Methods: green peppers washed, dry the surface water, tie holes in the human tank. Salt and gauze bag with ingredients such as dashi boiled in water for 3. 5 minutes, the liquid cooled down and removed the gauze bag, the liquid will be poured into the tank, stirring once a day, stirring for 3-5 days, 30 days after the edible.
Pickled string beans Ingredients: string beans 100 kg, 35 kg of salt.
Methods: tender beans with boiling water for 2 minutes, dry into the tank, layers of salt, the top more salt. The day of the inverted tank, once a day, for 3 days, removed into another rainbow, the remaining 20 kg of salt dissolved in boiling water, cooled down and poured into the rainbow, placed in a cool place. 7 days after the inverted tank 1 time, 15 days after the edible.
Pickled eggplant Ingredients: 100 kg of young eggplant, salt weight 5 kg.
Methods: eggplant tie small holes in the person cylinder, salt in layers, the last layer of more salt, and sprinkle a small amount of brine. 3 days after the rainbow, once a day, 3 days in a row, 15 days after the edible.
Pickled tomatoes Ingredients: 100 kg of tomatoes, salt weight 4 kg, 20 kg of soy sauce, ginger 2 kg, garlic 1 kg, MSG 0.1 kg, seasonings.
Method: Wash the tomatoes, cut into triangular tomato pieces, and other ingredients together into the boiled, cooled brine, 20 days later can be eaten.
Pickled celery Ingredients: 100 kg of celery, 20 kg of salt, a little pepper.
Methods: celery to remove leaves and roots, wash and dry a little. Salt, pepper people jar, add boiling water, cooled into the celery, pickling 10 days after edible.
Pickled toon Ingredients: toon 100 kg, 15 kg of salt.
Methods: wash and dry the toon, mix with a small amount of salt into the tank, a layer of toon a layer of salt, with a stone compaction, 2 days to pour the tank 1 time, and finally seal the lid.
Pickled cilantro Ingredients: 100 kg of cilantro, 10 kg of salt, pepper.
Methods: remove the yellow leaves and roots of cilantro, wash and dry a little. Salt and pepper into the tank, with 10 kg of boiling water salt, cooled parsley nap in the brine, compacted, 15 days after the edible.
Pickled lotus root Ingredients: 100 kg of lotus root, 20 kg of salt, ginger 2 kg, anise 0.5 kg, 50 kg of cool water.
Methods: Lotus root peeled and cut into slices, into the brine tank, pour the tank 1 time a day, pickling 4-5 days. Finally pour off the brine, mix all kinds of ingredients, and add a small amount of soy sauce, 4-5 days later can be eaten.