How are pickles preserved?

1. Pickled peppers, cucumbers and pickles:

Ingredients: 2500g cucumber, 500g pepper, 750g soy sauce, 50g peanut oil, 50g old wine, refined salt, ginger slices, pepper and monosodium glutamate.

Method: Wash and dry vegetables. Slice pepper and cucumber, soak in salt for 2-3 hours, then take out and dry for later use.

After the peanut oil is heated, add pepper. After the pepper turns yellow, add soy sauce, white wine, refined salt and ginger to boil. Put it in a dry container, add monosodium glutamate and sesame oil, let it cool, then pour cucumber and pepper into the soup, preferably soaked in vegetables, and eat it the next day.

Features: fresh, crisp, fragrant, spicy and salty.

1. Ginger Babao

Cucumber 1000g, lotus root bean 800g, red bean 400g, peanut 300g, chestnut kernel 200g, walnut kernel 100g, almond 100g, 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. [2]

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 it, and cut it into two (or uncut) pieces of thick salt, mix well and compact it, with clean stones on the surface. 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 it, 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 bean paste on lettuce and put it back in a small jar. You can eat it in 3-4 days.

* Spread bean paste evenly on lettuce to avoid inconsistent sauce taste;

* If the amount of sauce is large, you can pick out the douban residue to dry and store it in a jar, which will not be bad for a long time. This dish is delicious and fragrant, comparable to Sichuan mustard tuber.

4. Sour cabbage

5000g Chinese cabbage, pepper100g, salt 500g, ginger 250g, rice vinegar100g.

Wash the cabbage, remove the old leaves, cut into strips, air-dry until semi-dry, put it in a jar, add seasoning and mix well, and marinate for about 2 days.

Soak spicy tomato strips

2,000g of medium-sized fresh eggplant, 2,000g of old brine, 20g of brown sugar, 50g of dried red pepper 1 00g, 50g of salt, 5g of white wine1and spice package1.

Remove the pedicle of eggplant (leave 1 cm uncut), mix all kinds of seasonings, put them into a jar, put them into eggplant and seasoning bags, fasten them with bamboo clips, cover them, fill the jar with water and soak them for about 15 days.

6. Braised meat with pickles

Ingredients: ribs, star anise, cinnamon, pickles.

Production: (1): Wash the ribs, cut them into 2cm cubes, soak them in boiling water for 1 min, and then wash them with cold water. Spoon 250 grams of clear water into a wok, add soy sauce, star anise and cinnamon, cut the meat into pieces, cook on high fire for 10 minute, put pickles and sugar into the wok, switch to medium fire until the marinade is almost dry, take out star anise and cinnamon, add monosodium glutamate, and take out the wok.

(2) Prepare a buckle bowl, first put some pickles on the bottom, then arrange the meat pieces neatly on it, cover the remaining pickles on the meat pieces, add Shaoxing wine, steam in a steamer for about 2 hours, and take them out when the meat is crisp and waxy, and cover them on a plate.

Braised pork with pickles

1. Select pork belly with skin, wash the skin after burning, blanch it in water and remove the meat foam.

2. When the remaining temperature of the meat hasn't receded, put the sweet noodle sauce on the skin.

3. After the meat is cold. 3. After the meat is cooled,

Cut into thick strips, add ginger, pepper, yellow wine, sugar and soy sauce (a little), and then chop pickles and put them on top.

4. Put it in a steamer for a long time, preferably one or two hours.

5. buckle the steamed pickles and pour them into an empty dish slightly larger than the bowl, which is both "buckle" and "turn over the dish".

How to eat food?

Three daily ways to eat kimchi at home;

Clear outline. Pickles are taken out of the jar, washed with tap water and cut into small pieces.

Salted vegetables

Cold cuts. If you drink gruel with chopped pickles, it is very refreshing.

You can add some spices according to your hobbies, such as ginger, pepper, garlic, or put some brown sugar, which is very appetizing. Fried rice with pickles is delicious. Many people like to eat pickles rice and drink pickles soup, which makes their appetite big.

Steamed or stewed? Braised pickles with ribs with miscellaneous bones are very sour, and I still want to eat them. If you stew three layers of meat with pickles, it is a good dish. This dish is made with a layer of pickles and three layers of meat until it is full, and then steamed in a pot. With this dish, your appetite will definitely increase.

At the same time, the word "kimchi" is also used to address friends, but they are very close friends.

Is this ok?