4 flavor vegetable processing methods
2020-10-20 14:16:07
First, salt lettuce. Choose a large, meaty, lean, and hollow fresh lettuce, cut off the skin, use salt in an amount of 18% to 20% of the amount of raw materials, and add appropriate amount of pepper in the salt. Then put the peeled lettuce in the jar. Put a layer of lettuce on the salt layer, and sprinkle the pepper and salt evenly, and sprinkle some salt on the top layer. The next day, the cylinder was inverted and poured once a day. After 5 to 6 days, invert every 2 days. After 2 to 3 inversions of the cylinder, add cool water or dilute brine to seal the cylinder. Place the cylinder in a cool, well-ventilated place and finish it after 30 days.
Second, sauce black dishes. Choose the ripe melon of 67, wash, cut open, remove the melon, and put it in the tank and salt it for 16 hours. For every 50 kilograms of cantaloupe, 2.5 kilograms of salt is used, and the cylinder is inverted 2 times. After the first salting, remove the melon and let it dry for 8 to 10 hours. Then pour the melon into the tank for a second salting. For every 50 kilograms of melons, 12.5 kilograms of salt are added, and one layer of melon is salted. Each morning and evening, each cylinder is inverted once. After pickling for 20 to 25 days, remove the melons into small cubes of 3 cm on each side, soak in fresh water for 1-2 days, and change the water the next morning. Then remove and control the moisture. Mix 3 kg of sweet almond and ginger into 50 kg of melon pieces, put them into a cloth bag (2.5 kg per bag), tie the bag, and put into the jar. For the first time in each 50 kilograms of melon, 25 kilograms of chilli paste (a sauce made with vegetables once) was used, and each meal was beaten once in the morning, afternoon, and evening, and was made for 7 days. Remove the bag and put it in a sauce on the fresh noodles. Each 50 kg of soy sauce will have 25 kg of soy sauce. Each day will be napped once in the morning, afternoon, and evening, and the finished product will be finished in 10 days.
Third, sweet-scented osmanthus turnip. Ingredients: Xianyu Root (Brassica oleracea) 5 kg, 2.5 kg soy sauce. 50 grams of white wine, 5 grams of MSG, osmanthus amount.
The mustard was washed and allowed to dry until it was slightly dry. A shallow mouth was cut with a knife every 0.2 cm. After drying for 2 to 3 days, it was placed in a cylinder. Put a layer of mustard on top of a layer of salt, put more salt on top, add a small amount of salt water, and press on the heavy stone. In the early stage of pickling, the tank is inverted once every 3 days for a total of 3 to 4 times. Pickling can be taken out within 3 months. The mustard was cut into coils (round-sweep deep cutting edge, the middle connection is not cut through), and soaked in clean water for 1 hour. Change the water 2 times, remove it, dry it after controlling the moisture, and keep turning. Take away when wrinkles appear on the mustard surface.
Put hot mustard and boiled soy sauce into the jar, dip and marinate for 3 days (1 time per day), remove and control the sauce, and dry it until 60% dry. Put the mustard in the shade and soften it, put it into the tank, add sweet-scented osmanthus, white wine, monosodium glutamate, and soy sauce, mix well, and seal well. The cylinder can be released within 10 days. The finished product has a dark brown color with osmanthus fragrance, which is crisp and refreshing.
Fourth, Russian-style pickled cucumber. Choose tender and crisp cucumber 20 kilograms, require 10 cm long, thick thumb. Wash it and cut it off. 0.5 kg of cumin, 0.25 kg of celery stalks, 0.5 kg of garlic and 150 g of chili powder are blended evenly, put together with 0.5 kg of salt in 7.5 kg of water and boiled.
Place the cucumber in a cylinder or bucket in the order of a layer of cucumber and a layer of spices, inject cold salt water, and seal it. Place it in the basement (or cool, ventilated, and where temperature changes are small). It must not be opened during the fermentation. After 40 days, it is the finished product. Fengrun Agricultural Information Center
Second, sauce black dishes. Choose the ripe melon of 67, wash, cut open, remove the melon, and put it in the tank and salt it for 16 hours. For every 50 kilograms of cantaloupe, 2.5 kilograms of salt is used, and the cylinder is inverted 2 times. After the first salting, remove the melon and let it dry for 8 to 10 hours. Then pour the melon into the tank for a second salting. For every 50 kilograms of melons, 12.5 kilograms of salt are added, and one layer of melon is salted. Each morning and evening, each cylinder is inverted once. After pickling for 20 to 25 days, remove the melons into small cubes of 3 cm on each side, soak in fresh water for 1-2 days, and change the water the next morning. Then remove and control the moisture. Mix 3 kg of sweet almond and ginger into 50 kg of melon pieces, put them into a cloth bag (2.5 kg per bag), tie the bag, and put into the jar. For the first time in each 50 kilograms of melon, 25 kilograms of chilli paste (a sauce made with vegetables once) was used, and each meal was beaten once in the morning, afternoon, and evening, and was made for 7 days. Remove the bag and put it in a sauce on the fresh noodles. Each 50 kg of soy sauce will have 25 kg of soy sauce. Each day will be napped once in the morning, afternoon, and evening, and the finished product will be finished in 10 days.
Third, sweet-scented osmanthus turnip. Ingredients: Xianyu Root (Brassica oleracea) 5 kg, 2.5 kg soy sauce. 50 grams of white wine, 5 grams of MSG, osmanthus amount.
The mustard was washed and allowed to dry until it was slightly dry. A shallow mouth was cut with a knife every 0.2 cm. After drying for 2 to 3 days, it was placed in a cylinder. Put a layer of mustard on top of a layer of salt, put more salt on top, add a small amount of salt water, and press on the heavy stone. In the early stage of pickling, the tank is inverted once every 3 days for a total of 3 to 4 times. Pickling can be taken out within 3 months. The mustard was cut into coils (round-sweep deep cutting edge, the middle connection is not cut through), and soaked in clean water for 1 hour. Change the water 2 times, remove it, dry it after controlling the moisture, and keep turning. Take away when wrinkles appear on the mustard surface.
Put hot mustard and boiled soy sauce into the jar, dip and marinate for 3 days (1 time per day), remove and control the sauce, and dry it until 60% dry. Put the mustard in the shade and soften it, put it into the tank, add sweet-scented osmanthus, white wine, monosodium glutamate, and soy sauce, mix well, and seal well. The cylinder can be released within 10 days. The finished product has a dark brown color with osmanthus fragrance, which is crisp and refreshing.
Fourth, Russian-style pickled cucumber. Choose tender and crisp cucumber 20 kilograms, require 10 cm long, thick thumb. Wash it and cut it off. 0.5 kg of cumin, 0.25 kg of celery stalks, 0.5 kg of garlic and 150 g of chili powder are blended evenly, put together with 0.5 kg of salt in 7.5 kg of water and boiled.
Place the cucumber in a cylinder or bucket in the order of a layer of cucumber and a layer of spices, inject cold salt water, and seal it. Place it in the basement (or cool, ventilated, and where temperature changes are small). It must not be opened during the fermentation. After 40 days, it is the finished product. Fengrun Agricultural Information Center
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