Raw materials:

Pepper10000g, salt1000g.

Method:

Clean pepper, dry in the sun, add seasoning and mix well, then put it in a jar and seal it. /kloc-can be eaten after 0/5 days.

preserved ginger

Raw materials:

10000g of tender ginger, 3000g of cold boiled water and 2000g of salt.

Method:

1. Peel the tender ginger, wash and dry it, and put it in the pickle jar;

2. Add cold boiled water and salt into the jar, cover it, and fill the jar mouth with cold water for 10 day.

Sauced garlic shoot

Raw materials:

5000 grams of fresh and tender garlic seedlings, 500 grams of salt and 2500 grams of batter.

Method:

1. Cut off the roots and seeds of garlic shoots, wash them, put them in a jar, soak them in salt 1, then take them out and cut them into 4 cm long sections, soak them in clear water for 2 hours, and change the water 2-3 times;

2. Take out the garlic shoots, dry them in the shade and put them into a cloth bag;

3. Put the batter into the jar, and put the garlic plug bag into the sauce jar and stir it twice a day, about 10 day.

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