Pickles are loved by many people. You can usually see a portion of pickles on the dining table in every household. The pickled pickles are not only delicious, but can also increase appetite, but the process of pickling them It is relatively time-consuming and usually takes about a month to be ready. A lot of seasonings need to be added in the middle to avoid affecting the taste of the pickled vegetables. So what kind of vegetables are usually used for pickled vegetables?

Preparation method

Chili Cucumber Pickles

Ingredients: 2500g cucumber, 500g chili, 750g soy sauce, 50g peanut oil, 50g old wine, refined salt, ginger slices, Sichuan peppercorns, and appropriate amount of MSG.

Preparation method: wash the vegetables and dry them. Slice the peppers and set aside for later use, cut the cucumbers into strips, soak them in salt for 2-3 hours, then remove and dry them for later use.

After heating the peanut oil, add Sichuan peppercorns. After the Sichuan peppercorns turn yellow, add soy sauce, white wine, refined salt and ginger slices and bring to a boil. Put it into a dry container, add MSG and sesame oil, let it cool, then pour the cucumber and pepper into the soup, it is best to soak the vegetables, and it can be eaten the next day.

Features: fresh, crispy, fragrant, spicy and salty.

Eight-treasure vegetables with soy sauce

1000g cucumber, 800g lotus root, beans, 400g red beans, 300g peanuts, 200g chestnut kernels, 100g walnut kernels, 100g almonds grams, (the above raw materials should be marinated first) 2000 grams of yellow sauce, 100 grams of sugar, and 1000 grams of soy sauce.

Process the above raw materials into shapes of equal size and mix them together, soak them in water to get out some of the saltiness, take them out and dry them, put them into a cloth bag and put them into a jar. Put yellow sauce and sugar-colored soy sauce in the jar and stir them once a day. It will be ready in 5-7 days.

When the main ingredients are first marinated, do not add too much salt. The time should be longer, 5-8 days. The seasoning in the tank should submerge the main ingredients. If it is insufficient, add cold boiled water. [1]

Sauce cucumber

5000g fresh cucumber, 400g coarse salt, 700g sweet noodle sauce.

*Wash the *** and melon, drain the water, cut them into two long pieces (or not cut them), add coarse salt, mix well and compact, and press the surface with clean large stones. live. After pickling for 3-4 days, take out the cucumbers and drain the brine;

* Wash and dry the pickling vat, pour in the drained cucumbers and sweetened flour sauce, mix well, cover the vat and make the sauce 10 Ready to eat within days.

Soy lettuce

3000g plump and tender lettuce, 50g salt, 150g bean paste.

*Peel off the skin of the lettuce, wash it; place it in a clean and detoxified tank, pickle it evenly with salt, and dry it in the sun;

*Apply the bean paste On top of the lettuce, put it back into the small vat. The sauce can be eaten after 3-4 days.

*Be sure to spread the bean paste evenly on the lettuce to avoid inconsistent taste of the sauce;

*If you make a large amount of sauce, you can remove the bean paste and dry it in the sun, and store it in a jar , durable and durable. This dish is delicious and has a strong sauce flavor, which is comparable to Sichuan pickled mustard.

Sauerkraut

5000g cabbage, 100g chili, 500g salt, 250g ginger, 1000g rice vinegar.

Remove old leaves from cabbage, wash and cut into strips, dry until semi-dry, put in a jar, add seasonings, mix well, and marinate for about 2 days.

Soaked spicy eggplant strips

2000g of medium-sized fresh eggplant, 2000g of salted water, 20g of brown sugar, 100g of dried red pepper, 50g of salt, 15g of white wine, spice bag 1.

Remove the stems of the eggplant (leave 1 cm uncut), wash, mix all the seasonings, put them into a jar, add the eggplant and spice bag, clamp it with bamboo clips, cover it, and fill it up The altar is lined with water and soaked for about 15 days.

Stewed pork with pickles

Ingredients: pork ribs, star anise, cinnamon, pickles

Preparation: (1): Wash the pork ribs and cut into pieces For 2 cm small cubes, boil them in a pot of boiling water for 1 minute and then wash them again with cold water. Ladle 250 grams of water into the wok, add soy sauce, star anise, and cinnamon, add the meat pieces, and cook over high heat for 10 minutes. Add the pickles and sugar to the pan, and switch to medium heat to cook until the marinade is dry. Remove the star anise. , cinnamon, add MSG and bring to the pot.

(2) Prepare a bowl, first put some pickles on the bottom, then neatly arrange the meat pieces face down on it, cover the meat pieces with the remaining pickles, add Shaoxing wine, Steam in a steamer over high heat for about 2 hours. When the meat is crispy and glutinous, take it out and place it on a plate. Serve.

Pork with Pickled Vegetables

1. Choose pork belly with skin, burn the skin, wash it, put it in water and boil it, and remove the minced meat.

2. When the residual temperature of the meat has not subsided, spread the sweet noodle sauce on the skin of the meat.

3. After the meat has cooled down 3. After the meat has cooled down,

cut it into thicker strips, add ginger, Sichuan peppercorns, rice wine, sugar, Soy sauce (a small amount), then chop the pickles and put them on top.

4. Put it in a steamer and steam it for a little longer, preferably for an hour or two.

5. Stuff the steamed pickles with the meat, and pour it into an empty plate slightly larger than the bowl, which is called "turning the plate" or "turning it over."