1. Pickled pepper raw materials: Zanthoxylum bungeanum10000g, salt1000g, spiced powder100g. Practice: Wash the pepper, dry it in the sun, add seasoning and mix well, and seal it in a jar. /kloc-can be eaten after 0/5 days. \x0d\\x0d\2。 Red and spicy kohlrabi raw materials: 5000 grams of salted kohlrabi, 50 grams of salt, 500 grams of soy sauce, Chili powder 100 grams. Practice: 1. Cleaning pickled kohlrabi, cutting into non-dispersible slices, putting into a jar, soaking in soy sauce for 2-3 days, and taking out; 2. Add turnip slices, sprinkle with Chili powder and fine salt, and stew in a container for 5 days. \x0d\\x0d\3。 Raw materials of dried hot and sour radish: 5000g of white radish, 30g of Chili powder, 800g of vinegar, 200g of sugar, 0/75g of salt/kloc-,0/00g of sesame oil/kloc-,0/0g of pepper and aniseed, and proper amount of monosodium glutamate and water. Practice: 1. Wash the radish first, then process it into strips 3 cm long, 0.5 m wide and 0.5 m thick, and dry it to 80% dryness. 2. Heat sesame oil, add Chili powder, stir-fry until slightly Huang Shi, and pour in dried radish. 3. Boil salt, sugar, pepper and star anise in a pot with water, add monosodium glutamate, cool, pour into a jar, and stir with dried radish once a day. The finished product takes about 65,438+05 days, and the color is required to be red and yellow. Features: Crispy texture and sour taste. \x0d\\x0d\4。 Pickled Korean spicy cabbage raw materials: Chinese cabbage, dried red pepper powder, garlic, ginger, refined salt, apples, Pak Lei, fresh fish and beef soup. Practice: 1, remove the old leaves and yellow leaves of Chinese cabbage, rinse them clean, soak them in salt water for 2 days, take them out and drain them; 2. Peel and stalk garlic, wash and cut minced garlic. Wash and chop apples and Pak Lei. Clean and chop fresh fish, add dried Chili powder and beef soup to make paste for later use; 3. Sprinkle the prepared seasoning evenly on the cabbage, and then put it in a clean jar. Bury the jar in the ground, put grass around it, leaving 20% out of the ground, then seal it, cover it tightly with grass, keep it at about 4 degrees, and eat it after 15-20 days. 5. Pickled leek flower Raw materials: leek flower10000g, salt 400g, ginger 200g, pepper 50g, cooking wine 50g and pepper 20g. Practice: Chop shallots, ginger and pepper, add salt, pepper and cooking wine, and seal the jar. It takes 30 days to become special: salty, fragrant, fresh and spicy. \x0d\\x0d\6。 Pickled garlic raw materials: fresh garlic 3000g, sugar1200g, salt 70g. Practice: 1. Peel garlic and put it in a small clean jar. Sprinkle a layer of salt on each layer of garlic, 3000 grams of salt, and finally pour (100 grams) water on it. After soaking in 12 water, soak it in clear water to submerge garlic noodles. It is necessary to change the water every three days for several days to remove the spicy taste of garlic; 2. Take the garlic out and put it in a clean basin, sprinkle with white sugar, rub the white sugar evenly on the garlic by hand, then put the garlic in a jar, and sprinkle a layer of white sugar every other room to complete the sugar color; 3. Boil with clean water (300g) and salt, cool and slowly pour into the jar, then seal the jar mouth with two layers of gauze, tie it tightly with string, and put it in a cool place for about 50 days. \x0d\\x0d\7。 Ingredients for soaking tender ginger: tender ginger10000g, 3000g of cold boiled water and 2000g of salt. Practice: 1, peel the tender ginger, dry it, and put it in a pickle jar; 2. Add cold boiled water and salt to the jar, cover it, and fill the jar mouth with cold water 10 day. \x0d\\x0d\8。 Pickled spiced cucumber raw materials: fresh cucumber 5000g, cold boiled water1500g, dried red pepper100g, salt 250g, white wine 50g, spiced powder 50g and soy sauce 20g. Practice: 1, wash cucumber, soak in 25% salt water for 2 hours, remove and drain; 2. Put cold boiled water, salt, white wine, red pepper, spiced powder and soy sauce into a jar, then put cucumber into it, cover the cylinder head and seal it, and soak for 10 day. \x0d\9。 Raw materials of Laba garlic: 3000 grams of garlic, 0/500 grams of vinegar/kloc and 860 grams of sugar. Practice: 1. Use a clean container, preferably disinfected with boiling water, as a container for soaking Laba garlic; 2. Choose garlic, peel it, wash it, dry it, soak it in vinegar first, then add sugar, mix it evenly, put it at the temperature of 10-15, and brew it for 10 day. The key to delicious food is that this kind of pickled garlic is brewed in rural areas on the eighth day of the twelfth lunar month, because the temperature of soaking silk in this season is very suitable. The ratio of vinegar to sugar can be changed appropriately, but not too much. Features: The finished garlic is light green, sweet and sour. \x0d\\x0d\ 10, Sichuan pickled pepper raw materials: 3000g of pepper, 560g of crude salt, 20g of alum1800g of cold water/kloc-0. Practice: 1. First, put the crude salt and alum into a small jar, add cold boiled water and stir until the crude salt and alum dissolve. 2. Pick the red pepper without pests, wash it, dry it, remove the stalks and pedicels, and then poke two small holes on both sides of the pepper with a pointed bamboo stick to facilitate the taste of the pepper. Then put the peppers into a salt pot, compact them with stones and cover them tightly. 3. After curing for half a month, turn over the cylinder to check once, skim off the foam on the floating surface, and pay attention to picking out the moldy and rotten peppers, then compact and cover them tightly. Marinate for 6 months and eat. More than three can be eaten. Important: It is extremely important to read 1 time after half a month, otherwise individual rotten and moldy peppers will cause the whole jar to suffer. This is one of the important reasons why pickled peppers are unsuccessful. 2. The jar with pickled peppers should be placed in a cool place to prevent the bad jar from being exposed to the sun. 3. When eating pickled peppers, take the peppers out of the jar to avoid being polluted by oil stars to prevent pickled peppers from deteriorating.