50 kinds of pickles ancestral usage of production
1.
Cucumber sauce dish Eight 1,000 grams of lotus root, green beans, 800 grams of red beans 400 grams, 300 grams peanuts, chestnuts Ren 200 grams walnuts 100 grams almonds 100 grams (more than a good raw material to be preserved first) miso 2000 grams, 100 grams sugar, color, soy sauce, 1,000 grams.
the above raw materials are processed into the shape of equal size mix, some with blisters of salt, remove and dry, into a bag into the tank, the tank put miso, soy sauce, sugar, color mixing day 1 5-7 days after the Serve.
maintained while the first element should not be too many salt, a little longer, 5-8 days, the cylinder should be submerged in the sauce can be added ingredient, such as absence of cold water.
2.
cucumber sauce, fresh cucumber 5000 g, harsh salt, 400 grams of sweet bean paste 700 grams.
* the prevalent melon wash, drain water to be cut open into two long (or not cut) plus coarse salt and mix well compacted, large stones with a clean surface to inhibit. Marinated 3-4 days, the cucumber, remove, drain salt water;
* Wash and dry the salt tank, drain the cucumber into the mix add flour paste, cover the head dressing system 10 days expense.
3. hypertrophy of tender butter lettuce lettuce
3000 g, salt 50 grams of bean paste 150 grams.
* the lettuce slashing the skin, wash; placed in a clean small jar disinfection Shoujiyankuai uniform pickling salt, put the sun to dry;
* the bean paste spread on the lettuce, put a small re- cylinder. System 3-4 days after the sauce and serve now.
* wiping bean paste to spread your lettuce, sauce out of the food taste so as not incongruous;
* If a colossal sauce system can pick to Douban residue dried, cached in a jar, the durable is not bad. This tray is delicious, sauce rich, comparable with Sichuan mustard.
4.
sour cabbage cabbage 5000 g, 100 g pepper, salt, 500 grams, 250 grams of ginger, rice vinegar 1,000 grams.
the cabbage into strips to the old leaves washed, dry to semi-dry, into the altar, add spices and mix well and marinate for about 2 days.
5.
hot spicy tomato the size of the middle of 2000 g of fresh eggplant, the old salt water 2000 grams, brown sugar 20 grams of red pepper, 100 grams, 50 grams of salt, white wine 15 grams, spice packet 1.
The eggplant stalks (leaving 1 cm does not cut it) Wash the jars into a variety of spices and mix well, add eggplant and spice bag, bamboo clips snap firm, cover, fill up the altar along the water, Serve hot 15 days.
6.
motley kimchi cabbage, garlic, onion, lettuce, cucumber, red pepper, carrots, lentils, ginger, garlic, 250 grams, 100 grams dried chili, pepper, 100 grams, ginger 100 grams salt 150 grams of white wine 40 grams, brown sugar 80 grams.
The kimchi altar disinfection wash, dry with a clean cloth water. To 2 kg of cold water into the jar, put the salt, chili, pepper, ginger, brown sugar, white wine made from pickles water. To a variety of dishes to soak choose clean all the dry into the altar, cover lid, add footbconsist in ... the water, should forever check the forum can not be lack of water along, so you can cook for 7-10 days.
7.
hot artichoke artichoke 5000 g, 1000 g of salt, pepper, 500 grams, five-spice powder, 100 grams, dried tangerine peel 80 grams, 9 grams pepper, ginger piece 5.
* arrange pickle jar, cleaned inside and appearance, with a dry cloth;
* the artichoke peeled, washed, sliced, semi-tan, and the seasoning mix into the jars, seal the mouth can be cured after 1 month.
8.
tender sweet and sour cucumber cucumber 5000 grams, 250 grams of sugar, salt, 250 grams of vinegar, 20 grams.
Wash the cucumber, cut, remove the seeds, dry to semi-dry, then soaked in sugar, vinegar and salt and into the solution, can be sealed 15 days.
9. soak fresh white radish radish
1000 grams of cold salt water, 1,000 grams, white wine 100 grams of dried pepper 30 grams, sugar 8 grams, 25 grams of salt, pepper 3 grams.
* slashing the top of the carrot to be dry cleaned, then cut into appropriate strips, placed outdoors to dry to too weary;
* will be chili, sugar, pepper, salt, mixed with white wine and white radish evenly into the jars, pour the brine. Water sealed side altar 5 days, you can eat.
10.
bubble assorted vegetables cabbage, garlic, wild rice, garlic sprouts, painful gourd, lentils, onion, Taicai, radish, mustard, lettuce, cucumber, ginger, sprouts, red pepper 2,800 grams, 100 grams dried chili, pepper 120 grams, ginger 120 grams, 150 grams of salt, white wine 40 grams, brown sugar 80 grams.
* Wash the pickles altar, with a net cloth to remove moisture. To 2 kg of cold water into the jar, under the salt, chili, pepper, ginger, brown sugar, white wine, etc., as overflow harm;
* to a variety of dishes to soak all choose clean, dry, placed in the altar;
* cover the altar cover, add footbfrom start to finish the water, and regular exam, not to the altar along the inside water. So cook 7-10 days, you can eat.
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11.
fresh hot green beans green beans 2000 grams salt 120 grams, 40 grams of garlic, dried chilli 40 grams, white wine 20 grams,
Nike Shox Turbo, ginger 40 grams.
* salinization with cold water to open the peeled garlic, chili, ginger on the salt water soak 1 month;
* will choose to work the age bars green beans washed, dry surface of the water, the former system of good pickles into jars of water, then add beans, vegetables with bamboo will be clamped, the pressure on the stones. Tim covered the altar cover footbfrom start to finish the water, soak 10 days.
12. sweet and sour pickled garlic
5000 grams of fresh garlic. Salt 1000 g, 1000 g of sugar, cold water, 1,000 grams, 500 grams of vinegar.
* slashing garlic fibrous roots, leaving the garlic stems 2-3 cm long, dry rind stripped, washed into the tank. Per 5000 grams plus 250 grams of salt, garlic, salt one day, down the middle cylinder 3;
* spicy removed together with water, changing the water once a day for 4 days. Then remove garlic and drain the water, garlic salt per 5000 grams (750 grams), sugar (1000 g), cold water (1000 grams), mixing, re-entry tank salted, put in the screen;
* 15 days Serve. Five days before general consumption vinegar soaked with 10%. Sweet and sour.
13.
smell shredded radish 4000 grams, 4 grams of salt, pepper 80 grams, 5 grams fennel, ginger, pepper 300 grams.
* radish dry washed, mow cable, then salt, pepper, fennel, ginger, pepper into boiling water because 30 minutes, remove debris, afterward cooling into the cylinder together with the radish , seal 7 days to;
* eating a small amount of soy sauce can be added, vinegar. If long-term warehouse, the absence to control the moisture dry seal
14.
spiced radish turnip 10,000 g, 1000 g of coarse salt, pepper, aniseed taste.
* will be cut carrot top to wash the root, from which cut into a clean tank, add coarse salt and water, surface water to swamp radish, pickled 1 month after the Serve pickled radish;
* radish cut into thick strips, drying to dry;
* pickled radish gravy skim the top of the dirt and drifting foam, gently pour into a large pot (do not pour the slag material Bottom ) add pepper aniseed, Aozhi gravy made from the red fire, let cool;
* then add the carrot cylinder, stir into the gravy, place 2 days after the muggy, radish slackened. If gravy is too dry can be added dry to moist carrot prevail. Otherwise, when turning drying radish, from cover to influence the taste.
15.
fresh peanuts peanut sauce 500 grams of high-quality soy sauce 250 grams.
* will pick peanuts clean, into the fry pot, peeled on the huge mouth cup bottles;
* open the soy sauce into the pot boil, let cool and pour into peanuts in soy sauce to be immersion peanuts, then cover the lid for about 7 days can be eaten hot. This dish should not be long storage, appropriate for handling hot floor to eat.
16.
pickled spiced chili pepper 10,000 g, 1000 g of salt, five-spice powder 100 grams.
The pepper washed, semi-tan, add seasoning mix into the cylinder seal. 15 days can be eaten.
17. red hot salty turnip turnip
5000 g, salt 50 grams, 500 grams of soy sauce, chili powder 100 grams.
* wash the salty turnip cut into svelte slices namely not dispersed into the tank, bubble with soy sauce 2-3 days, remove;
* the turnip pieces, sprinkle evenly chili powder, nice salt, into the stew container 5 days Serve.
18.
pickled spicy radish turnip 5000 g, 30 g chili powder, vinegar 800 grams, 200 grams of sugar, salt, 175 grams, 100 grams sesame oil, pepper, aniseed, 10 grams , MSG amount of water 2000 g.
* first radish select clean, and then processed into 3 cm long, broad, 0.5 meters of thick, drying to eighty percentage reserve;
* sesame oil pan, add chili powder, yellow when poured into the deep fry among the mix of dried radish;
* the salt, sugar, pepper, aniseed open into the pot seethe water, add MSG, let chilly and gush into the cylinder, and the radish mingle, turning once a day, 15 days shall be finished, requiring red-yellow. Tendons crisp texture, taste sour.
19.
pickled Korean cabbage kimchi, the end of the red chili, garlic, fresh ginger, salt, apple, Pear, fresh fish, beef soup and the amount.
* the cabbage to help remove the old, yellow leaves, rinse, all two and a half, with the amount of brine for 2 days, remove and drain to the water;
* garlic peeled, pedicle, washed and cut garlic . Apple, Pear washed, chopped. Washed shattered fish, add dried pepper by the end, into a paste soup with meat spare;
* with a good seasoning the cabbage with spread evenly, then put in the net code tank. The cylinder in the ground, circled by straw is good, leaving 20% out of the ground, and then sealed with a reclosable grass, retained at 4 degrees,
Nike Shox R6, can be eaten to be 15-20 days.
20.
pickled spicy chives 10,000 g chives, salt, 400 grams, 200 grams of ginger, pepper, 50 grams of cooking wine 50 grams, pepper 20 grams.
The chives add ginger, pepper, chopped, mix in salt, pepper and wine fraught altar seal. 30 days Serve. Salty, fragrant, fresh, spicy.
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21. fresh garlic lamps garlic
3000 g, 1200 g of sugar, salt, 70 grams.
* the garlic to the old skin, clean code into a small tank, spread a layer of code when a layer of garlic salt, 3000 Urza (50 grams) of salt, and finally pour in the above (100 grams) of water, marinades 12 water, the water submerge tank to garlic, garlic submerged surface. To fall from the sky change the water every three days continuous days, in increase to garlic to spicy;
* remove the garlic into a clean bowl, darted into the sugar, the sugar evenly by hand rubbing the garlic, then the garlic into the altar in every house garlic spread a layer of sugar to sprinkle sugar finished;
* with water (300 grams), salt and let cool slowly into the open on Huoao altar, and then sealed with two layers of gauze altar with the string tight, place about 50 days at the sun can be cool.
22.
ginger, hot ginger, 10,000 g, cold water 3000 g, 2000 g of salt.
* Wash and skin the ginger, dry, into the pickle jar;
* to add cold water and salinity open forum, the cover hat, the altar to listen to the sink full of cold water in Riga, 10 days Serve.
23.
hot spiced cucumber fresh cucumber 5000 g, 1500 g of cold water, red pepper, 100 grams, 250 grams of salt, white wine 50 grams, five-spice powder,
Nike Shox Monster, 50 grams of soy sauce 20 grams.
* Wash the cucumber, the first with 25% of the salt water soak 2 hours, remove and drain;
* the cold water, salt, white wine, red pepper, allspice, soy sauce into the altar, and then the cucumber into, the altar covered with sealing lid, soak 10 days Serve.
24. Laba garlic garlic
3000 g, 1500 g of vinegar, sugar, 860 grams.
* with a clean bowl, preferably cooked with water disinfection, as Laba garlic foam containers;
* selected garlic, peeled, dry, first soak into the vinegar, then add sugar , mix well, placed in 10 degree -15 degree conditions, cook 10 days Serve.
This bulb garlic eighth day of the twelfth lunar month in the rural places more than cook,
Nike Shox R2, soak silk for this season the temperature is suitable, it said Laba garlic. Vinegar and sugar with an appropriate amount can change, but not too much change. Product was sallow green garlic, spicy sweet and sour taste and taste, very delicious.
25. Sichuan red hot chili peppers 3000 g
pointed, coarse salt, 560 grams, alum 120 g, 1800 g cold water.
* first raw, alum put up a small cylinder, add cold water, stir until coarse salt, alum liquefied,
Nike Shox TL3, spare;
* pick of pest-free ruddy pepper washed, dried, to the stem, stalks, and then pointed bamboo mallet poke two chasms in the pepper on both sides, so luscious chili. Then salt and pepper into the tank with stones compacted tightly.
* salt to two weeks after turning cylinder retard, skim foam flotation, and disburse care to elect out moldy putrid pepper, then compacted, reclosable. Salt to 6 months afterward and tries to 3 or extra food.
* look after half a second, very essential, otherwise the individual corrode, germ can occasion the whole cylinder pepper sufferers. This is usually unsuccessful pickled pepper is one important cause;
* hot peppers should be placed in the shade of the tank, to prevent under exposure, causing a bad cylinder;
* eat with pickled pepper, the cylinders were won from Avoid contamination Star chili oil, to prevent deterioration Pickle.
26. sweet and sour fresh Garlic Garlic
3000 grams of sugar, 150 grams, 85 grams of vinegar, salt, 75 grams.
* first listen Garlic choose clean, cut into 3 cm long segments with boiling water to the spicy, remove and dry to the surface of the water;
* net to take a jar, put garlic buds, and then into the sugar , vinegar, salt, add the proper water, the water not too Garlic. So cook one day, you can eat. Sweet and sour, tender crisp. Start tastes somewhat fewer, 7 days later and sour salty flavor surge.
27. soak beans
5000 grams of fresh beans. Salt 400 grams, fresh ginger, garlic 100 grams, pepper, aniseed 15 grams, white wine 50 grams, 50 grams of sugar.
* premier salt, garlic, ginger, pepper, aniseed, sugar into the chilly water drench 20 days standby;
* will go to bars after the wash and drain beans, add soup material, when add white wine, sealed altar, 10 days is finished.
whitening fresh cauliflower, 1,000 grams, the old salt water, 1,000 grams, brown sugar 20 grams, white wine 20 grams, 30 grams red chili, salt 30 grams glutinous rice juice, spice packet 1. (Pepper, aniseed, ginger)
* will destroy it by hand a small central cauliflower stems removed, blanched in boiling water for about 5 minutes, remove and speedily spread out to dry;
* to a variety of spices, into the altar, the packet into the cauliflower and spices, covered with bamboo clip stuck altar cover, fill up the altar along the water, soak 5 days Serve.
28.
cucumber sauce spicy pickled cucumber 8000 g, dried pepper 80 grams, sugar 30 grams, sauce 4000 g.
* will wash with water and pickled cucumber, cut into 3 cm thick, square pieces, soaked in water for 1 hour, 2 times for the middle of the water, remove and control dry, put into the sauce soggy into the bag, turning each 2 -3 times;
* sauce the system 6-7 days later, opened bags poured cucumber slices, dry control salty sauce, dried chili and sugar mix, three days after the light Serve cucumber slices dry skin.
* to pay attention to cleanliness inside and outside the bag, primarily the bags of dirt into the cylinder surface is not stained;
* cucumber, pepper and sugar mix, be sure to pay attention to mix, such as irregular, food good taste does not affect the quality. Finished dish light red color, sweet and spicy and delicious.
29.
pickled tomatoes, tomato 2000 grams, 1000 grams of salt.
* scalded with boiling water to flush the tomatoes peeled, cool, put up the cylinder, a layer of tomatoes, a layer of salt, cover the storage of 7 days (during this phase to take the bubble on the phenomenon of fermentation, which is normal , not bad);
* then sealed with a piece of periodical to cover up on the line, cool, well ventilated premises (do no refrigerate up in winter), winter can come up to cooking, soup;
* other one kind of pickled tomatoes method is to put 20% concentration of salt in the salt deposit. This fresh crisp and delicious pickled tomatoes. As full and fresh flavor. With cooking, soup can be absorbed.
30. pickled garlic
5000 g of fresh garlic, salt, 500 grams, 1000 grams of brown sugar, vinegar, 500 grams.
* fresh garlic will be cut, on the water soak 5-7 days (change the water every day);
* After the bubble with a cultivated salt with the garlic, turning once a day tank, salt dried to remove the fourth day;
* take the pot, add water 3500 grams, brown sugar, Cuzhu open side away from the cavity, cool thoroughly; will deal a good garlic into the altar, pour in the water, preserved seven days can be eaten. Marinated garlic fresh and not hot, there is garlic; slightly sour and sweet, very tasty.
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31.
spiced radish color green radish, carrot, seaweed head, Radish, a aggregate of 50,000 grams parsley stems. Salt, cumin, orange peel, cinnamon, pepper, aniseed, 50 grams of vinegar, 500 grams, 200 grams of sugar.
* a crowd of shredded carrot, parsley stems, cut into 3 cm long the radish mix with salt, mounted cylinder (or altar) pickled 2-3 days, dry control water, drying to Liu Cheng dry. All kinds of spices into gauze bags, seal the mouth into the pot, vinegar, water, 1,000 grams, proudly flavor, the change Weihuo boil for 10 minutes, cool thoroughly, stir, add 100 grams of sugar to melt up.
* constrict the shredded radish stuffed into the jar, poured into the beverage with a good, thick papered on the altar, and then closed the dirt, put the temperature at 5 degrees where you can eat 10 days . Spiced rich, slightly sweet and sour feel, sunny color.
32.
fresh Garlic Sauce Garlic 5000 grams, 500 grams of salt, miso 2,500 grams.
* Garlic cut root and the seeds bathed into the altar, the salt soak 1 day remove and cut into 4 cm long sections, then add water to soak 2 hours in the middle for 2-3 periods the water;
* remove the garlic sprouts, in the shade to dry, put into the bag;
* the sauce into the tank, put the bag surface Garlic sauce stains in the vat, stirring 2 times a day that is 10 days percent.
33.
fresh white radish radish sauce 5000 g, coarse salt, 50 grams of sweet bean paste 800 grams.
* Wash and drain the carrots cut into strips. Into the tank, add coarse salt mix, compacted stone marinated 2-3 days, the radishes, remove, drain salt water;
* Discard marinade cylinder, the cylinder into the dry wash Lek water of radish plus sweet bean mix. Cylinder head cover, the system 10 days to sauce. Dressing system for the containers must be clean, dry, of special note, the second with a sweet sauce marinated, but requires equipment health.
34.
fresh sweet and sour lotus root lotus root 3000 g, sugar 800 grams, unlock 300 grams salt 300 grams, 10 grams of ginger, star anise 6 grams.
* wash muck the lotus root, peeled, sliced, with salt for 1 hour, pressed dry moisture;
* the other spices into the boiling pot (add water 2000 g) boil about 5 minutes, let cool, down the altar together with the lotus root, about 4-5 days can be eaten.
35.
bubble shoots of lettuce, 1,000 grams, the old salt 700 grams brown sugar, 5 grams, 10 grams of salt, dried red pepper 10 grams of cooking wine 20 grams, 5 grams glutinous rice juice, spice packet 1 .
* to the lettuce leaves, leather, wash, split two, in the light salt water soak 1 hour, picked up, dry surface moisture;
* Mix the spices into jars. Put lettuce and spices of the package, cover tightly with bamboo altar card altar cover fill up forward the water, soak 1 hour and serve.
36.
Brassica juncea, Brassica juncea, soak 200 grams of first-class old salt 1400 g of salt 100 grams brown sugar 30 grams, white wine 25 grams, revolution red pepper, 50 grams of spice packet (pepper, apple, aniseed, ginger) with a gauze wrap.
* Brassica juncea to the old stems yellow leaves will be washed, drying in the sun to dry cilia a little listless, evenly cast salt into the tank, the pressure is good with stones, 1 day out, drain the water astringent;
* the above spices, mix into the jar, put Brassica juncea and spice bag, stuck with bamboo clip, cover the stopper, add footbfrom start to finish the water, soak 2 days you can eat.
37.
bubble five Hot & Spicy garlic fresh garlic 2000 grams, salt 1500 grams, 400 grams of salt, red pepper 30 grams, white wine 30 grams, 30 grams of brown sugar, spice packet (pepper, large material, apple, ginger), a little wrapped with gauze.
* the garlic, peeled, washed salt, wine, mix well and put the bowl and marinate for 10 days, two days turning once until golden and drain;
* of the above spices and mix well, put into the jar garlic and spice bag, cover the altar cover, adding footbconsist in ... the blister 1 month Serve.
38.
peppery chili pepper 500 g fresh peak, salt, 60 grams, the amount of liquor.
will put the pot of coarse salt, plus (200 grams) of water, pouring boiling to dissolve into the salt brine method, the hot pepper seed stalks cut into small pieces, dried, take pickles altar again washed with water, disinfection, dry pepper pieces into the jar into the brine method, immersion pepper, then cover the lid drops numerous wine marinades can be eaten about 1 month.
39.
bubble sour radish radish 10,000 g, red pepper, 100 grams, 150 grams salt, pepper 10, vinegar 20 grams.
* Wash the radishes slashing the fibrous roots, cut into strips, hot pepper seed stalks cut into wire;
* the tank with a dry fabric to wipe the web, the radish, chili mix, put into the cylinder, add salt to the good, the percentage of (1000 grams) of water additional (50 grams) salt;
* saline plus over radish Zaisa an peppercorns, vinegar;
* the cylinder aboard the lukewarm location about 10 days can be.
40. paozi fresh ginger ginger
2500 g, older first-class salt water 2,500 grams, 150 grams of fresh red pepper, salt 120 grams brown sugar 25 grams, white wine 50 grams of spice packet 1.
* Joe out first ginger bark, the old stems, and will be ginger, 2-5 days in the bubble on the water, as a pretreatment, picked up, put the sun to dry adhesion of the water, to be use;
* the old salt water into the altar, the first place (10 grams) brown sugar, and add salt and white wine and stir well, add pepper base, then add ginger, to be filled to half, and then Add the remaining brown sugar and spice bag and continue to setup the remaining ginger, then top with a bamboo stuck in the ginger, the ginger does not shake and float. Covered altar cover, add football along the water, about 1 weeks Serve hot.
* plebiscite substances should be selected Daini ginger, short roots, shoots fresh ginger petals and more for raw substances;
* old salt brine is appropriate to first class. If the old salt water absence can also be inoculated with the fashionable and old salt brine, yet its efficacy is less good;
* spice bag after use, in addition to bacteria outside of the rest were white can not be reused;
* If the ginger cut into wire or film into the bubble, in about one day serve. This dish is kimchi Sichuan flavor, color yellow, fresh scent, mild and sweet. Original nur ginger can be stored 2 years.
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41. five spicy Luobu Pi
Luobu Pi 3 kg, spiced noodles, soy sauce, salt, MSG amount.
The Luobu Pi shredded or small pieces, add spiced noodles, monosodium glutamate, salt, soy sauce, hot mix, two hours after consumption.
42. soak fresh celery celery
1,500 grams, great salt 10 grams, 5 grams pepper, aniseed 3 grams, red pepper 30 grams.
* the excellent salt, pepper, aniseed, boiled water into the pot after 5 fragrance let cool;
* choose clean the celery leaves, cut into 10 cm long segments, washed red peppers , dry water, into the altar with perfume cook in 1-2 days into the five can be eaten.
43.
cabbage pickled cabbage 5000 grams of salt 500 grams.
* cabbage remove yellow leaves, the roots were cut, washed with a knife in half or four and a half.
* the cabbage into the cabbage on the tile in the cylinder, a floor of vegetables on each layer spattered with salt, until all arranged out, the oppression on pickled weight, sharing 3 / 5 of the salt, over 24 hours later. If the brine up to remove the complex salt.
* will be the opening of the marinated cabbage into different cylinder, a layer of vegetables, sprinkle a layer of salt, sprinkle the top sealing layer of salt, sprinkle the remaining salt and after, cold tight seal with a thin package, plus rock pressure, sealed Gangkou with mud paste, cover the final release. After 10-15 grams of pickled, you can remove the food.
cabbage yellow color clear, crisp and salty taste.
44. kimchi cabbage
[materials], 5000 g; apples, 250 g; pears, 250 g; turnip, 500 grams; beef broth, 1500 g; onions, 250 g; garlic, 250 grams ; salt, 150 g; red pepper, 150 grams; MSG, 50 grams;
[Method]
(1) to the root of the cabbage and old to assist after the wash, drain water, change the knife cut 4, into the basin, sprinkle with salt for 4-5 hours; radish roots, be, skin, cut into thin slices, with salt for a while; apples, peeled, cut into pieces; onion, chopped; garlic sacrifice .
(2) would be a good pickled cabbage, pickled radish and drain to the water, into the altar, then apples, pears, beef soup poured all the spices together, always on the cabbage, marinated cabbage to be submerged, with a clean and cumbersome compression, the dish sink. Time can be resolved according to the season, the summer commonly 1-2 days; routinely 3-4 days in winter can be eaten.
[Features]
bright color, hot and sour crisp, fresh and delicious, with muscular local characteristics.
45.
onion sauce sugar onion [Materials], 5000 g; red tarn, 300 g; ginger yo, 150 g; salt, 75 g; pepper, a tiny; aniseed, a tiny;
[Method]
(1) the onion root and the outer shell to the skin, wash with water and drain to make water, change the knife into the hob into the basin stand.
(2) the soy sauce, red pond, salt, pepper, aniseed, etc. into the pot, let cool on blaze after opening;
(3) to take a net altar, opposition the good and the onion juice mix well together into the altar, the seal population, about 3-4 days can be eaten.
[Features]
reddish color, crisp and sweet, delicious by food.
46. spiced pickled kohlrabi kohlrabi
[materials], 5000 g; salt, 750 g; five-spice powder, 100 grams;
[Method]
The turnip root to be washed, cut into bergamot shape,
Nike Shox TL1, with salt, 7 days out of the sun 6-7 dry, rub their hands about, Cuochu water, and then the next cylinder marinate 3 days, 60% of the sun to dry out, add allspice and mix well, into the altar sealed inside the mouth, in January after edible.
Note: a longer storage time as well.
[Features]
spiced sour, sweet and salty taste, is ideal for breakfast to share.
47. more flavor carrot turnip
[Materials], 5000 g; salt, 750 g; ginger, 50 g; five-spice powder, 50 g; chili powder, 30 grams; monosodium glutamate, 10 g;
[Method]
The radish sprouts pedicle, roots, water washed, changed into small pieces, into the pot, sprinkle with salt, mix well and marinate for about one week after removing the salted water, mix ginger, allspice, chili abrasive and mute, to take an altar, the marinated carrot pieces into the jar pressed, can also be injected into some soy sauce, seal the mouth can be removed after about one week consumption.
[Features]
crisp palatability, Hot & Spicy thick.
48. flavor cabbage cabbage
[Materials], 5000 g; salt, 250 g; sugar, 250 g; apples, 250 g; pears, 250 g; garlic, 50 g; onions, 100 g; pepper, 25 grams; MSG, 10 grams;
[Method]
The cabbage leaves and a little help to remove old, washed with water, dry control water, cut into diamond shapes, into the basin , sprinkle a little salt and pickles to see after the salt water Lek. Then place a variety of seasonings and cabbage mash container mix, then mix the cabbage into the cylinder, compressed mouth sealed about a week later to remove the food.
[Features]
fragrant, delicious, crisp, good palatability.
49. spicy cabbage
[materials] Materials: Chinese cabbage, 50 g; salt, 50 g; sugar, 500 grams; vinegar, 150 g; sesame fuel, 100 grams; dried pepper, 100 grams; light blue 50 g; ginger 50 g;
[Method]
production methods: to help the old cabbage, roots removed, wash, change the knife in half, then cut into 1.5 cm wide bar.
(2) To cut cabbage into the bowl, sprinkle with salt for 2-3 hours, in the cabbage in the water squeezed out, put into the basin.
(3) the dried pepper, Onion, ginger, cut into filaments, respectively. Internal heat sesame oil into pan, put pepper, spicy flavor blasted into the ginger flavor Stir, pour vinegar, sugar, let cool to cool on a good sauce over the cabbage, pickled 4-5 hours.
[Features]
bright color, fresh taste.
50. the maximum reliable kimchi practice
* first cabbage, pearly carrots, red carrots (carrots a small amount of red can be, because two out of the savory taste no additional, with in color good, like eating chili peppers can likewise be placed in explicit) washed and cut into strips and pieces (depending on personal predilection).
* salt will be washed dishes flooded more than 5-8 hours, the chief character is to make cabbage water. After all the water drained out. - Then the best taste of what wage, whether too salty, the dish can be washed several times with water, if too light can be salt.
* wash a small amount of ginger, garlic - slice an apple - cut into Ding. All into the dish, then add a small amount of pepper, chili sauce, vinegar, sugar. White vinegar and sugar must be put in more, every time I do a lot of sugar will pour half a decanter of white vinegar, so that we can taste good.
* After entire tuned into the box kept in the refrigerator, can be eaten a day or two.
hello friends sure like to eat sweet and sour. The amount of spices I can not mention clearly, try to do one or two certainly grab the. I first side corner of subordinated memoranda, the first very successful yet.
kimchi creation process
* cut cabbage, cleaned, poured salt water, and then evenly wrapped with the salt on cabbage, soaked in salt water one night after the show drain
* Sauce: In the soup (water can) chili powder added to stir the onions. garlic. chopped, to add the seafood, fish, chop the dirt, adding a small amount of wine, oil. Mix all the spices, the final salt (how many by private taste).
* core from the cabbage will begin to spread the sauce evenly on each slice cabbage, and finally the outermost leaves wrap, placed in the vessel can be.
50 kinds of pickles ancestral means of making
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