1. Cucumber 1, 15 jins of cucumbers 2, 1 jin of pepper 3, 1.5 jins of salt 4, 3 taels of garlic 5, 1.5 taels of white wine 6, 3 taels of MSG 7, 6 taels of white sugar 8, 3 taels of ginger 9, 4 jins of soy sauce Method:

Boil the soy sauce and let it cool. After the cucumbers are soaked in salt for 16 hours, press them with heavy objects for 10 hours.

Cut the chili into cubes, smash the ginger and garlic into cubes, and add them to the soy sauce together with other ingredients.

2. radish 1, 10 kilograms of radish 2, 2 kilograms of salt 3, 0.5 kilograms of garlic 4, 2 taels of MSG 5, 2 in 6 pepper, 1 kilogram of sugar 7, 1 kilogram of vinegar 8, 3 liang of chili powder Method: use the radish first

Flood with salt for two days, then use heavy objects to press the water out.

Then mix in the ingredients.

3. Minced chili 1, 10 jins of sharp chilies 2, 1 jin of salt 3, 1 jin of bean paste 4, 0.5 jins of sugar 5, 0.5 jins of vinegar 6, 0.5 jins of ginger 7, 0.5 jins of garlic 8, 2 MSG Method: Put the peppers

, mince the ginger, garlic, boil the sugar, vinegar, and bean paste, let it cool, and add it to the minced pepper together with other ingredients.

Four, beef sauce 1, 2 pounds of beef 2, 5 pounds of red pepper 3, half a pound of salt 4, 2 ounces of MSG 5, 1 pound of soybean oil 6, 4 ounces of sesame seeds 7, 4 ounces of vinegar (white vinegar) 8, 4 ounces of bean paste 9

, sugar 4 and two methods: mince beef and chili peppers, fry the beef with oil first, then add other ingredients and bring to a boil.

5. Beef sauce 1 kilo of beef 2 5 kilos of red pepper 3 4 taels of salt 4 4 taels of sugar 5 sesame seeds 2 taels of 6 soybean oil 4 taels of 7 MSG 2 taels of 8 4 bags of bean paste 9 rice vinegar 4 taels of 10 1 kilo of garlic Method: Beef,

Crush the chili pepper and garlic, stir-fry the beef with oil first, then add other ingredients and bring to a boil. 1.

Five-spice spicy radish skin ≮Gourmet ingredients≯ 3 kg of radish skin, appropriate amount of five-spice noodles, soy sauce, salt and MSG.

≮Food recipe≯ Cut the radish skin into shreds or small pieces, add five-spice noodles, monosodium glutamate, salt, and soy sauce, mix well, and serve after two hours.

2.

Pickle celery: 1500 grams of fresh celery, 10 grams of salt, 5 grams of pepper, 3 grams of aniseed, and 30 grams of red pepper.

1. Put the salt, pepper and aniseed into a pot, add water and boil until it becomes five spices, then let it cool; 2. Wash the celery leaves, cut them into 10 cm long sections, wash the red peppers and let them dry.

, put it into a jar together, pour in five spices and brew for 1-2 days before consumption.

3.

Pickled cabbage: 5000 grams of cabbage, 500 grams of salt.

1. Remove the yellow leaves from the cabbage, cut off the roots, wash and cut into halves or quarters with a knife.

2. Add the cabbage hearts and spread them flatly in the jar. Sprinkle a layer of salt on each layer of vegetables until they are all spread out. Place heavy objects on them to marinate. Use 3/5 of the salt.

24 hours later.

If the brine rises, take it out and marinate again.

3. Pour the newly pickled cabbage into another jar, spread out a layer of vegetables, sprinkle a layer of salt, and sprinkle sealing salt on the top layer. After sprinkling the remaining salt, seal it tightly with a thin bag and press it with stones.

, seal the mouth of the cylinder with mud paste, and finally put the lid on it.

After 10-15 grams of pickling, it can be taken out and eaten.

4．

Korean kimchi raw materials: Chinese cabbage, 5000g; apple, 250g; pear, 250g; white radish, 500g; beef broth, 1500g; green onion, 250g; garlic, 250g; refined salt, 150g; chili powder, 150g

grams; MSG, 50 grams; Seasoning preparation method (1) Remove the roots and stems of the cabbage, wash it, drain the water, cut it into four pieces, put it in a basin, sprinkle with salt and marinate for 4-5 hours;

Remove the roots, whiskers, and skin of the radish, cut into thin slices, and pickle with salt; peel the apple and cut into slices; chop the green onion; and mash the garlic.

(2) Drain the marinated water from the pickled cabbage and radish, put them into a jar, and then pour all the seasonings such as apples, pears, beef soup, etc. on the cabbage. The marinade should submerge the cabbage, and use a clean heavy object.

Press firmly so the dish sinks.

The time can be determined according to the season, usually 1-2 days in summer and 3-4 days in winter.

Features: Bright color, hot and sour, crispy and tender, refreshing and delicious, with strong local characteristics.