Ingredients: Chinese cabbage, mountain pepper, garlic, ginger, carrot, salt, monosodium glutamate, crystal sugar, dried Sichuan pepper, pepper, star anise, cinnamon, fragrant leaves, fragrant fruits, lime and mineral water.

1. Wash Chinese cabbage, mountain pepper, garlic, ginger and carrot, chop vegetables, and slice ginger and carrot for later use.

2. Add salt, monosodium glutamate, crystal sugar, dried Sichuan pepper, pepper, star anise, cinnamon, fragrant leaves, fragrant fruits, lime juice and mineral water into a pickling container, then add Chinese cabbage, mountain pepper, garlic, ginger and carrot, stir well, seal the container for 8 hours, and take it out and serve it on a plate.

Delicious kimchi

Pickling method:

1. Making pickle water: pour clear water into the pot, add appropriate amount of pepper to boil, add salt, sugar, monosodium glutamate, white wine and ginger slices and stir well.

2. Slice vegetables such as cabbage, green pepper and radish with a knife, then drain them in hot water, put them in kimchi water and seal them for one day to eat.

pickled vegetables

Pickling method:

1. Cut cabbage, radish and other vegetables into shreds or small pieces, blanch them slightly until they are cooked, and take them out and control the water.

2. Take a clean urn or jar, sprinkle with coarse salt, add appropriate amount of vegetables, sprinkle with a layer of salt, spread it out, seal the urn after three layers of salt, and marinate for three to five days before opening the jar.

Make pickles

Pickling method:

1. Wash Chinese cabbage, radish, Chinese cabbage, beans, etc. Wash and dry, sprinkle coarse salt on the bottom of the old urn, put the radish into the bottom, press it into the dish, compact every other layer and sprinkle salt three times. Finally, sprinkle salt and seal, marinate for three to five days, compact once, and marinate for more than 20 days before eating.

Pickled crisp cucumber

Pickling method:

1. Wash the cucumber, change the knife and cut it into pieces or strips, sprinkle with appropriate amount of salt, marinate for one hour, control the water, then put it in a cage cloth, compact it with a heavy object, and press out excess water.

2. Making pickle water: add water, soy sauce, spices, salt, chicken essence, sugar, dried peppers and prickly ash to the pot, boil for 10 minute, cool, soak cucumber in feed water, marinate for 3 days, and cover for eating.

Chicken Feet with Pickled Peppers

1. Wash chicken feet, chop off nails, stew chicken feet with slow fire and cool them with cold water.

2. Add pickled pepper, salt, monosodium glutamate, sugar, vinegar, onion ginger and pepper to the boiled water. Add chicken feet and cook. Cool and refrigerate for 2 hours before eating.

Chicken feet with pickled vegetables

1. Wash and cut Chinese cabbage, and wash and cut garlic sprouts.

2. Wash the chicken feet, put them in a boiling water pot and cook them. Remove them and drain them.

3. Add white vinegar, garlic sprouts, pickled peppers, salt, sugar, white wine, ginger slices and cold boiled water for one hour.

4. Put the chicken feet into the pot and soak for 2 hours.

Sweet and sour lotus root slices

Pickling method:

1. Peel the fresh lotus root, slice it and soak it in water, take it out and drain it, and kill the water with salt.

2. Making kimchi water: dissolve white sugar in boiling water, add side dishes such as shredded red pepper for color matching, and let it cool.

3. Put the lotus root slices in 2, sprinkle with white sugar and flatten them with a heavy object.

4. soak and marinate for half a day before taking it out.

Sweet and sour garlic seedlings

Pickling method:

1. Making pickle water: dissolve brown sugar in boiling water, add salt and vinegar, stir well and let it cool.

2. Pinch off the tail of the garlic bolt, cut it into sections, wash it, blanch it in water, take it out and drain it, put it in the prepared pickle water, flatten it and compact it, and open the lid after a day of pickle.

Salty pickled garlic moss

Pickling method:

1. Making kimchi water: Take a container, add salt, monosodium glutamate, soy sauce and sugar and mix well.

2. Add the processed garlic moss and millet pepper, seal and marinate for one day before eating.

Salted Tricholoma

Pickling method:

1. Water for making pickled mushrooms: add water, salt, pepper, aniseed and fennel to the pot, burn for 10 minute, and then let it cool.

2. Wash the Tricholoma, put it in a pot and cook it until it is 80% mature, remove it and drain it.

3. Clean the pickle jar, add the Tricholoma, pour the pickle water, seal and marinate for a week, and take it out for eating.

Pickled and pickled fresh mushrooms

Pickling method:

1. Wash the fresh mushrooms, blanch and drain them, put them into a basin, then pour in pickled pepper water, salt, monosodium glutamate, soy sauce and sesame oil and mix well.

2. Marinate for one hour and serve.

Pickled Pleurotus eryngii

Pickling method:

1. Making pickled pepper water: put a proper amount of water into the pot, add pickled pepper, lemon juice, salt, vinegar, ginger and garlic, cook for about 10 minute, and let it cool.

2. Soak Pleurotus eryngii in light salt water for about 65,438+00 minutes, wash it, slice it, cook it in water until it becomes soft, take it out, soak it in cold water, drain the water, soak it with other vegetables in prepared kimchi water, and marinate it for half an hour.

Sweet and sour radish skin

1. Clean the white radish, peel the radish and put it in a clean container.

2. Add one-to-one white sugar and white vinegar or balsamic vinegar to the basin, add some salt, add cold boiled water, stir well, pour it into a container with white radish skin, seal it for a week, and then open the lid to eat.

Pickled radish with Sichuan pickles

1. Wash the radish and control the moisture; Disinfect the pickle jar with boiling water, wash it and control the moisture.

2. Cut the white radish into strips, put it in a jar, and add spices such as rock sugar, cinnamon, star anise, fragrant leaves, pepper and pepper. , and pour in the right amount of kimchi salt, a little white wine and kimchi water, let it cool, and seal it. Store in a cool place, open the lid, for ten days and a half.

Dried white radish

1. Wash the dried white radish, cut chopsticks, put it in a basin, add salt to marinate the water, control the water, and then squeeze out the excess water with a heavy object.

2. Add water to the pot, bring to a boil, and add soy sauce, rock sugar, salt and spices (cinnamon, star anise, fragrant leaves, tsaoko, etc.). ), boil, filter residue and let cool.

3. Prepare a water-free and oil-free clean jar, put dried white radish, cold feed water and millet spicy rings in it, seal it, and eat it after one week.

Dried radish with white sauce

1. Wash the white radish, put it in a jar and marinate it with pickles for half a month, take it out of the jar and cut it into strips, dry it in the sun, then soak it in water until it is crisp, and take it out to control the water.

2. Heat oil in a pot, add ginger and onion to stir fry until fragrant, then take out, add spices to stir fry until fragrant, then pour a proper amount of soy sauce into the pot, give more, cook until fragrant, let it cool, mix well with dried white radish, let it absorb the sauce, and then add Chili red oil, sesame oil, onion oil and homemade pepper oil and mix well to serve.

White radish soaked in pepper

1. Unpack a bag of Zanthoxylum bungeanum, separate the water from Zanthoxylum bungeanum, cut Zanthoxylum bungeanum into sections, pour Zanthoxylum bungeanum water into a clean container, add pickle salt, millet pepper, Zanthoxylum bungeanum sections, sugar and white vinegar, stir well, and add the chopped white radish. Soak until the next day and serve.

Spicy white radish

1. Wash the apple deep-fried juice, add Chili powder, stir well, add salt, spray it on the pickled white radish, smear it evenly, put it in a jar for more than half a month, turn the jar twice in the middle, and then take it out.

pickled vegetables

1. Wash the white radish, cut it into filaments, put it in the jar, sprinkle three layers of salt, put one layer aside, and marinate it for less than half a month before taking it out of the jar.