Pickled pickles are pickled with shredded mustard, pickled cucumber, pickled radish, pickled pepper and Korean spicy cabbage.

First, shredded mustard and pickles.

Preparation materials: mustard 2000g, salt 80g, minced garlic 40g, white sugar 40g, white vinegar 40g, monosodium glutamate 10g, sesame oil 10g, pepper noodles 30g and a handful of white sesame seeds.

Exercise:

1, prepare fresh mustard, clean it carefully, and then rub it into filaments with a silk scarf.

2. Add salt and mix well, let stand and marinate with salt for 4 hours, and kill the water in mustard with salt.

3. Rinse the pickled mustard tuber with water for three times, wash off the salt attached to the surface of the mustard tuber, then dry the water with gauze and put it in a clean, oil-free and water-free basin.

4. Shred mustard tuber, add minced garlic, sugar, white vinegar and sesame oil, and stir well.

5. Put the pepper noodles and white sesame seeds into a small bowl, heat the oil in the pot, and pour the oil on the pepper noodles. The oil temperature should not be too high, otherwise it will be easy to paste.

6. When the chili oil is dry and warm, pour in shredded mustard tuber, stir well, then put it into a clean oil-free and water-free glass bottle, tighten the lid and put it in the refrigerator for a winter.

Second, cucumber pickles

Ingredients: 2 kg cucumber, 4 peppers, 4 carrots 1 root, 4 coriander, appropriate amount of soy sauce, appropriate amount of boiling water, appropriate amount of salt, a handful of pepper, a handful of dried pepper, a garlic and an amount of star anise.

Exercise:

1, prepare fresh cucumber, pinch the head and remove the tail and clean it. Because cucumbers are prickly, they need to be cleaned several times.

2. Change the cucumber into a knife, cut it into appropriate sizes, and add salt to kill water. After killing the water, the cucumber became particularly soft and tough.

3, pickled cucumber, washed twice with water, otherwise it will be particularly salty, and then drained for use.

4. Marinate carrots and control water in the same way as cucumbers.

5. Start making sauce. After the pan is hot, add all seasonings directly, stir-fry until fragrant, then add garlic slices and ginger slices and stir-fry; However, according to the ratio of 1: 1, add Weidamei and Liangbaikai, then add a proper amount of sugar, boil over high fire and let it cool for later use.

6. Put all the prepared materials into the container, pour in the cool sauce, add 4 washed coriander to increase the taste, then put on gloves and mix well.

7. After finishing, put it in a clean, water-free and oil-free container and marinate it for 24 hours. It is a super delicious side dish.

Third, refreshing pickled radish.

Prepare ingredients: white radish 1 root, 2 millet peppers, appropriate amount of salt, a little sugar, 2 cloves of garlic, appropriate amount of soy sauce, a little old vinegar and appropriate amount of boiled water.

Exercise:

1, prepare a white radish, because it is not peeled, so the radish should be fresh and clean. First, wash the radish in salt bath repeatedly to remove the sludge and bacteria from the radish skin as much as possible.

2. remove the head and tail of the radish, cut it in half from the middle, and then cut it into thin slices with a top knife. Don't cut it too thick, the thin slices are easy to taste.

3. Add a little more salt to the sliced radish, stir it evenly and leave it for an hour to kill the excess water in the radish.

4, the radish that kills water is soaked in cold water, and the salt in the radish is washed away, otherwise the pickled radish is easy to be particularly salty. Then drain the water, add less sugar, stir evenly, neutralize the salty taste of radish, and let it stand for 30 minutes.

5. Prepare the sauce, prepare a clean small bowl, add a proper amount of soy sauce, a little mature vinegar, a little sugar, a proper amount of cold water, 2 diced millet peppers and 2 cloves of garlic, and stir well with a spoon. The ratio of soy sauce, aged vinegar, sugar and boiled water is 3: 1: 1: 3.

6. Stir the processed radish with the mixed sauce evenly, seal it with plastic wrap, put it in the refrigerator, put it in a quiet place, and eat it the next day.

Fourth, pickled pepper.

Ingredients: 500g millet pepper, 250g Hangzhou pepper, garlic 1 head, 5 slices of ginger, star anise, pepper, fragrant leaves, a little cinnamon, a little pepper, a little salt, a little sugar, a little soy sauce and a little aged vinegar.

Exercise:

1, Hangjiao millet pepper is washed, and the water is controlled for later use.

2. Change the knife and cut into short pieces, add salt and mix well, marinate for one night, and control the water for later use.

3, put a little base oil in the pot, add onion and ginger to stir fry, then add pepper, star anise, fragrant leaves and cinnamon, stir fry.

4. Stir-fry the fragrance, stir-fry the chopped pepper, add the soy sauce sugar to boil, then turn off the fire, remove the aniseed with a colander, and let the sauce cool for later use.

5. Pour the juice into the dry pepper, stir it evenly, put it in a clean jar without water and oil, and seal it. You can eat it in three days.

V. Korean spicy cabbage

Ingredients: 1 Chinese cabbage, 1 garlic, half an apple, half a pear, 20g korean chili sauce, 50g fine pepper noodles, appropriate amount of sugar and a little ginger powder.

Exercise:

1, prepare a cabbage, remove the old gang outside, break it off one by one, wash it, and control the water for later use.

2. Rub salt on each page of cabbage and marinate for 3-5 hours until the cabbage is dehydrated and soft.

3. Peel apples, pears and garlic, cut them into pieces, put them in a small bowl, add Chili noodles, garlic Chili sauce, korean chili sauce, ginger powder and sugar, put all the ingredients in, and stir well for later use.

4. Marinate the softened cabbage, wash it with clear water for several times, drain the water, put it into the basin, pour in the sauce just prepared, put on gloves and stir it evenly so that each cabbage is covered with sauce.

5. Put the mixed spicy cabbage in the fresh-keeping box, put it in the refrigerator for one night, and you can eat it the next day. Hot and sour appetizers are especially delicious.