500g of Chinese cabbage, 0/00g of radish/kloc,

Accessories: white vinegar 150g, white sugar 50g, refined salt 25g, ginger 25g and pepper 25g;

(1) Chinese cabbage was washed and shredded, radish and Jiang Ye were shredded respectively, and pepper was pedicled and seeded. (2) Put shredded Chinese cabbage, shredded radish, shredded ginger and pepper powder into a pot, mix well, add salt to soften, drain water, add white sugar, marinate in white vinegar for 1 hour, and take out.

Features: sweet and sour, crisp and spicy, appetizing and refreshing. Materials:

Ingredients: carp 2000g, pickled cabbage150g.

Accessories: 250g of soybean sprouts.

Seasoning: 10g chives, 5g soy sauce, 5g monosodium glutamate, 5g garlic, 4g pepper, 30g lard (refined), 5g sugar, 3g ginger, 3g pepper, 10g salt and 50g sesame oil.

Exercise:

1. Scales, gills and internal organs of carp are removed and washed;

2. Put the washed fish on the inside and outside of the fish with salt and marinate for half an hour;

3. Wash and chop sauerkraut;

4. Cut the green onion into inches and prepare chopped green onion.

5. Put 1300 ml water in the pot to boil, add salt, monosodium glutamate, Jiang Mo and soybean sprouts and cook for 3 minutes;

6. Add sauerkraut, sugar, lard, and garlic slices to boil, and cook carp for 15 minutes. Put in a soup bowl, sprinkle with pepper and pour sesame oil;

7. Sauce, Chili powder, chopped green onion, sesame oil and other sauces can be used. Materials:

Raw material: shredded Chinese sauerkraut

Accessories: Apple, onion, green and red pepper.

Seasoning: salt, chicken essence, pepper, olive oil.

Exercise:

1, ignite in a pan and pour in oil. When the oil temperature is 30% hot, add shredded sauerkraut, add salt, chicken essence and pepper to taste and fry until cooked, and then take out the pan and cool for later use; 2. Remove the core, peel and pedicle of the apple and cut it into shreds. Wash and shred onions and green peppers. Marinate with salt for a while and drain.

3. Put the shredded apple into the basin, pour in shredded onion, shredded green pepper and shredded sauerkraut, stir well, pour in olive oil and pour into the plate. Materials:

Ingredients: sauerkraut100g, taro 250g.

Seasoning: 50g lard (refined), salt 1g, monosodium glutamate1g.

Exercise:

1. Soak sauerkraut in clear water, wash and drain, and shred;

2. Scrape the taro and cut it into pieces;

3. aluminum pot collects fire and cooks fresh soup;

4. Add taro, sauerkraut, lard and salt to stew;

5. When taro is tender, put monosodium glutamate in the pot. Materials:

Ingredients: konjac 250g, sauerkraut150g.

Seasoning: 5g of pickled pepper, 5g of onion, 5g of ginger, 5g of soy sauce, 5g of monosodium glutamate, 5g of cooking wine, 3g of garlic, 10g of watercress 1 0g of salt 1 g, 50g of pepper1g, 50g of salad oil and 5g of starch.

Exercise:

1. Ginger and garlic slices;

2. Soak red peppers and shallots and shred them;

3. Add a proper amount of water into the starch and stir evenly to form water starch for later use;

4. Cut sauerkraut into 2 cm long sections;

5. Cut the konjac into strips with a length of 4 cm and a width of 2 cm, put them in a boiling water soup pot, blanch them, and pick them up;

6. Put the wok on the fire, pour oil and heat it, add ginger, onion, garlic, pickled pepper, sauerkraut and watercress, and stir-fry until it is fragrant red;

7. Pour 20 ml of vegetarian soup, add konjac and cooking materials, cook until it tastes good, thicken the juice, and take out the pot. Ingredients: fine vermicelli150g, sauerkraut 50g, shredded onion 5g, pepper 2g, salt 3g, monosodium glutamate 5g, refined oil 20g and soup 600g.

Practice: 1. Soak sauerkraut, vermicelli and pepper for later use. 2. Sauerkraut, vermicelli and pepper are put into the pot and boiled into broth. 3. Add salt, monosodium glutamate and shredded onion. Ingredients: 350g sauerkraut, green pepper 100g. Practice: cut the pepper into pieces, add 50g oil to the pot, heat it, and add chopped green onion, star anise and chopped green onion.