1. Pickles

2. How to pickle pickles

Pickles Composition on Yangzhou Pickles

Yangzhou has many specialties, such as brown sugar, Sanding buns, Gaoyou egg yolks, etc., but Yangzhou people cannot live without Yangzhou pickles for three meals a day.

When it comes to pickles, everyone will definitely think of the "Sanhe Simei" company. Although Sanhe's brand is "younger" than Simei, it was founded nearly 80 years ago, more than ten years before the Anti-Japanese War.

There are many varieties of Yangzhou pickles, including milk cucumber, radish head, assorted vegetables, young ginger, pickled melon, pagoda vegetables, etc. They are all my favorites. Among them, milk cucumber is a famous specialty product well-known at home and abroad. It has won the National Silver Award in the national pickle competition.

According to "Yangzhou Chronicles", this kind of milk cucumber is a seed brought back by Zhang Qian of the Han Dynasty when he was on an envoy to the Western Regions. It has been settled in Yangzhou for more than 1,800 years. It is really an "old timer". Milk cucumber is a variety used both for fresh eating and processing and pickling.

During production, it is customary to harvest the melons at the beginning and supply them to the market for fresh consumption, while in the middle and later stages, young and tender melons are harvested for pickling and processing. The pickled milk melon has the characteristics of "fresh, sweet, crisp and tender" and "good color, aroma, taste and shape". It is a treasure among Yangzhou pickles.

In addition, many local excellent varieties such as Yanzhong radish and Paozi radish have a cultivation history of more than 150 years. Yangzhou pickles have four characteristics: fresh, sweet, crisp and tender. The vegetables are shiny, the marinade is clear, the taste is moderately salty and sweet, and the lingering fragrance after eating is very popular among consumers.

You can buy pickles in supermarkets, convenience stores, and even street kiosks. When visiting relatives and friends far away, everyone always likes to take some pickles with them.

Although pickles are bulky and difficult to carry, they represent Yangzhou. As far as I know, many classmates also like pickles.

I have to "get" a few bottles of pickles every once in a while, and I eat them without restraint. Sometimes I can even eat half a bottle in one meal. Yangzhou pickles have unique craftsmanship. During processing, single pickling, double pickling, marinating and other techniques are used to ensure crispness and tenderness.

Fermented thin sweet sauce is used as auxiliary ingredients to maintain the sweetness and color of the pickles and the clarity of the marinade. As time goes by, I am also a little worried: people's pursuit of food and taste are constantly changing. Will Yangzhou pickles gradually be forgotten and withdraw from the stage of history? This is worth pondering.

Therefore, we must continue to improve and make the taste of pickles more delicious and unique, so that the Yangzhou sauce industry will develop more brilliantly and reach a new peak! .

How are pickles pickled? How are pickles pickled?

There are three methods of pickling: one is to directly immerse the processed vegetable base in a sauce tank containing bean paste or noodle sauce.

The second is to put a layer of vegetable base in the vat first and then a layer of sauce, layer by layer, for pickling. The third is to first put the raw materials such as caddis, young ginger, etc. into a cloth bag and then cover them with sauce.

The amount of sauce is generally equal to the weight of the vegetable base, and the minimum ratio should not be less than 3:7, that is, 30 kg of sauce and 70 kg of vegetable base. Stir during the pickling process so that the raw materials can evenly absorb the color and flavor of the sauce.

At the same time, the juice of the sauce can smoothly penetrate into the cell tissue of the raw material, and the exterior and interior have the same delicious flavor, color and aroma as the sauce. Mature pickles not only have the same aroma as sauce, but also have a tender and crisp texture, a sauce-red color, and a translucent shape.

The length of soaking time varies with the type and size of the vegetable base, but generally takes about half a month.

What are the famous pickles?

Chinese pickles are very different and can be divided into two categories: Northern and Southern. The northern flavor is represented by Beijing. The "big gourd" in Liubiju, Tianyuan and Houmen are all very good. "Big Gourd" A large gourd hangs over the door to commemorate it, but it seems to be gone now. Baoding pickles are famous, but they are not much different from Beijing pickles. The southern flavor is represented by Yangzhou pickles, with the trademarks "Sanhe" and "Simei". Pickles in the north are salty, while pickles in the south are sweet. It seems like everything in China can be made into sauce. Radishes, melons, lettuce, garlic sprouts, manna, lotus roots, and even peanuts, walnuts, and almonds are all indispensable for sauce. There are pickles in Beijing pickles, but I still don’t know what they are. Only water chestnuts cannot be sauced. In my hometown, it is not popular to go to the soy sauce garden and say "buy soy water chestnuts". That is an insult.

I don’t know when pickles originated. Not very early. Because there is a prerequisite for making pickles, you must first have sauce, ---- sauce made from soybeans. Sauce - soy sauce, is a great invention in China. "Firewood, rice, oil, salt, sauce, vinegar and tea", sauce is one of the seven things that open the door. Most Chinese dishes use soy sauce. The West does not. A Peking Opera actor went abroad. When he came back, he summarized his experience and warned his peers that if he has the opportunity to go abroad in the future, he must bring a box of solid soy sauce! Without Pixian Douban, "authentic Sichuan flavor" would not be possible. But the sauce in ancient China and the sauce today are not fermented meat sauce. "Zhou Rites. Tianguan. Shanfu" says: "Every king's gift can be used in twenty jars of sauce." Zheng Xuan notes: "Jiang is also called fermented glutinous rice." Both fermented glutinous rice and fermented glutinous rice are meat sauce. Probably the one that appeared earlier was fermented soybean, and later became the current sauce. Doujiang is mentioned in Han Dynasty writings. "Qi Min Yao Shu" mentions soy sauce, but it was already in the Northern Wei Dynasty, more than 1,500 years ago

----Of course, this is quite ancient.

How to pickle pickles Secrets of pickling: What are the pickling methods of pickles

1. Method 1 1. You must first prepare the materials, a vegetable vat and two cabbages. , a bottle of white wine, and clean stones. Secondly, everyone should clean the vegetable vat. If possible, wash it with white wine first, then rinse it with clean water and dry it. Then everyone cleans the cabbage and exposes it to the sun until the skin of the cabbage is dehydrated. 2. After the cabbage is dried, cut off the roots of the cabbage, cut the cabbage into several pieces and put them in the vegetable jar. Remember that the cabbage leaves should be stacked on top of each other and finally pressed with clean stones. Then boil a pot of water, about 80 degrees, and pour it all into the jar. The water should cover the cabbage, and then close the lid, don't be too tight. It will be ready in about 20 days, and then you can season it as you like.

2. Method 2 1. First of all, everyone must prepare the materials, including cucumbers, peppers, carrots, peanut oil, salt, soy sauce, ginger, garlic, sugar, star anise and bay leaves. Next, wash the cucumbers, peppers, carrots, ginger and garlic with clean water and set them aside to dry. Cut the dried vegetables, including ginger and garlic, into long strips of even size and put them into a clean basin. Then add salt, stir evenly, and then marinate for a day and night, turning several times in the middle.

2. After the vegetables are pickled, you need to drain the pickled vegetables thoroughly and put them in another clean basin. Then pour an appropriate amount of water into a pot, bring to a boil over high heat, and then add soy sauce, batang, star anise and bay leaves together. When the water boils again, pour a little peanut oil and cook for a while, then turn off the heat and set aside to cool. Finally, stir the pickled vegetables and the cooled slurry evenly together, stir a few more times, and seal in a jar for storage. In about 15 days, the pickles will be ready to eat.

Summary: The above are the two methods of making pickles. You can choose either one. Of course there are other methods that everyone can try. I hope everyone can enjoy delicious pickles.

How to make pickles

How to make various pickles -------------------Beijing eight-treasure vegetable pickling method- ----------------------------------------Take 1000 grams of pickled cucumbers, pickled lotus root slices, 250 grams each of pickled cowpeas and pickled eggplant buns, 500 grams each of pickled nectar and pickled ginger, 2000 grams of pickled kohlrabi, and 750 grams of peanuts.

First cut the pickled cucumbers into melon strips, cut the cowpeas and eggplant buns into strips, and process the pickled kohlrabi into plum blossom shapes. Soak in clean water for 2 to 3 days, changing the water once a day.

Take it out and put it into a cloth bag. After dehydration, use 5000 grams of sweet batter to soak it in sauce. Turn it twice a day. After 10 days, it will be Beijing Babao Cai. -----------------------------How to pickle Beijing spicy vegetables------------------ -------------------------- Cut 500 grams of pickled radish into shreds and soak in water for 24 hours. Change the water twice, remove and drain the water and set aside.

Then mix 250 grams of soy sauce, 10 grams of white sugar, a small amount of MSG and saccharin, and 0.1 grams of sodium benzoate, bring to a boil, and pour into a clean container. Heat 2.5 grams of sesame oil, add 1 gram of chili noodles, fry once and then pour into the soy sauce.

Add 1.5g shredded ginger, 5g sesame seeds, 2g osmanthus, and 1g rice wine, stir evenly, and pour in shredded radish. Stir twice a day, and the Beijing spicy dish will be ready after 7 days.

------------------Beijing sweet and spicy radish dry pickling method --------------- -------------------Cut 1000 grams of radish into 6 cm long strips. The skin must be visible on each piece and add a layer of 70 grams of salt. Pickle the radish in a layer of salt, stir it twice a day, pour it out to dry after 2 days, wash it after it is semi-dry, mix in 250 grams of white sugar and 50 grams of spicy paste, and you can make Beijing sweet and spicy dried radish. -----------------------How to make your own pickled ginger----------------------- --------------------------Take 500 grams of young ginger, scrape the skin, soak in water for a while, drain and add 50 grams of salt and mix Mix well, marinate for 3 days, filter out the brine, then soak in soy sauce for 6 days to make soy ginger.

---------------Marining method of mustard heads----------------------------- --------------------------Peel off the old roots from 500 grams of mustard greens, wash and dry them, then put them into the jar. Add 125 grams of salt and 150 grams of water every day. Stir once and it will be ready to eat after 1 month. ------------------Marining method of chive flowers------------------------------ ---------------------Pound 125 grams of salt, 2.5 grams of alum, and 10 grams of fresh ginger into fine powder, then wash and drain 500 grams of leek flowers. After chopping, add salt, ginger and other auxiliary ingredients and an appropriate amount of MSG, stir evenly, cover and seal, stir twice a day, and serve after 7 days.

---------------Quick kimchi preparation method------------------ -----------------------Peel off two sides of 2500 grams of Chinese cabbage, cut off the head and roots, and cut into 5 cm long segments. Then cut the coriander into 6 mm wide shreds, mix well with 25 grams of refined salt, and marinate for 30 minutes. Take 250 grams of carrots, peel and cut into thin strips.

Squeeze out the juice from the pickled cabbage, add shredded carrots, then add 250 grams of sugar, 100 grams of vinegar, a little salt, mix well and then sprinkle with a little shredded dried chili pepper. Heat 50 grams of peanut oil, add 20 Sichuan peppercorns, fry until brown, take it out, pour the cooked oil on the shredded peppers, cover and simmer for 2 hours before eating.

----------Homemade method of dried eggplant-------------------------------- - Wash the eggplant and slice it into slices about 6 to 10 mm thick. Boil it in boiling water and then dry it in the sun or oven to make dried eggplant. ----------Homemade eggplant kimchi recipe------------------------------------ Take half a cup of salt, add 3 cups of water, boil it into salt water, pour it into a jar, and soak 10 eggplants.

Wrap some peppercorns in a small cloth bag and put them in. ----------------Sichuan kimchi pickling method-------------------------------- -Put 5000 grams of cold boiled water in a kimchi jar, add 350 grams of salt, 5 grams of Sichuan peppercorns, 150 grams of red pepper, 150 grams of ginger slices, and 150 grams of rice wine, and mix thoroughly.

Wash and cut the vegetables into pieces, let them dry until the surface is slightly dry, put them into a jar, fill the sink with cold water at the mouth of the jar, close the lid of the jar, and place it in a cool place. It will be ready after 1 week. Edible. After eating the kimchi, you can add vegetables to make it again and it can be eaten in 2 to 3 days.

When taking vegetables from the altar, avoid greasy and raw water from entering the altar. The vegetable brine can be used continuously, but when adding new vegetables, seasonings such as fine salt, white wine, and Sichuan pepper should be added appropriately.

---------------Sweet and sour garlic pickling method---------------------- -Take 1000 grams of purple garlic, remove the skin, soak it in water, change the water every day, drain it after 3 days, mix it with 800 grams of vinegar and 500 grams of white sugar, put it into a jar, tie the mouth of the jar tightly with plastic film, and shake it often , pickle it into sweet and sour garlic after 1 month.

----------Tianjin salt water mushroom pickling method----------------------- Add 1 gram of sodium metabisulfite to 5000 grams of water. Pour in 5,000 grams of fresh mushrooms and soak them for 10 minutes, take them out, rinse them with water several times, pour in a 10% salt solution, boil them for 8 minutes, take them out and rinse them with cold water.

Add 1500 grams of refined salt, put the mushrooms into the jar layer by layer, marinate for 2 days and then put them into another container. Then add 110 grams of salt to 500 grams of water, boil to dissolve and cool, then add 10 grams of citric acid and mix thoroughly, pour it into a container, cover it after 10 days, and after a few days, Tianjin salted mushrooms will be ready.

--------------- Homemade sweet ginger ------------------ -Take 1,000 grams of young ginger, scrape off the skin, cut into thin slices, soak in water for 12 hours, drain, add 50 grams of alum, pour into an aluminum pot, boil in boiling water, stir constantly, soak in cold water for 12 hours when cooked , change the water twice in the middle, and then drip dry the water. Add 300 grams of white sugar and 3 grams of salt, mix well, put it into a large bowl and compact it. After 12 hours, boil for another 10 minutes while stirring constantly; then take it out and dry it in the sun to obtain translucent, shiny, sweet and refreshing sweet ginger. .

--------------- Pickling method of potherb mustard -------------------------- -①Pick off the rotten leaves of fresh mustard seeds and place them in the corner. After most of the leaves turn yellow, wash and dry them, then cut them into sections, put them in a basin, rub them evenly with salt, put them in a large glass bottle, and stopper them. Cover tightly. It can be eaten after 1 month.

②Pick and wash the mustard seeds, dry them until they are semi-dry, rub them evenly with salt and dozens of peppercorns, put them in a porcelain basin and cover them. After 2 days, turn it over; after another 2 days, put a large plastic food bag on the vegetables and press it with stones.

After half a month, turn it over again, still pressing the stone, and marinate it thoroughly before eating. -------------Homemade salt and ginger method-----------------------------Take 500 grams Scrape off the skin of ginger, soak it in 1% alum water for 12 hours, filter out the water, add 50 grams of salt to pickle it, stir it once a day, take it out and dry it in the sun after 3 to 5 days, and it will become salted ginger.

Desalination, half an hour in summer, 2 hours in winter, remove and drain, immerse in returned sweet noodle sauce, remove the sauce after 2 days, 12 hours later, immerse in a mixture of sweet noodle sauce and sodium benzoate, 7 sky. Finally, add brine prepared with 2,500 grams of sweet noodle sauce, 500 grams of sugar, 250 grams of salt, 10 grams of monosodium glutamate, 2,000 grams of water, and 10 grams of sodium benzoate.

How to make pickles?

Method: 1. Boil the soy sauce and sugar in a water-free and oil-free stainless steel pot over low heat. 2. Add vinegar essence. If it tastes sour and sweet, 3. Wipe the peppers clean and dry them without any water. Use a toothpick to poke holes in the peppers. 4. Find a clean, water-free and oil-free box and put the peppers in it. The sauce in the pot must be completely cool before pouring it on the peppers. Just a word of caution: When the sauce is first put into the peppers, it only It doesn't matter if the peppers are submerged. The peppers will slowly release water and all the peppers will be marinated in the sauce. Use clean chopsticks to turn it over every now and then. Leave it overnight, then stand the bucket up, and the peppers will be all marinated. It's marinated. Cut it into small pieces with scissors and you can eat it. The proportion of the ingredients is correct.

Soy sauce, two bags of sugar, half of the total weight of soy sauce, vinegar and an appropriate amount of chili pepper (for the sauce).

Does anyone know how to make pickles?

Ingredients: 1500 grams of cucumber.

Accessories: 500 grams of peppers and 500 grams of carrots. Seasoning: 1 spoon of peanut oil, 5g of salt, 5ml of soy sauce, 3 slices of ginger, 3 cloves of garlic, 1g of star anise, 6g of sugar, 1g of bay leaves.

How to make pickles 1. Wash various raw materials and dry them. 2. Cut into evenly sized pieces.

3. Mix the chopped ingredients with salt and marinate for a day and night, turning several times in between. 4. Drain the pickled vegetables thoroughly and set aside.

5. Bring soy sauce, sugar, star anise and bay leaves to a boil, add a spoonful of peanut oil and continue boiling for a while, let cool completely and set aside. 6. Mix the pickled vegetables and the cooled sauce, stir well, and let it sit, stirring several times in between.

7. When the vegetables are basically covered by the sauce, store them in an airtight container.

How to make fish pickles

Hello, how to make fish pickles. Ingredients: Spanish mackerel, pickle dumplings, pork belly, onions, ginger, garlic, Sichuan peppercorns, aniseed, cinnamon, chili pepper , sugar, vinegar, soy sauce, nutmeg, cooking wine, salt.

Start cooking: wash the fish and set aside, slice pickles and pork belly, heat a pan with cold oil, add onions, ginger, garlic, pepper, aniseed, cinnamon, pepper, and nutmeg Put it into the pot and stir-fry. When the aroma comes out, add soy sauce and vinegar and stir-fry, add sugar, then clear the pot and put it aside. Place the sliced ??pickles on the bottom of the pot, place the mackerel on the pickles, and pour the fried sauce. Put it into the pot, heat water to cover the fish, boil over high heat for 5 minutes, add the pork belly with skin, add a little salt, cover over low heat, no less than 2 hours, let the fish cool after taking it out of the pot, and then eat Tip: You can put more vinegar, the fish bones will soften easily. If the water is not enough, add boiling water and add water along the edge of the pot.

The traditional process of pickling pickles

The pickling method of Babao pickles. Babao pickles, as the name suggests, are made from at least eight kinds of vegetables, which are pickled.

The pickling method: 1. Selection of raw materials. The commonly used raw materials for pickling Babao pickles are: lotus root, white radish, fennel white, bamboo shoot tip, medium-term cucumber, lotus root, large green pepper, water chestnut, Silver bars, peanuts, ginger, etc. Generally, mulberry, bamboo shoot tips, ginger, and peanut kernels are indispensable for side dishes, and you can choose any of the other four.

Choose vegetables that are crisp, tender, insect-free, injury-free, and moist. You can also choose ingredients and side dishes according to local conditions based on the vegetables that are abundant in the place, but the varieties must be diverse, otherwise, it cannot be called an "eight treasures" dish.

At the same time, prepare enough salt, dark sauce and various condiments. 2. Finished product processing: The raw materials for pickling Babao pickles must be peeled, scraped, peeled and washed repeatedly.

However, since various vegetables are different, there are different priorities when processing them. For example, the roots and leaves of cypress must be removed, and the outer hard skin must be scraped off; the head and tail of white radish must be peeled off, and the roots and scars must be scraped off.

Radishes with a diameter greater than 8 cm should be cut from top to bottom. Cucumbers should be picked out from those that are too tender and those that are too old, with the middle ones being the best, and cut into 2 cm long and 8 mm thick slices.

Scrape off the hard skin of the lotus root and cut into thin slices. The water chestnuts and silver bars should be cleaned of dirt and debris adhering to them, and the heads and tails should be cut off.

The outer skin and hard skin of the bamboo shoot tips should be peeled off, but it is not necessary to cut them. Fennel whites should be cut from top to bottom so that the width does not exceed 7 cm. If the diameter is less than 7 cm, do not cut it.

Rinse thoroughly and place in a bamboo sieve to drain away the water. Peanut kernels should be sorted out to remove broken kernels and impurities, and green pepper stems should be removed before pickling.

These two dishes do not need to be put into the sauce jar. After washing the ginger, marinate it with salt for 20 days, then cut it into fine pieces and use it as a side dish.

3. Pickling method: Cut the processed mulberry into large pieces 4 cm thick and weighing about 0.5 kg, so that they can be marinated as quickly as possible. Then put them into the pickling jar layer by layer, put one layer of vegetables and sprinkle a layer of salt. Each kilogram of vegetables requires about 150 grams of salt. After marinating for 24 hours, take out the vegetables, pour them into another jar, put a layer of vegetables, and then Sprinkle a layer of salt slightly and pour the used salt solution into the tank. After a few days (2-3 days in spring and 4-5 days in winter), pour the tank for the second time.

This allows all vegetables to fully absorb the salt and truly marinate. If the evaporation of the salt liquid decreases and the vegetables cannot be marinated, additional salt water can be added to immerse the vegetables in the salt liquid, and then add a little pepper, anise, five-spice and other condiments.

Finally, put the wooden rack on and press it with clean stones for marinating. It takes about 7 days in summer and 10 days in winter.

The specific method is: take out the lotus root, cut it into 4 cm long and 3 mm thick filaments, put it into a clean cloth bag, each bag should not exceed 4 kg, and tie the bag tightly. Then put it into the first sauce jar containing the black sauce pickling liquid. After 20 days, pour it into the second sauce jar with thicker sauce. Marinate for another 20 days, and finally pour it into the third sauce jar. According to the depth of the sauce, adjust the amount appropriately. Add new dark sauce and marinate for 20 days before it can be eaten as a side dish and sold.

The pickling of white radish, cucumber, water chestnuts, silver bars, bamboo shoot tips, fennel and cabbage, adding to the sauce, and the amount of salt used are the same as those of the lotus, but they must be pickled separately to maintain their respective properties. For its unique smell and characteristics, green peppers and peanuts are generally pickled for one week before being served as garnishes. 4. Variety combination In order to maintain the unique flavor of Babao pickles, garnishing is also very important. After the above vegetables are pickled, they can be used as garnishes.

The usual proportion of side dishes is: 40% white radish, 30% cypress, 10% cucumber, 5% bamboo shoot tips, 2% peanut kernels, and an appropriate amount of minced ginger. Other dishes can be mixed randomly according to local eating habits, but the varieties must be diverse to reflect the fragrant, delicious and unique side dishes of Babao pickles.

Pickle processing and pickling technology 1. Pickled Xuelihong (mustard) (1) Selection of ingredients: Choose a mustard that is large, fat, thick, neat and without yellow leaves. (2) Formula: 100 jins of Xuelihong, 20 jins of salt, and 10 jins of water.

(3) Pickling method: After washing the Xuelihong, tie it into handfuls, each handful weighs 3-4 pounds. Arrange the leaves in the tank by pressing the roots, spreading salt layer by layer, and pressing the top of the tank until it is full.

Pour the jar every two days, take it out for the third time and knead it tightly. The finished product will be ready after salting for 7 days. (4) Finished product quality requirements: green in color, crisp in texture, neat in texture, and with the aroma of fresh snow red.

2. Pickled cucumbers (1) Selection of ingredients: Choose cucumbers that are neat in size and bright green in color. (2) Formula: 100 jins of cucumbers, 20 jins of salt, and 100 jins of lime milk.

(3) Pickling method: Add lime (calcium oxide) to water to make a 7-8 degree Baume lime milk (calcium hydroxide) infusion. Soak cucumbers in lime emulsion for 7 to 8 hours.

During the soaking process, stir every 2 hours or so until the cucumber spits out small foamy water droplets (this is a reflection of the lime emulsion starting to penetrate into the melon). After about half an hour, the cucumbers can be taken out.

Put the soaked cucumbers into a clean empty jar, put a layer of melons, and sprinkle a layer of salt evenly. After filling the jar, sprinkle another layer of capping salt.

Then let it sit for a day and night. When the melon body begins to shrink and brine appears on the surface of the tank, pressurize the stones. Keep the brine soaked 1 to 2 inches deep on the surface of the melon, and cover it to prevent contamination. Do not add raw water.

Using the above method, pickle some cucumbers in a small vat in May every year. When you eat them during Qingming Festival the following year, the cucumbers will still be green and taste the same as those pickled using the old method. 3. Pickled cabbage (1) Selection of ingredients: White, green leaves, and solid cabbage after the beginning of autumn are the best.

(2) Formula: 100 kilograms of cabbage, 12 kilograms of salt, and 6 kilograms of water. (3) Pickling method: Peel off the root of the cabbage, peel off the old side, and then cut it into 4 or 6 pieces from the root, keeping the tips of the cabbage connected. Then put it into the jar, sprinkle salt layer by layer, and pour the jar every day. Once, it is the finished product after salting.

(4) Finished product quality requirements: white in color, tender and crisp in texture. 4. Pickled cantaloupe (1) Selection of ingredients: Luoyuan melon and Badao melon are most suitable after autumn.

(2) Recipe: 100 kilograms of seeded cantaloupe, 25 kilograms of salt, and 12 kilograms of water. (3) Pickling method: First cut off the stems of the melon, break half of it and remove the seeds, then put a layer of melon rind and a layer of salt into the jar. Pour the jar every 2-3 days and pour it 2-4 times to get the finished product.

(4) Finished product quality requirements: crisp but not rotten, with a fragrant taste. 5. Pickled garlic eggplant (1) Selection of ingredients: long, slender and ageless eggplants, 6-8 pieces per pound are most suitable.

(2) Recipe: 100 kilograms of eggplant, 20 kilograms of salt, 10 kilograms of garlic, and 2 kilograms of coriander. (3) Pickling method: After selecting the eggplants, wash them, steam them until they are eight-mature, take them out of the pot and cool them, then fill them with stuffing (peele and crush the garlic, add a small amount of salt and coriander, open a handful of cooked eggplants and stuff them (Inside) One layer of eggplant and one layer of salt are marinated in a vat. The finished product will be ready after 20 days.

(4) Finished product quality requirements: salty and palatable, not broken, and garlic flavor.