Ingredients: 2000 grams of pepper.
Seasoning: 600 grams of salt, 25 degree brine 1200 grams.
Production method:
(1) Wash fresh peppers, and make 4 to 5 holes in the bottom of each pepper with a bamboo stick.
(2) Wash the pickle jar, then spread a layer of pepper with a layer of salt (about half of the salt), and finally inject salt water, press a stone on it, and let all the peppers soak in the salt water. Pour the jar once the next day, take it out on the third day and put it in the filter basin to control the purification of salt water. On the fourth day, pour the salt water used for the first time into the jar and sprinkle the remaining half of the salt. It will be available in about 20 days.
Features: salty and spicy taste.
★23-degree salt water (that is, add 24.5 refined salt to 75.5 grams of water and mix well).
Pickled radish block
Ingredients: 500 grams of radish.
Seasoning: salt, garlic, onion, sugar, ginger, Chili powder, shrimp paste, celery.
Production method:
(1) Wash radish pieces, cut them into 2cm square pieces, put them in a pot, sprinkle 25g of salt, marinate for about 30 minutes, and take them out.
(2) Peel onion, wash and chop, peel garlic and cut it into minced garlic, wash ginger and cut it into Jiang Mo, and wash celery and cut it into 3cm long sections.
(3) Sprinkle Chili powder on the radish block and stir it evenly, then add shrimp paste, onion, ginger, minced garlic, celery, white sugar and refined salt, adjust the taste, put it in a clean small pot, and eat it after 48 hours at 20 degrees.
Features: clear, spicy and salty, crispy at the entrance.
Pickled ferns
Ingredients: 500g of tender bracken.
Seasoning: 4 tablespoons light soy sauce, 2 tablespoons sesame oil, 20g shredded onion, mashed garlic 15g, 50g refined salt, and sparerib soup 100g.
Production method:
(1) Soak bracken in rice washing water, boil it with rice washing water, cool it completely, wash it with water, and then soak it in cold water.
(2) Soak the bracken stem until it is smooth, take it out, squeeze out the water, and cut it into stems about 6 cm long.
(3) Put the cut bracken into a pot and fry it with sesame oil, add onion, garlic and soy sauce, turn it once, then pour the sparerib soup, and add refined salt after boiling.
Pickled Toona sinensis
Raw materials: 5000 grams of Toona sinensis.
Seasoning: refined salt1250g.
Production method:
(1) Raw materials: Toona sinensis buds from Kaicun village are fresh, tender and plump, about 10cm long, which is suitable.
(2) Cleaning: put the Toona sinensis into clear water to wash off the impurities on the Toona sinensis buds.
(3) Pickling: one layer of Toona sinensis and one layer of salt. Sprinkle less water and let the salt melt. (When it is completely melted, the salt water concentration should be controlled at 18 degrees).
(4) Turn over: open the bottle once after three hours and take it out after two days and nights. After all the salt is dissolved, take it out and dry it until it is 70% to 80% dry, pile it up and tie it tightly, then press it in an altar and store it in a cool and ventilated place to get the finished product. You can put some vinegar in the jar to keep it green.
Features: delicious and green!