Method of preparation:

(1)Choose medium-sized green leafy cabbage and cut it into 4 cloves, put it into salted water to soak and then wash it to control the water.

(2) Mix the chili noodles with the shrimp paste sauce, wash and shred the radish, mince the ginger and garlic, and cut the chives and thin green onions into 4-cm-long segments.

(3) sprinkle a layer of dried chili noodles on the shredded radish, to be colorful and put into the shrimp paste, green onion not, ginger not mix well, and then into the chives, fine green onions, gently stir, and finally into the fine salt to taste.

(4) the above mixed material evenly spread in between each piece of cabbage leaves, and then put into a clean small altar, gently pressed by hand, cover the altar mouth with a plastic bag, and placed at a temperature of 5 ℃ for 15 days.

Pickled Sugar Garlic

Method of production:

(1)Peel off the bearded roots of the garlic, leave 2~3 cm long garlic stalks, peel off the dry skin, cleaned into the tank.

(2)Add 500 grams of salt to every 10 kilograms of garlic, pickle for 1 day, in the middle of the tank upside down 3 times, then add water to sprinkle off the spicy flavor, change the water once a day for 6 days.

(3) fish out the garlic, drain the water, add salt 1.5 kilograms per 10 kilograms of garlic, 2 kilograms of sugar, 2 kilograms of cold water, mixing and then into the jar pickling, put in a cool place, 20 days or so into.

(4) generally add 10% vinegar soaking 5 days before consumption.

Pickled potherb mustard

Making method one: fresh potherb mustard remove rotten leaves, placed in the corner, and so most of the leaves become yellow after washing and drying, and then cut into sections, placed in a basin, rubbed evenly with salt, yard in a large glass jar, tightly corked and tightly covered. 1 month can be eaten.

Production method two: the potherb mustard pick clean, dry to half dry with salt and dozens of peppercorns rubbed evenly, placed in a ceramic pot, cover. Two days later, turn it over; two more days, lay a large plastic food bag on the dish, press the stone. Half a month later and then tipped over, still press the stone on, pickled through before eating.

Pickled radish

Method of production: the first white radish selection clean, then processed into 3 cm long, wide, thick 1 cm each strip, drying to eighty percent dry spare. Fragrant oil is hot, add chili powder fried until slightly yellow when poured into the dried radish mix. Salt, sugar, peppercorns, dashi into the pot with water to boil, add monosodium glutamate to be cooled and poured into the tank, and dried radish mix well. Turned once a day, 15 days later can be eaten.

Pickled cilantro

Method of production: remove the yellow leaves and roots of cilantro, wash and dry a little. Salt and peppercorns into the jar, salt with boiling water, after cooling the coriander in the brine compacted, after 15 days can be eaten.

Pickled green chili pepper

Method of production: green chili peppers washed, dry the surface water, tie holes in the human cylinder. Salt and gauze bag with ingredients such as dashi boiled in water for three or five minutes, the liquid cooled out of the gauze bag, the liquid will be poured into the tank, stirring once a day, stirring 3 to 5 days, 30 days after the edible.

Pickled garlic eggplant

Method of production:

(1) 1 kg of small tender eggplant, washed with water and put in a cage pot steamed, removed and cooled for use. The garlic peeled off the skin with a knife shot, into the garlic jar pounded, add salt, monosodium glutamate mix evenly.

(2)Tear the steamed eggplant into two halves from the center, smear the center with evenly prepared garlic paste, and then placed in a pot or altar, put into the refrigerator, 15 days later can be eaten.

Pickled cucumber

Method of production: the cucumber is washed and put in a jar, a layer of melon layer of salt, and evenly sprinkled with a small amount of brine, the day of the pickle 3 ~ 5 hours after the inverted jar 1 time. Later, 1 time a day, 4 times in a row after the cylinder can be eaten. If you need long-term storage, the cucumber will be fished out and put into the new brine, pressed tightly, and placed in a cool place.

Sauce cucumber

Method of production: Wash the cucumber, drain the water, cut into two (or not cut), add coarse salt and mix well compacted, the surface with a clean stone pressure.

Pickling 3 ~ 4 days, the cucumber out, drain the brine. Wash and dry the pickling jar, pour in the drained cucumber, add sweet noodle sauce and mix well, cover the jar with a good sauce for 10 days can be eaten.

Sauce eight treasures

Method of production: cucumber, lotus root, peanut rice, almonds and other eight raw materials processed into the size of the shape of an equal mix together, plus salt with water to soak out some of the salty taste, fish out to dry, into the bag into the tank. Put yellow sauce, sugar-colored soy sauce in the jar, stirring once a day, 5~7 days later is ready.

Note, the main ingredients first salted with salt should not be too much, the time to be a little longer, 5 ~ 8 days; cylinder seasoning should be submerged in the main ingredients, such as insufficient can be added to cool water.

Pickled cabbage

Method of production:

(1) cabbage removed yellow leaves, peeled off the root, washed, cut into two halves or four halves with a knife.

(2)Lay the cabbage flat in the tank, sprinkle a layer of salt on each layer of cabbage until all are laid, press a heavy object to marinate.

(3)Pour the first pickled cabbage into another tank, lay a layer of vegetables, sprinkle a layer of salt, the top layer of sealing salt, the remaining salt sprinkled after sealing, on the stone pressure, seal the mouth of the tank with mud, and finally put the cover.

(4) After 10~15 days of pickling, you can take out and eat. The color is clear, cabbage light yellow, taste crisp and salty.

Pickled lotus root slices

Method of production: lotus root peeled and cut into slices, into the brine tank, pouring the tank 1 time a day, pickled for 4~5 days. Finally pour off the brine, ginger, anise and other various ingredients into the mix, and add a small amount of soy sauce, 3 ~ 4 days after the edible.