, appropriate amount of rice washing water

Method:

1. Prepare all the ingredients .

2. Wash the mustard greens repeatedly with clean water and drain them slightly.

3. Put it in the sun until the leaves become shriveled.

4. Put the dried mustard greens into a large basin and add salt.

5. Rub it evenly with your hands like washing clothes.

6. Rub the mustard greens until they soften, a little water comes out, and the color turns green, then put it into a jar.

7. Boil the rice washing water.

8. Let it dry to about 60 degrees, then pour it into a jar with mustard greens. The water should cover the mustard greens.

9. Use a clean stone to press the mustard greens, cover the jar, put it in a cool place, and marinate for about 7 days until the mustard greens begin to turn yellow or even a little transparent.

10. The rice washing water poured into the jar must cover the mustard greens, otherwise the mustard greens that have not been soaked in the water will turn black.

Tips:

1. The pickled mustard greens must be exposed to the sun and dried until shriveled before starting pickling. In this way, the pickled sauerkraut will not only be Fragrant and very refreshing in taste.

2. The reason why rice water is added is because the starch in the water is used for fermentation, so that the pickled sauerkraut will have a sour feeling.

3. The rice water poured into the jar must cover the mustard greens.

Rub coriander

Ingredients:

500g coriander, appropriate amount of sesame oil, appropriate amount of salt, 30g cooked peanuts, 3g sesame oil

Method:

1. Prepare ingredients: coriander, sesame oil, salt, sesame oil, cooked peanuts

2. Wash the coriander, remove the roots and yellow leaves, rinse with cold water, take out and drain slightly, and dry until There is no moisture at all

3. Cut the coriander into inch-long sections, then cut the root several times and chop into thin pieces

4. Dry the pot with dry gauze to put the coriander in, and add salt

5. Mix evenly with your hands, knead vigorously, and then pickle to remove the moisture

6.3 Sterilize the glass bottle without a drop of water, and put the pickled coriander into the bottle

< p>7. Cover and seal, place in the refrigerator or a cool place, add sesame oil or chili oil and mix evenly before eating

Tips:

Marinated The coriander turns yellow and has a slightly sour taste

No raw water should be allowed during the whole process, so it can be stored for a long time

You can eat homemade pickled cabbage when the coriander turns yellow

< p>Ingredients:

1000g Chinese cabbage, 5g MSG, 20g salt, 100g sugar, 30g honey, 30g fine chili powder, 10g ginger, 100g carrots, 100g white radish

Method:

1 .Choose the right cabbage first

2. Choose the cabbage that is green on the outside and yellow on the inside for the best taste

3. Wash and cut into mahjong pieces, add salt and salt. Cook for a few hours

4. Prepare a larger carrot and cut a white radish into five centimeter-long shreds

5. Add several kinds of shreds and minced ginger (slightly more), chicken essence, sugar, honey, a small amount of salt, fine chili powder that is not very spicy, if you can tolerate spicy food, add some medium-coarse chili powder.

6. Then stir, just stir vigorously. Mix the ingredients first and let them sit for a while. When you see that the strands are soft, you can add the cabbage that has been salted and squeezed with salt water. The specific amount of mixing can be adjusted according to your preference

7. Put the mixed spicy cabbage in a glass vessel and just put it on a plate when eating

Tips:

When stirring, be careful to stir vigorously. Mix the ingredients first and let them sit for a while. When you see that the strands are soft, you can add the cabbage that has been pickled with salt and squeezed out the brine, then stir the sauce and pickled cucumbers

Ingredients:

500g cucumber, 30ml soy sauce, 30ml vinegar, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, 1 spoon of ginger, 10 slices of chili powder, 1 spoon of 3 star anise

Method:

1. First, wash the cucumbers you bought, sprinkle with a layer of salt and marinate for about 20 minutes

2. Heat oil in a pot, add ginger slices, and stir-fry star anise until fragrant

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3. Stir soy sauce, vinegar and sugar until the sugar melts

4. Heat over low heat until foaming, turn off the heat and let the soup cool

< p>5. Remove the water from the cucumber, add a spoonful of chili powder and mix well

6. Add the cool sauce to the cucumber

7. Stir Mix evenly and put it in the refrigerator.

8. After a few hours, you will find that the soup will become more and more liquid. At this time, you can eat it and it is not very salty. The picture shows how it looks after a day. The soup has been filled with cucumbers. Yes, the saltiness and spiciness are just right.

9. A spicy, sour and crispy, very appetizing side dish

Tips:

1. Choose smaller and tender cucumbers, some places specialize in Small cucumbers are sold twisted, which is better for pickling. Large cucumbers can be cut into strips for pickling

2. You don’t need to add too much salt, the soy sauce is salty enough

3 . Use male chopsticks to pick up cucumbers. Do not use chopsticks to pick up cucumbers directly, otherwise the spicy cabbage will be spoiled quickly

Ingredients:

1 cabbage, 100g of salt, red pepper 300g pear 1 apple 1 carrot 1 ginger 50g sugar 50g

Method:

1. Wash the dried chilies and dry them

2. Cut the chilies Cut into small pieces

3. Place in a blender and grind into pieces

4. Pour the chilli into a large bowl

5. Pour in the ginger Crush with a blender and pour into a large bowl

6. Peel pears, apples, and carrots respectively, cut into small pieces, and mix well in a blender

7. Fruit puree Mix it with chili and add appropriate amount of salt

8. Wash the cabbage and marinate it with salt for about 10 hours. I marinated it overnight

9. Use clean water to marinate the marinated cabbage. Rinse well

10. Spread the chili sauce evenly on the cabbage

11. After spreading it, roll up the cabbage

12. Put it in a crisper Leave it in the greenhouse for one day, then put it in the refrigerator, and it will be ready to eat in about 3 days

Tips:

1. The taste can be made according to your own taste. It is also possible to replace the chili pepper with chili powder

2. When pickling cabbage with salt, every piece of cabbage must be spread evenly

3. Rinse the cabbage several times, otherwise the vegetables will It will be very salty

4. Add the right amount of salt in the chili sauce, and add it according to the saltiness of the cabbage

5. When eating, just cut it into small pieces and pickle the cherry radish.

Ingredients:

500g cherry radish, 1 bowl of kimchi salt water, appropriate amount of spicy bean paste

Method:

1. Rinse the cherry radish< /p>

2. For easier cutting, chopsticks can be placed on both sides of the cherry radish

3. Cut into thin slices without cutting

4. Sliced ??cherry radish

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5. Add the salt water in the kimchi jar and soak for an hour

6. Then pour out the salt water, add an appropriate amount of spicy watercress and mix well

7. Make refreshing cherry radish Okay

Tips:

1. If there is no salt water, you can directly add salt to marinate;

2. If there is no spicy bean paste, you can add bean paste, Light soy sauce, vegetarian oyster sauce, etc. can be substituted. Pickled toon

Ingredients:

100g toon and a little salt

Method:

1. Pour hot water into the pot and add a little salt , add toona sinensis, scald until soft and take out.

2. Prepare a large bowl, remove the old roots from the Chinese toon, put it into the bowl, and then cut it into small pieces of about 1cm.

3. Prepare the toon segments, add half a spoonful of salt, and mix evenly.

4. Seal the mouth of the bowl with plastic wrap and refrigerate for 24 hours. Take it out and serve.

Tips:

1. After the water is boiled, add salt to prevent the toon from discoloring;

2. If you pickle too much, you can use a jar. Sweet and sour white radish crisp

Ingredients:

1 white radish, soy sauce, appropriate amount of refined salt, appropriate amount of mature vinegar

Method:

1. Prepare a white radish.

2. Wash the white radish, cut off both ends, cut it from the middle, and cut it into very thin semicircular slices.

3. Cut three pieces in a row without cutting them all the way to the end. They are connected into a group, and so on, and all are cut in this way.

4. After cutting them all, put 10% of the radish, sprinkle with a layer of salt, and marinate for half an hour.

5. After marinating, squeeze out the water from the white radish.

6. Mix appropriate amount of light soy sauce and mature vinegar. (If you like sweet taste, you can add some sugar. My husband doesn’t like sweets, so I didn’t add sugar).

7. Wrap the mouth of the bowl with plastic wrap and marinate in the refrigerator for two days. You can stir it halfway until the marinade is fully flavored.

8. After marinating, place it on the plate and garnish it with vegetables available in the kitchen!

Tips:

Pickling white radish is very simple. You can choose any shape you like. As long as it is marinated thoroughly, it will taste very crunchy. If you like sweet taste, you can add some sugar, it will be sour and sweet, and taste better. Korean kimchi

Ingredients:

400g baby cabbage, appropriate amount of kelp, appropriate amount of salt, appropriate amount of red pepper, appropriate amount of chili powder, appropriate amount of ginger, appropriate amount of white radish

Method:

< p>1. Prepare baby cabbage (because I didn’t buy Chinese cabbage, I used baby cabbage to make it).

2. Rinse the vegetables and cut into large pieces with the heart attached.

3. Soak the diced vegetables in salt water overnight.

4. In order to fully soak the vegetables in salt water, put some heavy objects on top to hold them down.

5. Pick up the vegetables that have been marinated overnight.

6. Soak in water for a while, pick up and drain the water.

7. Prepare chili powder, red pepper, ginger and radish.

8. Grate the white radish and pound the red pepper into chili sauce.

9. Cut the ginger into shreds.

10. Clean the kelp and put it into a blender to make a paste.

11. Put the prepared mixture into a large plate, add appropriate amount of salt and mix evenly.

12. Dry the baby cabbage.

13. Then spread the prepared sauce evenly into the dish piece by piece.

14. Prepare two clean glass bottles, put the baby cabbage with sauce into the bottles, cover them, and put them in the refrigerator to keep them fresh for four to five days.

15. This kimchi uses kelp to bring out the freshness, and the white radish and chili pepper to bring out the spiciness. The brewed kimchi has a fragrant taste and a crisp texture. I like to chop it up with coriander and light soy sauce and mix it evenly to make appetizers before meals. It's very delicious.

Tips:

The key to making this kind of kimchi is: Don’t let any oil stick to any container. Fruit vinegar and lotus root slices

Ingredients:

1 section of lotus root, 200ml of apple cider vinegar, appropriate amount of wolfberry, appropriate amount of purified water

Method:

1. Ingredients Preparation, the materials this time are very simple;

2. Preparation, peel the crispy lotus root and cut into even thin slices, soak in water;

3. Boil water in a pot, add Blanch the lotus root slices for about 3 minutes;

4. Pick up the lotus root slices and immerse them in cold water, remove and drain;

5. Pour apple cider vinegar into the container;

< p>6. Add appropriate amount of purified water and mix well;

7. Add lotus root slices, cover the container, and refrigerate for 2 hours;

8. While waiting Wash the wolfberries, soak them until soft, and garnish them before eating.

Tips:

1. The ratio of apple cider vinegar to water can be adjusted according to personal taste;

2. Raw lotus root slices are also edible. The blanching time is also determined according to your requirements for raw and cooked lotus root slices. Pickled hot and sour radish

1 white radish, 1 carrot, 5 slices of ginger, 2 tsp salt, 3 tbsp sugar, 6 tbsp white vinegar, 500 ml water, 15 chili peppers

1. Peel the fresh white radish and carrot, slice the ginger, wash and drain the red pepper and set aside.

2. Cut the white radish and carrot into thick strips, put them into a clean basin, add two teaspoons of salt, mix well with your hands, and marinate for 20 minutes.

3. Pour 500ml of water into the pot, add sugar and cook until the water boils and the sugar dissolves. Pour in white vinegar and mix evenly. Let the boiled sweet and sour water cool.

4. Use a knife to cut the side of the red pepper, leaving a slit to allow the flavor to come out easily.

5. After 20 minutes, the carrots begin to pickle and release water. Pinch the radish strips with your hands and drain away the water. The purpose of this is to remove the astringent taste of radish.

6. Take two sealable lock boxes or other containers (do not use iron ones), and put in ginger slices, red peppers and radish strips.

7. Pour in the cooled sweet and sour water to cover all the ingredients. Cover and seal and let it ferment at room temperature for 2 days. Then put it in the refrigerator for half a day before eating it for a better taste. Appetizer sauce radish

1000 grams of white radish, half a tablespoon of salt, 7 tablespoons of light soy sauce, 1.5 tablespoons of white vinegar, 2 tablespoons of sugar

1. Half a white radish, about 2 pounds in weight .

2. Do not peel the radish. The skin will be crispy only. Wash and cut into thin slices.

3. Add half a tablespoon of fine salt to the radish slices, mix well and marinate for half an hour until the water comes out. After waiting for half an hour, you will find that a lot of water has come out of the radish. At this time, pour out the water and squeeze it dry.

4. Add half a tablespoon of sugar, mix well and marinate for half an hour, then squeeze out the water. Repeat again. That is to say, marinate it once with salt and then twice with sugar. Then squeeze out the water from the radish.

5. In the well-watered radish slices, put the spoon in the picture, about 7 tablespoons of light soy sauce, 2 tablespoons of white sugar, 1.5 tablespoons of white vinegar, and about 7 tablespoons of purified water.

6. Mix well. The amount of sauce should be equal to that of the radish. The radish can be basically soaked in the juice. Put the sauce in place so you can taste it and adjust it yourself. Then cover it and put it in the refrigerator to marinate for about two days before taking it out and eating it. If you are impatient, you can take out a small amount and try it the next day. Pickled sugar garlic

1500g garlic (new), 1 tablespoon salt, 500g sugar, 750g mature vinegar, 250g balsamic vinegar

1. Peel off several layers of new garlic Peel off the outer skin until only a layer of tender skin remains and can no longer be peeled off.

2. Wash and sprinkle with salt, mix well, and let it sit in a cool place for a day to kill the moisture in the garlic.

3. Pour out the water and put it into a dustpan to dry the water.

4. Wash the glass jar used for pickling and place it upside down until dry.

5. Pour in the aged vinegar and balsamic vinegar, then add the sugar, and stir with clean, oil-free chopsticks until the sugar dissolves.

6. Put the dried garlic into the jar, cover it, and pour water into the bottle sink to isolate the air and prevent bacteria from entering. Replenish the water in the sink probably every few days to prevent the water from evaporating. Pickled pepper chicken feet

8 chicken feet, 1 bottle of wild pepper, 1 green onion, 2 cloves of garlic, 1 teaspoon of Sichuan peppercorns, 4 slices of ginger, 2 bay leaves, 1 small piece of cinnamon, 2 pieces of salt teaspoon, 1 tablespoon of sugar

1. Cut off the nails on the chicken feet with scissors, then chop the chicken feet into 2 sections and wash them with running water.

2. Cut the green onions into small sections and mince the garlic as desired; add enough water to the pot and put the onions, ginger, garlic, bay leaves, Sichuan peppercorns and cinnamon into the water.

3. After the water boils, add the washed chicken feet. After boiling again, reduce to low heat and simmer for 15 minutes. Turn off the heat; take out the chicken feet and rinse them under running water.

4. Pour the wild pepper, soup and chili into the crisper, add salt and sugar, and then put the chicken feet evenly distributed in it

5. Close the lid and put it in Refrigerate for at least 1 day to taste. Pickled watermelon rind

250 ??grams of watermelon rind, 1 tablespoon of rice vinegar, 1/8 teaspoon of salt

1. 250 grams of finished watermelon rind, preferably with a little red pulp ( Tip 1: It is best to have a little red pulp in the watermelon rind, which tastes sweet and sweet)

2. Use a knife to remove the hard outer rind of the watermelon rind, leaving the pulp.

3. Use a knife to cut the melon pulp into 1 cm square small watermelon dices.

4. Place the diced watermelon in a bowl, sprinkle with 1/8 teaspoon of salt, and marinate for 3 minutes (Tip 2: Don’t use too much salt, just a little bit to add to the watermelon) Sterilize the rind to make the watermelon rind taste sweeter)

5. Pour 1 tablespoon of rice vinegar into the pickled watermelon dices (Tip 3: Rice vinegar tastes sour, so don’t add too much. The watermelon rind absorbs a little sourness. It tastes moderately sweet and sour)

6. Stir evenly with chopsticks. Sugar-pickled tomatoes

2 tomatoes, appropriate amount of white sugar

1. Preparation of ingredients. Try to choose tomatoes that are ruddy in color, have small pedicles, and are medium in size.

2. Wash the tomatoes, remove the stems and heads.

3. Cut into 5 cm thick slices.

4. Sprinkle white sugar evenly between each slice of tomatoes, then sprinkle a little white sugar evenly on top, and marinate for about 20 minutes.