Pickled radish

Ingredients: white radish, salt, vinegar, dried pepper, soy sauce, soy sauce, white sugar

Practice:

1. Clean the white radish, cut it into pieces and put it in a container.

2. sprinkle with salt and grab it evenly with your hands.

3. after pickling for one hour, pour out the water oozing from the radish. Add about three spoonfuls of white sugar and mix well.

4. Sprinkle some shredded pepper, at least five spoonfuls of light soy sauce and one spoonful of light soy sauce.

5. add about three spoonfuls of vinegar and stir well.

6. You can eat it after two days of pickling, and you can stir it several times in the middle to make the taste more uniform.

2

Pickled cucumber

Ingredients: cucumber, salt, crystal sugar, ginger, garlic, light soy sauce, pepper in the morning, pickled pepper, white vinegar

Practice:

1. Wash cucumber, dry the surface moisture and cut into strips the thickness of your little finger.

2. Sprinkle 2 tablespoons of salt on the cut cucumber, stir well, and marinate for 5-6 hours to kill the cucumber's own water.

3. peel and slice garlic, wash and dry the surface moisture slices of ginger, and prepare appropriate amount of pepper and pickled pepper.

4. put the light soy sauce, white vinegar and crystal sugar into a corrosion-resistant container, add garlic slices, ginger slices, peppers and pickled peppers and marinate until the crystal sugar melts.

5. control the moisture of the pickled cucumber, then put it into the juice prepared in the previous step and marinate for about 5 hours. Stir occasionally on the way to pickling, so that cucumbers can come into contact with the sauce evenly.

6. Filter out the pickled cucumber and seasoning and control the sauce.

7. put the filtered sauce in a pot and bring it to a boil, then turn it to a low heat and cook for about 5 minutes.

8. After the sauce is cool, add cucumber strips again and continue to marinate for about 5 hours.

9. repeat steps 6 to 8 for two or three times. finally, put the cucumber together with the sauce into a glass fresh-keeping box, store it in the refrigerator and take it with you.

3

Sweet and sour ginger

Ingredients: ginger, white sugar, white vinegar

Practice:

1. Add a proper amount of white sugar (according to your own taste, put less sugar if you like sour, and put more if you like more sweetness, which has never been specifically weighed in our family), and pour in enough white vinegar. (The tender ginger in the bottle has not passed)

2. Cover the bottle cap, seal it for dozens of days to half a month, and then open the bottle for eating.

4

salted edamame

Ingredients: edamame, tsaoko, star anise, salt and fragrant leaves

Practice:

1. Wash edamame, and cut off two edamame heads with scissors to make it easy to taste.

2. put the edamame in the pot, and add water until the edamame is soaked.

3. add an octagonal, a tsaoko and a little fragrant leaves.

4. add another spoonful of salt, and the amount of salt can be adjusted by itself.

5. Bring the fire to a boil and cook for 6 minutes.

6. after the fire is turned off, in order to let the edamame taste, a plate is buckled upside down to keep the edamame from floating; After eating, you can serve it on a plate.

5

Korean spicy cabbage

Ingredients: Chinese cabbage, pear, apple, white radish, salt, ginger, Chili sauce, fish sauce, Chili powder and white sugar

Practice:

1.2g Chinese cabbage is cut into 4 pieces, marinated with sea salt for 1 hours, and drained.

2. Prepare a pear, an apple, half a white radish, a piece of ginger and a head of garlic, and shred these materials; Add 1 tablespoon fish sauce, 2 tablespoons sugar, 2 tablespoons Chili powder and 1g Chili sauce and mix well.

3. Spread the sauce into the Chinese cabbage layer by layer

4. Roll it tightly and put it in a closed container, and refrigerate it for 4 hours. It will be a surprise to serve a small dish when you have the least appetite.

6

Homemade salted duck eggs

Ingredients: duck eggs, salt and liquor

Practice:

1. Preparation of raw materials.

2. Put the duck eggs in clear water to wash away the dirt on the surface and dry them.

3. Then wash the duck eggs with cold boiled water again.

4. Dry the washed duck eggs with a clean towel.

5. Put the duck eggs in a clean basin, add 5ml of white wine, and the amount of white wine is better than the duck eggs, and soak for about half an hour.

6. Then roll the duck eggs stained with white wine in the salt bar to ensure that all the duck eggs are stained with salt particles.

7. Put the duck eggs covered with salt in a clean container (I put them in a clean fresh-keeping bag).

8. Sprinkle all the last bit of salt in the bag (or container). I used about 2/3 bags of salt for these 1 duck eggs.

9. Keep it sealed. Tie the mouth of the fresh-keeping bag, put a fresh-keeping bag outside, tie it up again, and marinate it in a dry and cool place for 2 days.

7

Cold kelp

Ingredients: kelp, carrot, salt, garlic, dried Chili, soy sauce, balsamic vinegar, coriander, sugar and oil

Practice:

1. Prepare the ingredients used, and soak the kelp in clear water for 1 hour in advance.

2. Wash and shred carrots, and wash and cut parsley into inches.

3. Peel garlic, chop it into pieces and put it in a small bowl; Pour water into the pot, bring to a boil, and blanch the shredded kelp and shredded carrot.

4. blanched shredded kelp and shredded carrot are directly fished into cold water for cooling, then taken out and drained.

5. Add light soy sauce, balsamic vinegar, white sugar and salt to the garlic bowl, and add oil to the pot to heat and saute the chilies.

6. while it's hot, pour the Chili oil into the garlic, put the dried kelp into a bowl, add the coriander, pour the Chili garlic oil and mix well.

8

Fried meat with snow vegetables and winter bamboo shoots

Ingredients: 1g of pork, 3g of winter bamboo shoots, 3g of snow vegetables, 6 dried red peppers, green onion and ginger, soy sauce, sugar and salt

Practice:

1. Peel off the shell of winter bamboo shoots, peel off the old skin of the roots, slice them, and marinate the snow newly.

2. Boil water in the pot, add a little salt, after the water boils, put the bamboo shoots in, blanch them for 2 minutes, take them out, cool them, and control the water to dry for later use.

3. Pour a little oil into the pan, heat it slightly, add the onion, shredded ginger and chili until fragrant, then add the sliced meat and a little light soy sauce and stir-fry until the surface of the sliced meat is dry.

4 .. add the cabbage and winter bamboo shoots, add a little sugar and salt, stir well, and then serve.

9

Fried pork with sour beans

Ingredients: sour beans, pork stuffing, oil, salt, soy sauce, ginger, dried Chili, cooking wine, sesame oil

Practice:

1. Wash the sour beans and cut them into pieces for later use. Add a little salt, soy sauce and cooking wine to minced meat, mix well and marinate slightly.

2. Grease a hot pan. When the oil is hot, put it in Jiang Mo, where the dried red pepper is crushed and sauté ed until it becomes discolored.

3. Stir-fry the sour beans until a little sesame oil is sprinkled on the pan.

1

Spicy shredded chicken

Ingredients: chicken breast, cucumber, carrot, salt, soy sauce, ginger, garlic, pepper, balsamic vinegar, sesame oil, shallots, pepper, oil, chopped pepper and sugar

Practice:

1. Put ginger slices and shallots in the pot.

2. after boiling, simmer for 1 minutes, then turn off the fire, and take out the supercooled water.

3. When cooking chicken, cut carrots and cucumbers into thin filaments.

4. put a few drops of vegetable oil in the boiling water pot, blanch the shredded carrot, and then remove it with cold water.

5. put the chicken breast into a fresh-keeping bag, knock it loose with a rolling pin, and then tear it into filaments by hand.

6. Put 2 tablespoons of vegetable oil in the wok, without heating. Add the remaining pepper and pepper to the cold oil, and bring to a low heat. Take out the pepper and pepper when it is fragrant and discolored, and don't fry it.

7. pour the hot oil from which the pepper has been removed into the chopped pepper and fry it to make it fragrant. The oil must be hot fried to make the pepper fragrant.

8. put peeled garlic, fried pepper and pepper into a garlic jar and mash them into a paste (pepper and pepper that don't like strong flavor can not be put, and pepper oil also has the flavor of these two kinds of peppers, or you can just put a little, anyway, put them according to your own preferences).

9. Put shredded chicken, shredded carrot and shredded cucumber into a clean basin, add mashed garlic, chili oil with chopped chili (the amount is also determined according to your own preference, and the rest can be kept for dipping sauce and cold dishes), soy sauce, balsamic vinegar, white sugar, sesame oil and 1 tablespoon of boiled chicken soup, mix well, taste it and adjust it with salt.