Pepper and cucumber pickles
Ingredients: 2500 grams of cucumber, 500 grams of pepper, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, refined salt, ginger slices, pepper and monosodium glutamate.
Method: Wash the vegetables and dry them. Slice the pepper for later use, cut the cucumber into strips, soak it in salt for 2-3 hours, then take it out and dry it for later use.
After the peanut oil is heated, add the pepper. After the pepper turns yellow, add the soy sauce, white wine, refined salt and ginger to boil. Put it into a dry container, add monosodium glutamate and sesame oil, let it cool, then pour cucumber and pepper into the soup, preferably soaked in vegetables, and eat it the next day.
Features: fresh, crisp, fragrant, spicy and salty.
Sauce babao
Cucumber1000g, lotus root and beans, 800g, red beans, 400g, peanuts, chestnuts, walnuts100g, almonds100g, 2000g of yellow sauce (the above raw materials should be pickled first), and sugar color/.
All the above raw materials are processed into shapes with the same size, mixed together, soaked in water to get some salty taste, taken out and dried, put into a cloth bag, put yellow sauce in the jar, and stir the sugar-colored soy sauce every day/kloc-0 for 5-7 days.
When the main ingredients are pickled first, it is not advisable to add too much salt, and the time should be longer, 5-8 days. The seasoning in the tank should drown the main ingredients. If it is not enough, add cold boiled water.
pickled cucumber
5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.
* * * will be washed with melon, drain water, must be long cut into two (or not cut) thick salt mix well and compact, with clean stones on the surface. After pickling for 3-4 days, take out the cucumber and drain the salt water;
* Wash and dry the salting tank, pour in the drained cucumber and add sweet noodle sauce, mix well, cover the lid and make it 10 day.
Lettuce in sauce
3000g of plump and tender lettuce, 50g of salt, and 0/50g of bean paste/kloc-.
* Peel the lettuce and wash it; Put in a small jar with clean poison, pickling with salt, and drying in the sun;
* Spread bean paste on lettuce and put it back in a small jar. After 3-4 days, it can be eaten.
* Spread bean paste on lettuce evenly, so as to avoid the inconsistent taste of the sauce;
* If there is a large amount of sauce, you can pick off the douban residue and dry it, and store it in a jar, which will not be bad for a long time. This dish is delicious and fragrant, which can be compared with Sichuan mustard tuber.
Sour cabbage
5000 grams of Chinese cabbage, pepper 100 grams, 500 grams of salt, 250 grams of ginger, and rice vinegar 1000 grams.
Wash the old leaves of Chinese cabbage, cut them into strips, air-dry them until half-dry, put them in the jar, add seasoning and mix well, and marinate them for about 2-3 days.
Pickled tomato strips
2,000g of medium-sized fresh eggplant, 2,000g of old brine, 20g of brown sugar, 50g of dried red pepper 1 00g, 50g of salt, 5g of white wine1each, and a spice bag1each.
Remove the pedicle of eggplant (leave 1 cm without cutting), mix all kinds of seasonings and put them into the jar, put eggplant and spice bags, clamp them tightly with bamboo clips, cover them, fill the jar with water, and soak for about 15 days.
Braised meat with pickles
Ingredients: pork ribs, star anise, cinnamon and pickles.
Production: (1): Wash pork ribs, cut them into 2cm cubes, soak them in boiling water for 1 min, and then wash them again with cold water. Spoon 250 grams of clear water into the wok, add soy sauce, star anise and cinnamon, put the meat into pieces, cook with high fire for 10 minute, put pickles and white sugar into the wok, switch to medium fire until the marinade is almost dry, remove star anise and cinnamon, add monosodium glutamate, and take off the wok.
(2) Prepare a buckle bowl, first put a little pickles on the bottom, then arrange the meat pieces neatly on it, cover the remaining pickles on the meat pieces, add Shaoxing wine, steam in a steamer for about 2 hours, take them out when the meat is crisp and waxy, and cover them on a plate.
Braised pork with pickles
1. Select pork belly with skin, wash the skin after burning, put it in water to boil, and beat off the meat foam.
2. When the remaining temperature of the meat has not receded, apply the sweet noodle sauce to the skin.
3. After the meat is cool. 3. After the meat is cool,
Cut it into thick strips, put ginger, pepper, yellow wine, white sugar and soy sauce (a little) on it, and then chop the pickles and put them on it.
4. Put it in a steamer for a little longer, preferably for an hour or two.
5. Buckle the steamed pickles and pour them into an empty dish slightly larger than the bowl, which is both "buckling" or "turning over".