A garlic eggplant

Raw materials: 500 grams of small purple skin eggplant, 3 heads of garlic, parsley, salt

Making process:

1, the eggplant will be removed from the tip and cleaned.

2, into the pot on medium heat steaming about 10 minutes to steam, remove and let cool for use.

3, 3 head of purple garlic peeled with a garlic press into garlic paste, add the right amount of salt and mix well.

4, take an eggplant with a knife in the middle of a cut, the ends do not cut off, in the middle of the stuffed garlic paste, and then stuffed with a little parsley.

5, all the eggplant stuffed with garlic, take a larger container, code a layer of eggplant, sprinkle some salt, and then code a layer of eggplant and then sprinkle salt, and so on and so forth, the amount of salt according to their own taste adjustments.

6, cover the plastic wrap into the refrigerator after 1~2 days can be eaten,

Two pickled cucumber

Raw materials: cucumber 1000 grams, 75 grams of salt, 120 grams of bell pepper, 100 grams of garlic, 15 grams of ginger, 35 grams of sugar, 30 grams of white wine, 8 grams of chicken, 85 grams of soy sauce, 25 grams of dark soy sauce, pepper, white pepper 3 grams

What's more, we're not sure if you're going to eat it, but we've got to make sure you don't. p>Making process:

1, cucumber cleaned and cut into strips, mixed with salt and marinated for more than 2 hours.

2, cucumber after draining to dry, I dry 7 ~ 8 hours.

3, cleaned and cut small pieces of bell pepper and drain, garlic and ginger peeled and cut into small pieces.

4, soy sauce, old soy sauce weighed and mixed together into a small pot, and then add the right amount of peppercorns to boil, and then cool.

5, the cooled cucumber, bell pepper, garlic, ginger poured into a larger container, add white wine, chicken essence, sugar, white pepper, pour the boiled soy sauce old soy sauce, stir well.

6, put into a glass bottle, put into the refrigerator for 2 days after the cold can be eaten.

Three Spicy and Sour Carrots

Raw material: 1/2 white carrot, 1 carrot, 1/2 lemon

Seasoning: 3 tablespoons of salt, 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 4 small peppers, a little bit of chicken essence

Preparation process:

1. Peel both white carrots and carrots, cut them into small pieces, and then put them into a pot with 1 tablespoon salt (extra amount) and mix well, marinate for more than 1 hour, squeeze out the water.

2. Scrub the lemon with salt and slice the surface.

3: Take a clean container without oil, add 3 tsp salt, 2 tbsp sugar, 2 tbsp white vinegar, a pinch of chicken essence, finely chopped chili peppers and lemons, and add an appropriate amount of cold water, mix well.

4: Stir in the white radish and carrot, cover with plastic wrap and refrigerate for 24 hours.

Four slices of lotus root with pickled peppers

Raw materials: 1 lotus root, 1 bag of pickled peppers (150 grams)

Seasoning: a few small peppers, 3 tablespoons of salt, 2 tablespoons of sugar, 4 tablespoons of white vinegar

Preparation:

1. Wash the lotus root, scrape the skin, and slice it thinly across the grain.

2. Boil water in a pot, add lotus root and blanch, then boil water again and cook for half a minute to 1 minute.

3, and then into the cool water to soak for a while, so that the finished product will be more crisp.

4, cooking pot add the whole bag of pickled peppers and pickled peppers water, add chopped millet peppers, 3 tablespoons of salt, 2 tablespoons of sugar, 4 tablespoons of white vinegar and a little water and stir well, high heat boil 1 minute off the heat to cool.

5. When the pepper water is cooled, mix well with the lotus root slices, put it into a glass jar and refrigerate for 24 hours to taste.