This paper introduces several methods of making pickles at home:

1. The practice of pickled peppers, cucumbers and pickles:

Ingredients: 2500 grams of cucumber, 500 grams of pepper, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, refined salt, ginger slices, pepper and monosodium glutamate.

Method: Wash the vegetables and dry them. Slice the pepper for later use, cut the cucumber into strips, soak it in salt for 2-3 hours, then take it out and dry it for later use.

After the peanut oil is heated, add the pepper. After the pepper turns yellow, add the soy sauce, old wine, refined salt and ginger to boil. Put it into a dry container, add monosodium glutamate and sesame oil, let it cool, then pour cucumber and pepper into the soup, preferably soaked in vegetables, and eat it the next day.

Features: fresh, crisp, fragrant, spicy and salty.

2. Pickled cucumber:

Ingredients: cucumber 10 kg

Ingredients: 8 liang of refined salt, 3 jin of soy sauce, liquor 1 jin, sugar 1 jin, half a catty of ginger, garlic and pepper, and 2 liang of monosodium glutamate.

Practice: 1. Cut the cucumber in half, sprinkle with salt, add water and marinate it for one day and one night.

2. Take out the cucumber, cut it into inches, wrap it in gauze, put it in a container, press it with stones for 24 hours, and then take it out.

3. Boil the soy sauce and let it cool. Add other ingredients (sliced ginger, garlic and pepper) and add cucumber.

2. Chili sauce:

Ingredients: red pepper 10 kg

Ingredients: salt 1 kg, sugar 8 Liang, garlic 1 kg 6 Liang, ginger vinegar monosodium glutamate 4 Liang each, apples and pears 2 Liang each.

Practice: Wash and dry the pepper, cut or crush it, and then crush the ginger, garlic, apple and pear. Pour the pepper, ginger and garlic salt into the pot and boil, then add the apple, pear, sweet and sour monosodium glutamate to boil, or put them all in the pot at once, but be careful not to touch the pot. After air-cooling, put it into the pickles bottle that you usually save and tighten it, so it won't break in the next spring. If you think the soup is too much, cook it for a while, but the color is not very good.

3. Garlic eggplant:

1, first wrap the small eggplant and wash it, then steam it in the pot 15-20 minutes until the eggplant is steamed, then take it out and let it cool for later use.

2, then peel and mash the garlic, if there are only two small eggplant bags and two garlic, it is enough. (When mashing garlic, it is best to use the special garlic-mashing jar to mash it. In addition, add a little salt and monosodium glutamate when mashing garlic, so that the mashed garlic tastes good and sticky.) After mashing garlic, it will be used for later use.

3. Put a little dried pepper foam in a small bowl, add a proper amount of oil when the pot is hot, and pour it into the bowl of pepper when the oil starts to smoke at the seventh and eighth layers of heat, and fry the pepper into Chili oil.

4. Cool the chili oil (be sure to cool it), add it to the mashed garlic in 2, stir well, add a little flavor, and add some salt if the taste is light (salted pickles are better).

5. Take the cold eggplant in 1 and tear a long mouth. Be careful not to tear it. Add the ingredients mixed in 4 to the eggplant, then close the mouth and put it in a container. Sprinkle salt and parsley on it and store it in a cold box for one night and eat it the next day.

4. Salted duck eggs:

There are many ways to pickle salted duck eggs. You can see which method is easy for you:

1, yellow sand salted egg method. Prepare 500g of yellow sand, 0/00g of refined salt/kloc-,50g of essential oil and appropriate amount of water. When curing, first pour the yellow sand into a basin, add refined salt, essential oil and water, and stir into paste. Then, put the washed and dried fresh duck eggs into sticky mud one by one, take them out after the duck eggs are evenly stuck with sediment, put them into food bags or other containers, and take them out after 3 weeks to wash off the sediment and cook. If there is no yellow sand, it can be replaced by other silt. If the viscosity of sand is not good, a small amount of clay can be added.

2, saturated salt solution curing method. The amount of water and salt depends on the number of duck eggs. When salting, salt is dissolved in boiling water to reach saturation (concentration is about 20%). After the salt water cools, pour it into the jar, put the washed and dried duck eggs into the salt water one by one, seal the jar mouth and place it in a ventilated place. After about 25 days, you can open the jar and take the eggs for cooking. The salted duck eggs salted by this method have a lot of oil in the yolk and a particularly fragrant taste.

3, the batter curing method. Take a proper amount of flour, mix it with hot water into paste, add a little spiced powder and white wine and mix well. Then wrap the washed and dried duck eggs in batter one by one, then roll a layer of salt, put them in the jar and seal the jar mouth. Mix the salt with the batter, let the salt penetrate into the egg, and take it out for cooking after 25 days.

4. Liquor soaking method. Prepare materials according to 5 kg duck eggs, 60-degree liquor 1 kg and 0.5 kg refined salt. When pickling, the dried duck eggs are dipped in Chinese liquor one by one, then rolled with refined salt, put into a container, sealed and placed in a dry, cool and ventilated place, and can be taken out for cooking in about 30 days.

5. Pickling of spicy salted eggs. Prepare a bowl of spicy sauce and refined salt, and several washed fresh duck eggs. When pickling, wash the porcelain jar with clear water, brush it with boiling water and dry it. Dip the duck eggs in the spicy sauce one by one, roll it in the refined salt again, then gently put it into the porcelain jar, sprinkle a little refined salt on the top layer, cover it and seal it tightly with kraft paper, and place it in a cool and ventilated place. After 30-40 days, you can open the jar for cooking.

6. Pickling of spicy, salty and alcoholic eggs. Mix thick hot sauce and white wine evenly according to the ratio of 8:2, put the washed and dried duck eggs into uniform rolling dip one by one, roll them in refined salt again, then put them into porcelain jars, seal them tightly and marinate them for 70-90 days. This salted duck egg is spicy red, full of wine, slightly spicy in salt and delicious.

7. Pickling of spiced salted duck eggs. Take pepper, cinnamon, fennel, ginger and refined salt, boil with the same amount of water for 20 minutes, pour into a porcelain jar, soak the washed duck eggs, seal the jar mouth, and cook after 40 days. This duck egg is rich in flavor and slightly salty and delicious.

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