Materials:

Cucumber 15 kg, pepper 1 kg, salt 1.5 kg, garlic 3 kg, liquor 1.5 kg, monosodium glutamate 3 kg, sugar 6 kg, ginger 3 kg and soy sauce 4 kg.

Method:

1. Boil the soy sauce and let it cool. After the cucumber is flooded with salt 16 hours, press it with a heavy object 10 hour.

2, diced peppers, chopped ginger and garlic, and other ingredients can be added to soy sauce.

just love

Materials:

Radish 10 kg, salt 2 kg, garlic 0.5 kg, monosodium glutamate 2 kg, pepper 2 kg, sugar 1 kg, vinegar 1 kg, and Chili powder 3 kg.

Method:

The radish is first flooded with salt for two days, and then the water is pressed out with heavy objects. Then mix in the auxiliary materials.

Pickled pepper powder

Materials:

Pepper 10 kg, salt 1 kg, bean paste 1 kg, sugar 0.5 kg, vinegar 0.5 kg, ginger 0.5 kg, garlic 0.5 kg and monosodium glutamate 2 Liang.

Method:

Grinding Zanthoxylum bungeanum, ginger and garlic, boiling and cooling sugar, vinegar and bean paste, and adding other ingredients into the ground Zanthoxylum bungeanum.

Pickled beef sauce

Materials:

2 kg of beef, 5 kg of red pepper, half a catty of salt, 2 kg of monosodium glutamate, 1 kg of soybean oil, 4 kg of sesame, 4 kg of white vinegar, 4 kg of bean paste and 4 kg of sugar.

Method:

Chop beef and pepper, fry beef first, and then put other materials into boiling water.

Pickled radish skin

Raw materials:

3 kg radish skin, spiced noodles, soy sauce, salt, monosodium glutamate.

Method:

Cut radish skin into shreds or small pieces, add spiced noodles, monosodium glutamate, salt and soy sauce and soak evenly. You can eat it in two hours.

Pickled spicy cabbage

Raw materials:

5000 grams of Chinese cabbage; 250 grams of salt; 250 grams of sugar; 250 grams of apples; 250 grams of pears; 50 grams of garlic; Onion100g; 25 grams of pepper; Monosodium glutamate10g;

Method:

1. Remove the leaves and stems of Chinese cabbage, wash them with clear water, control the moisture, cut them into diamonds, pour them into a pot, sprinkle a little salt for pickling, and then drain the pickled water.

2. Then put all kinds of spices into a container, mash them and mix them with Chinese cabbage. Then put the evenly stirred Chinese cabbage into the jar, press and seal it, and take it out about a week later.

Spiced flowers and rice are born.

Raw materials:

A kilo of peanuts, one or two grains of refined salt, one dollar of pepper, one dollar of aniseed, half a dollar of cardamom and three slices of ginger.

Method:

Pick peanuts, soak them in warm water for about two hours, add two or three kilograms of water to the pot, add salt, pepper, aniseed, cardamom and ginger, add peanuts, cook them, pour the soup into the pot and take it out when eating.

Jiangbabao

Raw materials:

Cucumber 1000g, lotus root bean 800g, red bean 400g, peanut 300g, chestnut kernel 200g, walnut kernel 100g, almond 100g, yellow sauce 2000g and sugar color 100g.

Method:

1. All the above raw materials are processed into shapes with the same size, mixed together, soaked in water to get a little salty taste, taken out and dried, put into a cloth bag and put into a jar, put yellow sauce into the jar, and stir the sugar-colored soy sauce/kloc-0 times a day for 5-7 days.

2. When the main ingredient is salted first, it is not advisable to add too much salt, and the time is longer, 5-8 days. The seasoning in the pot should drown the main ingredients. If it is insufficient, you can add cold water.

Pickled sweet and sour garlic

Raw materials:

5000g of fresh garlic. Salt1000g, sugar1000g, cold boiled water1000g, and vinegar 500g.

Method:

1. Cut off the fibrous roots of garlic, leaving 2-3 cm long garlic stalks, peel and dry them, clean them, and put them in a jar.

2. Add 250 grams of salt to every 5000 grams of garlic, marinate for 1 day, and turn the jar three times in the middle; Add water to remove the spicy taste, and change the water 1 time every day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750g), white sugar (1000mg) and cold boiled water (1000mg) to every 5000mg of garlic, mix well, pickle in a jar, and put in a cool place; 15 days or so.

Strange shredded radish

Raw materials:

4000 grams of radish, 4 grams of salt, 80 grams of pepper, 5 grams of fennel, 300 grams of ginger and pepper.

Method:

1. Wash and dry radish, cut into shreds, and then add salt, pepper, fennel, ginger, pepper, etc. Boil in boiling water for 30 minutes, remove impurities, cool, put in a jar with shredded radish, and seal for 7 days.

2. You can add a small amount of soy sauce and vinegar when eating. If it is stored for a long time, it is necessary to control the moisture and seal it.

Pickled spiced pepper

Raw materials:

Pepper10000g, salt1000g, spiced powder100g.

Method:

Clean pepper, dry in the sun, add seasoning and mix well, then put it in a jar and seal it. /kloc-can be eaten after 0/5 days.

preserved ginger

Raw materials:

10000g of tender ginger, 3000g of cold boiled water and 2000g of salt.

Method:

1. Peel the tender ginger, wash and dry it, and put it in the pickle jar;

2. Add cold boiled water and salt into the jar, cover it, and fill the jar mouth with cold water for 10 day.