Eight-treasure vegetables with soy sauce

1000g of cucumber, 800g of lotus root and beans, 400g of red beans, 300g of peanuts, 200g of chestnut kernels, 100g of walnut kernels, 100g of almonds grams, (the above raw materials should be marinated first) 2000 grams of yellow sauce, 100 grams of sugar, and 1000 grams of soy sauce.

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 into a jar. Put yellow sauce and sugar-colored soy sauce in the jar and stir them once a day. It will be ready in 5-7 days.

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.

Assorted kimchi

250 grams each of cabbage, garlic sprouts, onions, green bamboo shoots, cucumbers, fresh red peppers, radish, lentils, young ginger, and garlic, 100 grams of dried peppers, and 100 grams of Sichuan peppercorns , 100 grams of ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.

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. In this way, it can be brewed for 7-10 days.

Assorted pickled vegetables

Chinese cabbage, garlic cloves, wild rice, garlic sprouts, bitter melon, lentils, onions, greens, radish, cabbage, bamboo shoots, cucumber, young ginger sprouts, bright red 2800 grams of chili pepper, 100 grams of dried chili pepper, 120 grams of Sichuan peppercorns, 120 grams of ginger, 150 grams of salt, 40 grams of white wine, and 80 grams of brown sugar.

1. 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 chili peppers, Sichuan peppercorns, ginger, brown sugar, white wine, etc. to make the soaking water;

2. Wash all the vegetables to be soaked. Dry it and put it in the altar;

3. Cover the altar lid, add enough water along the altar edge, and check frequently to ensure that there is no lack of water inside the altar edge. After brewing in this way for 7-10 days, it is ready to eat.

2. Wash 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.

Sauce cucumber

5000g fresh cucumber, 400g coarse salt, 700g sweet noodle sauce.

1. Wash the tomatoes and melons, drain the water, cut them into two long pieces (or not cut them), add coarse salt, mix well and compact them, and use clean large stones on the surface. Press down. After pickling for 3-4 days, take out the cucumbers and drain the brine;

Sweet and sour cucumbers

5000 grams of tender cucumbers, 250 grams of sugar, 250 grams of salt, and 20 grams of vinegar.

Wash the cucumber, cut it, remove the seeds, dry it until it is semi-dry, then soak it in a solution of sugar, vinegar and salt, and seal it for 15 days.

Soak spiced cucumbers

5000 grams of fresh cucumbers, 1500 grams of cold water, 100 grams of dried red pepper, 250 grams of salt, 50 grams of white wine, 50 grams of five-spice powder, and 20 grams of soy sauce.

1. Wash the cucumbers, soak them in 25% salt water for 2 hours, remove and drain;

2. Combine cold water, salt, white wine, red pepper, and five spices Put the flour and soy sauce into the jar, then put the cucumbers in, cover the jar, seal it, and soak for 10 days.

Spicy cucumber

8000g pickled cucumber, 80g dried chili, 30g sugar, 4000g noodle sauce.

1. Wash the pickled cucumbers with clean water, cut them into 3 cm thick square slices, soak them in water for 1 hour, change the water twice in the middle, take them out and dry them, put them into a cloth bag and soak them in the flour sauce. , turn it 2-3 times a day;

2. After the sauce has been made for 6-7 days, open the bag and pour out the cucumber slices, drain the salty juice, mix in dried chili shreds and white sugar, and after 3 days, the skin of the cucumber slices will dry. Light up and it's done.

1. Pay attention to the cleanliness of the inside and outside of the bag. In particular, do not bring dirt on the surface of the bag into the tank;

2. When mixing cucumber slices with chili pepper and sugar, be sure to Pay attention to mixing evenly. If it is not evenly mixed, the taste of the dish will not be good and the quality will be affected.

The finished dish is light red in color, sweet, spicy and delicious.

Sour and sweet lotus root

3000g fresh lotus root, 800g sugar, 300g loosened, 300g salt, 10g ginger, 6g star anise.

1. Wash the lotus root, peel the soil, slice it into slices, marinate it with salt for 1 hour, and squeeze out the water;

2. Put other seasonings into a boiling water pot (add 2000 grams of water ) Boil for about 5 minutes, let it cool, then pour it into the jar together with the lotus root, and it will be ready to eat after about 4-5 days.

Soy sauce lettuce

3000 grams of plump and tender lettuce, 50 grams of salt, and 150 grams of bean paste.

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;

2. Put the watercress in it Spread the sauce on the lettuce and put it back into the small vat. The sauce can be eaten after 3-4 days.

3. Spread the bean paste evenly on the lettuce to avoid inconsistent taste of the sauce;

4. If you make a large amount of sauce, you can remove the bean paste and dry it in the sun. Inside the jar, it will last for a long time.

This dish is delicious and has a strong sauce flavor, which is comparable to Sichuan pickled mustard.

Sauerkraut

5000g cabbage, 100g chili, 500g salt, 250g ginger, 1000g 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.

Pickled Korean spicy cabbage

Appropriate amounts of cabbage, minced red dried chili peppers, garlic, fresh ginger, refined salt, apples, white pears, fresh fish, and beef soup.

1. Remove the old and yellow leaves from the cabbage, rinse it, cut it in half, soak it in an appropriate amount of salt water for 2 days, take it out and drain the water;

2. Remove the garlic Wash the skin and stems and mince the garlic. Wash and chop apples and white pears. Wash the fresh fish and mince it, add minced dried chili peppers, and use beef soup to make a paste;

3. Spread the cabbage evenly with the prepared condiments, and then place it in a clean tank. Bury the tank in the ground, pad it with grass around it, leave 20 meters above the ground, then seal it, cover it tightly with grass, keep it at about 4 degrees, and wait for 15-20 days before eating.

Pickled cabbage

5000 grams of cabbage, 500 grams of salt.

1. Remove the yellow leaves from the cabbage, cut off the roots, wash them, and cut them into halves or quarters with a knife.

2. Put the cabbage hearts into the jar and spread them flatly in the jar. Sprinkle a layer of salt on each layer of vegetables until they are all spread out. Press them down with heavy objects to marinate them, and then use them. 3/5 of the salt, after 24 hours. If the brine rises, take it out and marinate again.

3. Pour the newly pickled cabbage into another tank, spread a layer of vegetables, sprinkle a layer of salt, and sprinkle the sealing salt on the top layer. After sprinkling the remaining salt, use a thin bag to cool it. Seal it tightly, press it with stones, seal the mouth of the jar with mud, and finally put the lid on it. After 10-15 grams of pickling, it can be taken out and eaten.

The cabbage is light yellow in color and crisp and salty in taste.

Spicy cabbage

Ingredients: Chinese cabbage, 5000g; refined salt, 50g; sugar, 500g; vinegar, 150g; sesame oil, 100g; dried chili, 100g ; 50 grams of green onion; 50 grams of ginger;

Preparation method: Remove the stems and roots of Chinese cabbage, wash them, cut them in half, and then cut them into 1.5 cm wide strips.

(2) Put the cut cabbage into a basin, sprinkle with salt and marinate for 2-3 hours, then squeeze out the water from the cabbage and place it in the basin.

(3) Cut the dried chilies, scallions, and ginger into thin strips. Remove from heat and pour in sesame oil to heat, add chili peppers, stir-fry green onion and ginger until fragrant, add vinegar and sugar, let cool, pour the cooled juice onto the cabbage, and marinate for 4-5 hours.

Bright color, refreshing and delicious.

Flavored cabbage

Chinese cabbage, 5000g; salt, 250g; sugar, 250g; apple, 250g; pear, 250g; garlic, 50g; green onion, 100 grams; Zanthoxylum bungeanum, 25 grams; MSG, 10 grams;

Remove the leaves and leaves of Chinese cabbage, wash them with water, drain the water, cut them into diamond shapes, pour them into a basin, and sprinkle a little Marinate with salt and drain off the pickling water. Then put various seasonings in a container and mash them well and mix them with the cabbage. Then put the mixed cabbage into the jar, press it tightly and seal it. It can be taken out and eaten after about a week.

It has rich aroma, delicious taste, crisp texture and good palatability.

Pick celery

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

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.

Soaked spicy eggplant strips

2000g of medium-sized fresh eggplant, 2000g of salted water, 20g of brown sugar, 100g of dried red pepper, 50g of salt, 15g of white wine, spice bag 1.

Remove the stems of the eggplant (leaving 1 cm uncut), wash, mix all the seasonings, put them into a jar, add the eggplant and spice bag, tighten it with bamboo clips, cover it, and fill it up The altar is lined with water and soaked for about 15 days.

Soak Jerusalem artichoke

5000g Jerusalem artichoke, 1000g salt, 500g chili pepper, 100g allspice powder, 80g tangerine peel, 9g Sichuan peppercorns, 5 slices of ginger.

1. Prepare the kimchi jar, wash it inside and out, and dry it with a dry cloth;

2. Peel the Jerusalem artichoke, wash it, slice it, dry it in the sun, and dry it with a dry cloth. Mix the above seasonings well, put it in a jar, seal it and marinate it for 1 month.

Soaked radish strips

1000 grams of fresh white radish, 1000 grams of cold salt boiled water, 100 grams of white wine, 30 grams of dried chili peppers, 8 grams of sugar, 25 grams of salt, and 3 grams of Sichuan peppercorns.

1. Peel off the tops of the radish, wash and dry it, then cut it into appropriate long strips and place it outdoors to dry until it wilts;

2. Combine the dried chili pepper, sugar, Mix the peppercorns, salt, white wine and white radish strips into the jar, and pour in the salt water. Seal the jar with water and store it for 5 days before eating.

Strange-flavored shredded radish

4000 grams of radish, 4 grams of salt, 80 grams of pepper, 5 grams of fennel, 300 grams of ginger and pepper.

1. Wash and dry the radish, cut into shreds, then put salt, pepper, fennel, ginger, pepper, etc. into boiling water and cook for 30 minutes to remove debris, cool and then add the shredded radish Put it in the jar and seal it for 7 days;

2. 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.

Five-spice dried radish

10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of pepper and aniseed.

1. Remove the roots, trim the tops of the radish, wash it, cut it in half, put it into a clean jar, add coarse salt and water, the water should cover the radish surface, and marinate it for 1 month. into pickled radish;

2. Cut the radish into thick strips and dry in the sun;

3. Skim off the dirt and foam from the marinade of the pickled radish, and lightly Gently pour it into a large pot, (do not pour out the residue at the bottom of the jar), add peppercorns and aniseed, cook until the marinade turns red, remove from the heat, and let cool;

4. Put the radish into the jar again , pour in the marinade and stir evenly, let it sit for 2 days until the radish is dry and soft. If it is too dry, add marinade to make the radish dry and moist.

Pickled and sour dried radish

5000g white radish, 30g chili powder, 800g vinegar, 200g sugar, 175g salt, 100g sesame oil, Sichuan peppercorns, aniseed 10 grams each, appropriate amount of MSG, 2000 grams of water.

1. Wash the radish first, then process it into 3 cm long, 0.5 meter wide and 0.5 meter thick strips, dry them until they are 80% dry and set aside;

2. Heat the sesame oil, Add chili powder and fry until slightly yellow, then pour in dried radish and mix;

3. Put salt, sugar, pepper and aniseed into a pot, add water and boil, add MSG, wait until cool and then pour in In the tank, mix it with dried radish and turn it over once a day. The finished product will be ready in about 15 days, and it should be red and yellow.

The texture is crispy and the taste is sour and spicy.

Five-spice shredded radish

50,000 grams of green radish, carrot, seaweed head, Xinxinmei radish, and coriander stems. 50 grams each of refined salt, cumin, tangerine peel, cinnamon, Sichuan peppercorns, aniseed, 500 grams vinegar, and 200 grams sugar.

1. Cut various radishes into thin strips, cut coriander stems into 3 cm long segments, mix the radish strips with salt, put them in a jar (or jar) and marinate for 2-3 days, and control the moisture. , dried until 60% dry. Put various seasonings into a gauze bag, seal it, put it into a pot, add 1000 grams of vinegar and water, and when the aroma comes out, reduce the heat to low and simmer for another 10 minutes. When cool, add 100 grams of sugar and stir until it dissolves.

2. Put the shredded radish into the jar and press it tightly, pour in the prepared juice, cover the mouth of the jar with thick paper, seal it with clay, and place it in a place with a temperature of about 5 degrees, 10 It can be eaten after 3 days.

It has a strong five-flavor flavor, slightly sweet and sour taste, and bright color.

Sauce radish

5000g fresh white radish, 50g coarse salt, 800g sweet noodle sauce.

1. Wash and drain the radish and cut into long strips. Put it into the jar, add coarse salt and mix evenly, press it with stones and marinate for 2-3 days. Take out the radish and drain the brine;

2. Pour out the marinade in the jar and wash the jar. Wipe dry, add drained radish strips, add sweet noodle sauce and mix well. Cover the jar lid and let the sauce cook for about 10 days.

The container when making sauce must be clean and dry, especially when marinating with sweet noodle sauce for the second time, the utensils must be hygienic.

Soak hot and sour radish

10,000 grams of green radish, 100 grams of dried red pepper, 150 grams of refined salt, 10 peppercorns, and 20 grams of vinegar.

1. Peel off the fibrous roots of the radish, wash them, and cut them into long strips. Remove the stems and seeds of the peppers, wash them and cut them into shreds;

2. Wipe the jar with a clean dry cloth. Mix the radish strips and pepper shreds evenly, put them into the jar, and add the right salt water, the ratio is (1000 grams) water plus (50 grams) salt;

3. Add the salt water to the radish strips and then sprinkle 1 peppercorn, add vinegar;

4. Place the tank in a warm place for about 10 days.

Five-spice spicy radish skin

3 kilograms of radish skin, appropriate amount of five-spice noodles, soy sauce, salt and MSG.

Cut the radish skin into shreds or small pieces, add five-spice noodles, monosodium glutamate, salt, and soy sauce and mix well. It can be eaten after two hours.

Multi-flavored radish cubes

White radish, 5000g; salt, 750g; ginger powder, 50g; five-spice powder, 50g; chili powder, 30g; MSG, 10 grams;

Remove the tassels and roots from the radish, wash it with water, cut it into small pieces, put it in a basin, sprinkle with salt and mix well. After marinating for about a week, remove the pickling water and mix Add ginger powder, five-spice powder, chili powder and chili powder, take a jar, put the mixed radish cubes into the jar and press it tightly. You can also add some soy sauce, seal the mouth and it can be taken out for about a week.

Crisp, tender and delicious, with a strong spicy flavor.