The first type: pickled ginger.

Ingredients preparation: ginger (also called Guizijiang, ginger is not spicy), green and red pepper, ginger, garlic, salt, sugar, rice vinegar, extremely delicious.

Specific practices:

1. Take 500 grams of ginger, wash it with a brush, drain it, put it on a chopping board, cut it into thin slices with a knife, put it in a basin, sprinkle some salt, stir it evenly and marinate it for 20 minutes.

2. After salting out the water in the ginger, pour out the water, wash it twice again, remove the astringency of the ginger, drain the water, put it in a pot, add a proper amount of shredded ginger, garlic slices, shredded hot green pepper and shredded red pepper, and add 1 spoon rice vinegar, 2 tablespoons sugar and 2 tablespoons extremely fresh essence.

3. After all the ingredients and seasonings are added, put on disposable gloves, mix well, cover with plastic wrap, and marinate for 3 hours, then you can eat, and marinate for a week will be more delicious. If you marinate more at a time, you can put it in a glass jar to take it away.

The second type: shredded mustard.

Prepare ingredients: mustard knot, garlic, monosodium glutamate, sugar, edible salt, Chili powder, cooking oil.

Specific practices:

1. Take a knot in mustard seed 10 kg, remove the roots, scrub it clean, drain the water, cut it into filaments, take 500 grams of garlic, peel it, chop it into garlic, take a vat, put a food bag on it, and put shredded mustard and garlic into the vat.

2. Add sugar150g, monosodium glutamate150g, garlic 500g and edible salt 500g. According to your own taste, add a proper amount of Chili powder, add 150g fried and cooled cooking oil, put on disposable gloves and stir well.

3. seal the food bag, put it in a cool and dark place, marinate for 3 days, and you can eat it. If you are not in a hurry to eat, you can marinate it for a week before eating, which makes it more delicious.

The third kind: pickled radish strips

Prepare ingredients: radish, star anise, pepper, cinnamon, fragrant leaves, Chili powder, soy sauce, sugar, edible salt and edible oil.

Specific practices:

1. Wash the radish, drain the water, cut it into long strips, leave 2cm at the top, put it in a pot, sprinkle some salt, marinate for 3h, then pour out the salt water, squeeze out the water in the radish, and hang it in a sunny place to dry for 3-4 days.

2. After the radish is dried, put it into the pot, add appropriate amount of boiling water and soak for 30 minutes. Take out the radish after soaking soft, drain the water, cut it into long sections, put it on the balcony, air it for 3 hours, and thoroughly dry the water.

3. Take a large pot, put radish strips into the pot, add appropriate amount of salt, sugar, soy sauce and Chili powder, pour in hot oil fried with pepper, fragrant leaves, cinnamon and star anise, grab it evenly, put it into a water-free and oil-free glass jar, and seal it for 3-7 days to eat.

The fourth kind: pickled bergamot

Prepare ingredients: bergamot, garlic, green pepper, pepper granules, soy sauce, sugar, aged vinegar, edible salt and edible oil.

Specific practices:

1. Take 500g of papaya, wash it, cut it in half, take out the pulp with a spoon, and then cut it into thick slices. Thank you for cleaning the green pepper. Cut it into four pieces and don't cut it off. Put papaya and green pepper into the pot, add proper amount of salt, stir well, marinate for 20 minutes, take out papaya and squeeze out water.

2. Heat the oil in a hot pot, add a proper amount of pepper particles and stir-fry until fragrant. Turn off the heat. After the oil is cooled, add 100g mature vinegar, 200g soy sauce and 3 tablespoons white sugar, simmer for 1min, then turn off the fire and let it cool for later use.

3. Put pickled pepper and fingered citron into the pot, add appropriate amount of garlic slices, pour in the previously cooled juice, cover with plastic wrap, seal and marinate for 1-2 days, and serve.

The fifth kind: pickled eggplant

Prepare ingredients: eggplant, garlic, green and red pepper, coriander and edible salt.

Specific practices:

1. After cleaning the eggplant, remove the pedicle, put it in a steamer, steam it over high fire for 15 minutes, steam the eggplant, let it cool, wash the green pepper, cut it into small pieces, put it in a meat grinder, add peeled garlic, garlic and pepper and chop it up.

2. Wash coriander, cut into minced coriander, wash leek, cut into small pieces, put coriander, leek, pepper and garlic together in the pot, add appropriate amount of salt, stir well and make sauce.

3. Take out the steamed eggplant, put it on the chopping board, cut it from the middle of the eggplant with a knife, don't cut both ends, take a proper amount of sauce, put it in the middle of the eggplant, flatten it, add all the sauce, put it in the pot several times, and sprinkle a proper amount of salt on each layer.

4. Cover the pot with plastic wrap and store it in the refrigerator. It can be eaten after 24 hours of pickling, and it is more delicious after 3-7 days of pickling!