First, choose a large salty lettuce, meat, dried and fresh lettuce is not hollow, first cut the skin with a knife, according to the amount of raw materials 18% -20% ratio of salt, and add the right amount of salt in the pepper, and then Peel the lettuce into the jar. Put a layer of salt on lettuce, and evenly spread the pepper and salt. The top layer should be sprinkled with some salt. The next day, the cylinder was inverted and poured once a day. After 5-6 days, it was inverted every two days. After pouring 2-3 times, add cold water or dilute brine to seal the cylinder. Finally, put the cylinder in a cool and ventilated place, and turn it into a yellow-green product in about 30 days. Second, the sauce black dish selected six or seven mature cantaloupe, after washing, all two and a half, remove the melon soup, into a scoop, into the tank with salted 16 hours, 50 kg of melon with salt 2.5 kg, inverted twice. After the tenth salting, remove the melon and scoop for drying for 8-10 hours, and pay attention to work. Then pour the melon into the tank for a second salting. For every 50 kg of melon, 12.5 kg of salt is added, and a layer of melon, scoop, and salt is added. Each morning and evening, each cylinder is inverted. After 20-25 days of pickling, remove the melon and scoop and cut into small squares of 3 cm on each side, soak in clean water for 1-2 days, and change the water the next morning. Then remove and control the moisture (dry surface moisture), mix 3 kg of sweet almond and ginger into 50 kg of melon, and put it into a cloth bag (2.5 kg per bag), and tie the bag into the mouth. Cylinder sauce system. For the first time in every 50 kilograms of melon, 25 kilograms of chilli sauce (prepared with a sauce of once-vegetable vegetables), each napped once in the morning, afternoon, and evening, soaked for 7 days; then the bag was removed and placed in a sauce of fresh noodles. Every 25kg of 25kg of sauce is used for 50 kg. Each morning, afternoon, and evening snacks are done once. About 10 days later, they become finished products. The marinated black vegetables are crispy and delicious. Third, the sweet-scented osmanthus kohlrabi pickled raw materials are: Xian Yuen (Brassica juncea) 5 kg, 2.5 kg of soy sauce, 50 grams of white wine, MSG 5 grams, the amount of sweet-scented osmanthus. Wash the mustard first in the sun and dry it. When it is slightly dry, cut a shallow mouth with a knife every 0.2 centimeters and put it in the sun for 2-3 days. Put the mustard in the jar and put it in the jar. Put a layer of salt on a layer of mustard, put more salt on the top layer, add a small amount of salt water, and press the heavy stone. In the early stage of pickling, the tank is inverted once every 3 days for a total of 3-4 times to disperse the spicy gas and calories and marinate for 3 months. Then the mustard was cut into coils (round-sliced ​​deep beveled edge, the middle connection is not cut through), put in water for 1 hour, change the water twice, when the mustard contains a faint salty taste, remove and control the moisture, put Hanging in the sun, and pay attention to constantly turning, when the mustard surface wrinkles when put away. Put hot mustard and boiled soy sauce liquid into the jar, dip and marinate for 3 days (1 time per day), remove and control the dry sauce, dry in the sun until it reaches 60% dry, and then place the mustard in the Cool in the shade, put it in the tank, and finally mix the sweet-scented osmanthus, white wine, monosodium glutamate, and sauce into the altar and seal it. It can be marinated in 10 days. The finished product is dark brown in color and has osmanthus fragrance, which is crisp and refreshing. Fourth, Russian-style pickled cucumbers Russian-style pickled cucumbers have a special sour taste that can stimulate people's taste, cause appetite, solvable greasy, long-lasting fragrance. Twenty kilograms of crisp and tender cucumbers were selected and required to be 10 centimeters long with thick thumb. Wash it and cut it off. 0.5 kg of fennel, 0.25 kg of celery stalk, 0.5 kg of garlic, and 150 g of chili powder were evenly mixed, and 0.5 kg of salt was placed in 7.5 kg of water and boiled. The cucumber is placed in a cylinder or a barrel in the order of a layer of cucumber in a layer of spices, and then the cooled salt water is injected, sealed, and placed in a basement (or in a cool, well-ventilated area where the temperature changes little). During the fermentation period, no opening shall be allowed. After about 40 days, the sugars in the cucumber will be soured under the action of lactic acid bacteria, and they will be made into sweet and sour finished products.
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