1. Pickled peppers:

1, spiral cut the pepper, add a handful of salt, marinate for 30 minutes to remove water, wash with clear water, add garlic slices, pepper and millet pepper, pour hot oil, add two spoonfuls of soy sauce, two spoonfuls of vinegar and one spoonful of sugar, mix well, and refrigerate for half an hour.

2. Cold onions:

1, draw the key points, cut the onion into small pieces and soak it in water for half an hour, remove the pungency, control the moisture, and add appropriate amount of pepper. 200ml of water,150ml of light soy sauce, vinegar150ml, 5-7 tablespoons of sugar, mix well and boil (the ratio can be adjusted flexibly).

2. Pour in the juice and soak it for at least three hours. The longer you soak it, the better it will be. I usually soak it for five or six hours. It's delicious.

3. Pickled cabbage:

1, appropriate amount of cabbage heart, hand-torn to appropriate size, marinated with salt for half an hour, washed with clear water for three times, controlled water, wrapped with gauze to squeeze out excess water, added Chili powder, sliced millet, spiced onion, two tablespoons of soy sauce, appropriate amount of sugar and sesame seeds, evenly mixed and put into a fresh-keeping box.

4. Pickled cucumbers:

1, wash cucumber, cut into thick slices, sprinkle with salt and marinate for 30 minutes, rinse with clear water for three times, and put it on the air net to dry.

2. After airing for one day, put it in a basin and soak it in hot water for one minute, then take it out, put it on the airing net again to control the moisture, and then put it in an oil-free and waterless container.

3, put Chili noodles and white sesame seeds in hot oil and saute, two spoonfuls of soy sauce, one spoonful of old vinegar and a little sugar, and mix well.

5. Crispy radish:

1, sliced radish, marinated with two spoonfuls of salt for half an hour.

2, after pickling, wash and drain the water, add 5 tablespoons of soy sauce, 3 tablespoons of mature vinegar (you can add 2 tablespoons of mature vinegar if you like sour mouth), 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar substitute, appropriate amount of salt and cold boiled water and mix well together. After pickling, put it in a sealed container and put it in the refrigerator overnight. It is sour and delicious.

6. Green pickled sauerkraut:

1, Shanghai green is washed and sunned like this bear, sprinkled with salt, evenly grabbed, poured with 70g of white vinegar, poured with boiling water, covered with a plate, and turned into sauerkraut the next day. Sauerkraut, garlic sprout, three layers of meat, shredded red pepper, stir-fried three layers of meat, pickled cabbage, shredded red pepper, garlic sprout, salt and chicken essence.

7. Pickle paste:

1, mint, cocklebur root, coriander, lemon, garlic, millet pepper and shallot.

2. Add all the ingredients, cut the potatoes into pieces, fry the potatoes after the oil bubbles slightly, take them out, pickle cake and lemon juice, stir well, 2 tablespoons soy sauce, a little salt, a spoonful of sugar and a little monosodium glutamate.

Eight. Pickled chives:

1, fresh leek flower, millet spicy, apple, ginger.

2. Soak the leek flower in light salt water for a quarter of an hour, then rinse it in clear water, cut off the hard roots at the bottom of each flower with scissors after cleaning, rinse it with clear water, control the moisture, place it dispersedly, and air it for three hours. Chop the dried leek flower on a chopping board (or use a machine) to chop the millet and spicy granules, and cut the ginger, peel the apples, remove the seeds and cut them into soybean-sized granules.

3. Put chopped leek flowers in a large bowl, add Jiang Mo, millet spicy, apple granules and 90g of salt, stir well with a small spoon, put them into a clean bottle and marinate them in the refrigerator for more than 7 days.