Proportion of pickling method of Northeastern cucumber, cowpea, celery

Ingredients: 10 jins of cucumber

Ingredients: 2 taels of pepper, 2 taels of chili powder, garlic paste 2 taels of crushed MSG, 2 taels of vinegar, 7 taels of white sugar, appropriate amount of salt

Steps:

1. Blanch the cucumber in boiling water, take it out and cool it with cold water. Marinate with salt for a day.

2. Stir the above ingredients together (the garlic should be crushed).

3. Take out the pickled cucumbers, dip them one by one in the seasoning, place them layer by layer in a container, add salt appropriately according to your taste, and finally It's better to put a layer of cucumber and sprinkle a layer of salt.

4. Pour the remaining seasoning on the cucumber and eat it after two days.

1000 grams of green beans

Seasoning: 150 grams of salt, 300 grams of bean paste

Features of pickled green beans: convenient for fast food, better to bring a lunch box. How to make pickled cowpeas in soy sauce: Wash the tender cowpeas and cut them into 3.3cm long sections. Marinate the cowpeas with 15%-20% of the weight of the cowpeas in salt for 1 day, then remove the cowpeas, drain the salt water, and dry the surface. Put it into a gauze bag, tie the mouth, put it in a sauce jar and marinate for one month before eating. Eat as you go. If mixed with some sesame oil or pepper oil, the taste will be better

Pickled celery

1500 grams of fresh celery, 10 grams of salt, 5 grams of pepper, 3 grams of aniseed, red pepper 30g.

1. Put the salt, pepper and aniseed into a pot, add water and boil it into five spices, then let it cool;

2. Wash the celery leaves and cut them into pieces. 10 cm long sections, wash the red peppers, dry them, put them into a jar and pour in five-spice water and brew them for 1-2 days before eating.