1. Sauce Babaocai
Ingredients: 1000g cucumber, 800g lotus root, beans, 400g red beans, 300g peanuts, 200g chestnut kernels, 100g walnut kernels , 100 grams of almonds (the above raw materials should be marinated first) 2000 grams of yellow sauce, 100 grams of sugar, and 1000 grams of soy sauce.
Method:
Process the above raw materials into shapes of equal size and mix them together, soak them in water to get out some of the saltiness, take them out and dry them, put them into a cloth bag and put them in a vat. Mix the yellow sauce and sugar-colored soy sauce once a day for 5-7 days and serve. When the main ingredients are first marinated, do not add too much salt. The time should be longer, 5-8 days. The seasoning in the tank should submerge the main ingredients. If it is insufficient, add cold boiled water.
2. Pickled cucumber
Ingredients
5000g fresh cucumber, 400g coarse salt, 700g sweet noodle sauce.
Method:
Wash the melon and melon, drain the water, cut into two long strips (you don’t have to cut them), add coarse salt, mix well and press well. Use clean large stones to hold it down. After pickling for 3-4 days, take out the cucumbers and drain the brine; clean and dry the pickling vat, pour in the drained cucumbers and sweet noodle sauce and mix well, cover the vat and let the sauce cook for 10 days before eating.
3. Sauce lettuce
Ingredients
3000 grams of fat and tender lettuce, 50 grams of salt, and 150 grams of bean paste.
Method
1. Peel off the skin of the lettuce and wash it; place it in a clean and detoxified tank, pickle it evenly with salt, and dry it in the sun; add the bean paste Spread on the lettuce and put it back into the small vat. The sauce can be eaten after 3-4 days.
2. Spread the bean paste evenly on the lettuce to avoid inconsistent taste of the sauce; if you make a large amount of sauce, you can remove the bean paste and dry it in the sun, and store it in a jar to ensure it lasts for a long time. This dish is delicious and has a strong sauce flavor, which is comparable to Sichuan pickled mustard.
4. Pickled cabbage
Recipe
5000 grams of cabbage, 100 grams of pepper, 500 grams of salt, 250 grams of ginger, and 1000 grams of rice vinegar. Remove old leaves from cabbage, wash and cut into strips, dry until semi-dry, put in a jar, add seasonings, mix well, and marinate for about 2 days.
5. Soak spicy eggplant strips
Method
2000 grams of medium-sized fresh eggplant, 2000 grams of salted water, 20 grams of brown sugar, 100 grams of dried red pepper, 50 grams of table salt, 15 grams of white wine, and 1 spice bag. Remove the stems from the eggplants (leave 1 cm uncut), wash them, mix all the seasonings, put them into a jar, add the eggplants and spice packets, fasten them with bamboo clips, cover them, fill the jar with water, and soak for 15 days Serve right and left.
6. Assorted kimchi
Ingredients
Cabbage, garlic sprouts, onions, green bamboo shoots, cucumbers, red peppers, radish, lentils, young ginger and garlic 250 each Grams, 100 grams of dried chili pepper, 100 grams of Sichuan peppercorns, 100 grams of ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.
Method: Sterilize and wash the kimchi jar, and wipe dry with a clean cloth. Pour 2 kilograms of cold boiled water into the jar, add salt, dried chili peppers, Sichuan peppercorns, ginger, brown sugar, and white wine to make kimchi water. Wash all the vegetables to be soaked, dry them and put them into the jar. Cover the lid and add enough water to the edge of the jar. Always check that there is no lack of water along the jar edge. Brew in this way for 7-10 days
Days are enough.
7. Pickled Jerusalem artichoke
Ingredients
5000 grams Jerusalem artichoke, 1000 grams salt, 500 grams chili, 100 grams allspice, 80 grams tangerine peel, Sichuan peppercorns 9 grams, 5 slices of ginger.
Method
Prepare the kimchi jar, wash it inside and out, and dry it with a dry cloth; peel the Jerusalem artichoke, wash it, slice it, dry it in the sun, and mix it with the above seasonings Mix well, put it in a jar, seal it and marinate it for 1 month.
8. Sweet and sour cucumber
Ingredients
5000 grams of tender cucumber, 250 grams of sugar, 250 grams of salt, and 20 grams of vinegar.
Method
Wash the cucumber, cut it, remove the seeds, let it dry until semi-dry, then soak it in a solution of sugar, vinegar and salt, and seal it for 15 days. .
9. Pickled radish strips
Ingredients
1000g fresh white radish, 1000g cold salt boiled water, 100g white wine, 30g dried chili, 8 sugar grams, 25 grams of salt, 3 grams of Sichuan peppercorns
Method
Peel off the tops of the radish, wash and dry them, then cut them into appropriate long strips and place them outdoors to dry in the sun until they become wilted; Mix the dried chilies, sugar, Sichuan peppercorns, salt, white wine and white radish strips into the jar, and pour in salt water. Seal the jar with water and store it for 5 days before eating.
10. Pickled assorted vegetables
Ingredients
Chinese cabbage, garlic cloves, water bamboo shoots, garlic sprouts, bitter gourd, lentils, onions, moss, radish, cabbage, Green bamboo shoots, cucumber, young ginger sprouts, 2800 grams of fresh red pepper ***, 100 grams of dried pepper, 120 grams of pepper, 120 grams of old ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.
Method
Wash the kimchi jar and wipe off the water with a clean cloth. Pour 2 kilograms of cold boiled water into the jar, add salt, dried chilies, Sichuan peppercorns, ginger, brown sugar, white wine, etc. to make the soaking water; wash all the vegetables to be soaked, dry them, and put them into the jar; cover Make a good altar cover, add water along the altar edge, and check frequently to prevent water shortage inside the altar edge. After brewing in this way for 7-10 days, it is ready to eat.
11. Soak green beans
Ingredients
2000 grams of fresh green beans, 120 grams of salt, 40 grams of garlic, 40 grams of dried chili peppers, 20 grams of white wine, 40 grams of ginger.
Method
Dissolve the salt with cold water, soak the peeled garlic cloves, dried chili peppers, and ginger in salt water for 1 month; wash the green beans and remove the old tendons. , dry the water on the surface, pour the prepared kimchi water into the jar, add the beans, clamp the vegetables with bamboo slices, and press them with stones. Cover the altar with a lid, add water along the altar, and soak for 10 days.
12. Pickled sweet and sour garlic
Ingredients
5000 grams of fresh garlic. 1000g salt, 1000g sugar, 1000g cold water, 500g vinegar.
Method
Peel off the fibrous roots of the garlic, leaving 2-3 cm long garlic stems, peel off the dry skin, wash and put into the jar. Add 250 grams of salt for every 5,000 grams of garlic, marinate for 1 day, and pour the jar 3 times in between; add water to remove the spiciness, and change the water once a day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750g), sugar (1000g), cold water (1000g) for every 5000g of garlic, mix, then marinate in a jar and put in a cool place; about 15 days Serve. Generally add 10% vinegar to soak 5 days before consumption. Sweet and sour.
13. Weird shredded radish
Ingredients
4000g radish, 4g salt, 80g pepper, 5g fennel, ginger, pepper*** 300g.
Method
Wash the radish, dry it, cut it into shreds, then put the salt, pepper, fennel, ginger, pepper, etc. into boiling water and cook for 30 minutes to remove any debris. After cooling, put it into the jar together with shredded radish and seal it for 7 days; you can add a small amount of soy sauce and vinegar when eating. If stored for a long time, the moisture needs to be controlled and sealed.