Does anyone know the recipes for making various side dishes?

1.Sauce eight treasure dishes.

1000 grams of cucumber, 800 grams of lotus root, 800 grams of beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds (the above raw materials should be pickled first), 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce. The above raw materials are processed into the shape of equal size and mixed together, soaked in water to bring out part of the salty taste, taken out to dry, put into a cloth bag into the tank, put yellow sauce in the tank, and stir the sugar soy sauce once a day for 5-7 days. When the main ingredient is marinated first, add salt should not be too much, the time should be longer, 5-8 days, the seasoning in the tank should be submerged in the main ingredient, if it is insufficient, you can add cold boiled water.

2.Pickled cucumbers.

5,000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.

Wash the common melon, drain the water, cut it into two (or not), add coarse salt, mix well, and press it with a clean large stone on the surface. After marinating for 3-4 days, remove the cucumbers and drain the brine; Wash and dry the marinade, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days and serve.

3.Sauce lettuce.

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

Peel off the skin of the lettuce and wash it; Place it in a clean and clean vat, marinate it with salt and hands, and dry it in the sun; Spread the bean paste on the lettuce and put it back into the small jar. After 3-4 days of cooking, the sauce is ready to serve. Spread bean paste on the lettuce to avoid inconsistent flavors; If a large amount of sauce is made, the watercress residue can be picked up and dried, and stored in the jar to last for a long time.

This dish is delicious and fragrant, which is comparable to Sichuan mustard.

4.Sour cabbage.

5000 grams of cabbage, 100 grams of chili pepper, 500 grams of salt, 250 grams of ginger, 1000 grams of rice vinegar. Wash the old leaves of the cabbage and cut it into strips, dry it until it is semi-dry, put it in the jar, add seasonings and mix well, and marinate for about 2 days.

5.Pickled spicy eggplant strips.

2000 grams of medium fresh eggplant, 2000 grams of old salted water, 20 grams of brown sugar, 100 grams of dried red pepper, 50 grams of salt, 15 grams of white wine, 1 spice packet. Wash the eggplant to the stem (leave 1 cm without cutting), mix all kinds of spices and put it into the jar, put the eggplant and spice bag, clamp it tightly with a bamboo clip, cover the lid, fill it with water along the altar, and soak it for about 15 days.

6.Assorted pickles.

250 grams of cabbage, garlic, shallots, green shoots, cucumbers, fresh red peppers, radish, lentils, tender ginger, garlic, 100 grams of dried chili peppers, 100 grams of Sichuan pepper, 100 grams of ginger, 150 grams of salt, 40 grams of white wine, 80 grams of brown sugar.

Strange taste of shredded radish.

Ingredients: 4000 grams of radish, 4 grams of salt, 80 grams of Sichuan pepper, 5 grams of fennel, 300 grams of ginger and chili pepper.

Wash and dry the radish, cut it into shreds, then put salt, pepper, fennel, ginger, chili pepper, etc. into boiling water and boil for 30 minutes to remove debris, cool and put it in the jar with shredded radish, and seal it for 7 days; When eating, you can add a small amount of soy sauce and vinegar. If it is stored for a long time, it needs to be dried and sealed.

Spiced dried radish.

Ingredients: 10,000 grams of white radish, 1,000 grams of coarse salt, appropriate amount of Sichuan pepper and ingredients.

Remove the roots and whiskers of the radish and wash it, cut it from it, put it in a clean tank, add coarse salt and water, the water should be submerged over the radish surface, and it will become a pickled radish after pickling for 1 month; Cut the radish into thick strips and dry until dry; Skim off the dirt and foam on the marinade of pickled radish, gently pour it into the cauldron, (do not pour out the slag at the bottom of the tank) add Sichuan peppercorns, boil until the marinade turns red, remove from the heat and let it cool; Put the radish into the jar again, pour in the marinade and stir well, let it simmer for 2 days, and the radish will dry and soft. If it is too dry, you can add marinade to make the radish dry and moist. Dry radish strips should be turned from time to time to avoid affecting the taste.

Soy sauce peanuts. Ingredients: 500 grams of fresh peanuts, 250 grams of high-quality soy sauce.

Pick the peanuts, fry them in a pot, peel them and put them in a large-mouth glass bottle; Put the soy sauce in a pot and boil, let it cool and pour it into the peanuts, the soy sauce needs to be submerged in the peanuts, and then cover and soak for about 7 days before eating. This dish should not be stored for a long time, and it is suitable for frequent soaking and frequent eating.