Shepherd's purse is picked up in the snow, harvested in the early winter, and processed and marinated with fresh pickled cabbage. Green pickled cabbage features: bright green, crisp and salty. The proportion of ingredients is 10 kg of cabbage and 1.2 kg of salt. Processing process: Choose a large, orderly, sessile cabbage dish, select rotten leaves and yellow leaves, and use a straw rope to tie it into the tank. Put a layer of food and sprinkle a layer of salt, and layered into the Baume 18 degrees salty soup 300-500 grams, the lower cylinder 6-8 hours, 1 cylinder, twice a day to pour the cylinder. When the cylinder is reversed, it is necessary to heat the soup to dissipate heat, which will cause the salt to dissolve completely. If the vegetables are loosely packed when the cylinder is inverted, re-tighten it. After pickling for 1 week, change to a cylinder every two days. 1 month or so. Green snow pickle finished features: green, salty and not sour. It was fresh green in the first half of the month and became dark green after 1 month. The proportion of ingredients is 10 kg of fresh vegetables, 1 kg of salt and 18 g of pepper. Processing process: remove the root and inedible parts of the cabbage, wash and drain, and lay it in a clean, no-water cylinder (pool). For each layer of dish, sprinkle with a layer of salt and pepper (mixed with pepper and salt), until the pickled cabbage is finished, the surface is then sprinkled with a layer of salt and pepper, and the next day, overturned once. After 15 days Serve. Salty pickled vegetables: Finished product characteristics: color yellow, fragrant, umami concentrated. Raw food, fried food can be. The proportion of ingredients is 10 kg of fresh vegetables and 500 grams of salt. Processing: Remove rotten leaves and impurities from pickled cabbage and store them for two days. Then wash one by one and hang it on the rope to dry. Remove the old roots, cut into inches, and place them in a clean cylinder (pool). Add some salt and knead. Rub until the water of the cabbage is poured. Put it into the altar. The tighter the better. Approximately 45 percent of the altar volume is dismantled, and some clean, moisture-free straw is plugged into the altar, and the altar is jammed. Then place the altar upside down in a clean basin and let it cool. Add some clear water to the pot for water seal, so that the alpine caraway is isolated from the outside air. Serve in two months. After each portion of the food has been taken out, it must be sealed and placed in a pot. Do not allow water to enter the altar to avoid contamination. This can last for more than six months. If you cannot eat it for the time being, you can also take it out and store it in the sun. Osmanthus pickled cabbage products features: delicious, mellow. The proportion of ingredients is 10kg of salty lettuce, 300g of sweet-scented osmanthus, 1kg of fried sesame seeds, 400g of salt, and a small amount of rapeseed oil. Processing: Wash marinated pickled cabbage, chopped. Then mix sweet-scented osmanthus, sesame seeds, oil, salt and chopped vegetables.
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