Materials: dry papaya strips 1 catty, millet pepper 1 catty, ginger 1 catty, garlic 2 catty, 1 catty of rock sugar, salt, 3 bottles of soy sauce, ordinary soy sauce 2 bottles.

Practice:

1, the papaya strips, ginger, garlic, millet pepper are washed, over cool water standby.

2, the ginger shredded; garlic, millet pepper minced; rock sugar mashed, and then pour the soy sauce, mix well.

3, and finally pour the shredded papaya into the seasoning bowl, mix well and marinate overnight.

4, after marinating overnight, start bottling, and after three to five days it will be ready to eat.

Tips: Wash the ingredients must be over cool boiling water, raw water is easy to change flavor is not conducive to storage.

Papaya strips how to pickle delicious: spicy papaya strips two

Materials: 4 pounds of green papaya, chili noodles one or two, small red chili 1 two, garlic 3 two, a little sugar, a little wine, soy sauce moderate.

Practice:

1, green papaya shredded, dried.

2, add seasonings and mix well, bottled two days later can be eaten.

Papaya strips how to pickle delicious: spicy papaya strips three

Materials: papaya, artichokes, garlic, edamame, rock sugar, Lee Kum Kee soy sauce, wine, rice vinegar.

How to do:

1. Scrape the skin off the raw papaya, cut it into strips and put it on a sieve to dry for two days.

2, when the melon is dry, prepare fresh asahi peppers, chopped; raw garlic, patted, washed edamame, put rock sugar and papaya together.

3, into the jar squeeze, pour Lee Kum Kee soy sauce, put a small amount of wine and a little bit of rice vinegar, cover up sealed, two or three days later you can eat.