Raw material recipe cabbage 50 kg salt 250 g ginger 50 g garlic 1 kg white pear 500 g chili pepper 250 g coriander seeds white sugar monosodium glutamate moderate

Method of production

1. Select a large, solid core cabbage, remove the old gangs, peel off the green leaves, remove the root, 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 altar, 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 to lighten some, 3 days later poured into the altar, so that the height of the water is about 20 centimeters. Put in the kiln, about 20 days can be eaten.

(B) 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 scallions 250 grams of garlic 250 grams of salt 150 grams of chili pepper 150 grams of monosodium glutamate 50 grams

Production method

1. Cabbage to remove the roots and the old gangs, washed with water, drained.

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 and heavy weight pressed, so that the dish sinks. The time can depend on the season, summer generally 1 to 2 days; winter is generally 3 to 4 days can be taken out to eat.

Product characteristics Bright color, hot and sour, crisp and tender, refreshing and tasty, with strong local characteristics.

(C) 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 1-centimeter sections and place in a pot for later use.

2, the garlic, ginger, chili finely chopped, along with pepper, salt, together in the pot of potherb mustard, mix well, and then kneaded until the potherb mustard wilted. Will mix the good potherb mustard installed altar, installed 10 centimeters high then pressed, pounded, to slightly out of the water, and then pressed and pounded, successively installed until the end.

3, after all the potherb mustard loaded, with a plastic sheet 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 tender, it is best to use a pair of special chopsticks when taking the vegetables, there can not be a trace of oil, after taking the vegetables to the altar mouth sealed.

(D) mushroom pickles

1. Ingredients: 20kg of fresh mushrooms, cabbage, celery, lettuce, carrots, peppers, 4kg each, ginger, white wine, peppercorns, 0.5kg each, sugar.

2. Raw material pretreatment: mushrooms, vegetables with water, wash and drain, celery leaf removal and cut into 2-3cm long small sections, other vegetables cut into 5-6cm long strips.

3. kimchi water: kimchi water with salt water is good (can keep crisp). Add 800g of salt per 10kg of water, boil and cool off the fire for use. In order to speed up the soaking speed, you can add a small amount of good quality old kimchi water in the new preparation of kimchi water.

4. Soak: Mix mushrooms and cut vegetables with pepper, white wine, ginger, sugar, etc., put them into the washed kimchi altar, pour in kimchi water, cover it and seal it by filling the altar top sink with clean water. After sealing and natural fermentation for 10 to 15 days, it can be taken out and eaten. It can be served cold or fried with condiments.

(E) sweet and sour spicy cabbage

Main ingredient: cabbage Ingredients: coriander, dried red pepper, soybean oil, salt, vinegar, monosodium glutamate (MSG), green onion and ginger shredded appropriate amount

Production method

(1) sit on a spoon, add the bottom of the oil is hot, with green onion and ginger stir-frying pot, and then into the chili pepper shredded deep-fried

(2) the pot of sugar, add the right amount of soup to boil, point of monosodium glutamate, slightly cooled, poured on the basin of the cabbage, and then poured into the pot of the cabbage, and then poured into the pot of the cabbage. cool, pour in the cabbage pot mix, put in a cool place to marinate for 2 hours, sprinkled with parsley can be

(six) hot and sour cabbage

Main ingredient: cabbage Ingredients: dry red pepper, salt, vinegar, sugar

Method of production:

(1) cabbage, pepper, respectively, blanch with boiling water for 2 minutes, fish out of the control of clean water.

(2) Take a 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, cover the basin tightly, 30 minutes later, can be eaten

(VII) Pickled Hot and Sour Radish

Main ingredient: 5 kilograms of white radish Ingredients: 30 grams of paprika, 0.8 kilograms of vinegar, 200 grams of white sugar, 175 grams of table salt, 100 grams of sesame oil, Pepper 10 grams of each seasoning, MSG appropriate amount, 2 kilograms of water.

Method of production: the first white radish selection clean, and 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, seasonings 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

(H) hot and sour radish

Main ingredient: carrots or carrots Ingredients: dried red chili pepper salt pepper grains of the appropriate amount.

Method of production: the cylinder brush dry will be, wipe dry, turnip strips and chili pepper mixed well, into the cylinder, into the salt water, (500 grams of water plus 50 grams of salt, dissolved,) did not pass the turnip strips, and then sprinkle some pepper grains, the cylinder in a warm place, about 15 days can be eaten,

(IX) sweet and spicy cucumber

Main ingredient: 10 kilograms of fresh cucumber Ingredients: 2 kg of salt, 3 kg of soy sauce, white soy sauce, white pepper grain. kilograms, 3 kilograms of soy sauce, 2 kilograms of sugar, sugar, 200 grams of dried chili, 50 grams of ginger, 20 grams of monosodium glutamate, 100 grams of sesame.

Method of production: choose the tender cucumber washed, a layer of melon layer of salt, into the jar pickling. 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, the middle of the water twice, and then pressed out of the water, so that the cucumber contains only a light salty flavor, and then into the soy sauce, sugar, chili pepper silk, monosodium glutamate and other seasoning mixture soaked, tossed twice a day, two days of fishing, mixed with cooked sesame seeds.

(10) pickled garlic eggplant

Main ingredient: 1000 grams of tender small eggplant, washed with water and put in a cage pot steamed, removed to cool for use. The garlic peeled off the skin with a knife shot, into the garlic jar mashed, add salt, monosodium glutamate mix evenly. Tear the steamed eggplant into two halves from the center and smear the garlic paste in the middle. Then arranged in a basin or altar, placed in the refrigerator,

(XI) sweet and sour garlic

Main ingredient: 10 kilograms of fresh garlic Ingredients: 2 kilograms of salt, 2 kilograms of sugar, 2 kilograms of cold water, 1 kilogram of vinegar.

Method of production: cut off the beard roots of garlic, stay 2 ____ 3 cm long garlic stalks, peel off the dry skin, cleaned into the jar, every 10 kg of garlic plus 500 grams of salt, pickled for 1 day, in the middle of the inverted cylinder 3 times, and then add the water to the spicy taste, change the water once a day for 6 consecutive days, and then fished out of garlic, drained the water, according to every 10 kg of garlic plus 1.5 kg of salt, 2 kg of sugar, cooled boiled water 2 kg, mixed! And then into the jar pickling, put in a cool place, 20 days or so that is to become. Generally 5 days before eating add 10 percent of the vinegar soak.

(12) Korean dog treasure pickles

Main ingredient: orange stalks Ingredients: cooked sesame seeds to be, salt, soy sauce, chili pepper, sugar, vinegar, onion and ginger, garlic not yet, sesame oil MSG appropriate amount

Methods:

Dry orange stalks in cool water soak for 12 hours, tearing. Soak again to release the odor, fish out and control the water.

Put the tangerine stems shredded in a basin, put salt soy sauce sugar vinegar onion ginger not, sesame oil MSG chili noodles mix well, cover the lid, put in the refrigerator to marinate through can be eaten, eaten when sprinkled with cooked sesame seeds