The practice of pickling pickles at home, the practice of pickling pickles is homemade

Here's how to make pickles:Ingredients: 250g of white radish, appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper.

1. Prepare the radish, note: the white meat radish is fine, and the green radish pickled dried radish is better.

2. Slice the radish first, then cut it into strips, and finally cut it into cubes.

3. Put it in a small bowl, sprinkle with salt, mix well, note: a little more salt than your stir-fry can be, because this is not the kind of pickle in the real sense, it is the kind of pickle that has been pickled for many days.

4. Cover with plastic wrap and put in the refrigerator overnight. On the second day, the pickled water is discarded to remove some of the smell of the radish.

<>6. Heat the oil over medium heat, and turn off the heat when you smell the fragrance of peppercorns.

7. Pour pepper oil on the radish cubes, and the radish pickles are ready.

8. Finished product drawing.

Summary. Dear, I will introduce you to several pickle pickling methods: pickled pepper ingredients:

2000 grams of chili pepper. Seasoning: 600 grams of salt, 1200 grams of 25 degree brine.

Method: (1) Wash the fresh peppers and prick 4 to 5 small holes at the bottom of each pepper with a bamboo skewer. (2) Wash the pickle jar, then spread a layer of chili peppers with a layer of salt (about half of the salt), and finally pour salt water, press stones on top, and let all the chili peppers soak in the salt water.

Pour the jar once on the second day, and take it out and put it in the water filter basin on the third day to control the salt water purification. On the fourth day, pour the first salt water into the jar and sprinkle with the remaining half of the salt. It can be used in about 20 days.

Characteristics: Salty and spicy taste. 23 degrees of salt water, (i.e. gram of water with refined salt and stir evenly).

Dear, I will introduce you to several pickle pickling methods: pickled pepper ingredients: 2000 grams of chili pepper.

Seasoning: 600 grams of salt, 1200 grams of 25 degree brine. Directions:

1) Wash the fresh peppers and prick 4 to 5 small holes in the bottom of each pepper with a bamboo skewer. (2) Wash the pickle jar, then spread a layer of chili peppers with a layer of salt (about half of the salt), and finally pour salt water, press stones on top, and let all the chili peppers soak in the salt water. Pour the jar once on the second day, and take it out and put it in the water filter basin on the third day to control the salt water purification.

On the fourth day, pour the first salt water into the jar and sprinkle with the remaining half of the salt. It can be used in about 20 days. Features:

Salty and spicy flavors. 23 degrees of salt water, (i.e. gram of water with refined salt and stir evenly).

Pickled radish cubes Ingredients: 500 grams of radish. Seasoning:

Salt, garlic, green onion, sugar, ginger, chili powder, shrimp paste, celery. Method: (1) Wash the radish pieces, cut them into 2cm square pieces, put them in a pot, sprinkle with 25g of salt, marinate for about 30 minutes, and take them out.

2) Peel and chop the onion, peel and wash the garlic and chop into minced garlic, wash and chop the ginger into minced ginger, wash and chop the celery into 3 cm long pieces. (3) Sprinkle the chili powder on the radish pieces and stir well, then add shrimp paste, green onion, ginger, minced garlic, celery, sugar, refined salt, adjust the taste, put it in a clean small basin, store at 20 degrees for 48 hours and eat. Features:

Clear, spicy, salty, crispy in the mouth.

Pickled fern material: 500 grams of tender bracken. Seasoning:

4 tablespoons light soy sauce, 2 tablespoons sesame oil, 20g shredded green onion, 15g grated garlic, 50g refined salt, 100g pork rib soup. Method: (1) Soak the bracken in rice water, boil it with rice water, cool it well, wash it with water, and then soak it in cold water.

2) Soak the bracken stalks until smooth, remove them, squeeze out the water and cut them into stems about 6 cm long. (3) Put the chopped bracken into a pot and fry it in sesame oil, add green onions, garlic, and soy sauce, turn it once, then pour in the pork rib broth, and add refined salt after boiling.