50 kg of pickled cucumber and 35 kg of sweet noodle sauce. Soak the salted cucumber in clear water for desalting, soak it for 10 hour in summer and 14 hour in winter, rake it twice a day, take it out and control the moisture, and put it in a sweet noodle sauce tank, and the finished product will be obtained after 15 days. 50 kilograms of eggplant and 35 kilograms of sweet noodle sauce. Break off the stems and handles of the eggplant, put them in water, and dip them in new bricks to remove the old skins, but don't expose the seeds. After grinding, drill 4 through holes with wood drill and soak them in 25% salt water for 4 ~ 5 days. Take it out and put it into a sauce jar, and rake it twice a day. After 15 days, the finished product is obtained.
Remove roots from carrots, wash and cut into small pieces. 4 kg of water, 300 g of soy sauce and 50 g of vinegar are used for every 5 kg of radish. Boil water, soy sauce and vinegar in a pot, add carrots and cook for 5 ~ 1 0 minutes, then take out of the pot. After cooling thoroughly, pour into a container, add 500 grams of brown sugar and 250 grams of honey, mix well, seal, and place in a cool place for1month.
50 kg of salted green pepper peel, 2.5 kg of second-grade soy sauce/kloc-0, 7.5 kg of poor soy sauce (soy sauce that has been impregnated with products) and 2.5 g of sodium benzoate. Seed the green pepper, cut it into 2cm pieces, soak it in clear water for 10 hour, take it out and dry it, then soak it in the waste soy sauce with auxiliary materials, and pour it into the jar for 1 time every day for 3 days to get the finished product.
50 kg of salted lettuce and 30 kg of sweet noodle sauce. Soak salted lettuce in clean water after finishing 12 hours. Take it out, control the water for 5 ~ 6 hours, put it into the sauce jar on the second side, and rake it twice a day. Take it out after 4 ~ 5 days, put it in the jar of sweet noodle sauce and rake it twice a day. 15 days is the finished product.
Assorted sauce: 22.5 kg of salted kohlrabi, 0/2.5 kg of salted cucumber/kloc-,2.5 kg of salted carrot, 7.5 kg of salted cowpea horn, 0.5 kg of shredded ginger, 2.5 kg of peanut kernel, 5 kg of secondary soy sauce, 50 g of monosodium glutamate and 7.5 g of saccharin.
Wash Potamogeton, in which 1 0kg is cut into rectangular jagged shapes with a length of 2.5cm, a width of 1 cm and a thickness of 34m, and the other12.5kg is cut into blocks with a length of 3cm, a width of1cm and a thickness of 0.34m.. Salted cucumber is cut open to remove seeds and cut into thick strips 4 cm long and 0.6 cm wide. Salted carrots are cut into cubes 2 cm long, 0.6 cm wide and 0.2 cm thick. Slice the salted cowpea horn into 3cm long segments, shred the salted ginger into filaments, and peel the peanuts until they are 70% ripe. Soak the first six kinds of cut pickles in clean water for 10 hour, take them out and press them, squeeze out 30% water, mix them with peanut kernels, soak them in soy sauce with auxiliary materials for 3-4 days, and pour them into a jar for 1 time every day to get the finished product.
50 kilograms of fresh lotus root, 2.5 kilograms of salt, 50 grams of monosodium glutamate and 50 grams of saccharin. Select the whole fresh lotus root, wash it, cut it into pieces with a thickness of 3 cm, blanch it thoroughly in boiling water, take it out and pour it into a jar, add salt and mix well, and pour the soy sauce with auxiliary materials into the dip. The cylinder is poured 1 time on the same day, and then poured 1 time on the next day, and the finished product is obtained in 4-5 days.
Wash the vegetables, chop them up, dry them in the sun, and put them in a jar and seal them. First, wash the vegetables and blanch them in boiling water, then cut them into pieces about 3 cm long and put them in a jar, then add rice washing water or rice soup and marinate them for a period of time to make the pickles and soup sour. Pickled vegetables are mostly made of radish, cowpea, eggplant, garlic, steamed bread, ginger and pepper. After being made into pickled vegetables, their flavors have their own characteristics and can be stored for a long time. High concentration salt solution is mainly used to preserve vegetables, and the flavor of vegetables is enhanced by pickling. Under low concentration of salt, lactic acid was produced by lactic acid bacteria fermentation of sugar in vegetables, thus achieving the purpose of preserving vegetables. And give vegetables a special flavor. Salted vegetables are dipped into the sauce for pickling, so that the delicate flavor, aroma, color and nutrients of the sauce can penetrate into the vegetable tissues and increase its flavor, which is called the sauce making method (salted vegetables are dipped into the prepared sweet and sour solution to make the products sweet and sour, and the vegetables are preserved by the antiseptic effect of sweet and sour).