Spicy and sour cucumber
Ingredients: 500 grams of cucumber, 10 grams of dried chili peppers, 5 grams of millet chili, 60 grams of white vinegar, 5 grams of sugar, 50 grams of salt, 5 grams of garlic, 10 grams of ginger, 500 grams of mineral water (or cold boiled water).
Practice:
Wash and drain the cucumber and cut into strips, place in a container, add salt, sugar, gently rubbed with your hands until the sugar, salt basically melted;
Add the remaining ingredients, pour mineral water and mix well, mix the ingredients and containers of seasoning water together in a glass jar;
Placed with a sealed lid, placed in a cool place to marinate for 1-2 days can be edible.
Sweet and Sour Pickled Radish
Ingredients: 500 grams of white radish, 10 grams of red chili pepper rings, 80 grams of white vinegar, 15 grams of sugar, 50 grams of salt, 500 grams of mineral water (or cool water).
Practice:
Wash and peel the white radish and cut thick slices, put it in a container, add 10 grams of salt and code it for 5 minutes, then wash and drain it;
Add the remaining ingredients and pour in the mineral water and mix it well, then put the mixing ingredients and the seasoning water in the container into glass jars;
Put on the sealing lid and put it in a cool place to marinate for 1-2 days before serving.
Sour and spicy pickled celery
Ingredients: 500 grams of celery, 100 grams of pickled wild peppercorns, 150 grams of sweet rice wine, 30 grams of white vinegar, 5 grams of sugar, 40 grams of salt, 50 grams of pickled pepper water, 500 grams of mineral water (or cool boiled water).
Practice:
Wash and drain the celery and cut small sections, place in a container, add salt, sweet rice wine and gently rub with your hands until the salt basically melted;
Add the remaining ingredients, pour mineral water and mix well, mix the ingredients and containers of seasoning water together in a glass jar;
Cover the sealing lid, placed in a cool place to marinate for 1-2 days can be eaten.
Spicy Carrots
Ingredients: 500 grams of carrots, 100 grams of green and red pepper chunks, 50 grams of ginger slices, 20 grams of white wine, 5 grams of sugar, 2 star anise, 2 grams of peppercorns, 50 grams of salt, 500 grams of mineral water (or cold boiled water).
Practice:
Carrot washed and drained and cut into small pieces, placed in a container, add salt, white wine, star anise, peppercorns and gently rubbed with your hands until the salt is basically melted;
and then add the rest of the ingredients, pouring mineral water and mix it evenly, mixing the ingredients and containers of seasoning water into a glass jar;
covered with a sealing lid, placed in the shade to marinate for 3-5 days! Ready to serve.
Sauced Pickled Radish
Ingredients: 500 grams of white radish, 40 grams of sweet noodle sauce, 30 grams of white vinegar, 40 grams of salt, 500 grams of mineral water (or cold water).
Practice:
Wash and peel the white radish and cut thick slices, put it in a container, add 10 grams of salt and code for 5 minutes to wash and drain, add sweet noodle sauce, the remaining salt and knead it evenly;
Then add the remaining ingredients, pour mineral water and mix it evenly, and then put the mixing ingredients and the container of seasoning water into glass jars;
Cover with the sealing lid and put it in the shade to marinate for 1-2 days to be served.
Cover with a tight-fitting lid and leave to marinate in a cool place for 1-2 days before serving.
Spicy and sour small fungus
Ingredients: 500 grams of small fungus, 10 grams of diced millet chili, 50 grams of white vinegar, 5 grams of sugar, 40 grams of salt, 10 grams of ginger, and 500 grams of mineral water (or cold boiled water).
Practice:
Small fungus, into the boiling water to cook for two minutes out, into the cool water to cool out, into the container;
Container and then add the remaining ingredients, pouring mineral water and mix evenly, mixing the ingredients and containers in the seasoning water together into a glass jar;
Cover the sealing lid, placed in the shade of a cool place to marinate for 2-3 days can be eaten.
Balsamic vinegar peanut rice
Ingredients: 500 grams of peanut rice, 30 grams of pickled wild peppercorns, 200 grams of balsamic vinegar, 30 grams of salt, and 300 grams of mineral water (or cool boiled water).
Practice:
Soak peanut rice in boiling water for 30 minutes, take it out of cool water, control the water and put it into a container;
Add the remaining ingredients, pour mineral water and mix it evenly, and then put the mixed ingredients and the seasoning water in the container into a glass jar;
Cover with a sealed lid and leave it to marinate in a cool place for 1-2 days to be served.
Soaked Lotus Root Slices
Ingredients: 500 grams of lotus root, 20 grams of red pepper rings, 80 grams of white vinegar, 30 grams of sugar, 50 grams of salt, and 500 grams of mineral water (or cooled boiled water).
Practice:
Peel the lotus root and cut into thick slices, cook in boiling water for 1 minute and pull out, put into cool water to cool and pull out, put into a container;
Add the rest of the ingredients, and then pour in the mineral water to mix evenly, and then put the mixing ingredients and the container of seasoning water into glass jars;
Put on the sealing lid, and then leave it to marinate in a cool place for 2-3 days before serving.
Fruity Spicy Cabbage
Ingredients: 300 grams of cabbage, 150 grams of apples, 150 grams of duck pears, 10 grams of chili powder, 15 grams of white wine, 10 grams of sugar, 35 grams of salt, 100 grams of mineral water.
Practice:
Clean and cut the cabbage, apple and pear clean and sliced, put into a container with salt, sugar, chili powder and mix well;
Add the remaining ingredients, pour mineral water and mix well, mix the ingredients and containers of seasoning water together in a glass jar;
Cover the sealing lid, placed in a cool place to marinate for 2-3 days can be eaten.
Spicy pickled lotus white
Ingredients: 500 grams of lotus white (cabbage), 100 grams of pickled wild peppercorns, 50 grams of sliced ginger, 20 grams of white wine, 5 grams of sugar, 5 grams of five-spice powder, 2 anise, 2 grams of pepper, 50 grams of salt, 500 grams of mineral water (or cool water).
Practice:
Lianbai (cabbage) washed and drained and cut into small pieces, placed in a container, add salt, white wine, five-spice powder, star anise, peppercorns gently rubbed with their hands until the salt basically melted;
and then add the remaining ingredients, pouring the mineral water and mixing evenly, mixing the ingredients and containers of seasoning water into a glass jar;
covered with a sealing lid, placed in a marinate in a cool place for 1-2 days before serving.