1, raw materials selection, pickling eight treasures pickles commonly used raw materials are: tho lotus, white radish, fennel white, bamboo shoots, medium-term cucumber, lotus root, green pepper, water chestnuts, silver bars, peanut kernels, ginger and so on. General side dishes when Tho Lian, bamboo shoots, ginger, peanut kernels are essential, the other can choose any four. To select crisp, no insects, no injuries, watery vegetables. Can also be based on the local production of vegetables, locally adapted to the selection of materials with vegetables, but the varieties must be diverse, otherwise, can not be called "eight treasures" dish. At the same time, but also enough salt, black sauce and a variety of seasonings.

2, finished product processing, pickled eight treasures pickles of raw materials should be peeled, scraped, peeled roots and repeatedly washed. But because of the various vegetables are different, the processing should have their own focus. Such as tho lotus to remove the root, in addition to the leaves, scrape the outside of the hard skin, white radish to peel the head, tail tip, scrape the hairy roots and scars. Diameter greater than 8 cm radish, to cut from top to bottom. Cucumbers should be picked out too young and too old, with the middle of the best, and should be cut into 2 cm long, 8 mm thick slices. Lotus root should be scraped of hard skin and cut into thin slices. Water chestnuts and silverbeans should be washed of any dirt and debris adhering to them and pinched. The tips of bamboo shoots should be trimmed of the outer skin and hard skin, but do not need to be cut. The aniseed white should be cut from top to bottom so that its width is not more than 7 centimeters, and those whose diameter is less than 7 centimeters may not be cut. It should be rinsed and put in a bamboo sieve to drain. Peanut kernels should be picked to remove broken grains, impurities, green peppers to remove the stalk, can be pickled. These two kinds of vegetables do not have to enter the sauce jar. Ginger after washing, can be salted for 20 days, and then cut into fine powder for use in side dishes.

3, pickling method, will be processed tho Lotus cut into 4 cm thick, weighing 0.5 kilograms of large blocks, so that can be pickled as soon as possible. Then layer by layer into the pickling tank, put a layer of vegetables sprinkle a layer of salt, about 150 grams of salt per kilogram of vegetables, pickling 24 hours, take out the vegetables, poured into another tank, put a layer of vegetables, and then a layer of salt, and will be used in the salt solution poured into the tank, a few days (2-3 days in the spring, 4-5 days in the winter), poured into the second tank. This allows all the vegetables to fully absorb the salt and really pickle through. If the salt liquid volatilization is reduced, pickling can not be vegetables, you can add another brine, so that all the vegetables are immersed in the salt liquid, and then add a little pepper, fennel and five spice seasoning and other seasonings. Finally, it should be put on a wooden rack and pressed with clean stones to pickle. It will be ready for sauce in about 7 days in summer and 10 days in winter. Specific method is: Tho Lian removed, cut into 4 cm long, 3 mm thick filaments, into a clean cloth bag, no more than 4 kg per bag, tighten the pocket. Then put into the first sauce tank containing black sauce marinade, 20 days later, poured into the thicker sauce in the second sauce tank, marinated for another 20 days, and finally poured into the third sauce tank, and to be based on the sauce color shades, appropriate to add the new black sauce, re-marinated for 20 days, can be served with vegetables for sale. White radish, cucumber, water chestnut, silver stripes, bamboo shoots, fennel cabbage pickling, into the sauce, the amount of salt, etc., are the same as Tho Lian, but to be separately pickled to maintain their respective odors and characteristics, large green peppers and peanut kernels are generally pickled for a week to be served with vegetables.

4, varieties with, in order to maintain the unique flavor of eight treasures pickles, garnish work is also very important, to be the above dishes pickled, can be used to garnish. Usually the proportion of vegetables: 40% of white radish, 30% of Tho Lian, cucumber 10%, bamboo shoots 5%, peanut kernels 2%, ginger appropriate amount. Other dishes are based on local food habits, any collocation, but to a variety of varieties, in order to reflect the Eight Treasures pickles fragrant and tasty, distinctive flavor of small dishes. In this way, full of happiness sauce dishes on the good.

5, Eight Treasures pickles practice commonly used side dishes are white radish, cucumber, green pepper, peanut kernels and so on. The nutritional value of these foods are very high, the nutritional value of the eight treasures pickles are reflected in its side dishes, such as peanut kernels contain protein nutrients needed by the human body, cucumber in the vitamin content is very high, as well as the consumption of cucumbers can also play a role in weight loss.