Small pickles practice

Kimchi is a very delicious dish. Do you like them? The following is what I collected for you. It's a pickle. Welcome to reading.

1, pickled garlic

Ingredients: 3000 grams of fresh garlic, 0/200 grams of sugar/kloc-,70 grams of salt.

prepare

1. Peel garlic and put it in a small clean jar. When stacking, sprinkle a layer of salt and 3000 grams of salt. Finally, pour (100g) water on it. After soaking in 12 water, soak the garlic jar with clear water to submerge the garlic noodles. It is necessary to change the water once every three days for several days to remove the spicy taste of garlic;

2. Take the garlic out and put it in a clean basin, sprinkle with white sugar, spread the sugar evenly on the garlic by hand, then put the garlic into the jar, sprinkle a layer of white sugar every other room, and the sugar will be finished;

3. Boil with water (300g) and salt, let it cool, then slowly pour it into the jar, then seal the jar mouth with two layers of gauze, tie it tightly with string, and put it in the shade for about 50 days.

Step 2 soak tender ginger

Ingredients: tender ginger10000g, 3000g of cold boiled water, 2000g of salt.

prepare

1. Peel the tender ginger, wash and dry it, and put it in the pickle jar;

2. Add cold boiled water and salt into the jar, cover it, and fill the jar mouth with cold water for 10 day.

Step 3 soak spiced cucumber

Ingredients: fresh and tender cucumber 5000g, cold boiled water1500g, dried red pepper100g, salt 250g, white wine 50g, spiced powder 50g and soy sauce 20g.

prepare

1. Wash cucumber, soak in 25% salt water for 2 hours, take out and drain;

2. Put cold boiled water, salt, white wine, red pepper, allspice powder and soy sauce into a jar, then put cucumber into the jar, cover the jar mouth and seal it, and soak for 10 day.

4. Laba garlic

Ingredients: 3000 grams of garlic, 0/500 grams of vinegar/kloc, 860 grams of sugar.

prepare

1, use a clean container, preferably boiled water for disinfection, as a container for soaking Laba garlic;

2. Select garlic, peel it, wash it, dry it, soak it in vinegar first, then add sugar, mix well, put it in 10-15, and soak it for 10 day.

This kind of pickled garlic is brewed in the eighth day of twelfth lunar month in rural areas. Because the temperature of soaking silk is very suitable this season, it is called Laba garlic. The ratio of vinegar to sugar can be changed appropriately, but not too much. The finished garlic is light green, sweet and sour, spicy and delicious.

5. Pickled peppers in Sichuan

Ingredients: 3000 grams of pepper, 560 grams of crude salt, 0/20 grams of alum/kloc, 0/800 grams of cold water/kloc.

prepare

1. First put the crude salt and alum into a small jar, add cold boiled water and stir until the crude salt and alum are dissolved for later use;

2. Pick out the red pepper without pests, wash it, dry it, remove stems and pedicels, and then poke two small holes on both sides of the pepper with pointed bamboo sticks to facilitate the taste of the pepper. Then put the pepper into a salt pot, compact it with stones and cover it tightly.

3. After curing for half a month, turn over the cylinder to check once, skim off the foam on the floating surface, pay attention to pick out the moldy and rotten peppers, and then compact and cover them tightly. Marinate for 6 months and eat. More than three can be eaten.

4. It is extremely important to read 1 time after half a month, otherwise individual rotten and moldy peppers will cause the whole jar to suffer. This is one of the important reasons for the unsuccessful pepper brewing;

5. The jar with pickled peppers should be placed in a cool place to prevent the jar from being damaged by exposure;

6. When eating pickled peppers, take peppers from the jar to avoid contamination with oil stars and prevent pickled peppers from deteriorating.

6. shredded pork with vermicelli

Three liang of raw pork (fine), two mung bean vermicelli, five points of edible oil, soy sauce San Qian, five points of sesame oil, two points of vinegar, five points of mustard, one yuan of salt water, five points of sesame sauce and ten points of monosodium glutamate.

Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.

Delicious and refreshing, accompanied by fine wine and delicacies.

7. Mix leeks

The raw materials are 2 Jin of fresh leek, salt 5 yuan and pepper 10 slice.

Methods The leeks were selected and washed, cut into inches with a straight knife, mixed with salt and pepper, put into a pot, covered and marinated for two or three days.

It is economical and practical, and is most suitable for accompanying meals.

8. Mixed fragrant soybeans

The raw materials are two kilograms of soybeans, one or two ounces of salt, one or two ounces of soy sauce, five ounces of yellow wine, five ounces of spiced powder and two ounces of chopped green onion.

Method: Choose and clean the moth-eaten soybeans, pour them into the pot, soak the bean noodles with water, pour in the spiced powder (or add a dollar of Lingyunxiang), cook for about 15 minutes on high fire, and then move to low fire for stewing. At this time, add salt, soy sauce, yellow wine and other seasonings, cover the pot tightly and stew until the bean skin swells. When the soup turns into thick juice, remove the pan, cool and plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant.

Delicious and crispy, served with wine and side dishes.

9. Spicy vermicelli

The raw materials are vermicelli, sugar, soy sauce, chili oil, vinegar, San Qian, pepper powder and monosodium glutamate.

Method: First, soften the vermicelli with boiling water, cut it into two-inch long sections, and put it on the plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.

The specialty of this dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.

10, stir the vermicelli

The raw materials are five liang of flour, three jin of clear water, two liang of cucumber, five liang of sesame sauce, five liang of mustard San Qian, five liang of Chili oil, two liang of sesame oil and eight liang of blending.

Method: Mix flour noodles with clear water to make thick juice, cook them on fire until they are paste, spread them on a wooden board after boiling, air-cool, roll them up, cut them into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour in soup and drop sesame oil.

Features cool and delicious, good in summer.

1 1, mixed celery

The raw materials are fresh celery, refined salt, sesame oil, special vinegar, San Qian, soy sauce and San Qian.

Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.

It is green, fragrant, tender and nutritious.

12, celery in tomato juice

The raw materials are tender celery, tomato juice, refined salt, edible oil and white vinegar.

prepare

1. Select fresh celery, remove leaves and roots, wash it, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water returns, drain the water, cut it into one-inch long sections, and add refined salt and monosodium glutamate to the plate.

2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery.

Features This dish is orange-red, fresh and delicious.

13, spiced peanuts

Ingredients: a catty of peanuts, one or two refined salts, one yuan of pepper, one yuan of aniseed, half a yuan of cardamom and three slices of ginger.

Method: Wash peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, add salt, pepper, aniseed, cardamom and ginger, add peanuts, cook them, pour the soup into the pot, and eat them immediately.

Five characteristics: rich flavor, suitable for wine and rice.

14, spinach puree

Raw materials: spinach 1 kg, Jiang Mo 2 points, fragrant dried fruit 2 pieces, refined salt 8 points, dried shrimp San Qian 3 points, white sugar 3 points, cooked salted lean meat 2 points, sesame oil San Qian.

prepare

1. Remove the old leaves from the spinach, peel off the root tips, wash it, put it in the boiling pot until the water boils again (turn the vegetables over in the middle), pause for a moment, take it out and drain it, then smooth it and squeeze it into pieces, then squeeze it into the pot, add refined salt and sugar and mix well.

2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiling water just to flatten the dried shrimps (it is best to steam them in a cage for 20 minutes), soak them until soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces.

3. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, and pour in sesame oil and mix well.

This dish is delicious because it is made of a variety of raw materials.

15, assorted platters

The raw materials are three or two pieces of vermicelli, one or two pieces of cooked pork, one or two pieces of cooked chicken, one or two pieces of cooked ham, five pieces of seaweed, two eggs, three pieces of spinach heart, eight pieces of soy sauce, San Qian mushroom, vinegar San Qian, one piece of sesame oil, two pieces of mustard sauce and ten pieces of monosodium glutamate.

prepare

1. Chop the vermicelli into 5-inch-long segments, boil it in boiling water until the center has no hardness, take it out and soak it in cold water, decant it and put it around the plate;

2, spinach heart straight knife cut into inches; Open the blade of the mushroom slice and blanch it with boiling water for later use;

3. Heat the frying spoon on the fire. Open the egg and pour in the egg skin one minute thick. Lift the egg skin and cut it into two-inch long and one-minute wide silk.

4, pork, chicken, ham with a straight knife cut into a minute thick, one inch and two long silk;

5. Put all kinds of raw materials in neat colors among the vermicelli, and sprinkle dried seaweed on the vermicelli;

6. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating.

Rich and colorful features, unique flavor.

16, three-silk celery

Raw materials: tender celery 1 kg, refined salt 5 parts, water-soaked mushrooms 1-2 parts, white sugar 5 parts, clean bamboo shoots 1-2 parts, monosodium glutamate 1 part, spiced dried meat 2 parts, sesame oil 2 parts, San Qian and Jiang Mo.

prepare

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2. Slice the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, scoop up and drain, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well, and sprinkle with sesame oil.

Features This dish is harmonious in color, crisp and delicious.

17, green pepper mixed with dried silk

Raw materials: five taels of green pepper, three pieces of fragrant dried fruit, one piece of sesame oil, one piece of sugar, one piece of refined salt and ten pieces of monosodium glutamate.

Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve.

The characteristic color is fresh and fragrant, which is most suitable for wine.

18, Xuan cauliflower

The raw materials are 2 kg of cauliflower, refined salt 5 yuan, pepper oil 5 yuan, chopped green onion/kloc-0 yuan, and ginger 2 yuan.

Method: Wash cauliflower by removing its roots, break its petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out and dry it, sprinkle with refined salt, and finally add onion ginger and pepper oil and heat it to serve.

Delicious and fresh, with wine and rice.

19, celery

The raw materials are tender celery, Jiang Mo, refined salt, monosodium glutamate, pepper oil and mature vinegar.

Method: Remove the leaves and roots from fresh celery, wash it, cut it into eight long sections with a straight knife (the thick roots can be divided into two), cook it in a boiling water pot, take it out, rinse it with cold water to control drying, then mix the refined salt, monosodium glutamate and aged vinegar, put it in Jiang Mo, and pour in the heated pepper oil for seasoning.

It is characterized by rich nutrition and fragrant smell.

20, spicy three silk

Ingredients: a catty of lettuce, five ounces of cucumber, five ounces of refined salt, two ounces of red pepper, one ounce of onion, three slices of ginger, two ounces of vinegar and five ounces of pepper oil.

Method: Peel and wash lettuce, and cut it into shreds with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil.

Features bright colors and complete blindness.

2 1, Sanwei Cucumber

The raw materials are cucumber, four peppers, refined salt, white sugar, San Qian, vinegar, onion, ginger, soy sauce and pepper oil.

Method: Wash the cucumber and remove the pulp, and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber.

The characteristic color is delicious and convenient to make.

22. Rapeseed

Raw materials: 2 kg of fresh rape, refined salt 5 yuan, pepper oil 5 yuan, 3 slices of ginger, onion 1 yuan.

Method: Remove the leaves and roots of rape, clean it, cut it into eight-part spatula with a straight knife, blanch it in boiling water, take it out and dry it, mix well with refined salt, sprinkle with shredded onion, Jiang Mo and pepper oil and heat it.

Characterized by bright green and crisp, it is suitable for making noodle rice.

23. Oil stimulates cucumber

Ingredients: a catty of tender cucumber, half a catty of cooking oil (one or two times the amount of oil used), ten peppers, two peppers, half a onion, two ginger, two white sugar, two vinegar and five refined salt.

prepare

1. Wash the cucumber, cut off both ends on the watch case, and cut the pulp in half. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches.

2. Wash the pepper and cut it into filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up.

3. Leave a little oil in the pot, and stir-fry the pepper until it is burnt out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber.

Features green, fresh, crisp, unique flavor.

24, mung bean sprouts

Ingredients: 2 kg of mung bean sprouts, salt 5 yuan, pepper oil 5 yuan, shredded onion/kloc-0 yuan, 3 slices of ginger, 2 parsley, vinegar San Qian.

Methods Select and clean mung bean sprouts, soak them in boiling water, take them out and dry them, sprinkle them with salt, vinegar and green leaves, and mix well to eat. Finally, add onion, ginger and coriander, and add pepper oil.

Crispy and delicious, and easy to cook.

25. Stir-fried spicy cabbage

Ingredients: 2 kg of Chinese cabbage, 4 dried red peppers, ginger San Qian, sugar 2 yuan, soy sauce 5 yuan, sesame oil 5 yuan, refined salt 8 yuan.

prepare

1. Peel off the skin of Chinese cabbage, wash it, cut it into strips with a straight knife, add salt and mix well, take it out after pickling, rinse off the salty taste with cold boiled water, and put it into a pot.

2. Pour sugar, vinegar and soy sauce into the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, then fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes.

Features spicy and refreshing, wine and rice are all together.

26. Pickled peppers and cucumbers

Ingredients: 2 kg of fresh and tender cucumber, 4 red peppers, refined salt 5 yuan, pepper oil 5 yuan, soy sauce 1 yuan, onion 1 yuan, 3 slices of ginger, sugar 2 yuan and San Qian mature vinegar.

Methods: Wash the cucumber, chop it into two sections with a knife, cut it into eight long sections with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying. Then mix the soy sauce, vinegar, sugar and salt together. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while.

It is sweet, spicy, sour, fragrant and nutritious.

27, Xuan kelp silk

Ingredients: kelp, salt, pepper oil, vegetables, vinegar, San Qian, shredded onion and ginger.

Method: wash kelp, cut it into filaments, blanch it with boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, mix well and serve. Finally, add minced onion and ginger, add vinegar and pepper oil and heat.

Characteristic silk is long and fragrant, with unique flavor.

28. Sanwei Cabbage

Ingredients: 2 kg of Chinese cabbage, 4 red peppers, white sugar 5 yuan, refined salt 5 yuan, vinegar 5 yuan, pepper oil 5 yuan, shredded onion 1 yuan, 3 slices of ginger, soy sauce 2 yuan and monosodium glutamate 10.

Method: remove the rotten leaves on the yellow side of Chinese cabbage, remove the roots and wash them, cut them into three-wide and eight-long pieces with a straight knife, blanch them in boiling water, take them out and dry them, and cut the peppers into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate.

Features red and white, spicy and multi-flavored.

29, leek mixed with dried silk

The raw materials are 4 ounces of Chinese chives, 2 ounces of dried fragrant herbs, 8 ounces of refined salt, 5 ounces of white sugar, monosodium glutamate 1 ounce and sesame oil San Qian.

Methods Wash leek, blanch it in a boiling pot, turn it over quickly, blanch it for about three seconds, put it in a bamboo basket, remove the water, cut it into one-inch pieces, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. In addition, shred the dried coriander, sprinkle it on the chives, and pour in the sesame oil and mix well.

Features leeks are quickly scalded with boiling water, and the texture is slightly crisp and fragrant; Dry and elastic, refreshing taste.

30. kelp mixed with vermicelli

The raw materials are kelp, green leaves, vermicelli, vinegar San Qian, soy sauce, monosodium glutamate, refined salt San Qian, chopped green onion, Jiang Mo, sesame oil and garlic.

Method: wash kelp and sand, cut into filaments with a straight knife, soak them in boiling water and take them out; Push the gouache strips into five-inch sections, wash the green leaves and cut them into thin slices with a straight knife.

3 1, pickled cabbage

Raw materials: cucumber 1000g, lotus root bean 800g, red bean 400g, peanut 300g, chestnut kernel 200g, walnut kernel 100g, almond 100g, (the above raw materials need to be pickled first) yellow sauce 200g, and sugar color/kloc-0.

prepare

1. All the above raw materials are processed into shapes with the same size, mixed together, soaked in water to get a little salty taste, taken out and dried, put into a cloth bag and put into a jar, put yellow sauce into the jar, and stir the sugar-colored soy sauce/kloc-0 times a day for 5-7 days.

2. When the main ingredient is salted first, it is not advisable to add too much salt, and the time is longer, 5-8 days. The seasoning in the pot should drown the main ingredients. If it is insufficient, you can add cold water.

32. Pickled cucumber

The raw materials are 5000 grams of fresh cucumber, 400 grams of coarse salt and 700 grams of sweet noodle sauce.

prepare

1. Wash the wax gourd, drain it, cut it into two pieces (or not), mix well with strong salt, and press it with a clean big stone. Pickling for 3-4 days, taking out cucumber, and draining salt water;

2. Wash and dry the pickling tank, pour in the drained cucumber, add the sweet noodle sauce, mix well, cover with the head sauce and cook for 10 day.

33. lettuce in sauce

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

prepare

1, peeled and washed lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun;

2. Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days.

3, lettuce should be evenly coated with bean paste to avoid inconsistent taste of sauce;

4. If there is a lot of sauce, you can pick out the bean dregs to dry and put them in a jar, which will not be bad for a long time. This dish is delicious and fragrant, comparable to Sichuan mustard tuber.

34. sour cabbage

The raw materials are 5000g of Chinese cabbage, 0/00g of pepper/kloc-,500g of salt, 250g of ginger and 0/00g of rice vinegar/kloc-.

Method: 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.

35. soak spicy tomato strips

The raw materials are 2000g of fresh eggplant, 2000g of old brine, 20g of brown sugar, 50g of dried red pepper 1 00g, 50g of salt, 50g of white wine15g, and one spice bag1piece.

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