What are the home cooked pickles? What are the pickled vegetables

A few home-cooked small pickles are encyclopedia.

1.Sauce eight treasure dishes.

Raw materials 1000 grams of cucumber, 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.

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 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.

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

Method. 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.

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

Method. 1.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.

2.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.

Method. 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.

Method. 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.

The first is kimchi, which is one of the most famous dishes in Korea, and the second is pickles, which are pickled in many rural areas.

Pickled cucumbers, pickled beans, pickled radish, pickled ginger, are all home-cooked small pickles. These little pickles go well with rice.

Pickle cucumbers, cut cucumbers into strips, add salt to kill water for 2 to 3 hours, control the water and let dry in the sun, cut the peppers into strips, garlic and ginger into small pieces. Add a piece of seasoning, bring to a boil, pour into a container and let cool, put the cucumber, garlic, ginger and chili pepper in, and apply plastic wrap.

Summary. Hello, pickled vegetables such as cabbage, radish, mustard greens can be cabbage cut off the roots. Remove all the leaves of the cabbage and wash them, and shake the water from the leaves with your hands.

The cabbage part of each slice is flat with a knife and thin. Then stack a few pieces together and cut them into thin strips. Put all the chopped cabbage shreds into a basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands until the shredded cabbage becomes soft and wilts out of the water.

Stuff the softened shredded cabbage and the water into an oil-free and waterless bottle, fill it and close the lid without opening it, and put it in a cool place where the sun does not shine directly. It can be consumed after 15 to 20 days.

Hello, pickled vegetables such as cabbage, radish, mustard greens can be cabbage cut off the roots. Remove all the leaves of the cabbage and wash them, and shake the moisture on the top of the leaves with your hands. The cabbage part of each slice is flat with a knife and thin.

Then stack a few pieces together and cut them into thin strips. Put all the chopped cabbage shreds into the basin, sprinkle with salt, and knead the shredded cabbage and salt together with your hands, so that the shredded cabbage becomes soft and wilts out of the water. Stuff the softened cabbage shreds and water into an oil-free and water-free bottle, fill and close the lid, and put them in a cool place where the sun does not shine directly without opening them.

It can be consumed after 15 to 20 days.

Leek flowers, yes.

Yes dear.

Summary. Beans, peppers, cucumbers, leeks, etc., have different tastes in each place, and the pickling method of vegetables is also different, but the overall pickling principle is basically the same. In the past, people pickled pickles mainly to preserve the vegetables for a longer time in case of emergency, but now, with the continuous improvement of people's living standards, pickles have never been absent from people's tables, which shows people's favor for the taste of pickles.

Beans, chili peppers, cucumbers, leeks, etc., each place has a different taste, and the pickling method of vegetables is also different, but the overall pickling principle is basically the same. In the past, people pickled pickles mainly to preserve the vegetables for a longer time in case of emergency, but now, with the continuous improvement of people's living standards, pickles have never been absent from people's tables, which shows people's favor for the taste of pickles.

Pickled snow mushroom is to pick the whole snow mushroom to wash the whole plant, control the moisture, after drying the potato, pickled and soaked to make your favorite taste. The pickled snow mushrooms can not only be stir-fried directly, but can also be used as an ingredient when cooking other dishes, which will definitely amaze you.

Under normal circumstances, as long as the structure of the vegetables is denser, the taste is crisp and tender, and the vegetables will not soften and become mushy after pickling, they can be used for pickling. For example, common radish, mustard greens, snow fern zhenji, garlic and so on.