However, because all kinds of vegetables are different, they should have their own priorities when processing.
For example, the roots and leaves of the lotus should be removed, and the hard skin outside should be scraped off. The head and tail of the white radish should be cut off, and the hairy roots and scars should be scraped off.
Radish with a diameter greater than 8 cm should be cut from top to bottom.
Cucumbers should be picked out from the over-tender and over-aged, with the medium-term cucumber as the best, and cut into thin slices 2 cm long and 8 mm thick.
The lotus root should be peeled off and cut into thin slices. Water chestnuts and silver bars should be cleaned of soil impurities adhering to the floor, and the heads should be pinched and the tails should be removed.
The skin and hard skin of the bamboo shoots should be peeled off, but it is not necessary to cut them.
Fennel white should be cut from top to bottom, so that its width does not exceed 7 cm, and the diameter less than 7 cm can not be cut.
Rinse it clean and put it in a bamboo sieve to drain the water. Peanuts should be picked out of broken grains and impurities, and green peppers can be pickled after removing the fruit handle.
These two kinds of vegetables don't need to go into the sauce jar.
After washing ginger, it can be salted for 20 days, and then cut into fine powder for side dishes. ?
Cut the processed lotus into large pieces with a thickness of 4 cm and a weight of about 0.5 kg, so that it can be marinated as soon as possible.
Then put them into a salting tank layer by layer, put a layer of vegetables and sprinkle a layer of salt,
Each kilogram of vegetables needs about salt150g, and after 24 hours, the vegetables are taken out.
Pour into another tank, put a layer of vegetables, sprinkle a layer of salt slightly, and pour the used salt solution into the tank.
After a few days (2-3 days in spring and 4-5 days in winter), pour the cylinder for the second time.
This can make all dishes fully absorb salt and really marinate thoroughly.
If the evaporation of the salt solution is reduced and the vegetables can't be pickled, additional salt water can be added to make the vegetables all immersed in the salt solution.
Add a little pepper, anise and spiced seasoning.
Finally, put a wooden frame and press clean stones for pickling.
It takes about 7 days in summer and about 0/0 in winter. The specific approach is:
Take out the lotus, cut into 4 cm long and 3 mm thick filaments, and put them into clean cloth bags.
Each bag does not exceed 4 kilograms, so tie the bags tightly.
Then put into a first sauce jar filled with black sauce pickling solution, and after 20 days,
Pouring into a second sauce jar with thick sauce, and pickling for another 20 days;
Finally, it is poured into the third sauce jar, and according to the color of the sauce, new black sauce is added appropriately, and after 20 days of re-pickling,
It can be eaten and sold as a side dish.
Pickle white radish, cucumber, water chestnut, sil bar, bamboo shoot tip and fennel,
The amount of sauce and salt used are the same as those of Daphne genkwa.
However, they should be pickled separately to keep their own smells and characteristics. Generally, green peppers and peanuts can be served with dishes after a week of pickling.