1, cucumber 15 Jin 2, pepper 1 Jin 3, salt 1.5 Jin.
4, garlic 3 Liang 5, liquor 1.5 Liang 6, monosodium glutamate 3 Liang
7, sugar 6 Liang 8, ginger 3 Liang 9, soy sauce 4 kg
Method: Boil the soy sauce and cool it. After the cucumber is flooded with salt for 16 hours, press it with a heavy object for 10 hour. Dice pepper, chop ginger and garlic, and put them in soy sauce with other ingredients.
Second, radish
1, radish 10 Jin 2, salt 2 Jin 3, garlic 0.5 Jin.
4, monosodium glutamate 225, pepper 226, sugar 1 kg
7, vinegar 1 kg 8, Chili powder 3 Liang
Method: First, the radish was soaked in salt for two days, and then pressed out with heavy objects. Then mix in the auxiliary materials.
Third, pepper powder
1, Zanthoxylum bungeanum 10 Jin 2, salt/kloc-0 Jin 3, bean paste/kloc-0 Jin.
4, sugar 0.5 kg 5, vinegar 0.5 kg 6, ginger 0.5 kg
7, garlic 0.5 kg 8, monosodium glutamate 2 Liang
Method: Chop pepper, ginger and garlic, boil sugar, vinegar and bean paste, cool and add them to the chopped pepper together with other ingredients.
Fourth, beef sauce.
1, 2 kg of beef, 5 kg of red pepper and 3 kg of salt.
4, monosodium glutamate 2 Liang 5, soybean oil 1 kg 6, sesame 4 Liang
7, vinegar (white vinegar) 4 Liang 8, bean paste 4 Liang 9, sugar 4 Liang
Practice: Chop beef and pepper, fry beef in oil first, and then put other materials into boiling water.
Five, beef sauce
1 beef 1 kg 2 red pepper 5 kg 3 salt 4 Liang
4 Sugar 4 Liang 5 Sesame 2 Liang 6 Soybean Oil 4 Liang
7 monosodium glutamate 2 2 8 bean paste 4 bags 9 rice vinegar 4 2.
10 garlic 1 kg
Practice: Chop beef, pepper and garlic, fry beef in oil first, and then boil other ingredients.
1. Spiced radish skin ≮ Ingredients ≯ Radish skin 3 kg, spiced noodles, soy sauce, salt, monosodium glutamate. ≮ Gourmet practice ≯ Cut radish skin into shreds or small pieces, add spiced noodles, monosodium glutamate, salt and soy sauce and mix well. You can eat it in two hours.
2. Soak celery fresh celery1500g, salt10g, 5g pepper, 3g star anise and 30g red pepper. 1. Put the salt, pepper and aniseed into a pot, add water and boil them into five spices, then let them cool; 2. Wash celery leaves, cut into 10 cm long segments, wash red peppers, dry them, put them in a jar, and soak them in pentaperfume for 1-2 days.
3. 5000 grams of sauerkraut and 500 grams of salt. 1. Remove the yellow leaves from the cabbage, cut off the roots, wash and cut into two halves or four halves with a knife. 2. Put the Chinese cabbage in the pot, lay it flat in the jar, sprinkle a layer of salt on each layer of vegetables until it is all laid, press the heavy object to pickle, and share 3/5 of the salt. 24 hours later. If the bittern rises, it can be taken out and added with salt again. 3. Pour the pickled cabbage into another jar, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the top layer, sprinkle the remaining salt, seal it with a thin bag, press it with stones, seal the jar mouth with mud paste, and finally cover it. 10- 15g can be taken out for eating after pickling.
4. Kimchi raw material Chinese cabbage, 5000 grams; Apple, 250 grams; Pear, 250g white radish, 500g; Beef soup,1500g; Onion, 250g garlic, 250g refined salt,150g; Chili noodles,150g; Monosodium glutamate, 50g. Seasoning method (1): After removing the roots of Chinese cabbage and going to old terrier, wash and drain the water, cut it into four pieces with a knife, put it in a basin and marinate it with salt for 4-5 hours; Removing roots, whiskers and skins from radish, slicing and salting; Peel and slice apples; Chop onions; Mash garlic into mud. (2) Drain the pickled cabbage and radish, put them into a jar, and then pour all the seasonings such as apples, pears and beef soup on the cabbage. The marinade will drown the cabbage. Press it with a clean weight and let the vegetable sink. The time can be determined according to the season, and summer is generally 1-2 days; You can eat it in 3-4 days in winter.
Features bright color, crisp and refreshing, delicious, with strong local characteristics.
5. Onion raw material sugar juice onion, 5000 grams; Tang Hong, 300 grams; Ginger,150g; Salt, 75g pepper, a little; Aniseed, a little; Seasoning method (1) Remove the root and shell of onion, wash it with clear water, drain the water, cut it into hob pieces and put it in a basin for later use. (2) Pour in soy sauce, red pond, salt, pepper, aniseed, etc. Put it into the pot, bring it to a boil, and then let it cool; (3) Take a clean jar, stir the onion and the mixed juice evenly, put it in the jar, seal the mouth and eat it in about 3-4 days.
The characteristic color is reddish, crisp and sweet, appetizing and increasing food.
6. Pickled spiced kohlrabi raw material kohlrabi, 5000 grams; Refined salt, 750g; Spiced powder,100g; Seasoning method: wash kohlrabi, cut it into the shape of fingered citron, marinate it with salt for 7 days, take it out and air dry it for 60-70%, rub it by hand, rub it out, marinate it in a jar for 3 days, take it out and air dry it for 60%, add spiced powder, mix well, put it in a jar and seal it, and eat it in a month. Note: the storage time is longer.
Five characteristics: rich flavor, salty, sweet and refreshing, which is an ideal breakfast.
7. Multi-flavor radish block raw material white radish, 5000 grams; Salt, 750 grams; Ginger powder, 50g spiced powder, 50g chilli powder, 30g; Monosodium glutamate,10g; Seasoning method: remove the ears and roots of radish, wash it with clear water, cut it into small pieces, put it in a pot, sprinkle with salt and mix well, marinate for about a week, take out the brine, mix it with ginger powder, spiced powder, Chili powder and dumb, take a jar, put the mixed radish pieces into the jar and press it, or inject some soy sauce, seal it for about a week, and take it out.
Features crispy and delicious, spicy.
8. Chinese cabbage, 5000 grams; Salt, 250g sugar, 250g apple, 250g; Pear, 250g garlic, 50g onion,100g; Zanthoxylum bungeanum, 25g monosodium glutamate,10g; In seasoning method, the leaves and old terrier of Chinese cabbage are removed, washed with water, dried, cut into diamonds, poured into a pot, salted with a little salt, and then drained. Then put all kinds of spices in a container, mash them and mix them with Chinese cabbage, then put the mixed Chinese cabbage in a jar, press and seal them, and take them out about a week later.
It is characterized by rich fragrance, delicious taste, crisp quality and good palatability.
9. Spicy cabbage raw materials: Chinese cabbage, 5000 grams; 50 grams of refined salt; White sugar, 500 grams; Vinegar,150g; Sesame oil,100g; Dry Chili,100g; 50 grams of scallion; 50 grams of ginger; Seasoning method: remove the roots of the old Chinese cabbage, wash it, cut it in half, and then cut it into strips with a width of 1.5 cm. (2) Put the cut Chinese cabbage into a pot, sprinkle with salt and marinate for 2-3 hours, then squeeze out the water in the Chinese cabbage and put it into the pot. (3) Cut the dried pepper, onion and ginger into filaments respectively. Turn off the fire, add sesame oil, heat it, add pepper, stir-fry until spicy, add onion and ginger until fragrant, add vinegar and sugar, let it cool, pour the cold juice on the cabbage and marinate for 4-5 hours.
Features bright color, refreshing and delicious.
10. The most authentic kimchi method 1. Cut Chinese cabbage, white radish and carrot (a small amount of carrot is enough, because the taste is not as good as the other two, so it is good for color matching, and you can add green pepper if you like Chili) into strips or blocks (according to your personal preference). 2。 Soak the washed vegetables in salt for 5-8 hours, mainly to let the Chinese cabbage out of the water. Then pour out all the water. At this time, you'd better compensate for the taste. If it is too salty, you can rinse it with water several times. If it is too light, you can add salt. 3。 Wash a small amount of ginger, garlic and apples, slice them and dice them. Put it all into a plate, and add a little pepper, Chili sauce, white vinegar and sugar. White vinegar and sugar must be put in more. Every time I cook, I pour half a bottle of white vinegar and a lot of sugar, which is delicious. 4。 Put it all in a box and store it in the refrigerator. You can eat it in a day or two. Friends who like sweet and sour will definitely like it. I can't tell you the amount of seasoning. If I try to do it once or twice, I'll get the hang of it. The first time you pay, the first time you succeed. The processing technology of pickles is 1. Cut the cabbage, wash it, shower it with salt water, then evenly coat it with salt, soak it in salt water for one night, and then take it out and drain it. 2. Sauce: Add Chili powder to the soup (water can also be used) and stir well. Cut the onion and garlic into sections. Chop the seafood and fish to be added into mud, and add a little wine and oil. Mix all the seasonings well, and finally add salt (according to personal taste). 3. Start with the cabbage core, spread the sauce evenly on each piece of cabbage, and finally wrap it with the outermost leaves and put it in a container.
1, mixed onion
Ingredients: a catty of onion, three sauces of green and red peppers, San Qian mature vinegar, San Qian refined salt, and five-coin sesame oil. Tripartite method: peeled and washed onions, sliced with a straight knife, and then cut into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly.
Features: fresh and crisp, hot and sour.
Step 2 mix cabbage
Ingredients: cabbage, half a catty, soy sauce, five cents, sesame oil, five cents, sugar, one dollar, salt and two cents.
Method: Peel the cabbage, wash it, and cut it into pieces one inch long and half an 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.
Features: sweet, salty and crisp, with wine and dishes.
Mix mung bean sprouts
3, mixed with mung bean sprouts raw materials: mung bean sprouts two pounds cucumber two two refined salt five money onion silk two money ginger two money vinegar five money sesame oil one money.
Methods: remove impurities from mung bean sprouts, wash them, blanch them in a boiling water pot (be careful not to blanch them too much), and remove them to control 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.
Features: fresh, delicious and nutritious.
4. Cucumber mixed with shrimp slices
Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauces, five yuan, one dollar for sesame oil, one dollar for old vinegar, two dollars for pickled fungus.
Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.
Features: bright and beautiful, fragrant and delicious.
5, sesame sauce mixed with beans
Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.
Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Mix sesame paste with cold boiled water, heat Zanthoxylum bungeanum oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.
Features: green color and delicious taste.
Shredded pork with vermicelli
6, shredded pork mixed with vermicelli raw materials: pork (fine) three or two mung bean vermicelli two pieces of edible oil five money soy sauce San Qian sesame oil five points vinegar two money mustard five points salt water one money sesame sauce five money monosodium glutamate ten pieces.
Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.
Features: Delicious and refreshing, accompanied by fine wine and delicacies.
7. Mix leeks
Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, 10 capsules.
Method: Select and clean leek, cut it into inches with a straight knife, mix well with salt and pepper, put it in a pot, cover it and marinate it for two or three days before eating.
Features: economical and practical, most suitable for accompanying meals.
Fried soybean
8. Mixed fragrant soybeans
Ingredients: soybean 2 kg salt 1 two soy sauce 1 two rice wine 5 yuan spiced powder 5 yuan chopped green onion 2 yuan.
Method: Choose and clean the moth-eaten broken soybeans, pour them into the pot, soak the bean noodles with water, pour in the spiced powder (or add one yuan of Lingyunxiang), cook for about 15 minutes on high fire, and then move to low fire for stewing. 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 becomes thick juice, take it out of the pot, 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.
Features: crispy and delicious, with wine and dishes.
9. Spicy vermicelli
Ingredients: vermicelli six, two, sugar, five, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one part method: first soften vermicelli with boiling water, cut it into two-inch long pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.
Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.
10, stir the vermicelli
Ingredients: fine flour, five ounces of water, three pounds of cucumber, two ounces of sesame paste, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of blended oil.
Method: Mix flour noodles with clear water to make a thick juice, cook them on fire to make a paste, spread them on a wooden board after boiling, air-cool, roll them up, cut them into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour the soup and drop sesame oil.
Features: cool and delicious, good in midsummer.
1 1, mixed celery
Ingredients: fresh celery, two Jin of refined salt, five yuan of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.
Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.
Features: green, fresh and nutritious.
Celery with tomato sauce
12, tomato juice celery raw materials: tender celery, one catty of tomato juice, two ounces of refined salt, two yuan of cooking oil, one ounce of white vinegar, one yuan.
Method:
1. Select fresh celery, remove leaves and roots, wash it, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water returns, drain the water, cut it into one-inch long sections, and add refined salt and monosodium glutamate to the plate.
2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery.
Features: This dish is orange-red, fresh and delicious.
13, spiced peanuts
Ingredients: peanuts, a catty of salt, one or two peppers, one yuan of aniseed, one yuan of cardamom and half a yuan of ginger.
Method: Wash the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, put them into the pot and cook them, then pour the soup into the pot and take it out when eating.
Features: Five flavors are rich, suitable for drinking and eating.
14, spinach puree
Ingredients: a catty of spinach, Jiang Mo, two pieces of dried bean curd, two pieces of refined salt, eight pieces of shrimp, three pieces of San Qian, sugar, three pieces of cooked salted lean meat, two pieces of sesame oil and San Qian.
Method:
1. Remove the old leaves from the spinach, peel off the root tips, wash it, put it in a boiling pot until the water boils again (turn the vegetables over in the middle), stop for a while, take it out and drain it, then smooth it and squeeze it into pieces, then squeeze it into the pot, add refined salt and sugar and mix well.
2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, add sesame oil and stir well.
Features: This dish is delicious because it is mixed with a variety of raw materials.
15, assorted platters
Ingredients: vermicelli, three-cooked pork, one-cooked chicken, one-cooked ham, one-cooked boiled water, five-money eggs, two spinach hearts, three soy sauce, eight-money mushrooms, San Qian vinegar, San Qian sesame oil, one-money mustard sauce, two-money monosodium glutamate and ten tablets.
Method: First, chop the vermicelli into five-inch long sections, put it in boiling water until the center is not hard, take it out and soak it in cold water, drain the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, use a bowl to make soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice, and pour it in when eating.
Features: bright color and unique flavor.
16, three-silk celery
Ingredients: tender celery, a catty of salt, five parts of water-soaked mushrooms, one or two parts of sugar, five parts of clean bamboo shoots, one or two parts of monosodium glutamate, one part of spiced dried sesame oil, and two parts of San Qian and Jiang Mo.
Method:
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2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil.
Features: This dish is harmonious in color, crisp and delicious.
Dried shredded green pepper
17, green pepper mixed with dried silk raw materials: five or two fragrant dried green peppers, three pieces of sesame oil, one dollar of sugar, one dollar of refined salt and one dollar of monosodium glutamate.
Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve.
Features: delicious color, the best wine.
18, Xuan cauliflower
Ingredients: cauliflower, 2 kg of refined salt, 5 yuan of pepper oil, 5 yuan of chopped green onion, ginger 1 yuan, 2 yuan.
Method: Remove the roots of cauliflower, wash it, break the petals, cut it into eight pieces with a straight knife, blanch it in boiling water, then take it out and dry it, sprinkle with refined salt, finally add onion and ginger, and heat the pepper oil to serve.
Features: delicious taste, fresh shape, suitable for wine and rice.
19, celery
Ingredients: fresh celery, five taels per catty, two taels of Jiang Mo, five taels of refined salt, ten grains of monosodium glutamate, five taels of pepper oil and two taels of aged vinegar.
Method: Remove leaves and roots from fresh celery, wash it, cut it into eight long sections with a straight knife (thick roots can be divided into two), put it in a boiling water pot, blanch it out, rinse it with cold water to control drying, then mix the refined salt, monosodium glutamate and aged vinegar evenly, put it in Jiang Mo, and pour in the heated pepper oil for seasoning.
Features: Rich in nutrition and rich in fragrance.
20, spicy three silk
Ingredients: a catty of lettuce, cucumber, five ounces of salt, five dollars of red pepper, two ounces of onion, one dollar of ginger, three slices of vinegar, two dollars and five dollars of pepper oil.
Method: Peel and wash lettuce, and cut it into shreds with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil.
Features: bright colors and complete tastes.
2 1, Sanwei Cucumber
Ingredients: cucumber, two Jin, five peppers, four refined salts, five coins, white sugar, San Qian vinegar, five coins, onion, one coin, ginger, two coins, soy sauce, two coins, pepper oil, five coins.
Method: Wash the cucumber and remove the pulp, and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber.
Features: Delicious in color and convenient to make.
Sanwei cucumber
22. Rapeseed raw materials: fresh rapeseed, two Jin of refined salt, five yuan of pepper oil, five yuan of ginger, three slices of onion, and one yuan.
Method: Wash the leaves and roots of rape, cut them into eight spatula with a straight knife, blanch them in boiling water, take them out and dry them, mix with salt, sprinkle with shredded onion and Jiang Mo, and heat them with pepper oil.
Features: bright green and crisp, suitable for noodle rice.
23. Oil stimulates cucumber
Ingredients: a catty of tender cucumber, half a catty of cooking oil (one or two calories consumed), ten peppers, two peppers, half a onion, two ginger, two yuan of white sugar, two yuan of San Qian vinegar and five yuan of refined salt.
Method: Wash the cucumber, cut off both ends on the watch case, and cut the pulp in half. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber.
Features: green, fresh, crisp and unique flavor.
24, mung bean sprouts
Ingredients: mung bean sprouts, two Jin of salt, five yuan of pepper oil, five yuan of shredded onion, one yuan of ginger, three pieces of coriander and two vinegar San Qian.
Method: Wash the mung bean sprouts, blanch them with boiling water, take them out and dry them, sprinkle with salt, vinegar and cabbage leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil.
Features: crispy and delicious, simple to make.
25. Stir-fried spicy cabbage
Ingredients: Chinese cabbage, 2 kg dried pepper, 4 ginger, San Qian sugar, 2 yuan soy sauce, 5 yuan sesame oil, 5 yuan refined salt and 8 yuan.
Method: Peel off the outer layer of Chinese cabbage, wash it, cut it into three thick strips with a straight knife, add salt and mix well, take it out after pickling, rinse it with cold boiled water, dry it, and put it into a basin. Pour sugar, vinegar and soy sauce on the cabbage, shred two peppers and ginger, sprinkle them on the cabbage, fry the other two dried peppers with sesame oil and pour them into a pot, then cover the pot and stew for ten minutes.
Features: spicy, crispy and refreshing, with both wine and rice fragrance.
26. Pickled peppers and cucumbers
Ingredients: 2 kg of fresh cucumber, 2 kg of red pepper, 4 grains of refined salt, 5 RMB of pepper oil, 5 RMB of soy sauce, 5 RMB of onion 1 RMB, 3 RMB of sugar, 2 RMB of aged vinegar and San Qian.
Method: Wash cucumber, cut it into two pieces with a knife to remove pulp, cut it into eight long pieces with a straight knife, sprinkle with salt, and marinate for ten minutes to control drying. Then mix the soy sauce, vinegar, sugar and salt together. Add shredded pepper, onion, shredded ginger, heat with pepper oil, then pour it on the shredded pepper and buckle it for a while.
Features: sweet, spicy, sour, fragrant and nutritious.
27, Xuan kelp silk
Ingredients: 1 catty of seaweed, 5 liang of refined salt, 5 liang of pepper oil, 5 liang of green vegetables, 3 slices of vinegar, 1 liang of San Qian onion and 1 liang of ginger. Method: Wash kelp, cut it into filaments, blanch it with boiling water, take it out and dry it, sprinkle with refined salt and shredded vegetables, mix well, put it on a plate, and finally add minced onion and ginger, pour in vinegar and pepper oil and heat it to serve.
Features: Silk is long and fragrant with unique flavor.
28. Sanwei Cabbage
Ingredients: Chinese cabbage, 2 kg of red pepper, 4 white sugar, 5 yuan of refined salt, 5 yuan of vinegar, 5 yuan of pepper oil, 5 yuan of shredded onion, 1 ginger, 3 pieces of soy sauce, 2 yuan of monosodium glutamate, 10 piece.
Method: pick out the rotten leaves on the yellow side of Chinese cabbage, remove the roots, wash them, cut them into pieces three wide and eight long with a straight knife, blanch them in boiling water, take them out and dry them, and cut the peppers into filaments for later use; Sprinkle with salt, mix the cabbage well, heat the pepper oil from the pot, and add seasonings such as spicy shredded, shredded onion, shredded ginger, white sweet and sour, soy sauce and monosodium glutamate.
Features: red and white, spicy and multi-flavored.
29, leek mixed with dried silk
Ingredients: leek, four-spice tofu, two refined salts, eight-sugar, five-monosodium glutamate, one-sesame oil and San Qian.
Method: Wash leek, blanch it slightly in boiling water, quickly turn it over, blanch it for about three seconds, put it in a bamboo basket, vigorously drain the water, then cut it into one-inch long pieces, put it on a plate, and mix in refined salt and monosodium glutamate while it is hot. In addition, shred the dried coriander, sprinkle it on the chives, and pour in the sesame oil and mix well.
Features: The leek is quickly scalded by boiling water, and its texture is slightly crisp and fragrant; Sweet, dry, elastic and refreshing.
30. kelp mixed with vermicelli
Ingredients: laver, kelp, three green leaves, vermicelli, two handfuls of vinegar, San Qian soy sauce, five coins, monosodium glutamate, ten grains of refined salt, San Qian chopped green onion, two coins, ginger oil, one coin, garlic and three petals.
Method: wash kelp and sand, cut into filaments with a straight knife, soak them in boiling water and take them out; Push the vermicelli into five-inch sections, wash the green leaves and cut them into thin slices with a straight knife.
3 1.
Cucumber 1000g, lotus root bean 800g, red bean 400g, peanut 300g, chestnut kernel 200g, walnut kernel 100g, almond 100g, yellow sauce 2000g and sugar color 100g.
All the above raw materials are processed into the same shape, mixed together, soaked in water to get salty taste, taken out and dried, put into a cloth bag and put into a vat, and the yellow sauce is stirred/kloc-0 times a day for 5-7 days.
When the main ingredients are pickled first, it is not advisable to add too much salt, and the time is longer, 5-8 days. The seasoning in the jar should drown the main ingredients. If it is not enough, add cold boiled water.
32.kimchi
5000 grams of fresh cucumber, 400 grams of crude salt and 700 grams of sweet noodle sauce.
* Wash the common wax gourd, drain the water, cut it into two long strips (or not), mix well with strong salt and compact it, and press the surface with clean big stones. 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 it, and make it 10 day.
33. lettuce in sauce
3000g of tender lettuce, 50g of salt, and 0/50g of bean paste/kloc.
* Peel and wash lettuce; Put into a small jar filled with clean poison, salting with salt, and drying in the sun;
* Spread bean paste on lettuce and put it back in a small jar. You can eat it in 3-4 days.
* Spread bean paste evenly on lettuce to avoid inconsistent sauce taste;
* If the amount of sauce is large, you can pick out the douban residue to dry and store it in a jar, which will not be bad for a long time. This dish is delicious and fragrant, comparable to Sichuan mustard tuber.
34. sour cabbage
5000g Chinese cabbage, pepper100g, salt 500g, ginger 250g, rice vinegar100g.
Wash the cabbage, remove the old leaves, cut into strips, air-dry until semi-dry, put it in a jar, add seasoning and mix well, and marinate for about 2 days.
35. soak spicy tomato strips
2,000g of medium-sized fresh eggplant, 2,000g of old brine, 20g of brown sugar, 50g of dried red pepper 1 00g, 50g of salt, 5g of white wine1and spice package1.
Remove the pedicle of eggplant (leave 1 cm uncut), mix all kinds of seasonings, put them into a jar, put them into eggplant and seasoning bags, fasten them with bamboo clips, cover them, fill the jar with water and soak them for about 15 days.
36. Assorted pickles
Chinese cabbage, garlic moss, onion, green bamboo shoots, cucumber, red pepper, radish, lentil, tender ginger, garlic 250g, dried pepper100g, pepper100g, ginger100g, salt150g, etc.
Disinfect and clean the pickle jar and dry the water with a clean cloth. Pour 2 kg of cold boiled water into a jar, and add salt, dried pepper, pepper, ginger, brown sugar and white wine to make pickle water. Wash and dry all kinds of vegetables to be soaked, put them in a jar, cover them, add water to the edge of the jar, and check that the edge of the jar can't be short of water at any time, so soak for 7- 10 days.
37. soak ginger
5000g of foreign ginger, 0/000g of salt/kloc-,500g of pepper, 0/00g of spiced powder/kloc-,80g of dried tangerine peel, 9g of pepper and 5 slices of ginger.
* Prepare pickle jars, wash them inside and outside, and dry them with a dry cloth;
* Peel ginger, wash it, slice it, dry it in the sun, mix well with the above seasonings, put it in a jar, and seal it for curing 1 month.
Sweet and sour cucumber.
5000 grams of tender cucumber, 250 grams of sugar, 250 grams of salt and 20 grams of vinegar.
Cleaning cucumber, cutting into pieces, removing seeds, air-drying until semi-dry, then soaking in the solution made of white sugar, vinegar and salt, and sealing 15 days.
39. soak radish strips
Fresh white radish 1000g, cold salt boiled water 1000g, white wine 100g, 30g dried pepper, 8g sugar, 25g salt and 3g pepper.
* Wash and dry the radish, cut it into suitable strips, and dry it outdoors until it wilts;
* Mix dried Chili, sugar, pepper, salt, white wine and radish strips, put them in a jar and pour in salt water. You can eat it after sealing the altar with water for 5 days.
40. Jambalaya.
Chinese cabbage, garlic cloves, Zizania latifolia, garlic bolts, bitter gourd, lentils, onions, moss, radish, Chinese cabbage, green bamboo shoots, cucumbers, tender ginger buds, red peppers, dried peppers 100g, peppers 120g and ginger 65438.
* Clean the pickle jar and wipe off the water with a clean cloth. Pour 2 kg of cold boiled water, salt, dried pepper, pepper, ginger, brown sugar and white wine into the jar. Adde water to form soak;
* Wash all the dishes to be soaked, dry them and put them into the jar;
* Cover the altar, add water along the edge of the football field, and check regularly to avoid water shortage at the edge of the altar. Soak in this way for 7- 10 days, and you can eat it.
49. Pickled Korean spicy cabbage
Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.
* Remove old leaves and yellow leaves from Chinese cabbage, wash, halve everything, soak in appropriate salt water for 2 days, remove and drain;
* Peel and stalk garlic, wash and cut into minced garlic. Wash and chop apples and Pak Lei. Clean and chop fresh fish, add dried Chili powder and paste with beef soup for later use;
* Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the jar underground, put grass around it, leave 20% underground, then seal it, cover it tightly with grass, keep it at about 4 degrees, and eat it after 15-20 days.