2. Spiced radish: cut into radish pieces half an inch wide and one inch long and put them in the sun for one day. Add 500 grams of salt to every 5 kilograms of radish, mix well, and knead the water until the radish is soft. Sun for another day and add 250 grams of salt at night. On the third day, the sun reached 60%. After cooling in the evening, add 3 yuan's Chili noodles, 25 grams of mushroom fragrance and 50 grams of dried tangerine peel, put them into the jar in layers and wrap them tightly. Seal the jar mouth with thick paper and then seal it with clay. Put it in a dry and cool place and eat it for 40 days.
3. Spiced radish shreds: Wash and shred, add 100k salt, put in a jar for 3 days, drain the water, and dry in the sun to 6000%. Take mushroom incense 100g, dried tangerine peel 65438 g, pepper 65438 g and vinegar 1kg, put them in a pot, and let them cool. After filtering the residue, add a little sugar and put it into the jar. Seal the altar with thick paper and then seal it with clay. It can be eaten after 20 days at 2-5℃.
4. Emerald garlic: Peel garlic and soak it in vinegar. After a while, garlic becomes green, sour and delicious.
5. Sugar garlic: Cut the fresh garlic, soak it in clear water for 5-7 days (change the water every day), then marinate it with salt (10%) and turn it once a day. After 3-4 days, take it out and dry it. Then marinate in sugar water. 500 grams of garlic, 300 grams of brown sugar, 50 grams of vinegar and 300 grams of water. Boil the sugar in water and then cool it. Soak garlic in sugar water for a few days.
6. Small and medium-sized eggplant is not peeled, washed, steamed or cold. Cut a few times with a deli knife. Add garlic paste and salt to each slice, put it in a vat, seal it, put it in a cool place, or put it in the refrigerator for preservation. Put it on a plate when eating, add a little sesame oil and mix well.