Teach you five pickling methods.

Lead: Summer is the most suitable season to eat pickles, but how to do it well? I'll teach you five kinds of pickles. Try it quickly.

Teach you five kinds of pickles.

1. Ginger Babao

Raw materials: cucumber 1000g, lotus root and beans 800g each, red beans 400g, peanuts 300g, chestnuts 200g, walnuts 100g, almonds 100g, (the above raw materials need to be pickled first) yellow sauce 200g, and sugar color/kloc.

Practice: All the above raw materials are processed into shapes with the same size, mixed together, soaked in water to get a little salty taste, taken out and dried, put into a cloth bag and put into a vat, which is filled with yellow sauce and sugar-colored soy sauce, and stirred/kloc-0 times a day for 5-7 days.

Note: It is not advisable to add too much salt when the main ingredients are pickled first, and the time is longer, 5-8 days. The seasoning in the jar should be submerged in the main ingredient, and cold boiled water can be added if it is not enough.

Step 2 pickle cucumber

Ingredients: 5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

working methods

(1) Wash the fresh cucumber, drain the water, cut it into two parts (or not), mix with strong salt, and press it with a clean big stone. Pickling for 3-4 days, taking out cucumber, and draining salt water;

(2) Wash and dry the pickling tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the cylinder head and cook for 10 day.

3. lettuce in sauce

Ingredients: 3000 grams of tender lettuce, 50 grams of salt, bean paste 150 grams.

working methods

(1) Peel and wash lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun;

(2) Put the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days.

Matters needing attention

[1] Spread bean paste on lettuce evenly to avoid inconsistent sauce taste;

[2] If the amount of sauce is large, you can pick out the douban residue, dry it, and store it in a jar, which will not be bad for a long time.

Taste characteristics: This dish is delicious and has a strong sauce flavor, which is comparable to Sichuan mustard tuber.

4. Sour cabbage

Raw materials: 5000g of Chinese cabbage, 0/00g of pepper/kloc-,500g of salt, 250g of ginger and 0/00g of rice vinegar/kloc-.

Practice: wash the old leaves of Chinese cabbage, cut them into strips, air-dry them to half-dry, put them in a jar, add seasonings and mix well, and marinate them for about 2 days.

Soak spicy tomato strips

Raw materials: fresh eggplant 2000g, old bittern 2000g, brown sugar 20g, dried red pepper 100g, salt 50g, liquor 15g, and spice bag 1.

Practice: Remove the pedicle of eggplant (leave 1cm uncut), mix all kinds of seasonings and put them in the jar, put them in the eggplant and seasoning bag, fasten them with bamboo clips, cover them, and fill the jar with water to soak for about 15 days.