With the weather gradually turning cooler, into the fall, is a lot of vegetables on the market in large quantities of the season, but also a suitable season for pickles, in the previous material scarcity of the era, in order to save eaten green vegetables, people will find ways to make dried vegetables or pickled into a small pickle, want to let the vegetables longer storage, the simplest way to nature is to pickle these ingredients, after the time of the secret hiding, fresh After time, the fresh vegetables melt into the delicious sauce, become sour and tasty, unique flavor, is a very good meal with porridge dishes. Share 8 delicious small pickles practice, love to eat pickles friends may wish to pickle their own hands, their own production of clean and assured, the following together to see if there are any you like to eat, collect a good spare, want to do it yourself when pickles used.
Pickled carrot pickles
Raw materials: cabbage 1, onion 1, carrot 1, green pepper 10, fragrant Lai 1, peanut kernel 250 grams, 100 grams of salt,
Practice:
1. Prepare the required food, early peanut kernel into cold water to soak for 1 hour, will be pinched off the yellow leaves of the vegetables and fruits, cleaning, put on a cutting board and drying! Moisture
2. cut the parsley into segments, carrots peeled, cut into silk
3. shallots cut into segments with a diagonal knife, diagonal knife cut shallots, more very easy to enter the flavor
4. will be peppers to remove the tip, cut into julienne
5. will be cabbage cut into julienne, put into a pot, add the pepper julienne, parsley segments, carrot julienne, scallion segments, add salt, stir to mix well, pickling 1-2 hours, the vegetables and fruits pickled loose
6. During the period, the pot of water, put the peanut kernels boiled for thirty minutes, after the time, the peanut kernels will be fished up and cooled
7. cooled peanut kernels to the pot, mixing well, the turnip pickles to the ceramic pot tamped, put the refrigerator in the freezer, twenty-four hours after the end of the can eat the rest of it also put the freezer storage, the remaining also put the freezer storage again. Eat as you go, pickled, you can also clip up some, and then add sesame oil, oil and hot pepper and then mix, taste more fragrant
Pickled Korean spicy cabbage
Raw materials: cabbage 1 (3 pounds) pickled spicy cabbage seasoning 1 bag (150 grams) apples 2, 2 tablespoons of salt, 2 tablespoons of sugar,
Will be the cabbage to break off the old bang no need to, cleaning, draining purified water, pickled, and the cabbage is not a good idea. Spicy cabbage seasoning is a shopping mall to buy, online is also sold, buy a small packet of, to be able to Pickle 2-3 pounds of cabbage
Piece of cabbage a piece, or cut into pieces, cut into flaps can be, piece of a piece of more very easy to enter the flavor, pickle time is also short, the cabbage into the salt, wearing disposable gloves, scratched, pickle overnight
Time to the cabbage, the clenched
Cut the iPhone into pieces, put the pickled cabbage seasoning into the bowl, add the iPhone, sugar, toss
Put the mix of marinade into the cabbage, wearing disposable gloves, scratched, taste the salinity, if light, and then gifted with a little bit of salt and tossed, placed in 3-4 hours can be eaten up, put the a day or two, the flavor is stronger, get it done and put in the freezer storage, if too hot, Korean kimchi is very easy to oxidize
Stewed mustard pimples shredded
Raw materials: mesquite, salt, pepper,
Methods:
1. first pick fresh and insect-free head of mustard, remove the roots, whiskers, and stems and tibia, mesquite pits, dirty location with a knife cut, cleaning, followed by a steel wire brush to wash the surface of the mesquite, and the surface layer of the mesquite. Wire brush will be mesquite surface wash, clean up again, wipe the surface of the water
2. mesquite first cut a piece, and then cut into silk, the size of the proportionality of some can be
3. pot to the oil boiled, into the jatropha civilian fire frying, jatropha fried to the slightly burnt, jatropha fishing up without
4. into the mustard shredded fire frying, add salt, mustard shredded frying, frying until 5 minutes Cooked can be, out of the fire
5. while hot mustard shredded into the ceramic pot, tamping, cover the lid of the ceramic pot, the temperature in the pot gradually down, put the refrigerator in the freezer for 2-3 days, open the table cover can smell choking sweet smell can be,
6. an original mesquite turnip pickles on the get well, pinch some of them can be eaten immediately, the remaining is still into the refrigerator frozen storage, but also be able to add some sesame oil, oil spicy, soy sauce, white vinegar, sugar and other condiments together with the mix and seasoning, taste stronger
Garlic Eggplant
Raw materials needed: three pounds of string beans, 2 pairs of fragrant Lai, a pound of garlic, salt 1.5 tablespoons, chicken broth in appropriate quantities,
Procedures:
1.Prepare a good string bean. Four seasonal beans should be used purple skin long eggplant, choose some small, tender four seasonal beans, and the surface of the smooth four seasonal beans, that four seasonal beans marinated only delicious, the four seasonal beans to remove the tip, cleaning
2. Garlic paste and parsley powder into the sea bowl, add salt and chicken essence, do not like to eat chicken essence can No need to put
5. Garlic paste and parsley powder, salt, chicken essence together and mix well
6. frying pan with water to boil, put the beans into the frying pan, the beans cooked, if steamed soft, cooked on it, do not have to steam for too long, will be put on the chopping board, will be the center cut, the first and the last do not have to cut, will be the first and the last, will be the first and the last, will be the first and the last, and the first and the last, and the last and the last, will be the first, the first and the last. The first and last do not have to cut open, will be mixed with the garlic paste to fill in the cut four season beans, do not have to be too full, and four season beans flush can be
7. After the brewing of the four season beans placed in the vessel, set a layer of four season beans, evenly sprinkled with some salt, and then set a layer of four season beans, and then sprinkled with some salt, will be the four season beans are yards in the vessel, the upper side of the cover on a layer of plastic bags, put into the freezer, the next day, can be eaten up, put into the refrigerator. You can eat it all, put it in the refrigerator, eat as you go.
Tips: four seasonal beans should be used purple skin long eggplant, choose some small, tender four seasonal beans, and the surface of the smooth four seasonal beans, that four seasonal beans pickled only delicious, will be four seasonal beans if the steam is soft, boiled on it, do not have to steam too long, pickled salt taste to be heavier, pickled, light, very easy to mildew.
Home made pickled cucumber
Raw materials: 2 loofah, garlic 1 head, millet pepper five, salt, soy sauce 5 tablespoons, sugar 1/2 tablespoon
1. loofah cleaning, the loofah surface water wash, the loofah lengthwise cut into 4 petals, the yellow flesh with a knife to remove the need
2. cucumber strips cut into inch segments
3. . put the cucumber strips into the sea bowl, add salt, toss, marinate for thirty minutes
4. cut the garlic into slices, millet pepper cut into small segments
5. to the time, the water out of the loofah marinade into the needless to add garlic, millet peppers, sugar, soy sauce, soy sauce, with chopsticks to mix well
6. put into a sealed jar, put in the freezer overnight, (during the period of) (within the period of rolling around once or twice, so that the loofah evenly touched the material juice) can be taken, pickled after the refrigerator freezer storage, eat as you go,
green carrot dried pickles
Raw materials: dried 1 catty of carrots, cooking oil, 10 grams of salt, chili pepper 1 tablespoon, thirteen spices 1 tablespoon, pepper 1/2 tablespoon, 3 tablespoons of soya sauce, 1 tablespoon of sugar, 1 tablespoon of sesame seeds
Raw materials: dried 1 kg of carrots, edible oil, salt 10g, 1 tablespoon of chilli, thirteen spices, 1/2 tablespoon of pepper, 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame
1. In the fall, when there are a lot of radishes on sale, wash and cut the radishes into strips and dry them2. Put the radish strips into cold water and wash them a few times to remove the dust
3. Clench the radishes with force to remove all the water from the radishes, and then put them into a pot for spare
4. Put chili pepper and thirteen spices into a bowl, add 1 tablespoon of cold oil in a hot pot, and stir them well
5. Heat oil in the pot and add sesame peppers. Put the pepper, the fire will be fried until slightly charred pepper, the pepper fished up without
6. rolling oil poured in batches in the chili noodles, with a spoon and constantly mixing, to avoid frying scorched
7. will be fried oil pepper dripping in the wicker, in the addition of salt, soy sauce, sugar, white sesame seeds and stir well proportioned, marinate for one night into the flavor, the next day you can eat it all, followed by storage to the refrigerator freezer room, the daily food! How much to take is how much can be
Sauce cucumber strips
Raw materials: 3 pounds of loofah, millet spicy 10, one or two oil, 1 tablespoon of salt, 50 grams of ginger, 2 heads of garlic, 1.5 bags of soy sauce, 2 tablespoons of sugar, one or two of the pure grain of wine
1. will be cleaned loofah, wipe the surface of the loofah, or put in the shade to dry the surface of the loofah moisture
2. The loofah with a sharp knife down the length of the 4 flaps, and then cut into inch sections, all the others in the same way to get it right, the loofah, if thicker, can also be cut into 6 flaps or 8 flaps
3. cut the cucumber strips into the basin, add salt, mix well, marinate for 1 night
4. to the time, will be the loofah fishing up the loofah in the water out of the water marinated in the loofah in addition to not necessary, with the hands of the cucumber strips to clench Drain, standby
5. cut a piece of garlic, ginger cut into slices, millet chili pepper cut into chili circles
6. pour the soy sauce into the pot to boil, turn off the heat, put in the sugar, stirring well, the sugar will melt, the sauce will be cooled
7. pot to the oil to boil, into the pepper text fire frying, will be fried to the pepper is slightly charred, turn off the fire
8. will be put into the pot of cucumber bars Pour into the cooled juice, and then put into the garlic, ginger, chili pepper rings, dripping fried pepper oil and pure grain wine tossed, marinated for 1 day, you can eat, cucumber strips eaten, the remaining juice, boil, cool, the next pickled cucumber can also be used
Raw pickled cabbage
Raw materials: 1 oatmeal, 1 catty of parsnip, 1 carrot, salt, 3 tablespoons of sesame oil, oil chili,
1. people first prepare the food, the parsley pinch off the yellow leaves, cleaning, draining water, carrot peeled and cleaned, will be cleaned oatmeal
2. the parsley cut into segments, carrots cut into julienne, cut into julienne oleaginous vegetables
3. oleaginous vegetables julienne, shredded carrots, parsley segments to the basin, sprinkled with salt and tossed, pickling 1-2 bells, will be pickled in vegetables and fruit The amount of water to become loose
4. Put into the ceramic pot tamped, put into the refrigerator frozen marinade 1-2 days, to the time immediately after the end of the meal, but also can clip up some, add some oil chili and sesame oil, mixing and eating taste stronger
Tips: this small pickles now eat now mixing the best is that it's not suitable to be put into, put into the refrigerator to freeze, the weather is hot, it is very easy to oxidize