Pickled pepper
Ingredients: 2000 grams of pepper.
Seasoning: 600g of salt, 25% saline1200g.
Production method:
(1) Wash fresh peppers, and tie 4 to 5 small holes with bamboo sticks at the bottom of each pepper.
(2) Wash the pickle jar, then add a layer of pepper and a layer of salt (about half of the salt is used), and finally inject salt water and press stones on it, so that all the peppers are soaked in the salt water. Turn the jar once the next day, take it out on the third day and put it in a filter basin to control the clean salt water. On the fourth day, put it into the jar, pour the salt water used for the first time, and sprinkle the remaining half of the salt, and it can be used in about 20 days.
Features: salty and spicy.
★23-degree salt water (that is, 24.5 refined salt is added to 75.5 grams of water and stirred evenly).
Pickled radish block
Ingredients: 500g radish.
Seasoning: salt, garlic, onion, sugar, ginger, Chili powder, shrimp paste and celery.
Production method:
(1) Wash the radish pieces, cut them into 2cm square pieces, put them in a pot, sprinkle with 25g of salt, marinate for about 30 minutes, and then take them out.
(2) Scallion is peeled, washed and chopped, garlic is peeled, washed and cut into minced garlic, ginger is washed and cut into Jiang Mo, and celery is washed and cut into 3cm long pieces.
(3) Sprinkle Chili powder on the radish block and stir it evenly, then add shrimp sauce, onion, ginger, minced garlic, celery, white sugar and refined salt, put it into a clean small pot and store it at 20 degrees for 48 hours.
Features: spicy and salty, crisp entrance.
Pickled bracken
Ingredients: 500g of tender bracken.
Seasoning: 4 tbsps of soy sauce, 2 tbsps of sesame oil, 20g of shredded onion, 50g of garlic paste15g, 50g of refined salt, and 0g of sparerib soup100g.
Production method:
(1) Soak bracken in rice washing water, boil it together with rice washing water, cool it intact, wash it with clean water, and then continue to soak it in cold water.
(2) Soak the bracken stems until they are smooth, then take out and squeeze out the water and cut into stems about 6 cm long.
(3) Stir-fry the cut bracken in a pot with sesame oil, add onion, garlic and soy sauce, turn it once, then pour the sparerib soup, and add refined salt after cooking.
Pickled Toona sinensis
Ingredients: 5000 grams of Toona sinensis
Seasoning: refined salt1250g.
Production method:
(1) Raw material: Toona sinensis buds from Kaicun village, fresh, tender, fat and about 10 cm long, are suitable.
(2) Cleaning: put the Toona sinensis into clear water to wash off the impurities on the Toona sinensis buds.
(3) Salting: one layer of Toona sinensis is covered with salt, and less water is sprinkled to promote the salt to dissolve (when it is completely melted, the salt concentration is controlled to 18 degrees).
(4) Turn over: after three hours, open the jar and turn it over once, and then take it out after two days and nights. After all the salt is dissolved, take it out and dry it, dry it until it is 70% to 80% dry, pile it up and tie it up, put it in the jar for compaction, and store it in a cool and ventilated place to get the finished product. When filling the jar, you can rub some vinegar to keep it green.
Features: fragrant and green in color.