I found some for you, but you can't read it.

1. Pickled cucumber

1,6g cucumber, 2 garlic heads, 1 small piece of ginger, 5 capsicum peppers, 5 pickled peppers, 2 tablespoons of salt, 24ml soy sauce, 24ml white vinegar and 16g crystal sugar.

1. Wash cucumber and dry the surface moisture. Marinate for 5-6 hours to kill the water in cucumber

3. Peel garlic and slice it. Wash ginger and dry the surface water to slice it, and prepare a proper amount of capsicum and pickled pepper

4. Put soy sauce, white vinegar and rock sugar into a corrosion-resistant container, add garlic slices, ginger slices, peppers and pickled peppers to marinate until the rock sugar melts

5. Control the water in the pickled cucumber, and then put it in the previous one. Stir occasionally during the pickling process, so that the cucumbers can be evenly exposed to the sauce

6. Filter out the pickled cucumbers and seasonings and control the sauce

7. Put the filtered sauce in a pot, bring it to a boil and turn it to a low heat for about 5 minutes

8. After the sauce is cool, put it in cucumber strips again and continue to pickle for about 5 hours

9. Repeat steps 6 to 8 for two or three times, and finally mix the cucumbers with it.

2. Saute pickled radish

7g of white radish, 6g of salt, 2 peppers, 3g of rock sugar and 5g of white vinegar

1. Prepare raw materials

2. Wash the white radish and cut off the roots, without removing the skin

3. Change the knife into large pieces, not too small, too small and not brittle to affect the taste

. Sprinkle salt, add rock sugar, pour white vinegar, cover

7. Shake well and marinate for half a day. The rock sugar will melt slowly, so don't worry about the small particles.

3. pickled hot and sour radish

1 white radish, 1 carrot, 5 slices of ginger, 2 tablespoons of salt, 3 tablespoons of white sugar, 6 tablespoons of white vinegar, 5 ml of water and 15 peppers

1. peeled fresh white radish and carrot, sliced ginger, washed and drained red pepper for later use

2. Leave it to marinate for 2 minutes

3. Pour 5ml of clean water into the pot, add white sugar and boil until the water boils, then pour white vinegar and mix evenly, and let the boiled sweet and sour water cool

4. Cut the red pepper in the side with a knife, and make it taste easy

5 or 2 minutes later, the carrot begins to marinate, and the radish strip is pinched by hand. The purpose of this is to remove the astringent taste of radish

6. Take two sealed lockers or other containers (not made of iron), add ginger slices, red peppers and radish strips

7. Pour in cold sweet and sour water, the water volume exceeds all the ingredients, cover and seal, ferment at room temperature for 2 days, and then put it in the refrigerator for half a day before eating.

4. appetizing pickled radish

1g of white radish, half a tablespoon of salt, 7 tablespoons of light soy sauce, 1.5 tablespoons of white vinegar and 2 tablespoons of white sugar

1. Half a white radish, weighing about 2 kg

2. The radish will be crisp only if it is peeled. Wash it and cut it into thin slices

3. After waiting for half an hour, you will find that there is a lot of water in the radish. At this time, pour out the water and squeeze it dry

4. Add half a tablespoon of sugar, mix well and marinate for half an hour, and squeeze it dry. Say it again. That is to say, marinate it with salt once, and then marinate it with white sugar twice. Then squeeze the water out of the radish

5. Put the spoon in the picture, about 7 tablespoons of soy sauce, 2 tablespoons of white sugar, 1.5 tablespoons of white vinegar and about 7 tablespoons of pure water into the radish slices with good water

6. Mix well. The amount of seasoning juice should be flush with the radish, and the radish can basically be soaked in the juice. Put the seasoning juice well, you can taste it and adjust it yourself. Then cover it and put it in the refrigerator for about two days, then take it out and eat it. If you are impatient, you can take a small amount out and taste it the next day.

5. Pickled ginger

5g of ginger (young ginger), 1 pinch of Lycium barbarum, 25g of white vinegar, 25g of crystal sugar and 2 tsps of salt

1. Wash the young ginger without peeling

2. Slice the young ginger

3. Put the young ginger slices into a bowl and sprinkle with salt. Then put it aside to cool for later use

5. Squeeze the water out of the ginger as dry as possible

6. Put the squeezed ginger into a clean glass bottle, then pour the cooled ice sweet and sour juice and marinate it for one day.

6. Crispy diced cucumbers

2 cucumbers, 1 tablespoon of Chili oil, 2 tablespoons of soy sauce, 1 tablespoon of mashed garlic, 5 grams of sesame oil, 3 grams of salt, a little pepper powder, 2 grams of white sugar and 5 grams of shallots

1. Wash the cucumbers and cut them horizontally into discs with a thickness of 1-1.5 cm. Each wafer is cut into four small pieces of diced cucumber crosswise

2. Put the diced cucumber flat on a tray or baking tray

3. Bake it in the heating or oven at 1 degrees until the surface of the diced cucumber is wilted, and the diced cucumber is reduced to about 2/3 or half of its original size. The heating in my house is relatively hot, which takes about half a night, and it takes more than 2 hours to use the oven, depending on the actual situation. It's better to bask in the sun when the weather is fine

4. Put the wilted diced cucumber into a bowl, add Chili oil, garlic paste, chopped green onion, sesame oil, soy sauce, pepper powder, sugar (sugar can be left out if you don't like it) and salt (salt should be put last, and it should be put while tasting so as not to be salty), mix well and put it in a bottle or a fresh-keeping box for a few hours before eating it.

7. Pickled sugar garlic

15g of garlic (new), 1 tablespoon of salt, 5g of white sugar, 75g of aged vinegar and 25g of balsamic vinegar

1. Peel off several layers of skin of the new garlic until only one layer of tender skin is left, and it can no longer be peeled

2. Wash it, sprinkle with salt and mix well, and let it stand. Then put it in a basket to dry the moisture

4. Wash the glass jar for pickling, and let it stand upside down until it is dry in the shade

5. Pour in aged vinegar and balsamic vinegar, then add in white sugar, and stir with clean and oil-free chopsticks until it is saccharified

6. Put the dried garlic into the jar, cover it, and pour water into the tank at the mouth of the bottle to isolate the air and prevent bacteria from entering. Make up water in the sink about every few days to avoid evaporation.

8. chicken feet with pickled peppers

8 chicken feet, 1 bottle of wild pepper, 1 section of onion, 2 cloves of garlic, 1 teaspoon of pepper, 4 slices of ginger, 2 slices of fragrant leaves, 1 small piece of cinnamon, 2 teaspoons of salt and 1 tablespoon of sugar

1. Cut off the nails on the chicken feet with scissors, then cut the chicken feet into 2 sections and clean them with running water < Put enough water into the boiling pot, and put onion, ginger, garlic, fragrant leaves, pepper and cinnamon into the water together

3. Boil the water, put it into the washed chicken feet, boil it again, and turn off the heat for 15 minutes; Take out the chicken feet and rinse them under running water

4. Pour the wild pepper with soup and pepper into the fresh-keeping box, add salt and sugar, then put the chicken feet evenly

5. Cover and put them in the refrigerator for at least one day to taste.