The recipe of Hunan-style sour pickles introduces the cuisine and functions in detail: Hunan home-cooked recipes Taste: sweet and sour Hunan-style sour pickles Ingredients: Ingredients: 250 grams of carrots, 250 grams of white radish, 250 mung beans grams, 250 grams of cucumber, 500 grams of cabbage. Seasoning: 50 grams of yellow vinegar, 50 grams of white sugar, 100 grams of white wine, 150 grams of refined salt, 5 grams of Sichuan peppercorns, and 2500 grams of warm water. Features of Hunan-style sour pickles: It tastes like lychee, sweet and sour, refreshing and salty. Teach you how to make Hunan-style sour pickles and how to make Hunan-style sour pickles so they are delicious. 1. Wash the main ingredients, cut into strips and pieces, and dry the surface moisture. 2. Disinfect, wash and dry the kimchi jar (make it free of oil stains), add warm water and seasonings, add the processed main ingredients, seal and soak for 3-5 days to make sour kimchi. Detailed introduction to the making of Korean kimchi Cuisine and functions: Southeast Asian cuisine Home-cooked recipes Taste: Fish flavor Technique: Pickling Ingredients for making kimchi: Ingredients: 5000 grams of Chinese cabbage. Accessories: 250 grams of white radish. Seasoning: 250 grams of sweet apples, 250 grams of sweet pears, 150 grams of red pepper noodles, 250 grams of green onions, 250 grams of garlic, 150 grams of refined salt, 1500 grams of cool beef soup (see this umami type), 50 grams of MSG. The characteristics of Korean kimchi: salty, sweet, sour and spicy, fragrant and refreshing. Teach you how to make Korean kimchi and how to make Korean kimchi delicious. 1. Remove the roots of the Chinese cabbage, break off the old and bad leaves, rinse with clean water and drain away the water. Use a knife to cut the whole cabbage lengthwise into two and four parts, and for larger ones, break into three and six parts. Wash the apples and pears, peel them, slice them and remove the seeds and cores. Remove the roots and heads of the white radish, peel and wash them, break them in half lengthwise, break the large ones in half and cut them into quarters, and cut them into slices crosswise. Finely mince onion and garlic. 2. Put the cabbage and white radish into washed and sterilized containers respectively, sprinkle 50 grams of refined salt and mix well (sprinkle salt between each leaf of the cabbage), marinate for 4 hours, then drain away the water. Put the cabbage into a washed and sterilized ceramic jar (or enamel bucket). Mix apple slices, pear slices, radish slices, minced green onions, minced garlic, red pepper noodles, refined salt, and MSG. Spread between each cabbage leaf, roll up the cabbage, and add cold beef broth (subject to submerging the raw materials) ). Put a large porcelain plate on top of the cabbage, close the lid tightly, place it in a warm place (next to the heater in winter), soak it for three or four days and then eat it. When eating, remove the cabbage, drain the soup, cut into strips, and put them on a plate.