As the weather gradually turns cold, people begin to pickle salted vegetables. After time's secret storage, fresh vegetables melt into delicious sauce, become sour and delicious, with unique taste, which is a good small dish for next meal with porridge. It should be noted that we must marinate the salted vegetables thoroughly in the process of salting, so that the nitrite in the salted vegetables will disappear without affecting the health of the body, making a really healthy and delicious secret salted vegetables.
The first one -- pickled octopus. Prepare 1000g cucumber, 800g lotus root, beans, 400g red beans, 300g peanuts, 200g chestnuts, 100g walnuts and 100g almonds, all of which need to be marinated in advance. Next, we need to prepare 2000g yellow sauce, 100g sugar color and 1000g soy sauce. All the above raw materials are processed into the shape of equal size and mixed together, part of the salty taste is soaked with water, taken out and dried, put into a cloth bag and put into a vat, put the yellow sauce in the VAT, and the sugar soy sauce is stirred once a day for 5-7 days. When the main ingredient is salted first, it should not be salted too much. The time should be longer, 5-8 days. The seasoning in the tank should be submerged. If the main ingredient is insufficient, add cold boiled water.
The second one -- pickled cucumber. We need to prepare ingredients: 5000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet sauce. Wash these melons and drain the water. Cut them into two long strips (or not) and mix them with coarse salt and compact them. Press them on the surface with clean big stones. Marinate for 3-4 days, remove the cucumber and drain the salted water. Wash and dry the salting tank, pour in the drained cucumber and mix well with sweet sauce, cover the head sauce and serve for 10 days.
Third, lettuce with sauce. The ingredients to be prepared are: 3000g fat lettuce, 50g salt, 150g bean paste. Peel the lettuce and wash it. Then put it in a clean small vat for detoxification, marinate it quickly with salt, and dry it in the sun. Spread the bean paste on the lettuce and put it into the small VAT again. After 3-4 days, the sauce can be eaten. Pay attention to spread the bean paste on the lettuce evenly, so as not to make the dishes taste different. If a large number of sauces are made, they can be picked out and dried in the sun, and stored in the jar for a long time. This dish is delicious and has a strong sauce flavor, which is comparable to Sichuan mustard.
How about, after watching these three kinds of secret pickles, do you want to be greedy? Heart is not as good as action, like to quickly buy to do eating!