How to pickle drowning eight treasures? Pickling method and ingredients of eight treasure pickles

Eight treasure pickles (suitable for autumn and winter).

1) Main ingredients: radish, carrot, amaranth (skimming), chayote, devil ginger, small mines, etc., a total of 10 catties (the proportion is arbitrary according to personal taste) cut into strips, add 1 kg of salt, and soak for 18 hours.

2) Excipients: 8 taels of ginger and garlic, 1 kg of pepper, sliced.

3) Seasoning: 5 kg of soy sauce, 8 taels of monosodium glutamate, 5 taels of sugar, 1-2 taels of Sichuan pepper and 1 tael of ingredients. 5 taels of liquor above 60 degrees.

4) Method: 1. Remove the main ingredient from the brine and control drying. Mix well with auxiliary materials and fill the jar.

2. Bring the soy sauce to a boil, add the peppercorns and ingredients, and turn off the heat. Add monosodium glutamate and sugar and let cool. After pouring into the jar, add liquor to seal. Ready to consume after one week.

1000 grams of cucumber, 800 grams of lotus root and 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.

Method: The above raw materials are processed into the shape of equal size and mixed together, soaked in water to bring out part of the saltiness, 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.

How to pickle the eight treasure vegetables:

Put the lotus, white radish, beans (blanch it with boiling water and then salt), fennel white, bamboo shoots, mid-term cucumber, lotus root (blanch it with boiling water), large green pepper, water chestnut, silver bars, peanut kernels (peeled after frying seven ripe), ginger (salted for 20 days), garlic, etc., put it into the jar, add salt, sauce, wine, sugar, pepper, anise, five-spice seasoning and other condiments to marinate for about 20 days and then eat.

Here's how:

1. Raw material selection.

The commonly used raw materials for pickling eight-treasure vegetables are: thorought, white radish, beans (blanched in boiling water and then salted), fennel white, bamboo shoot tips, mid-term cucumbers, lotus root (blanched with boiling water), large green peppers, water chestnuts, silver bars, peanut kernels (fried and peeled after seven ripeness), ginger (salted for 20 days), garlic, etc. Generally, it is essential to have thorought, bamboo shoots, ginger, and peanut kernels as a side dish, and you can choose any four kinds of others.

At the same time, it is necessary to prepare enough salt, dark sauce, wine, sugar, Sichuan pepper, anise, five-spice seasoning and other condiments.

2. Finished product processing.

Peel, scrape, peel and wash the raw materials. For radishes larger than 8 cm in diameter, cut them from top to bottom. Cucumbers should be picked out for those that are too tender and too old, preferably in the middle stage, and cut into thin slices 2 cm long and 8 mm thick.

The lotus root should be scraped off the crust and cut into thin slices. The tip of the bamboo shoot should be peeled off the outer skin and crust, but it does not have to be cut. Fennel white should be cut from top to bottom so that it is no more than 7 cm wide, and those with a diameter of less than 7 cm can not be cut.

Rinse well and drain in a bamboo sieve. Peanut kernels should be picked to remove broken grains and impurities, and green peppers can be pickled by removing the fruit stalks. These two dishes do not have to go into the sauce jar.

After the ginger is washed, it can be salted for 20 days, and then finely chopped for side dishes.

3. Pickling method.

Put the cut raw materials into the marinating vat layer by layer, put a layer of vegetables and sprinkle a layer of salt, each kilogram of vegetables needs about 150 grams of salt, after 24 hours of pickling, take out the vegetables, pour them into another tank, put a layer of vegetables, sprinkle a layer of salt a little, and pour the used salt solution into the tank, a few days (2-3 days in spring, 4-5 days in winter), pour the second tank. If the volatilization of the salt solution is reduced, when the vegetables cannot be pickled, additional salt water can be added to immerse the vegetables in the salt solution, and then add a little pepper, anise and spice seasoning and other condiments. Finally, a wooden frame is placed and a clean stone is pressed to marinate.

It takes about 7 days in summer and 10 days in winter.

4. Proportion of side dishes.

Generally speaking, the proportion of side dishes is: 40% white radish, 30% lotus, 10% cucumber, 5% bamboo shoots, 2% peanut kernels, and an appropriate amount of minced ginger.

1.Raw material selection The commonly used raw materials for pickling eight treasure vegetables are: tho lotus, white radish, beans (blanched with boiling water and then salted), fennel white, bamboo shoot tips, mid-term cucumber, lotus root (blanched with boiling water), large green pepper, water chestnut, silver bars, peanut kernels (fried and peeled after seven ripe),

2.Finished product processing Peeling, scraping, peeling, and washing of raw materials. For radishes larger than 8 cm in diameter, cut them from top to bottom. Cucumbers to be singled out.

3.Pickling method Put the cut raw materials into the marinating vat layer by layer, put a layer of vegetables and sprinkle a layer of salt, about 150 grams of salt per kilogram of vegetables, and marinate.

4.Proportion of side dishes Generally speaking, the proportion of side dishes is: 40% white radish, 30% lotus, 10% cucumber, 5% bamboo shoots, and peanut kernels.

Eight treasure vegetables are also eight treasure pickles, which is an ingredient obtained after pickling a variety of vegetables such as radish, carrots, amaranth (skimming), chayote, devil ginger, small landmines, etc., it is particularly delicious with porridge, so how should authentic eight treasure dishes be pickled, let's take a look.

1. The raw materials of authentic eight-treasure dishes.

If you want to pickle delicious eight treasure vegetables, it is very important to choose the raw materials, it is necessary to prepare a variety of ingredients such as thorough, white radish and bamboo shoots, cucumber and lotus root, peanut kernels and ginger and large green peppers.

2. Processing of raw materials of eight treasure vegetables.

Before pickling the eight treasure vegetables, the raw materials should be processed, all the ingredients should be removed from the skin, peeled the roots, and then washed with water, the ingredients of the lotus should be removed from the roots and leaves, and then the old skin on the outside should be removed, and they should all be cut into small dices after they are processed, ginger is an exception, it needs to be cut into fine pieces after washing.

3. Pickling of eight-treasure vegetables.

Add the prepared raw materials to the edible salt and marinate for about three days, after the marinade, pour out the pickled water, and then control the moisture on their surface, and then add them to the black sauce to pickle, when pickling, it must be sealed, the sauce can not be too little, it must not be vegetables, most of the time it is pickled for about ten days, and the eight treasure vegetables can be pickled well, and you can take it out and eat it directly when you want to eat.

1. Ingredients: Tho lotus, white radish, bamboo shoots, cucumber, lotus root, peanut kernel, ginger, green pepper.

2. Before pickling eight treasure vegetables, the raw materials should be processed, all the ingredients should be removed from the skin, the roots should be peeled, and then washed with water.

3. Add the prepared raw materials to the edible salt and marinate for about three days, pour out the marinated water after pickling, and then dry the moisture on their surface, and then add them to the black sauce to marinate, when pickling, it must be sealed, the sauce can not be too little, it must not be vegetables, most of the time it is pickled for about ten days, and the eight treasures can be pickled inside, and you can take it out and eat it directly when you want to eat.

The methods and steps for old-fashioned pickles are as follows:

Ingredients: bay leaves, two cinnamon bark, two star anise, a pinch of green peppercorns, a few dried chilies, peanuts.

1. Prepare an appropriate amount of peanuts and soak them in water for two hours in advance, so that the peanuts can absorb water and swell so that they will be more crispy.

2. Prepare a green radish, brush the surface of the sediment with a steel wool ball, and then cut it into slices. Pickle the radish with the skin, eat more crisp and flavorful, put the cut radish slices into a basin, add 30 grams of salt, grasp and mix evenly and marinate for an hour, remove the bitter and astringent taste of the radish.

3. Put the soaked peanuts into the pot and boil, boil for 3 minutes, and it will not be brittle after boiling for a long time.

4. Heat the pot, put in a few bay leaves, two cinnamon, two star anise, a pinch of green peppercorns, a few dried chili peppers, and stir-fry over low heat to bring out the fragrance, the fire must not be too big, so as not to fry the spices. After smelling the fragrance, add 20 grams of light soy sauce, 20 grams of balsamic vinegar, then pour in an appropriate amount of water, add a few rock sugars, pour in a little dark soy sauce and stir well. After the heat boils, turn to low heat and simmer for 3 minutes to bring out the flavor of the sauce, then turn off the heat and set aside to cool.

5. Cut some millet peppers, ginger slices and garlic slices for later use; Put the pickled radish slices into the cotton cloth and squeeze out the water vigorously, so that it is convenient to absorb the juice and flavor during pickling; Put the drained radish slices into a pot, pour in ginger and garlic, millet pepper and peanuts to grasp well, seal and marinate in plastic wrap for 24 hours.