Materials: 300g chili noodles, 75g sea oysters, 25g green onions, 15g garlic, 100g watercress,

100g raw pears, 200g fresh pears, 5g ginger, 15g sugar, 25g salt, 15g chili peppers,

100g fine green onions, 25g pine seeds, 500g cabbage

Preparation process:

Cabbage: first remove the bad leaves from the outside of the cabbage, cut it in 4 equal parts, put 1/2 salt in 5 cups of water, then put the cabbage in, then sprinkle it with a little salt and marinate it for about 3 hours.

Fine watercress: remove the root, wash and cut into about 5 cm.

Sea oysters: in lightly salted water, wash the oysters, remove the dirt and put them in a dish to remove the remaining water.

Chestnuts: remove the outside and remove the sticky skin inside when you put them in the water.

Pears: to remove the outer skin cut into slices and put.

Practice: pickled cabbage, washed with fresh water, put the cabbage in a dewy dish and control the water.

Slice the green onion into 5 cm long section, garlic and ginger cut to look better, then garlic and ginger into the chili powder and mix evenly. Will go to the water of the cabbage cut into 5 cm long section, into the dish, in the mix of chili noodles and then into the salt and sugar and continue to mix, when the cabbage is suitable for the salinity of the time, cut green onions and green onions, watercress into the mix, cut chestnuts and pears and chili peppers, sesame seeds into the gently mixed in to see how salty it can be.

With a plate of spicy cabbage, sprinkle pine seeds on it, so that it is beautiful and delicious. Spicy cabbage in the radish, cut the radish into 3 cm length of the discernment with salt pickle and drain off the water, and cabbage together with the seasoning.

One, the northern sweet and sour garlic

Raw materials: 100 pounds of fresh garlic, vinegar about 10 pounds, 20 pounds of sugar, 20 pounds of salt. Fresh garlic near maturity is suitable.

Methods:

1, cut off the hairy roots of fresh garlic, garlic stalks to stay 1 inch, peeled off the dry skin. Cleaned into the tank. 100 pounds of garlic first 5 pounds of salt curing day and a half, during which the tank three times.

2, remove the brine, soak in water for 3 days, change the water once a day, fish out of the tank drained, to be used for the second pickle.

3, the first pickled garlic into the new tank, (that is, without the intention of the raw material tank) 100 pounds of garlic put salt 15 pounds, 20 pounds of sugar (or saccharin 5 money) plus 20 pounds of cool water, put the tank in the shade, 20 days or so made.

4, according to local eating habits, add about 10 pounds of rice vinegar 3 days before eating.

Product characteristics: crisp, sweet, sour.

Two, cinnamon sweet and sour garlic

1, raw materials: garlic 100 pounds of sugar 31 pounds, vinegar 23 pounds, salt 6 pounds, cinnamon discretion.

2, method: (1) the root of the head of garlic to cut off, peel off the old skin (about 2-3 layers) to leave 2-3 layers of young skin, put into the water to soak, the next day to change the water, the third day to fish out to dry. (2) Put the dried garlic into a jar, pour the boiled sugar, vinegar and salt brine into the garlic jar and sprinkle with cinnamon. (3) Pour the jar every 3-4 days, and seal the jar for two months after pouring 3-4 times.

Product characteristics: sweet, sour, crisp, with osmanthus flavor.