Ingredients:2000g of peppers.
Seasoning:
Salt 600 grams, 25 degrees brine 1200 grams.
Making method:
(1)Wash fresh chili peppers and make 4 to 5 small holes at the bottom of each pepper with a bamboo stick.
(2)Wash the pickle altar, then use a layer of salt (about half of the salt) to spread a layer of chili peppers, and finally fill it with brine and press a stone on top so that all the chili peppers are soaked in the brine. Pour the altar once on the second day, and on the third day take it out and put it in a colander to control the brine purification. On the fourth day, pour the brine used for the first time into the jar and sprinkle half of the remaining salt. it will be ready to use in about 20 days.
Features:Salty and spicy flavor.
★23 degrees brine, (i.e., 75.5 grams of water with 24.5 refined salt and mix well)
Pickled radish pieces
Materials:500 grams of radish.
Seasoning:salt, garlic, green onion, sugar, ginger, chili powder, shrimp paste, celery.
Methods:
(1)Wash the radish cubes, cut them into 2cm square pieces, put them into a pot, sprinkle 25g of salt on them, marinate them for about 30 minutes, and take them out.
(2)Peel and wash the onion and chop it, peel and wash the garlic and chop it, wash and chop the ginger, wash and chop the celery and cut it into 3cm long pieces.
(3)Sprinkle the chili powder on the radish pieces and mix well, then add shrimp paste, onion, ginger, garlic powder, celery, sugar, refined salt, adjust the flavor, put into a clean small pot, 20 degrees and keep for 48 hours after serving.
Features:Clear, spicy, salty, crispy in the mouth.
Pickled ferns
Materials:500g of young ferns.
Seasoning:4 tablespoons of soy sauce, 2 tablespoons of sesame oil, 20g of shredded green onion, 15g of garlic, 50g of refined salt, 100g of pork chop soup.
Making method:
(1)Soak the ferns in rice water, boil with the rice water and cool it intact, rinse the water and soak it again in cold water.
(2) soak the fern stems until smooth, fish out, squeeze out the water, cut into stems about 6 cm long.
(3) Put the cut fern into a pot and fry it with sesame oil, add green onion, garlic and soy sauce, turn it once, then pour in the pork chop soup, boil it and add refined salt.
Pickled toon
Raw materials: toon 5000 grams
Seasoning: refined salt 1250 grams
Production method:
(1) raw materials: selection of the open village of the toon buds, fresh and fat, about 10cm long, suitable.
(2)Cleaning:Put the toon into the water, wash off the impurities on the toon buds.
(3)Pickling:One layer of toon and one layer of salt. Sprinkle less water and let the salt melt. (When all melted, the brine concentration should be controlled at 18 degrees).
(4)Turning:Open the bottle and pour once after three hours and take it out after two days and nights. After all the salt is dissolved, take out and dry in the sun to seventy or eighty percent dry, pile up and tie up, then put into the altar to press, stored in a cool and ventilated place that is the finished product. You can smear some vinegar in the jar to keep it green.
Features:Tasty and green!