Several commonly used household simple processing dishes
(1) Dong Cai: Use tender green leaves of vegetables or mustard as raw materials. Wash the dish first in the sun, then salt it (10 kilograms of vegetables plus 1 pound of salt), rub it hard, and put it in the altar, squeeze it as tightly as possible to make the dish ferment naturally (in November of the first year ,2,3 months of the following year can be mature). After the fermentation is completed, remove the vegetables, put some sunlight in the sun, and then tightly put it in the altar. After a period of storage, the dishes turn golden yellow (cabbage) or black (brassica oleracea), which is delicious and can be eaten at any time. (2) Dried radish: Remove the roots from the selected fresh green radish or white radish. After washing, cut long strips of 6 cm in length, 2 cm in width, and 1 cm in thickness. Place them in the sun until they reach 70% dry, using radish. One tenth of the weight of salt (before drying) is mixed well, pickled for 3 days, and dried until 70% dry. Then use a small amount (half of the first salt) to pickle it for 2 days and then dry it to 70,000. Dry standby. Chaojia pepper will be coke, ginger into a filament, add appropriate amount of salt and mix well, made into a mixed seasoning, the radish with a good mix of seasoning and then into the altar, tightly packed, sealed altar mouth, half moon After you eat it. The dried radish is light yellow in color, crisp in texture, and salty and palatable, making it a great family dish. (3) Kimchi: pickled kimchi must be prepared with a special pickle jar (characterized by a circle of concave trays around the mouth of the altar, which can hold water. After the altar is covered with a lid, the mouth is flooded. Insulate the air inside and outside the altar to prevent rot of pickles. The altar is filled with prepared kimchi brine. Its preparation method is to first boil the water and dissolve the salt in a ratio of 10 pounds of water and 0.8 pounds of salt. After the brine is cooled, it is poured into the altar (to fill the jar with 3/5 degrees). Depending on the taste of each person, add appropriate ingredients such as pepper, chilli, ginger, fennel, rice wine, or white wine. When brewing vegetables, remove the old roots and yellow leaves of various vegetables and wash them with water to dry them (remove the surface water from the vegetables), cut into strips or pieces, and put them in the brewing way. - It can be eaten at any time in 10 days. When eating, special chopsticks that are clean and free of oil must be used to prevent oily and raw water from entering the altar. The kimchi brine can be used continuously in the altar, and the longer it becomes, the more fragrant it is. However, when adding a new dish, it is necessary to add some salt, white wine, and pepper. Many vegetables can be used as kimchi, such as cabbage, cabbage, radish, pepper, kidney beans, beans, lettuce, etc. can be brewed. (4) Sweet and sour garlic: Wash the peeled garlic flap, dry it, mix it in vinegar, mix it, dissolve it, then place it in the custard and store it in the room at 10-15°C for half a month. After you eat it. The ratio (weight) of garlic, vinegar, and sugar is 1:0.5:0.1. (5) Tomato sauce: There are three ways to make a small amount of the family: 1 Wash the stalk of the tomato first, then dip it in boiling water, soak it in cold water, remove the skin, and chop it into a pot with a knife. After the water is put into the small-mouth bottle, the inside of the bottle is covered, and the air is drawn out. The cage is steamed for 1 to 2 hours for disinfection. After cooling, the food can be preserved; 2 The cooked ketchup is placed in a sealed bottle. Cage steaming for 1 to 2 hours (Note: When steaming, the bottle cap is only covered, but it is not sealed, it can make the remaining gas in the bottle to be discharged, and water vapor can also be avoided). After sealing, the bottle can be preserved after steaming; 3 Wash the tomatoes and chop the tomatoes and put them into the pan. Add some water to boil. Add the appropriate amount of clean water and boil it. Stir in it while cooking with a chopstick or wooden alumni. After 1 hour cool, filter with roving cloth. Remove skin and impurities and cook on warm fire for about 20 minutes. When the tomato is in a semi-liquid state, it becomes "light tomato sauce." If you want to make "tomato sauce", you can add salt and appropriate amount of spices (clove, cinnamon, cardamom, etc.), pepper, sugar, vinegar, etc., and cook for 10 minutes according to your taste. The prepared tomato sauce is bright red with fine quality and fresh taste. In the production process, sodium benzoate can be added in an amount of 1.5 grams of 5 kilograms of fresh tomatoes.
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