First, shredded mustard and pickles
Preparation materials: 2000g of mustard, 80g of salt, 40g of minced garlic, 40g of white sugar, 40g of white vinegar, 0/0g of monosodium glutamate/kloc-,0/0g of sesame oil/kloc-,30g of pepper noodles and a handful of white sesame seeds.
Practice:
1, prepare fresh mustard, carefully clean it, and then wipe it into filaments with a silk wiper.
2. Add salt and mix well, let stand and marinate with salt for 4 hours, and use salt to kill the water in mustard.
3. Rinse the pickled mustard with water for three times, wash off the salt attached to the surface of the mustard, then dry the water with gauze and put it in a clean, oil-free and water-free basin.
4. Squeeze the shredded mustard, add minced garlic, sugar, white vinegar and sesame oil, and then mix well.
5, put the pepper noodles and white sesame seeds in 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 dried to be warm, pour it into shredded mustard, stir it evenly, then put it into a clean oil-free and waterless glass bottle, screw the lid tightly, and put it in the refrigerator for a winter.
Second, cucumber pickles
Prepare ingredients: 2 kg of cucumber, 4 peppers, 4 carrots 1 root, 4 coriander, appropriate amount of soy sauce, appropriate amount of boiled water, appropriate amount of salt, a handful of pepper, a handful of dried pepper, a head of garlic and an appropriate amount of star anise.
Practice:
1, prepare fresh cucumbers, pinch the head and remove the tail and clean them. Because cucumbers have more thorns, they should be cleaned several times.
2. The cucumber is changed into a knife, cut into a suitable size, and added with salt to kill the water. After killing the water, the cucumber becomes particularly soft and particularly tough.
3, pickled cucumber, washed twice with water, otherwise it will be particularly salty, and then drained to dry for later use.
4. Marinate carrots and control water in the same way as cucumbers.
5. Start making sauce. After the pot is hot, do not add oil, directly add all spices, stir-fry with low heat until fragrant, then add garlic slices and ginger slices and stir-fry; However, add Weidamei and Liangbaikai according to the ratio of1:1,then add a proper amount of sugar, boil over high fire, and let out to cool for later use.
6. Put all the prepared materials into a container, pour in the cool sauce, add 4 washed coriander to increase the taste, then put on gloves and mix well.
7. After completion, put it into a clean container without water and oil, marinate it for 24 hours and you can eat it. 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.
Practice:
1, prepare a white radish, because it is not peeled, so choose a fresh radish with a clean skin. First, give the radish a salt bath and wash it repeatedly, and 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 the top knife. Don't cut it too thick, and the thin slices are easy to taste.
3. Add a little more salt to the sliced radish, mix it evenly and leave it for an hour to kill the excess water in the radish.
4, the radish that killed the water was soaked in cold boiled water, and the salt in the radish was washed away, otherwise the pickled radish was easy to be particularly salty. Then drain the water, add less sugar, stir well, 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 old vinegar, a little sugar, a proper amount of cold boiled water, 2 diced millet peppers, 2 cloves of garlic, and stir evenly 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 small peppers
Prepare ingredients: 500g of millet pepper, 250g of Hangzhou pepper, garlic 1 head, 5 slices of ginger, star anise, pepper, fragrant leaves, a little cinnamon, a little chopped pepper, proper salt, proper sugar, light soy sauce and proper aged vinegar.
Practice:
1, Hangjiao Xiaomi pepper after cleaning, control the water for later use.
2. Change the knife and cut it into shorter sections, 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 fry the fragrance, then add pepper, star anise, fragrant leaves, cinnamon, stir-fry the fragrance.
4. After frying the fragrance, add the chopped pepper and stir-fry, add the soy sugar and boil it, then turn off the heat, remove the aniseed with a colander, and let the sauce cool for later use.
5. Pour the juice into the pepper with dry water control, stir it evenly, put it in a clean jar without water and oil, and seal it. It can be eaten after three days.
Five, Korean spicy cabbage
Ingredients: cabbage 1 small piece, garlic 1 head, half an apple, half a pear, 20g of korean chili sauce, 50g of fine pepper noodles, proper amount of sugar and a little ginger powder.
Practice:
1, prepare a cabbage, remove the old gang outside, break it off one by one, wash it, and control the water for use.
2. Rub salt on each page of cabbage and marinate for 3-5 hours until the cabbage is dehydrated and soft.
3. Peel the 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, stir them evenly and set aside.
4. Marinate the softened cabbage, wash it with clear water for several times, drain the water and put it in the basin, pour in the sauce just adjusted, put on gloves and mix it evenly, so that each cabbage is covered with sauce.
5. Put the mixed spicy cabbage in a fresh-keeping box, refrigerate it in the refrigerator for one night, and you can eat it the next day. The hot and sour appetizer is especially delicious.