Cucumber1000g, lotus root and beans, 800g, red beans, 400g, peanuts, chestnuts, walnuts100g, almonds100g (the above raw materials should be preserved first), 2000g of yellow sauce, and sugar color/kl.

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.

2. Pickled cucumber

5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

Wash the melon, drain the water, cut it into two pieces (or don't cut it), thicken the salt, mix well and compact it, and press it with clean big 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 the sweet noodle sauce, mix well, cover the lid and make it 10 day.

3. 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 the bean paste on the lettuce evenly to avoid the inconsistent taste of the sauce; If a large amount of sauce is made, you can pick off the douban residue and dry it in the sun, and store it in a jar, which will last for a long time. This dish is delicious and fragrant, which can be compared with Sichuan mustard tuber.