1. Selection of materials. Many kinds of vegetables in life are common raw materials for pickled pickles, but when choosing raw materials, we must pay attention to choosing fresh dishes without scars and bacteria. In addition, vegetables with too much water can not be used for pickled pickles, such as watermelons and tomatoes, which are particularly prone to deterioration when pickled.

2, the deployment of spices. When old Beijingers pickle pickles with sauce, the blending of juice is very important, and the blending ratio of juice used in different vegetables is also different. For example, when pickling peppers with sauce, 2,5 grams of soy sauce, 25 grams of edible oil, 1 grams of garlic and 1 grams of sugar and less than the amount of monosodium glutamate are used. After they are adjusted, they will be used to pickle five kilograms of fresh peppers. Before pickling, rinse the fresh pepper with clear water, then cut the mouth with scissors, then control the water to dry and pickle it directly with juice.

3. The practice of pickles in Beijing. Among the pickles in old Beijing sauce, the pickles there are particularly famous, and this kind of pickles is also a representative work of Beijing pickles. When pickling, you can choose 5 kilograms of cucumbers. After washing them, first add a proper amount of salt for pickling, take them out after two or three days of pickling, squeeze out the water, then take 2 kilograms of soy sauce, 1 kilogram of sugar, a small amount of high-alcohol liquor and 1 kilogram of vinegar, put them together, add a proper amount of star anise and pepper, and heat to boil.