1, Korean spicy cabbage ----- raw materials recipe cabbage 50 kg salt 250 g ginger 50 g garlic 1 kg white pear 500 g chili noodles 250 g coriander seeds sugar monosodium glutamate appropriate amount of production method 1. Select a large, solid core cabbage, remove the old gang, peel off the green leaves, remove the roots, wash three times with water, and then neatly placed in the altar. 2. Boil salted water, let it cool and pour it into the altar with cabbage (until the cabbage is submerged). Pickle for 3 to 4 days, take out the cabbage, then wash it twice with water and control the water. 3, first ginger, garlic minced into a puree, and then with salt, coriander seeds, chili noodles together into a puree, remove, put a small amount of water and monosodium glutamate together and then mix well. Pear peeling, cut crosswise into large pieces, standby. 4、Spread the seasoning evenly on each cabbage leaf, and neatly yard in the pickle bed, laying a layer of white pear slices for every few layers. 5, the remaining seasoning and the right amount of water, put a little salt, taste adjusted lighter, 3 days later poured into the altar, so that the height of the water is about 20 cm. Put in the kiln, about 20 days can be eaten. Korean kimchi ------ raw material recipe cabbage 5000 grams of apple 250 grams of pear 250 grams of white radish 500 grams of beef broth 1500 grams of green onion 250 grams of garlic 250 grams of refined salt 150 grams of chili pepper 150 grams of monosodium glutamate 50 grams of production method 1, the cabbage to remove the roots and the old gangs, washed with water, drained the water, with a knife, cut into 4 petals, put into a pot, sprinkled with salt pickling for 4 to 5 hours; turnip Remove the roots, whiskers, skin, cut into thin slices, pickled with salt; apple peeled, cut into slices; chopped green onions, garlic mashed. 2, will be pickled cabbage, radish drained pickling water, into the altar, and then apples, pears, beef broth and all the seasonings mixed together and poured on the cabbage, marinade to submerge the cabbage, the top of a clean heavy weight pressed, so that the dish sinks. The time can be determined according to the season, generally 1 to 2 days in summer; winter is generally 3 to 4 days can be taken out to eat. Product features bright color, hot and sour, crisp and tender, refreshing and tasty, with strong local characteristics. The new method of pickling potherb mustard ------1, take 15 kilograms of potherb mustard, 0.5 kilograms of salt, 5-7 heads of garlic, 50 grams of pepper, 2 red pepper. Wash the potherb mustard with water, peel off the roots, remove the yellow leaves, and put it in a ventilated place to dry, until the whole potherb mustard leaves are a little wilted for good. Cut the potherb into small sections of about 1 cm and put them in a pot for use.　　2, the garlic, ginger, chili finely chopped, along with pepper, salt together in the pot of potherb mustard, mix well, and then knead with your hands until the potherb mustard wilted. Will be mixed with the potherb mustard altar, installed 10 cm high then pressed, pounded, to slightly out of the water, and then pressed and pounded, successively installed until the end.　　3, potherb mustard all loaded, with plastic cloth will altar mouth tightly sealed, placed in a cool place, about 20 days can be eaten. With this method of pickling potherb mustard, eat fresh and crisp, crispy with spicy, a unique flavor.　　In order to keep the potherb mustard fresh and not bad, it is best to use a pair of special chopsticks when taking the vegetables, there can not be a little bit of oil stains, after taking the vegetables to the altar mouth sealed. Mushroom kimchi ------1, ingredients: 20kg of fresh mushrooms, cabbage, celery, lettuce, carrots, green peppers 4kg each, ginger, white wine, peppercorns 0.5kg each, sugar in moderation. 2、Pre-processing of raw materials: Wash and drain mushrooms and vegetables with water, cut celery into 2-3cm long small sections after removing leaves, and cut other vegetables into 5-6cm long strips. 3, pickle water: pickle water with salt water is good (can keep crisp). Add 800g of salt to every 10kg of water, boil it and leave it to cool down for use. In order to speed up the soaking speed, you can add a small amount of good quality old kimchi water in the newly prepared kimchi water. 4, soaking: mushrooms and cut vegetables and peppercorns, white wine, ginger, sugar and so on, mix well, put into the washed kimchi altar, pour into the kimchi water, cover the top of the altar after the sink full of water to seal. After sealing and fermenting for 10 to 15 days, it can be taken out and eaten. It can be served cold or stir-fried with condiments. Sweet and Sour Spicy Cabbage ------ Main Ingredients: cabbage Ingredients: cilantro, dried red pepper shreds, soybean oil, salt, vinegar, monosodium glutamate (MSG), onion and ginger shreds of the appropriate amount of production method (1) sit on a spoon, add the bottom of the oil is hot, with onion and ginger shreds of the stir-frying pot, and then into the pepper shreds fried (2) pot of sugar, add the appropriate amount of soup boiled, point of monosodium glutamate (MSG), a little bit of cooled, poured in the cabbage pot and mix, put in the shade to marinate 2 hours, sprinkle with cilantro segments can be six) Sour and spicy shredded cabbage ------ Main Ingredients: cabbage Ingredients: dry red pepper, salt, vinegar, sugar Production Methods: (1) shredded cabbage, shredded chili pepper were blanched in boiling water for 2 minutes, fished out and controlled the water. (2) Take the basin. Spread a layer of shredded cabbage in the basin, sprinkle a little fine salt, and then sprinkle some shredded chili pepper, drizzle some vinegar, sprinkle some sugar, so that layer by layer, the basin will be covered tightly, 30 minutes later, can be eaten Pickled Hot and Sour Radish ------ Main Ingredients: 5 kilograms of white radish Ingredients: 30 grams of paprika, 0.8 kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, pepper and seasoning 10 grams each, monosodium glutamate Appropriate amount, 2 kilograms of water. Production method: the first white radish selected clean, then processed into 3 cm long, wide, thick 1 cm strip, drying to eight dry spare. Fragrant oil is hot, add chili powder fried until slightly yellow when poured into the dried radish and mix well. Salt, sugar, pepper, seasoning into the pot with water to boil, add monosodium glutamate to be cooled and poured into the tank, and dried radish mix well, turning once a day 15 days after the finished product Sour and spicy radish strips ------ Main ingredients: carrots or carrots Ingredients: dry red pepper salt pepper grains of each appropriate amount. Production method: the cylinder brush dry will be, wipe dry, turnip strips and pepper wire mix well, into the cylinder, into the brine, (500 grams of water plus 50 grams of salt, dissolved,) did not pass the turnip strips, and then sprinkle some pepper grains, will be placed in a warm place in the vat, about 15 days can be eaten, Sweet and Spicy small cucumber ------ Ingredients: 10 kilograms of fresh cucumber Ingredients: 2 kilograms of salt, soy sauce 3 kilograms of sugar, 2 kilograms of sugar, sugar, appropriate amount of. 200 grams of dried chili pepper, 50 grams of ginger, 20 grams of monosodium glutamate, 100 grams of sesame seeds. Production method: choose the tender cucumber washed, a layer of melon layer of salt, into the jar marinade. The next day to pour the tank once, to a small amount of 18 degrees of salt water, and then once a day to pour the tank, even pouring 6 times. 20 days after you can pickle through. After pickling the cucumber removed, soaked in water for 1 day, in the middle of two water changes, and then pressed out of the water, so that the cucumber contains only a light salty flavor, and then put into the soy sauce, sugar, chili pepper silk, monosodium glutamate and other seasoning mixture soaked, tossed twice a day, two days of fishing out, mixed with ripe sesame seeds. Pickled Garlic Eggplant ------ Main Ingredients: 1000 grams of tender small eggplant, washed with water and put in a cage pot to steam, remove and cool for use. Peel the garlic with a knife and pat it, put it into a garlic jar and mash it, add salt and monosodium glutamate and mix it well. Tear the steamed eggplant into two halves from the center and smear the garlic paste in the middle. Then arrange in a basin or altar and put in the refrigerator,