Making materials of pickled peppers: main ingredients: pickled peppers 150g, green peppers 15g and red peppers 15g.
Seasoning: sugar, white vinegar, sesame oil and salad oil. Teach you how to make pickled peppers, and how to make pickled peppers is delicious.
Taste: Sour and salty technology: Pickled western-style sauerkraut. Material: Ingredients: 5000 grams of Chinese cabbage (especially white leafy vegetables).
Accessories: carrot 200g.
Seasoning: 250g apple, 5g fennel, 2 fragrant leaves, 5g dried pepper, 5g pepper and salt 100g. The characteristics of western-style sauerkraut are: fragrant and refreshing, salty and sour. Teach you how to cook western-style sauerkraut, and how to cook western-style sauerkraut is delicious 1. Remove the roots of Chinese cabbage and carrots, wash them, remove the old leaves of Chinese cabbage, peel the carrots, and cut them into 0.4 cm shreds. The apple is pedicled, washed and cut into 0.5 cm thick slices. 2. Put the cabbage and shredded carrot into a clean basin, sprinkle with salt, fennel, pepper granules, fragrant leaves and dried peppers, mix well, put one layer into a sterilized jar (enamel bucket), and then put another layer of apple slices. After stacking the four layers in this way, compact them hard, add a sterilized wooden cover on the jar, press the cleaned stone on it and cover the jar mouth. Ferment in a greenhouse at about 35℃ for 3-4 days. When cabbage is fermented to produce soup, foam and fragrance, take out the wooden cover and stone, cover it, put it in the fresh-keeping room of cold storage, and store it at about 3℃ for later use. When eating, drain the soup and serve it. Tip: When eating, you can add shredded onion and vegetable oil and mix well. It has the effect of appetizing and relieving boredom. It is often used as a side dish and seasoning for greasy dishes, and also used to make sauerkraut soup, stewed Chinese cabbage and sauerkraut salad. The method of soy sauce explosion of beans introduces the dishes and their functions in detail: pickling vegetables with salt water.
Taste: Sauce-flavored technology: pickled beans in sauce. Material: main ingredient: 3000 grams of mung beans.
Seasoning: 300 grams of coarse salt and 600 grams of sweet noodle sauce. The characteristics of soy-fried beans in sauce: sweet sauce is delicious and should be stored for a long time. Teach you how to make soy sauce fried beans, how to make soy sauce fried beans delicious. 1. Wash the beans, drain the water, cut them into sections 10 cm long, put them in a jar, add coarse salt, stir them evenly, and then compact them with clean big stones.
2. After curing for 3-4 days, take out the beans and drain the salt water.
3. Steam the beans dry.
4. Add sweet noodle sauce before eating, mix well, cover tightly and compact, and marinate for 2 days. The practice of pickled radish with fish sauce introduces the cuisine and its effect in detail: the formula of pickles for invigorating spleen and appetizing.
Taste: Salty and fragrant technology: pickled radish in fish sauce. Material: main ingredient: radish 1000g.
Seasoning: salt 100g, soy sauce 100g, 400g of onion, 8g of garlic (white skin), 4g of ginger, 4g of sugar, 70g of sesame seeds and 300g of Chili powder teach you how to make radish in fish sauce, and how to make radish in fish sauce is delicious. After the radish is washed, it is cut and imaged with a roller knife.
2. Marinate the cut radish with salt for 4-5 hours.
3. Soak the Chili noodles in warm water, cut the shallots into 4 cm long segments and fry the sesame seeds.
4. Wash the pickled radish twice with clear water, control the moisture, apply red pepper noodles, stand for 30 minutes, and mix the onion, ginger, garlic, sugar, sticky rice sauce, cooked sesame seeds and radish evenly.
5. Stir well with the sauce fish, adjust the salt and light, and put them neatly in the tank for pickling. Pie-food phase grams:
Radish: Radish should not be eaten with ginseng and American ginseng.
The practice of pickled cucumber introduces the cuisine and its functions in detail: home-cooked recipes, beauty recipes, weight loss recipes and hyperlipidemia recipes.
Taste: salty and fragrant technology: pickled cucumber making material: main ingredient: cucumber 500g.
Seasoning: salt 125g teaches you how to make pickled cucumbers, and how to make pickled cucumbers is delicious. 1. Select fresh, tender, prickly and fine cucumber to remove pedicels;
2. Wash with clear water and dry the water;
3. code a layer of cucumber in the jar and sprinkle a layer of refined salt until it is finished;
4. The cylinder was reversed the next day, and it was reversed 10 many times;
5. Finally, add enough salt water to seal the cylinder and put it in a cool place to prevent white film;
6. Marinate as above for about 1 month;
7. When eating, take out the knife and add sesame oil;
8. If a small amount of cucumber is pickled. Glass or ceramic cans can be used;
9. Add a proper amount of soy sauce and then soak the cucumber, which can be eaten at any time regardless of the curing time;
10. This pickling method is especially suitable for families with small population.