Composition:

5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.

Exercise:

Wash the wax gourd, drain the water, cut it into two pieces (or not), thicken it with salt, mix well and compact it, and press the surface with a clean big stone. Pickling for 3-4 days, taking out cucumber, and draining salt water; Wash and dry the pickling tank, pour in the drained cucumber and add the sweet noodle sauce, mix well, cover the cylinder head and make it 10 day.

Dried hot and sour radish

Composition:

5000g of white radish, 30g of Chili powder, 800g of vinegar, 200g of sugar, 0/75g of salt, 0/00g of sesame oil, 0/00g of pepper and 0/00g of aniseed, proper amount of monosodium glutamate and 2000g of water.

Exercise:

First, radish was selectively washed, then processed into strips with a width of 3 cm, 0.5 m and a thickness of 0.5 m, and dried to 80% dryness. Heat sesame oil, add Chili powder, stir-fry until slightly Huang Shi, and pour in dried radish. Boil salt, sugar, pepper and aniseed in a pot, add monosodium glutamate, let it cool, pour it into a jar, and stir it with dried radish once a day, which takes about 15 days to get the finished product. Crispy texture and sour taste.

Assorted cabbage

Composition:

Half a catty of cabbage, five cents of soy sauce, five cents of sesame oil, one dollar of sugar and two cents of salt.

Exercise:

Peel off the outside of the cabbage, wash it, and cut it into pieces one inch long and one half inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage.

Pickled leek flower

Composition:

Leek flower10000g, salt 400g, ginger 200g, pepper 50g, cooking wine 50g and pepper 20g.

Exercise:

Chop chives, ginger and pepper, add salt, pepper and cooking wine, and seal in a jar. It takes 30 days. Salty, fragrant, fresh and spicy.

Pickled sweet and sour garlic

Composition:

5000g of fresh garlic. Salt1000g, sugar1000g, cold boiled water1000g, and vinegar 500g.

Exercise:

Cut off the fibrous roots of garlic, leaving 2-3 cm long garlic stalks, peeling and air drying, cleaning and putting them into a jar. Add 250 grams of salt to every 5000 grams of garlic, marinate 1 day, and turn the jar three times in the middle; Add water to remove the spicy taste, and change the water 1 time every day for 4 consecutive days. Then take out the garlic, drain the water, add salt (750g), white sugar (1000mg) and cold boiled water (1000mg) to every 5000mg of garlic, mix well, pickle in a jar, and put in a cool place; 15 days or so. Generally, add 10% vinegar 5 days before eating. Sweet and sour.

Spicy kohlrabi

Composition:

5000g of salted kohlrabi, 50g of salt, 500g of soy sauce, and 0/00g of chili powder/kloc.

Exercise:

Cleaning pickled kohlrabi, cutting into non-dispersible slices, putting into a jar, soaking in soy sauce for 2-3 days, and taking out; Add radish slices, sprinkle with Chili powder and fine salt, and stew in a container for 5 days.

Mix mung bean sprouts

Composition:

2 Jin of mung bean sprouts, 2 Liang of cucumber, refined salt 5 yuan, shredded onion 2 yuan, shredded ginger 2 yuan, vinegar 5 yuan, sesame oil 1 Yuan.

Exercise:

Remove impurities from mung bean sprouts, wash them, cook them in a boiling water pot (be careful not to blanch too much water), remove them and control the water; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.

kimchi

Composition:

5000 grams of Chinese cabbage, 50 grams of refined salt, 500 grams of sugar, and 0/50 grams of vinegar/kloc. 0/00g of sesame oil/kloc-,0/00g of dried pepper/kloc-,50g of onion and 50g of ginger.

Exercise:

1. Rooted Chinese cabbage, washed, cut in half, and then cut into strips with a width of 1.5 cm.

2. Put the cut cabbage into the pot, sprinkle with salt and marinate for 2-3 hours.

3. Squeeze the water out of the cabbage,

4. Put it in the basin. Slice dried chili, onion and ginger into filaments respectively.

5. Turn off the fire, pour in sesame oil, heat it, and add pepper.

5. Stir-fry the spicy taste, and add onion and ginger to stir-fry the fragrance.

6. Pour vinegar and sugar, let it cool, pour the cold juice on the cabbage and marinate for 4-5 hours.

Mix leeks

Composition:

2 Jin of fresh leek, salt 5 yuan, and pepper 10 slice.

Exercise:

Pick and wash leeks, cut them into inches with a straight knife, mix well with salt and pepper, put them in a pot, cover them and marinate them for two or three days before eating.

Multiflavor radish block

Composition:

5000 grams of white radish, 750 grams of salt, 50 grams of ginger powder, 50 grams of spiced powder, 30 grams of Chili powder, and 0/0 gram of monosodium glutamate/kloc.

Exercise:

1. Remove tassels and roots from radish, wash with clear water, cut into small pieces, put in a pot, sprinkle with salt and mix well;

2. After pickling for about a week, take out the pickling water, mix it with ginger powder, spiced powder, Chili powder and dumb, and take an altar;

3. Put the mixed radish blocks into the cylinder for compaction, or inject some soy sauce;

4. seal it for about a week, and you can take it out to eat. Crispy and delicious, with a strong spicy taste.

Fried soybean

Composition:

Two Jin of soybeans, one or two ounces of salt, one or two ounces of soy sauce, five ounces of yellow wine, five ounces of spiced powder and two ounces of chopped green onion.

Exercise:

Clean the soybeans, pour them into the pot, soak the bean noodles with water, pour the spiced powder (or Lingyunxiang with a dollar), cook on high fire for about 15 minutes, and then simmer on low heat. At this time, salt, soy sauce, yellow wine and other seasonings are added. Cover the pot tightly and stew until the bean skin swells. When the soup turns into thick juice, take the pan, cool it and put it on the plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant.