Materials:
15 pounds of cucumbers, 1 pound of chili peppers, 1.5 pounds of salt, 3 pounds of garlic, 1.5 pounds of white wine, 3 pounds of monosodium glutamate (MSG), 6 pounds of sugar, 3 pounds of ginger, 4 pounds of soy sauce
Methods:
1, soy sauce boiling to cool, cucumbers drowned in salt for 16 hours, and then pressed by a heavy object for 10 hours.
2, chili peppers cut into pieces, ginger and garlic patted and cut into pieces, and other materials together into the soy sauce can be.
Pickled radish
Materials:
10 pounds of radish, 2 pounds of salt, 0.5 pounds of garlic, 2 pounds of monosodium glutamate (MSG), 2 pounds of pepper, 1 pound of sugar, 1 pound of vinegar, 3 pounds of chili powder
Methods:
Dip the radish in salt for two days, and then press the water out of the water with a heavy object. Then just mix in the auxiliary ingredients.
Pickled Chili Peppers
Materials:
10 jin of sharp chili peppers, 1 jin of salt, 1 jin of doubanjiang, 0.5 jin of sugar, 0.5 jin of vinegar, 0.5 jin of ginger, 0.5 jin of garlic, and 2 taels of monosodium glutamate (MSG)
Methods:
Hinge the chili peppers, ginger, and garlic, and let the sugar, vinegar, and doubanjiang simmer to cool, then add it into the hinged chili peppers with the rest of the ingredients.
Cured Beef Sauce
Materials:
2 pounds of beef, 5 pounds of red chili peppers, half a catty of salt, 2 pounds of monosodium glutamate (MSG), 1 catty of soybean oil, 4 pounds of sesame, 4 pounds of white vinegar, 4 pounds of soybean paste, 4 pounds of sugar
Methods:
Measurement:
Steam the beef and chili peppers, stir fry the beef in the oil, then add the other ingredients into the boiling can be.
Pickled spicy radish skin
Raw materials:
3 kilograms of radish skin, five spice noodles, soy sauce, salt, monosodium glutamate moderate.
Methods:
Slice the radish skin into julienne or small pieces, add five spice noodles, monosodium glutamate, salt, soy sauce soak and mix well, two hours later you can eat.
Pickled spicy cabbage
Raw materials:
5000 grams of cabbage; 250 grams of salt; 250 grams of sugar; 250 grams of apples; 250 grams of pears; 50 grams of garlic; 100 grams of green onions; 25 grams of peppercorns; 10 grams of monosodium glutamate (MSG);
Methods:
1, the cabbage leaves a little bit and the removal of the old gangs, washed with water, dry water, cut into a diamond shape. shape, pour into the basin, sprinkle a little salt marinade after draining the pickling water.
2, and then a variety of seasonings placed in a container after pounding and cabbage mix, and then mix the cabbage into the tank, press the mouth sealed, about a week after you can take out to eat.
Five spice peanut rice
Raw materials:
Peanut rice one catty, one or two pounds of refined salt, pepper one money, one money, cardamom half a penny, ginger three pieces
Methods:
Peanut rice picking, with warm water soaked in the pot for about two hours, the pot of about two or three pounds of water on the fire, put on the salt, pepper, dashi, cardamom, ginger, add peanut rice cooked, even soup poured into the pot, eat, and then eat, and then eat. Even soup poured into the pot, eat when fishing out of the plate into.
Sauce eight treasures
Raw materials:
1000 grams of cucumber, lotus root, bean curd, 800 grams of red beans 400 grams of peanuts 300 grams of peanut rice, chestnut kernels 200 grams of walnuts 100 grams of walnuts, almonds 100 grams of (the above raw materials should be marinated) 2000 grams of soy sauce, 100 grams of sugar color, 1000 grams of soy sauce.
Methods:
1, the above raw materials are processed into equal size and shape mixed together, soak out part of the salty flavor with water, fished out to dry, put into a cloth bag into the tank, the tank put the yellow sauce, sugar soy sauce stirred once a day 5-7 days later that is.
2, the main ingredients first cured with salt should not be too much, the time to be a little longer, 5-8 days, the seasoning in the tank should be submerged in the main ingredients, such as insufficient cool water can be added.
Pickled sweet and sour garlic
Raw materials:
5000 grams of fresh garlic. 1000 grams of salt, 1000 grams of sugar, 1000 grams of cold water, 500 grams of vinegar.
Methods:
1, peel off the garlic roots, leaving 2-3 cm long garlic stalks, peel off the dry skin, cleaned into the tank.
2, each 5000 grams of garlic plus 250 grams of salt, pickling 1 day, in the middle of the tank upside down 3 times; then add water to withdraw the spicy flavor, change the water once a day, for 4 days. Then fish out the garlic, drain the water, according to each 5000 grams of garlic plus salt (750 grams), sugar (1000 grams), cool water (1000 grams), mix and, and then into the jar pickling, put in the shade; 15 days or so into.
Weird Radish Shreds
Raw materials:
4000g radish, 4g salt, 80g pepper, 5g fennel, ginger, chili **** 300g.
Methods:
1, wash and dry the radish, cut into julienne, and then salt, pepper, fennel, ginger, chili pepper, etc. into boiling water for 30 minutes to remove debris, cooled with the radish shreds into the tank, sealed for 7 days can be;
2, can be added to a small amount of soy sauce, vinegar when eating. If stored for a long time, you need to control the water dry seal
Pickled five spice chili
Raw materials:
Chili 10000 grams, 1000 grams of salt, five spice powder 100 grams.
Methods:
Wash chili peppers, sunshine into half-dry, add seasonings and mix well, into the tank sealed. 15 days can be eaten.
Soak tender ginger
Raw materials:
Tender ginger 10000 grams, 3000 grams of cool water, 2000 grams of salt.
Methods:
1, the tender ginger peeled and washed to dry, loaded into the pickle altar;
2, the cool water and salt melted to join the altar, covered with a good lid, listening to the mouth of the altar sink full of cool water, 10 days later that is.