A complete collection of practices of pickling pickles in rural areas

Cucumber 1000g, lotus root beans 800g, red beans 400g, peanuts 300g, chestnuts 200g, walnuts 100g, almonds 100g (the above raw materials need to be pickled first), yellow sauce 2000g and sugar color 100g.

All the above raw materials are processed into the same shape, mixed together, soaked in water to get salty taste, taken out and dried, put into a cloth bag and put into a vat, and the yellow sauce is stirred/kloc-0 times a day for 5-7 days. When the main ingredients are pickled first, it is not advisable to add too much salt, and the time is longer, 5-8 days. The seasoning in the jar should drown the main ingredients. If it is not enough, add cold boiled water.

Step 2 pickle cucumber

5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

Wash the wax gourd, drain the water, cut it into two pieces (or not), thicken it with salt, mix well and compact it, and press the surface with a clean big stone. Pickling for 3-4 days, taking out cucumber, and draining salt water; Wash and dry the pickling tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the cylinder head and make it 10 day.

3. lettuce in sauce

3000g of tender lettuce, 50g of salt, and 0/50g of bean paste/kloc.

Peel and wash lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun; Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days.

Spread bean paste evenly on lettuce to avoid inconsistent taste of sauce; If the amount of sauce is large, you can pick out the douban residue, dry it, and keep it in a jar for a long time. This dish is delicious and fragrant, comparable to Sichuan mustard tuber.