Sauce Eight Treasures
1.
Peanuts soaked and peeled
2.
Pour the peanuts in cold water, immediately remove the surface moisture from the pan and let it dry. The almonds are soaked and cooked (forgot to take pictures)
3.
Wash the cucumber and cut into small pieces about 1 inch
4.
The ground button is also washed and dried to control the moisture
5.
Wash and peel off the skin, use a flower knife to cut into flower strips about 1 inch
6.
Wash lotus root, peel and cut into thick slices (about 2 yuan coins thick)
7.
Bring water to a boil, pour in the lotus root slices and scald them until they are dead
8.
Pour the cucumber strips, ground knobs, and skewers into a large basin, add salt, mix well, and marinate for 24 hours
9.
Mushroom soy sauce, aniseed, pepper, bay leaves, white sugar, boil and turn off the heat (stir in the middle to avoid sugar paste), add monosodium glutamate and white wine, stir well and let cool completely
10.
Pour the marinated vegetables into a clean pocket, grasp the mouth tightly, and dry in the washing machine (my automatic machine 3 minutes)
11.
Take out and pour into a large clean basin without water and oil
12.
Shredded ginger
13.
Garlic slices
14.
Mix ginger, garlic, pickles, peanuts, and lotus root evenly
15.
Pour in the sauce, stir well and marinate for a day, then it can be canned and stored in a cool place.
Tips:
1: All utensils can be stored for a long time without water and oil.
2: All the pickles should be dried on the surface.
3: If it is less sealed and placed in the refrigerator, it will taste better. Use clean chopsticks or spoons every time you take it out.
4: The salt here is only used to kill vegetables, and there is no salt in the miso soup, so that the pickled vegetables will not be particularly salty.
5: Pickles are best eaten after 7 days, longer time is best.
6: Do not blanch peanuts and lotus roots for a long time, they should be crispy to be delicious.
