Wash and chop peppers (or dried peppers) (if they are small, they can be chopped. There is also a Korean way to put Chili powder. I like to put fresh peppers naturally.

Wash shrimps, blanch with boiling water, and mix well with chopped peppers for later use.

A fresh lemon, washed and sliced for later use.

Chop garlic and ginger and mix well for later use.

Salt, white vinegar and sugar.

Exercise:

Four servings of baby cabbage, washed repeatedly and soaked in water for 30 minutes. Boil water for 0/0 second, take out and dry.

Put the dried baby cabbage in a clean pot or large plate, mix well with salt, gently knead for a few minutes, and let it stand for about 15 minutes.

Squeeze the salted baby cabbage dry, rinse the salt with cold water, and then squeeze it dry for later use.

Take a big jar, wash and dry it, spread half lemon slices on the bottom, then spread a layer of mixed pepper and a layer of baby vegetables; Then spread a layer of ginger, garlic and lemon slices, another layer of baby cabbage, another layer of sugar, another layer of baby cabbage, another layer of chopped pepper, and so on ... (Anyway, it is distributed according to the weight of salt and the size of the vessel, but remember to open it layer by layer)

After all the ingredients are put in, inject white vinegar to seal the lid, marinate for half an hour, turn the bottle upside down and marinate for another half an hour. If you are in a hurry, just open the lid and eat it ... it's already delicious. If you want to eat slowly, keep it open the next day.

How to pickle plateau dishes (baby dishes)?

Ingredients: one Chinese cabbage, 60g sugar, 30g salt, 0/40g soy sauce/kloc, 0/00g vinegar/kloc, 0/00g sugar/kloc, and 3 red peppers.

Steps:

Peel and wash the old leaves of plateau vegetables.

Cut off the little doll with a knife.

Cut into small pieces and rinse again.

Salt-cured 15g, drained water, sugar-cured 30g, drained water, salt-cured 15g, and then sugar-cured 30g. Repeatedly marinate for four times, twice with salt and twice with sugar, about 15 minutes each time.

Sauce: soy sauce 140g, sugar 100g, vinegar 100g, and three chopped red peppers.

Squeeze the pickled highland vegetables by hand and put them into the sauce. Refrigerate in the refrigerator for two days.

It's delicious after a day of pickling, and I can't wait to eat it!

Delicious, crisp and slightly spicy.