1Kg cabbage scoop, 500g radish, 2 cups soy sauce, 1 pear, 5 chestnuts, 1 tablespoon pine nuts, 50 cress, 4 rock fungus, 2 shiitake mushrooms, 3g chili shreds, 30g white onions, 20g garlic, 10g ginger, 2 tablespoons sugar.

[Production process]

(1) Cut the cabbage scoop in half and cut it into 3cm width.

(2) Cut the radish into 3×2.5×0.4cm slices and marinate them in soy sauce together with the cabbage. Mix well while marinating

(3) Peel the pears and cut them into the same size as the radish, peel the chestnuts and cut them into flat slices, remove the pine nuts and cut them into triangles, and cut the chili peppers into 3cm size.

(4) Cut cress into 3cm size.

(5) Remove the stems from the shiitake mushrooms and cut them into the shape of ginkgo leaves. Soak the shiitake mushrooms and cut them into shreds.

(6) Cut the white onions into 3cm long shreds, and cut the garlic and ginger into shreds.

(7) Pickle radish and cabbage in soy sauce and mix other seasonings in a jar, add water as much as soy sauce, season with sugar, and pour in the soup.

1 Wash and dry the green radish, cut into slices or strips

2 Add a lot of salt, mix the radish well

3 Marinate it overnight, it can be pickled There is a lot of radish water, and the marinating time depends on how thick it is cut. If it is thicker, it will marinate longer, and if it is thin, it will marinate for a shorter time

4. Squeeze the marinated radish dry and place it on the lid

5 Expose to the sun in a well-ventilated place. Turn over once a day until the radish has no moisture and becomes shriveled, about 5 days.

6. Wash the dried radish repeatedly with pure water and change the water. , go back and forth four or five times, pinch a piece of dried radish

7. Place the washed dried radish on a mat to dry until there is no moisture on the surface. It will take about a day to dry slightly because it will be soaked later

Add sugar to 8 light soy sauce, adjust the amount of sugar according to your own taste, add radish, mix well, seal and soak for 3 days before eating

500 grams of soy sauce, 5 grams of MSG?

1. Wash half the cabbage root and cut it in half. Drain the water and soak it in soy sauce and MSG until the cabbage root turns red.

2. It can be cut into different shapes as needed when eating. ?

Ingredients: 1 cabbage, auxiliary ingredients: 1 handful of coriander, 1 small bowl of peanuts, small bowl of soybeans, half white radish

Seasoning: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of MSG , appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of dark soy sauce, appropriate amount of water?

1. After washing the peanuts and soybeans, soak them in water overnight until they are soaked. Wash the coriander, remove and drain the water. Wash and cut the ginger into large pieces, peel and cut the green onion into sections, slice the radish, and leave only the cabbage for later use;

2. Add peanuts and appropriate amount of water to the rice cooker, add the ginger slices and star anise and simmer slowly. After 20 minutes, when the peanuts are cooked, add soybeans and cook for 10 minutes, and add a small spoonful of salt;

3. Add sliced ??radish and cabbage, then add an appropriate amount of green onions and cook for 10 minutes ;

4. Finally add coriander, add an appropriate amount of soy sauce, if you want it to be darker, add some dark soy sauce, cover the pot and cook for 15 minutes, then turn off the power, don’t rush to lift the pot, and simmer for another 20 minutes , open the pot after 20 minutes and add a little MSG to season?

1. The choice of raw materials is completely up to your own preference. Some people also like to add kelp, but the Queen Mother said that the oldest way is to add these ingredients.

2. The peanuts should be cooked first, then beans and other ingredients are added after they are cooked, and coriander is added last.

3. People in the older generation used wheat bran to make soy sauce before cooking. It saves us trouble. You can buy any kind of soy sauce. If you want a heavy meal, put more soy sauce. If you want a light meal, If it has a strong umami flavor, add an appropriate amount of dark soy sauce, which will add color and not be too salty.

4. It is best not to put a little oil in the roasted soy sauce vegetables, so that they can be stored easily and not go bad. Use clean chopsticks to pick some when eating. The rest can be stored for a long time. When the weather is cold, eat A winter will do. ?