In our hometown, there are: 1. Pickled cucumbers. Pickled cucumbers are the most common pickles, and they are also small pickles that can be made at home at any time. When making them, you can prepare one kilogram of fresh cucumbers, 30 grams of edible salt, an appropriate amount of sweet noodle sauce, and wash the cucumbers.

Then remove the water, then cut it into long strips, add salt to marinate it, press it tightly on top, remove the brine after marinating, then put the cucumber and sweet noodle sauce together and marinate it, it will be marinated in about ten days.

2. Pickled cabbage Pickled cabbage is also a common variety of pickled vegetables. When pickling, you can take 5 kilograms of fresh Chinese cabbage, 100 grams of pepper and 500 grams of salt. In addition, prepare 250 grams of ginger and 1 kilogram of rice vinegar.

Remove the leaves, then cut them into long strips, let them dry until they are semi-dry, then put them into a container, then add the prepared seasonings and marinate them together. 3. Pickled Jerusalem artichokes Pickled Jerusalem artichokes are also a common variety of home-made side dishes. People usually pickle them.

You can take 5 kilograms of Jerusalem artichokes, 1 kilogram of salt, 500 grams of chili peppers, and 100 grams of allspice powder. In addition, prepare 80 grams of tangerine peel, appropriate amounts of Sichuan peppercorns, and ginger.

Put all the seasonings together and boil, then put them into a jar, wash and slice the Jerusalem artichokes, dry them in the sun until they are semi-dry, put them in a jar for pickling, and keep them sealed. After one month of marinating, the homemade pickled Jerusalem artichokes will be ready.

Just take it out and eat it anytime you want.

During the period when the epidemic was at home, everything I ate at home felt tasteless and I had a poor appetite.

One day, my husband bought some dried radish from the workplace canteen and brought it home. The dried radish was made from green-skinned radish.

It just so happened that the noodles cooked at home in the evening were so delicious with dried radish, they were even more flavorful than stir-fried vegetables.

The next day, I asked my husband to buy some white radishes from the supermarket and planned to make dried radishes by myself.

First, wash the radish, cut the white radish in half, and then cut it into thicker strips, not too thin, because the white radish contains a lot of water and will become smaller after being salted, and even smaller when dried.

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Drain the cut radish, put it into an oil-free and water-free basin, and sprinkle it with salt. The amount of salt can be controlled freely. The amount of salt determines the saltiness of the dried radish. Let each piece of radish be coated with salt and put it in

Put a lid on the pot.

In about 4 hours, all the water in the radish will come out due to the salt, so squeeze out the water on the radish strips.

Spread the radish strips evenly one by one, dry them in the basket, and wait for about a day before eating.

Preparing dried radish is also crucial. Wash the dried radish with clean water, cut into small cubes, add some chopped green onion, coriander, light soy sauce, balsamic vinegar, sesame oil, and chili oil. Stir evenly and you will have a delicious side dish with rice.

alright.

As the title says, I have to introduce to you my hometown’s side dish, potherb mustard.

My hometown is Hefei City, Anhui Province.

Because the Hassan mustard is easy to grow, the yield is relatively large, but it is actually relatively hard, and its taste is different from the freshness of ordinary green vegetables.

In the vegetable market, you can't actually buy fresh mustard seeds. You can always see people selling pickled mustard vegetables. They make them themselves and sell them.

Ha, every winter, when the potherb seeds are harvested, the family always starts making pickles.

The method of making pickles is not complicated either. Fresh potherb mustard is rubbed with Sichuan peppercorn salt to allow the salt to be fully absorbed. My mother always adds a small amount of Erguotou to increase the flavor, which is said to prevent deterioration.

Divide the mustard into small portions, fasten them and place them in a container, sprinkle with a small amount of salt, and then arrange the next layer. I arrange them in a tic-tac-toe pattern to ensure that all the mustards have the same taste in the end.

Pickled vegetables and mustard greens are a perfect match with a bowl of porridge in the morning. It is particularly refreshing and appetizing.

In addition, pickled mustard greens can also be used to stir-fry diced pork, fish, etc. It really has the effect of "1+1 is greater than 2".

Of course, there are also delicious ways to make fresh mustard seeds, such as stir-fried mustard seeds, add a few millet peppers, stir-fry quickly, and it is another great dish.

The only thing to note is that the mustard must be fresh and tender, so as not to ruin the taste.

In the middle of winter, it is the time to make mustard. When the weather is good and the sun is shining, cut the mustard from the vegetable field, put it in a bamboo dustpan, carry it to the river by the load, and then dry it for three days until the vegetables wilt.

That’s it, that’s fine.

I particularly like the taste of potherb mustard, especially after pickling, it tastes really delicious!

And it goes very well with meals. If this dish were available, I could eat an extra bowl at a meal.

You can eat this dish no matter how you eat it, and it can be delicious no matter what you pair it with!

A very good dish!

Hello!

I am Bo Wei entering Xinjiang.

I am very happy to answer this question: What are some homemade pickles?

There are many homemade pickles in my hometown in Shandong, including dried radish, black bean pickles, braised pickles, lagada pickles, as well as crisp and refreshing carrot pickles, kidney beans, beans and cabbage, and cauliflower leaves pickled sour and spicy. When I think of it,

Just want to eat.

Today, let’s talk about the pickling of cucumbers braised in oil.

1. Wash the cucumber and cut it into sections. Sprinkle salt to drain the cucumber and dry it for later use.

Wash the peppers, dry them and cut them into sections.