What are the vegetables that can be used to make pickles in the countryside?

There are simply too many vegetables that can be used to make pickles in the countryside, and there are differences between the north and the south of this flower sample, and I see that many farmers in many areas have written about pickles from their hometowns. There are salty and fishy home-cooked pickles, which are generally nothing more than common pickled ingredients, such as radish, cucumber, pepper, garlic, cabbage, etc.

The pickles pickled by farmers in various regions also have local characteristics. For example, the pickles that Northeast people like to pickle the most are Chinese cabbage, spicy cabbage, pickled into sauerkraut and stewed pork vermicelli on cold days. The southerners, such as Sichuan and Hunan, prefer pickled pickles the most, which may be leek sauce and mustard, Chaotian pepper and chili pepper.

I would like to share with you the favorite pickles of our rural farmers in Yantai! The most common pickled pickles in rural Shandong are pickled pickles such as radish, mustard greens, beigong, pilan, etc., some who like to eat crispy, uh, farmers will also put particularly small carrots or cabbage roots, radish cherry seeds are also put into the pickle jar to pickle together. When the fresh cornmeal comes down, paste a pot of corn tortillas, steam some pickles, eat some salted mackerel, and have a bowl of corn porridge, and the small pickles pickled by the farmers themselves, which are the most delicious food for the older generation of farmers in the countryside.

My mother from the countryside moved to live in the city, and I learned a lot of fresh pickled pickles with the people in the city, and the varieties have become diversified, such as the new variety of Pi Lan pickled pickles is very crispy, and adults and children with teeth love to eat it. My dad has bad teeth, so my mother often pickles soft pickles with Chinese cabbage, radish tassels and snow red, and when steaming steamed buns or steamed flatbreads, bring a pot in the pot, put some peanut oil, and the soft pickles steamed out of green onions, ginger and garlic are very suitable for the toothless elderly. The most unforgettable farmhouse pickle is the artichoke commonly known as konjao that many city people can't eat.

Artichokes will probably not be harvested until mid-October and early November. Last year, I learned to pickle a pot of artichoke small pickles, first brush the ceramic jar with hot water to control the dry water, and then wash the artichoke and dry it for a few days, do not cut or cut it into thin slices to pickle, you can put garlic and chili pepper, pepper boiled water, put it in the jar after it cools and put the pickles, it can be eaten in about a month, salty, spicy, crispy, tender and delicious, I can't help but salivate while writing, and the artichoke is particularly good as pickles, most pickles are too salty, people eat too much is not good, easy to increase blood pressure. But artichoke is not afraid, he is a medicinal vegetable, it can regulate blood sugar in both directions, and it is the first choice for many diabetics who love to eat pickles and can cure diseases.

The second type of pickle that I don't get tired of eating is snow mushroom.

It is not cheap among our local pickle varieties, and everyone knows that Xu Lihong is particularly high in iron and calcium. Kung Fu In winter, when you want to stew pork belly and elbow meat, it is particularly special to take a few handfuls of snow red and stew and steam it together, which is rich in fiber and particularly greasy. Braised pork with snow mushrooms goes well with braised pork.

Interested friends, you can try to marinate a vat this autumn and winter!

White radish, cucumber. White radish is very crispy and delicious when made into pickles, and cucumber is also very good for rice.

Cucumbers, cabbage, mustard greens, carrots and many more. These dishes are particularly nutritious, and if they are made into pickles, they will taste particularly good and be particularly crispy.

Cabbage, radish, carrot, celery, etc. are very suitable for making pickles, and the taste is also very crisp, which is very delicious.

1. Pickled cucumber ingredients: 100 kg of cucumber, 20 kg of salt, the number of family pickles is small, and it can be reduced according to this ratio. Method:

Wash the cucumber and put it in the tank, a layer of melon and a layer of salt, and evenly sprinkle a small amount of salt water, marinate for 3 5 hours on the same day, pour the tank 1 time, and then 1 time a day, and eat it after pouring the tank 4 times in a row. If long-term storage is required, remove the cucumber from the new brine water, press it tightly, and place it in a cool place.

2. Ingredients for pickled green chili peppers: 100 kg of green chili peppers, 4 kg of salt, and kilograms of large ingredients. Method:

Wash the green peppers, dry the surface moisture, and prick the jar. Add water to boil salt and other ingredients packed in gauze bags for a minute, take out the gauze bag after the material liquid cools, pour the liquid into the tank, stir 1 time a day, stir continuously for 3-5 days, and can be eaten after 30 days.

3. Ingredients for pickled green beans: 100 kg of green beans and 35 kg of salt. Method:

Blanch the tender green beans with boiling water for 2 minutes, dry them into a jar, sprinkle salt layer by layer, and put more salt on top. On the same day, pour the cylinder, once a day, for 3 consecutive days, take out and put it into another rainbow, the remaining 20 kilograms of salt are dissolved with boiling water, poured into the rainbow after cooling, and placed in a cool place. After 7 days, pour the jar again once, and consume after 15 days.

4. Ingredients for pickled beans: 100 kg of tender beans, 20 kg of salt, 15 kg of water. Method:

Wash the beans, dry the surface moisture into the tank, first marinate with 10 kg of salt, pour the tank 2 times a day, remove it after 5-7 days, pour out the waste brine, and bundle the beans into the tank. Then dissolve 10 kg of salt with boiling water weighing 5 kg, pour it into the jar of beans after cooling, press the beans with stones, and eat them after 30 days.

5. Ingredients for pickled eggplant: 100 kg of tender eggplant, 5 kg of salt. Method: Pierce the eggplant into a small hole jar, sprinkle salt in layers, put more salt in the last layer, and sprinkle a small amount of salt water. After 3 days, pour the rainbow, 1 time a day, for 3 consecutive days, and it can be consumed after 15 days.

6. Pickled tomato ingredients: 100 kg of tomato, 4 kg of salt, 20 kg of soy sauce, 2 kg of ginger, 1 kg of garlic, kg of monosodium glutamate, and an appropriate amount of ingredients. Method:

Wash the tomatoes, cut them into triangular pieces, and place them in boiled, cooled salted water with the other ingredients before serving after 20 days.

We should choose the vegetables from which we make pickles.

1. The selected vegetables must be fresh, so as to avoid bacterial infection of vegetables and meet the requirements of material selection and hygiene.

2. Pickled pickles are not suitable for any kind of vegetables, and the types of vegetables must be suitable for pickles, so when choosing vegetables, we must choose those varieties that are resistant to storage, not afraid of pressing and squeezing, and have solid flesh, such as cabbage, radish, amaranth, jade root (kohlrabi), etc.

Red pickles are a characteristic of the northern countryside, and the provinces and regions to the south may not have this kind of red pickles. In fact, the best raw material for pickling red pickles is the basket. When I was young, I loved to eat red pickles and pancakes.

At that time, most of them ate bread every day, and very few meals of steamed buns were eaten on weekdays. Therefore, at that time, when eating cakes, you could have red pickles as the head, and the pancakes that could not be swallowed tasted very sweet. If you want to eat red pickles, you have to take the basket home after the winter solstice of the calendar year, and put the basket into the pickle jar.

Cultivated with raw salt, through a winter pickling, the basket also enters the salt, and then gradually take advantage of the late spring and early summer when there are fewer mosquitoes and enough sunlight to prepare the red pickles in advance. There are many raw materials that can be used to make red pickles, such as glitter, radish tassels, cabbage leaves, snow red, and the best ones are radish tassels and snow red. The first step in making red pickles, pickle pickles, after receiving the basket is the season of pickles, clean the various vegetables bought back and put them into the radish pickle urn, the bottom is the basket and its mustard gnocchi, the top is the radish tassels, the snow is red, and the cabbage leaves.

In the process of making pickled cabbage sauce products, a lot of edible salt is used, and it will continue to cause vitamin damage in vegetables and fruits. At the same time, some phosphates in the Central Plains of vegetables and fruits will be converted into sodium nitrite, which will increase the nitrite content. A small amount of sodium nitrite is non-toxic, but if too much nitrate can cause food poisoning incidents, long-term intake of sodium nitrite increases the risk of cancer, because sodium nitrite is very easy to convert into carcinogen - nitrite.

Cabbage, cabbage, carrots, radish, garlic, ginger, cucumber, etc. Kimchi with all meat products is so delicious, the common recipe is sauerkraut-fried sausage bacon, sauerkraut stewed pork vermicelli and so on. The duration of drying red pickles must be before the Dragon Boat Festival, one reason is that due to the lack of precipitation in that season, good radish pickles can be released, and the other factor is that only the radish pickles that are dried before the Dragon Boat Festival are considered pure red pickles.

It is pickled with carrots, celery, mustard greens, green peppers, and cabbage, and is particularly delicious and special to eat.

It is generally pickled with manqing, taro, white radish, carrot, and heart beauty. In the village, when choosing ingredients, they are all about what to do with what they have at hand.

Most of the green radishes are pickled using this and the real thing, so you need to pay attention to the amount of salt used.

It is made of bellflower, which is a common wild plant in the three northeastern provinces, and is also cultivated now, with rich nutrients and medicinal value. Legend has it that this dish originated in North Korea, and during the Japanese invasion of China, this pickle could not be found to be made with raw materials, so "bellflower" was used, which has been passed down to this day. The bellflower is the best in Zibo Pond, but unfortunately there are too many heavy stubbles and there is no suitable planting.

Now the bellflower is basically planted in Anhui, Inner Mongolia, processed on the pond, fresh silk is sold in Korea, dried silk goes to the Northeast, and the scraps go to medicinal materials.

<> raw material is bellflower, which is called Daola Jigen in the Yanbian area, which should be a transliteration of Korean. Platycodon generally grows in the sunny slope forest, in the bushes, the blue flowers are dug in the month, the root skin is peeled off while fresh, torn into filaments, put ginger, minced garlic, chili sauce, etc. and mix well, it is a small dish with Korean characteristics. Also known as furoshika flower mountain bell flower white medicine stem grass and other names belong to the platycodon family in Chinese medicine There is a use of artificially planted bellflower can be eaten as an ingredient, bellflower is actually a Chinese herbal medicine with the same origin of medicine and food, which has the effect of pharynx, expectorant, heat-clearing, and lung promotion, like the silver Qiao San and cough suppressant in the Chinese medicine prescription, all have this thing.

Pickles are an indispensable dish on the table every day when I was a child, although I eat it every day, but I never get tired of it, the reason is because of the two flavors of condiments in the pickles - sesame oil and balsamic vinegar, all the vegetables to be soaked are washed and dried and put into the jar, cover the lid, add water along the altar, and often check that the altar can not lack water, so that it can be soaked for 7-10 days. Turn off the heat and put it in a container to soak the main ingredients in it until the oil becomes cold, and take out the main thing, at this time, it will become beautiful in color, red and red. Different pickles are made at different times.

So what ingredients are used depends mainly on what ingredients are used to make pickles.

After draining the water, cut all the carrots and celery into sections, and then cut the ginger into slices, ginger has a preservative effect, so choose ginger. It seems that red pickles are a characteristic of the northern countryside, and the provinces to the south are afraid that there are no such red pickles. In fact, the best ingredient for pickling red pickles is radish.

1. Sauce eight treasure vegetables, [raw materials] 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 salty taste, removed and dried, put into a cloth bag into the cylinder, put yellow sauce in the tank, and stir the sugar soy sauce once a day for 5-7 days. 【Key】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, if the main ingredient is insufficient, you can add cold boiled water.

The first thing is to use some good vegetables, you have to buy some Chinese cabbage, and then you have to put in salt, but this ratio must be good, otherwise the pickles will not taste good.

Mustard greens, salt, etc. The raw material is mustard greens, after which salt is added and pickled.

Sour pickles "want to eat pickles" but are afraid of consuming too much salt. I think there are many people who think this way. So now let's introduce a sour pickle that is most suitable for this kind of person to control salt intake.

Vinegar has the effect of extracting and promoting saltiness, and sour pickles made by using this function can limit the amount of salt to less than half of the normal amount. It is a health food that makes people feel that there is no reduction in salt, and it has a great texture and soft sourness.

Now we would like to introduce three types of sour pickles: the light type with a soft flavor, the Japanese style with the flavor of soy sauce, and the Chinese style with the fragrance of sesame oil. The amount of ingredients mentioned in it is prepared for four people, regardless of the type, and it can be eaten after half a day to four days of pickling.

Light type [how to make it].

1. Cut the cucumber and radish into strips, chop the carrot, cut the shallots into thin slices and rinse with water.

2. Finely chop the ginger, garlic and kelp.

3. Pour 1 and 2 into a container, add 40 ml of grain vinegar, a spoon and a half of salt, 200 ml of water, then add the red pepper and put the lid in the refrigerator.

Japanese Style [Ingredients] 2 cucumbers, 30 grams of radish, 20 grams of carrots, 1 lemon round, dried squid, grain vinegar, salt, soy sauce, sugar.

Method] 1. Cut the cucumber and radish into strips and chop the carrot.

2. Pour 1 into a container, add 40 ml of grain vinegar, 200 ml of water, a spoonful of salt, 20 ml of soy sauce, and a spoonful of granulated sugar.

3. Put a little dried pine fish and lemon in 2, cover and put in the refrigerator.

Chinese style [Ingredients] 2 cucumbers, 1/2 celery, 20 grams of shallots, half a small red pepper, grain vinegar, sugar, soy sauce, sesame oil.

Method] 1. Cut the cucumber and celery into strips, cut the shallots into slices and wash them with water.

2. Pour 1 into a container, add 40ml of grain vinegar, 150ml of water, 30ml of soy sauce, 2 teaspoons of sugar, and 1 teaspoon of sesame oil.

3. Add the red pepper and cover it and put it in the refrigerator.