First, Guangdong pickles
Ingredients: half a radish, carrot 1 root, cucumber 1 root, half a lemon, 5 slices of ginger, 5 cloves of garlic, 50g of white sugar 100g, 50 g of white vinegar, a little salt, 6 small peppers and 4 slices of fragrant leaves.
Exercise:
1, prepare the required materials.
2. Add a proper amount of water to the pot, add pepper, fragrant leaves, white sugar and white vinegar, sit on the induction cooker and cook for 5 minutes, then turn off the fire for later use.
3. Wash the white radish, peel it and cut it into thick strips.
4. put a little salt and catch it and drown it.
5. Carrots and cucumbers are also cut into thick strips and put into white radish.
6, all master the water injection system for about 5 minutes.
7. Rinse with water again.
8. Pick up and drain.
9. Slice garlic, shred ginger and add it to radish.
10, lemon washed and sliced.
1 1. Squeeze the lemon out of the juice by hand.
12, then put the lemon in and grab it evenly.
13, pour the radish into the boiled pickle soup when it is cool enough to not be hot.
14, cool, and refrigerate for 2-4 hours.
Second, Sichuan pickles
Ingredients: Xinmei radish 150g, lettuce 150g, cherry radish 100g, carrot 80g, red pepper 40g, celery 100g, ginger 15g, star anise 1 and salt/kloc.
Exercise:
1, pickle jar is clean and dry.
2. Put salt, pepper, star anise, cinnamon and fragrant leaves into a large bowl.
3. Pour boiling water into a large bowl and let it cool naturally.
4. Wash cherry radish, celery and red pepper.
5, heart beauty, carrots and lettuce are also washed separately.
6. Cut the cherry radish in half, slice the ginger and cut the celery.
7, lettuce, carrots peeled and cut into strips, the beauty of the heart is also cut into strips.
8. Put the cut vegetables in the pickle jar.
9. Compact the vegetables by hand.
10, pour in cold seasoning water.
1 1, don't pass the seasoning water.
12. Cover the pickle jar and fill the sink with water. It can be eaten for about 5-6 days in spring and autumn, 3-4 days in summer and 8- 10 days in winter.
Third, faster kimchi.
Ingredients: 200g of Chinese cabbage, salt 1 tablespoon, pepper, ginger, sugar 1 tablespoon, 2 tablespoons of white wine, 50g of ginger, green pepper and 0g of red pepper10g.
Exercise:
1, pour water into the pot and add a handful of peppers to boil.
2. Wash green pepper and red pepper, remove seeds and slice.
3. Wash the cabbage and cut it into large pieces.
4. After the pepper water cools, add 2 tablespoons of refined salt and add ginger.
5. Pour in a tablespoon of sugar.
6, pour the right amount of white wine, about two spoonfuls.
7. Boil the pepper water again and turn off the fire to cool.
8. Pour the water into the boiling pot, turn off the fire after the water boils, blanch the cabbage and green and red pepper slices, remove them and let them cool.
9. Put the cooled cabbage and green peppers into a clean container and pour in the cooled pepper water.
10. After the lid is sealed, you can take it out and put it for two days.
1 1. Pickled kimchi with a little Chili oil tastes sour and appetizing.
Fourth, authentic raw juice kimchi.
Ingredients: 100g red pepper, 2 ginger, 3 cloves garlic, 3 radishes, 100g small red pepper, proper amount of sugar and salt.
Exercise:
1. Soak the vegetables in clear water for about ten minutes, and then wash them twice.
2. Cut the radish and red pepper into small pieces, and leave the rest intact.
Put the cut vegetables in the basket and dry them for a while.
Find a glass bottle of various sizes, wash it and put it in half a bottle of cold mineral water.
5, put the right amount of salt, can be a little salty, a little sugar, mix well with chopsticks.
6. Add dried vegetables.
7. Cover and soak for about two days before serving. As long as the salt water is not broken, a bottle of salt water can be brewed by repeatedly adding fresh vegetables. But at the same time, you should also add the right amount of salt.
Five, Shaanxi pickles
Ingredients: 500g of white radish, 0/00g of pepper/kloc-,0/00g of ginger/kloc-,50g of aniseed, 50g of salt, 50g of rock sugar and 50g of garlic.
Exercise:
1. First, put a proper amount of salt in cold water, and then boil the water. The amount of water is about 20-30% of the tank capacity, not too much. Put a little more salt than usual when cooking, and it feels salty.
2. When the water is completely cooled, pour it into the jar and add one or two kaoliang spirits.
3, put red pepper, ginger, garlic in, you can put more, which can increase the taste of the dish.
4. Leave it for 2-3 days.
Six, Korean pear kimchi
Ingredients: 800g of cabbage, 200g of pear, 25g of Chili noodles, 0/5g of shrimp skin/kloc-,40g of leek moss, 30g of garlic, 20g of ginger, 25g of salt and 30g of sugar.
Exercise:
1. Wash the Chinese cabbage and divide it into 4 petals longitudinally with a knife.
2. Smooth all the leaves of Chinese cabbage with 20g of salt.
3. Press the weight on the cabbage and marinate for 3-4 hours.
4. Turn to 1-2 turns in the middle, wash the sauerkraut with clear water and squeeze out excess water.
5. Prepare other ingredients.
6. Peel and core the pear and cut it into granules. Chop garlic and ginger separately, and cut leek moss into small pieces.
7. First, mix pears, shrimps, Chili noodles, garlic and ginger.
8. Add leek moss, 5g salt and sugar and mix well for 5min.
9. Spread the marinated ingredients on the cabbage layer by layer, and then roll up the cabbage.
10. Put the cabbage rolls in a sealed box or bag, let them stand at room temperature for 2-3 days, and then eat them.
Seven, bathing kimchi
Ingredients: carrot 1, celery 50g, green pepper 1, salt and rock sugar.
Exercise:
1. Wash and drain the raw materials.
2. Prepare a bottle of cold boiled water and add salt. This salt should be a little more.
3. Cut the raw materials into small pieces.
4. Add some ginger and pepper to the cold boiled water.
5, add some rock sugar.
6. put the vegetable pieces in.
7. Cover tightly and let stand for three days.
8. Use chopsticks without oil and clip them out to eat.
Eight, kimchi and white radish
Ingredients: white radish 1, Chili sauce 100g, salt, sugar, white vinegar and ginger.
Exercise:
1, main and auxiliary materials: white radish and Chili sauce.
2. Wash the white radish and cut into pieces.
3. Put it in a pot and add salt, sugar and white vinegar.
4. Stir well, add Jiang Mo and marinate for more than 2 hours.
5. Control the water content of the pickled radish blocks and put them into the cooking box.
6. Add Chili sauce.
7. Stir well, marinate for more than 2 hours, and put it in the refrigerator for one night.
8. Pickled white radish can be preserved for 3-5 days in cold storage.
Nine, vegetables and pickles
Ingredients: white radish 1000g, cucumber 1000g, plum 250g, salt, crystal sugar and purified water.
Exercise:
1. Prepare materials and wash them for later use.
2. Cut the cucumber into sections and strips for later use.
3. Plums are also sliced.
4. Cut the radish into small pieces for later use.
5. Cut and mix, put in a clean container, and add a layer of salt and rock sugar.
6. put all the dishes in and put a layer of rock sugar on them.
7. Pour in purified water, soak it to the top, cover it and let it stand for a week.
Ten, homemade kimchi
Ingredients: 2500g cowpea, 200g Chinese cabbage, 250g green pepper, 0/50g red pepper120g crude salt120g.
Exercise:
1, after buying cowpeas, pick some thicker cowpeas.
2. Then put it in a big bamboo tray in a sunny place to dry.
3. Dry cabbage and green pepper to remove water.
4. Boil a pot of boiling water and rinse the pickle bottle with boiling water.
5. Then put the raw salt in. If kimchi is salty, add more salt. If kimchi is sour, put less salt.
6. Then pour boiling water to melt the crude salt.
7. Then keep the water in the bottle at room temperature before use.
8. Tie the sun-dried cowpeas into sticks.
9. Then put it neatly in a pickle bottle.
10. Finally, draw a cross on the bottle mouth with two bamboo chopsticks to prevent the vegetables inside from floating, and then pour the salt water into the bottle until all the vegetables are completely missed.