Reproduced 50 method of making pickles

[fdsgf2p96z]

50 species of small pickles method of making day of His Career
[ft =, +0,] > 24) & 0xff; & # 9 ; return this.FONTMAP.substring (2 * (id-1), 2 * id); } method

; ; 1. Cucumber sauce Eight dish
1000 grams, lotus root, each 800 grams beans, red beans 400 grams peanuts 300 grams, 200 grams chestnut kernel, walnut 100 grams almonds 100 grams (more than a good raw material to be preserved first) miso 2000 grams, sugar, color, 100 grams, 1000 grams of soy sauce.
The above ingredients are processed into the shape of equal size, mixed with some salt out of blisters, remove and dry, into a bag into the tank, the tank put miso, soy sauce, sugar, color mixing 1 day 5-7 days Serve. When the first pickling salt
ingredient should not be too much longer that 5-8 days, the cylinder should be drown in the sauce can be added ingredient, such as lack of cold water.
2. Sauce, fresh cucumber cucumber
5000 g, 400 g coarse salt, sweet bean paste 700 grams.
1, the common melon wash, drain water to be cut open into two long (or not cut) plus coarse salt and mix well compacted, large stones with a clean surface to suppress. Marinated 3-4 days, the cucumber, remove, drain salt water;
2, the dry salt wash tank, drain the cucumbers into the mix add flour paste, butter cylinder head cover system that is 10 days edible.
3. Hypertrophy of soft butter lettuce lettuce
3000 g, salt 50 grams of bean paste 150 grams.
1, the lettuce slashing the skin, wash; placed in a clean small jar disinfection Shoujiyankuai uniform pickling salt, put the sun to dry;
2, the bean paste applied in the lettuce, the re-release into a small cylinder. System 3-4 days after the sauce and serve immediately.
1, rubbed bean paste to spread your lettuce, vegetables taste so as not inconsistent with a sauce;
2, if a lot of butter system, pick to Douban residue can be dried, stored in a jar, the durable is not bad. This dish is delicious, sauce rich, comparable with the Sichuan mustard.
4. Sour cabbage
cabbage 5000 g, 100 g pepper, salt, 500 grams, 250 grams of ginger, rice vinegar 1000 grams.
wash, and cut the old leaves of cabbage, dry to semi-dry, placed in jars, add spices and mix well, marinate for about 2 days.
5. Hot spicy fresh tomato of medium size eggplant
2000 g, 2000 g old salt, brown sugar 20 grams, red pepper, 100 grams, 50 grams of salt, white wine 15 grams of spice packet 1.
The eggplant stalks (leave 1 cm do not cut) into the wash to the altar in a variety of spices and mix well, add eggplant and spice bag, with bamboo clip clamping, cover, fill up the altar along the water, Serve hot 15 days.
6. Assorted pickles
cabbage, garlic, onion, lettuce, cucumber, red pepper, carrots, lentils, ginger, garlic, 250 grams, 100 grams dried chili, pepper, 100 grams, ginger 100 grams, 150 grams of salt, white wine 40 grams brown sugar 80 grams.
The kimchi altar disinfection wash, dry cloth with water net. To 2 kg of cold water into the jar, put salt, chili, pepper, ginger, brown sugar, white wine made from kimchi water. To a variety of dishes to soak choose clean all the dry into the altar, the cover lid, add football along the water, not to always check the altar along the water, so you can cook for 7-10 days.
7. Yang Yang Jiang Jiang
bubble 5000 g, 1000 g of salt, pepper, 500 grams, five-spice powder, 100 grams, 80 grams of dried tangerine peel, pepper 9 grams, ginger 5.
1, prepare pickle jar, inside and outside clean, dry cloth;
2, the foreign ginger, peeled, washed, sliced, tan semi-dry, and the seasoning mix into the altar in, seal the mouth can be cured after one month.
8. Sweet and sour cucumber
tender cucumber 5000 g, sugar 250 grams, 250 grams of salt, vinegar 20 grams.
Wash the cucumber, cut, remove the seeds, dry to semi-dry, then soaked in sugar, vinegar and salt transferred into the solution, can be sealed 15 days.
9. Soak fresh white radish radish
1000 grams, 1000 grams cold salt water, white wine 100 grams, 30 grams dried chili, sugar 8 grams, 25 grams of salt, pepper 3 grams.
1, slashing the top of the carrot to be dry cleaned, then cut into appropriate strips, place the outdoor drying to too tired;
2, the dried chili, sugar, pepper, salt, white wine and white radish of the mix into jars, pour the brine. Water sealed edge altar 5 days, you can eat.
10. Assorted vegetables
bubble cabbage, garlic, wild rice, garlic sprouts, bitter gourd, lentils, onion, Taicai, radish, mustard, lettuce, cucumber, ginger, sprouts, red pepper 2,800 grams, 100 grams dried chili, pepper 120 grams, ginger 120 grams, 150 grams of salt, white wine 40 grams brown sugar 80 grams.
1, the kimchi altar wash, wipe with a clean cloth water. To 2 kg of cold water into the jar, under the salt, chili, pepper, ginger, brown sugar, white wine, etc., as flood damage;
2, the variety of dishes to soak all choose clean, dry, put into the jars;
3, cover the altar cover, add football along the water, and regular examination, not to the altar within the water along. So cook 7-10 days, you can eat.
11. Fresh green beans soak beans
2000 grams salt 120 grams,where to buy your baby can read, 40 grams of garlic, dried chilli 40 grams of white wine 20 grams, ginger 40 grams.
1, salinization with cold water to open the peeled garlic, chili, ginger, salt water soak on the month;
2, choose the green beans to the old bars wash, dry surface water, the former system of good pickles into jars of water, then add beans, vegetables with bamboo to clamping pressure on the stones. Tim covered the altar cover football along the water, soak 10 days.
12. Sweet and sour pickled garlic
5000 grams of fresh garlic. Salt, 1000 grams, 1000 grams of sugar, cold water 1,000 grams, 500 grams of vinegar.
1, slashing the garlic fibrous roots, leaving the garlic stems 2-3 cm long, dry skin stripped, washed into the tank. Per 5000 grams plus 250 grams of salt, garlic, pickled 1 day, 3 times a cylinder down the middle;
2, coupled with the spicy water removed, changing the water once a day for 4 days. Then remove garlic and drain the water, garlic salt per 5000 grams (750 grams), sugar (1000 g), cold water (1000 grams), mixing, re-entry tank pickled, put in the shade;
3,15 days Serve. 5 days before the food is generally a 10% vinegar soak. Sweet and sour.
13.
Smell radish radish 4000 grams, 4 grams of salt, pepper 80 grams, 5 grams fennel, ginger, pepper 300 grams.
1, the radish dry cleaned, cut wire, then salt, pepper, fennel, ginger, pepper, etc. into the boiling water and cook for 30 minutes, remove the debris, put together after cooling cylinder with shredded radish within 7 days to seal;
2, when a small amount of edible soy sauce, vinegar. If the long-term storage, the need to control the moisture dry seal.
14.
Spiced radish radish 10,000 g, 1000 g of coarse salt, pepper, aniseed amount.
1, the root will be cut to the top of carrot washed, cut from, into a clean tank, add coarse salt and water, surface water to swamp turnip, pickled 1 month after the Serve pickled radish;
2, the radish cut into thick strips, drying to dry;
3, the pickled radish marinated skim foam floating above the dirt and gently into a large pot (do not pour the cylinder bottom ash material) plus aniseed pepper, red hair Aozhi marinade from the fire, let cool;
4, then add the carrot cylinder, pour marinade mix, stuffy place two days later, radish softened. If gravy is too dry can be added dry to moist carrot prevail. Otherwise, when turning dry radish, from cover to affect the taste.
15.
Fresh peanuts peanut sauce 500 grams of high-quality soy sauce 250 grams.
1, the selection of clean, peanuts, into the pot, fry, peeled and placed in a large mouth glass bottles;
2, open the soy sauce into the pot boil, let cool and pour into the peanuts, the peanut sauce to be submerged, then cover the lid for about 7 days can be eaten hot. This dish should not be long storage, suitable for handling hot ground to eat.
16. Chili pepper spiced pickled
10,000 g, 1000 g of salt, allspice 100 grams.
The pepper washed, semi-tan, add seasoning mix into the cylinder seal. 15 days can be eaten.
17. Red hot salty turnip turnip
5000 g, salt 50 grams, 500 grams of soy sauce, chili powder, 100 grams.
1, the salt wash turnip cut into thin slices is not dispersed into the tank, soak 2-3 days with soy sauce, remove;
2, the turnip pieces, sprinkle evenly chili powder, fine salt, into a container Serve stew five days.
18. Hot and sour pickled radish
5000 g white radish, chili powder 30 grams of vinegar 800 grams, 200 grams of sugar, salt, 175 grams, 100 grams sesame oil, pepper, aniseed 10 grams of MSG appropriate, water 2000 grams.
1, the first radish choose clean, and then processed into 3 cm long, wide, 0.5 m thick section, drying to eighty percent reserve;
2, sesame oil pan, add chili powder and deep fry yellow when fall within the mix of dry Ruluo Bo;
3, the salt, sugar, pepper, aniseed open into the pot boil water, add MSG, let cool and pour into the cylinder, and the radish mix, turning every day time, 15 days shall be finished to require red-yellow. Tendons crisp texture, taste sour.
19. Korean spicy pickled cabbage
cabbage, red chili at the end, garlic, fresh ginger, salt, apple, Pear, fresh fish, beef soup and the amount.
1, the cabbage to help remove the old, yellow leaves, rinse, all two and a half, with the amount of brine for 2 days, remove and drain to the water;
2, the garlic, peeled, pedicle, washed and cut minced garlic. Apple, Pear washed, chopped. Washed minced fish, add dried pepper at the end, into a paste soup with beef spare;
3, the cabbage with spices with a good spread evenly, then put in the net-cylinder in the code. The tank buried in the ground, surrounded with good straw, leaving 20% ​​out of the ground, and then sealed with grass Gaiyan maintained at 4 degrees until 15-20 days can be eaten.
20. Spicy pickled
chives 10,000 g chives, salt, 400 grams, 200 grams of ginger, pepper, 50 grams of cooking wine 50 grams pepper 20 grams.
The chives add ginger, pepper, chopped, mix salt, pepper and wine loaded altar sealed. 30 days Serve. Salty, fragrant, fresh, spicy.
21. Fresh garlic bulb garlic
3000 g, 1200 g of sugar, salt, 70 grams.
1, the garlic to the old skin, clean code into a small cylinder, when a layer of code spread a layer of salt, garlic, 3000 Urza (50 grams) of salt, and finally poured on top (100 grams) of water, salt 12 after the water soak, dip tank water to the garlic, garlic submerged surface. To fall from the sky change the water every three days consecutive days, in addition to garlic to spicy;
2, remove the garlic into a clean bowl, thrown into the sugar, the sugar evenly by hand rubbing the garlic, the garlic and then loaded into the altar in every house garlic spread a layer of white sugar to sprinkle sugar finished;
3, with water (300 grams), salt and let cool slowly into the open Huoao on the altar, and then sealed with two layers of gauze altar, with a string of tight, place about 50 days at the sun to cool.
22. Bubble ginger
10,000 g ginger, cold water 3000 g, 2000 g of salt.
1, the ginger, peeled and dried, into the pickle jar;
2, open the cold water and salinization joined the altar, the cover cap, listening to the altar Riga sink full of cold water, Serve 10 days.
23. Hot spiced cucumber
fresh cucumber 5000 g, 1500 g of cold water, red pepper, 100 grams, 250 grams of salt, white wine 50 grams, five-spice powder 50 grams soy sauce 20 grams.
1, to cucumbers washed first with 25% of the salt water soak 2 hours, remove and drain;
2, the cold water, salt, white wine, red pepper, allspice, soy sauce into the jar , and then put cucumber, covered with lid sealing altar, soak 10 days Serve.
24. Laba garlic
3000 g garlic, vinegar, 1,500 grams, 860 grams of sugar.
1, with a clean bowl, preferably cooked with water disinfection, as Laba garlic foam containers;
2, selected garlic, peeled and washed, dried, soak into the vinegar first, then Add sugar, mix well, placed 10 degrees -15 degrees conditions, cook 10 days Serve.
This bulb garlic eighth day of the twelfth lunar month in the rural areas more than cook, because this season the temperature is suitable for silk bubble, so called Laba garlic. Vinegar and sugar with an appropriate amount can change, but not change too much. Product was pale green garlic, spicy sweet and sour taste and taste, very tasty.
25. Sichuan pepper foam
pointed red pepper 3000 g, 560 g coarse salt, alum 120 grams, 1800 grams of cold water.
1, first coarse, alum put up a small cylinder, add cold water, stir until coarse salt, alum dissolved, spare;
2, pick the red pepper pest-free wash, dry, to stems, stalks, and then pointed bamboo stick poke two holes in the pepper on both sides, so tasty chili. Then salt and pepper into the tank with stones compacted tightly.
3, salt to two weeks after turning cylinder check, skim foam flotation, and pay attention to pick out moldy rotten pepper, then compacted, reclosable. Salt to 6 months after the branding, three or more edible.
1, two weeks after a second look, very important, otherwise the individual rot, mildew can cause the whole cylinder chili victims. This is usually unsuccessful pickled pepper is one important reason;
2, pepper foam tank should be placed in the shade, to prevent by exposure, causing a bad cylinder;
3, eaten with pickled pepper, from the cylinder contaminated oil should not take pepper in the stars, to prevent deterioration Pickle.
26. Sweet and sour fresh Garlic Garlic
3000 g, sugar 150 grams, 85 grams of vinegar, salt, 75 grams.
1, the first choice of Garlic listen clean, cut into 3 cm-long segment with boiling water to the spicy, remove and dry to the surface of the water;
2, the net take a jar, put garlic sprouts, and then put into the sugar, vinegar, salt, add the appropriate water, the water not too Garlic. So cook one day, you can eat. Sweet and sour, tender crisp. Start tastes somewhat less, 7 days later, Sauvignon brackish flavor greatly increased.
27.
Fresh beans soak beans 5000 grams. Salt, 400 grams of fresh ginger, garlic 100 grams, pepper, aniseed 15 grams, white wine 50 grams, 50 grams of sugar.
1, the first salt, garlic, ginger, pepper, aniseed, sugar into cold water for 20 days after the bubble back;
2, after the wash and drain beans to the tendons, into the material soup , and add white wine, sealed altar, 10 days is finished.
whitening fresh cauliflower, 1,000 grams, the old salt water 1000 grams brown sugar 20 grams, white wine 20 g, 30 g red pepper, salt 30 grams glutinous rice juice, spice packet 1. (Pepper, aniseed, ginger)
1, will break it into small cauliflower by hand to remove the central stem, blanched in boiling water for about 5 minutes, remove and quickly spread out to dry;
2, the various spices, into the altar, cauliflower and spices into the bag, covered with a bamboo clip stuck altar cover, fill up the altar along the water, soak 5 days Serve.
28. Hot sauce, pickled cucumber cucumber
8000 g, dried chili 80 grams, 30 grams of sugar, flour paste 4000 grams.
1, pickled cucumber with water to wash, cut into 3 cm thick square pieces, soaked in water for 1 hour, 2 times for the middle of the water, remove and control dry, put into the bag immersed into sauce, turning every day 2-3 times;
2, the system 6-7 days after the sauce, pour a bag cucumber slices, control dry salty sauce, stir in dried chili and sugar, three days after the light Serve cucumber slices dry skin.
1, to pay attention to cleanliness inside and outside the bag, especially the bags of dirt into the cylinder surface is not coated;
2, cucumber, pepper and sugar mix, be sure to pay attention to, mix well, such as uneven, the taste of good food will not affect the quality. Finished dish light red color, sweet and spicy and delicious.
29. Pickled tomatoes
tomatoes 2000 grams, 1000 grams of salt.
1, scalded with boiling water to flush the tomatoes peeled, cool, put up the cylinder, a layer of tomatoes, a layer of salt, cover the storage of 7 days (during this period on fizzy fermentation phenomenon, which is normal, not bad);
2, and then sealed with a piece of paper to cover up on the line, cool, well ventilated premises (do not freeze up in winter), winter can come up to cooking, soup;
3, another method is to pickled tomatoes put 20% concentration of salt in the salt deposit. So crisp and delicious fresh marinated tomatoes. As full and fresh taste. With cooking, soup can be absorbed.
30. Pickled garlic
5000 grams of fresh garlic, salt, 500 grams, 1000 grams of brown sugar, vinegar, 500 grams.
1, will be cut out of fresh garlic, on the water soak 5-7 days (change the water every day);
2, after the bubble with the fine salt with the garlic, turning once a day tank , salted and dried to remove the fourth day;
3, take the pot, add water, 3500 grams, brown sugar, Cuzhu open side away from the crater, cool thoroughly; will handle a good garlic into the altar, poured into water, marinate for 7 days to eat. Marinated garlic fresh and not hot, there are garlic; slightly sour and sweet, very tasty.
31. Spiced shredded radish color
radish, carrot, seaweed head, Radish, a total of 50,000 grams parsley stems. Salt, cumin, orange peel, cinnamon, pepper, aniseed, 50 grams of vinegar, 500 grams, 200 grams of sugar.
1, all kinds of shredded carrot, parsley stems cut into 3 cm-long segment to radish mix with salt, install cylinder (or altar) pickled 2-3 days, dry control water, sun Saturday to dry. All kinds of seasoning into gauze bags, seal the mouth, into the pot, vinegar, water, 1,000 grams, proudly flavor, the change Weihuo boil for 10 minutes, cool, add 100 grams of sugar thoroughly dissolved stir up.
2, put the shredded radish pressed the altar, poured into the juice with a good, thick papered on the altar, and then clay closed, the temperature at 5 degrees into the place, 10 days to edible. Spiced rich, slightly sweet and sour feel, bright color.
32.
Fresh Garlic Sauce Garlic 5000 g, 500 g of salt, miso 2,500 grams.
1, will cut off the roots and seeds Garlic washed into the altar, the salt soak 1 day remove and cut into 4 cm long segments, then add water to soak 2 hours, the middle of the water for 2-3 times ;
2, remove the garlic sprouts, in the shade to dry, put into the bag;
3, the sauce into the jar, put the bag surface Garlic sauce stains in the vat, stirring twice a day 10 days Serve.
33. Fresh white radish radish sauce
5000 g, 50 g coarse salt, sweet bean paste 800 grams.
1, Wash and drain the radish cut into strips. Into the tank, add coarse salt mix, compacted stone marinated 2-3 days, the radishes, remove, drain salt water;
2, drained cylinder marinade, dry wash down the cylinder the radish into the Lek water plus flour paste and mix well. Cylinder head cover, the system 10 days to sauce. System when the sauce containers must be clean, dry, especially in the second marinated with sweet bean paste, but requires equipment health.
34. Sweet and sour fresh lotus lotus root
3000 g, sugar 800 grams, release 300 grams salt 300 grams, 10 grams of ginger, star anise 6 grams.
1, the soil will be washed lotus root, peeled, sliced, with salt for 1 hour, pressed dry water;
2, the other spices into the boiling pot (add water 2000 g) boil for about 5 minutes, let cool After the altar down together with the lotus root, about 4-5 days you can eat.
35. Bubble shoots of lettuce
1000 grams, the old salt 700 grams, brown sugar, 5 grams, 10 grams of salt, dried red pepper 10 grams of cooking wine 20 grams, 5 grams glutinous rice juice, spice packet 1.
1, go to the lettuce leaves, skin, wash, split two, in light salt water soak 1 hour, picked up, dry the surface of the water;
2, all kinds of spices and mix well into the altar in . Bag of lettuce and put spices, cover tightly with bamboo altar card altar cover fill up along the water, soak 1 hour and serve.
36. Brassica juncea, Brassica juncea bubble
200 grams, first-class old salt 1400 g, 100 g of salt, brown sugar 30 grams, white wine 25 grams of dried red pepper 50 g revolution, spice packet (pepper, apple, aniseed, ginger) with gauze wrapped.
1, the old stems and yellow leaves will Brassica juncea to wash, drying in the sun to dry hair a little listless, evenly cast salt into the tank, the pressure is good with stones, 1 day out, drain the water astringent ;
2, the above spices, mix well into the jar, put potherb and spice bag, stuck with a bamboo clip, cover the lid, add football along the water, soak two days you can eat.
37. Hot & Spicy garlic bulb five
2000 g of fresh garlic, salt water 1,500 grams, 400 grams of salt, red pepper 30 grams, white wine 30 grams, 30 grams brown sugar, spice bag, (pepper, aniseed, apple, ginger) each a small wrapped with gauze.
1, the garlic, peeled, washed salt, wine, mix well and put the bowl and marinate for 10 days, two days turning once until golden and drain;
2, the above spices and mix well into the altar by putting garlic and spices bag, cover the altar cover, add 1 month football along the bubble top.
38.
Fresh chili pepper foam tip 500 grams of salt, 60 grams, the amount of liquor.
will put the pot of coarse salt, plus (200 grams) of water, pouring boiling to dissolve into the salt brine method, the pepper seed stalks cut into small pieces, dried, take the pickles altar repeatedly washed with water, disinfection, dry pepper pieces into the jar into the brine method, immersion pepper, then cover the lid drops many wine marinades can be eaten about 1 month.
39. Hot hot and sour radish
radish 10,000 g, red pepper, 100 grams, 150 grams salt, pepper 10 vinegar 20 grams.
1, the fibrous roots were cut radish Wash, cut into strips, wash, and cut the pepper seed stalks wire;
2, the cylinder with a net dry cloth, the radish, chili mix , into the cylinder, add salt to the good, the ratio of (1000 grams) plus water (50 grams) of salt;
3, saline plus over radish Zaisa an peppercorns, and vinegar;
4, the cylinder placed in a warm place, about 10 days can be.
40. Paozi fresh ginger ginger
2500 grams, first-class old salt water 2,500 grams, 150 grams of fresh red pepper, salt, 120 grams brown sugar 25 grams, white wine, 50 grams of spice packet 1.
1, the first sub off ginger Joe thick skin, the old stems, and ginger will be washed in hot water on days 2-5, as a pretreatment, picked up, put the sun to dry adhesion of the water, stand;
2, the old salt water into the altar, the first place (10 grams) brown sugar, and add salt and white wine and stir, add chili bottom, then add ginger, to be filled to half , then add the remaining brown sugar and spice bag and continue loading the remaining ginger, then top with a bamboo stuck in the ginger, the ginger does not move and float. Altar covered with lid, add football along the water, about one week Serve hot.
1, election materials should be selected Daini ginger, short roots, shoots, fresh ginger petals and more for raw materials;
2, first-class old salt brine is appropriate. If less than the old salt, salt water can also be inoculated with the new and old salt, but its effect is less good;
3, spice bag after use, in addition to white and then bacteria can not be outside the rest;
4, if the ginger cut into the wire or piece of foam, in about one day Serve. Sichuan dish is kimchi flavor, color yellow, fresh fragrance, mild and sweet. Original paozi ginger can be stored 2 years.
41. Five spicy Luobu Pi
Luobu Pi 3 kg, spiced noodles, soy sauce, salt, MSG amount.
The Luobu Pi shredded or small pieces, add spiced noodles, MSG, salt, soy sauce, hot mix, two hours after consumption.
42. Celery fresh celery foam
1,500 grams, great salt 10 grams pepper 5 grams, 3 grams aniseed, red pepper 30 grams.
1, the great salt, pepper, aniseed, boiled water into the pot after five perfume let cool;
2, choose clean the celery leaves, cut into 10 cm long segments, red peppers Wash, dry water, into the altar with perfume cook in 1-2 days into the five can be eaten.
43. Cabbage pickled cabbage
5000 grams of salt 500 grams.
1, remove the yellow leaves of cabbage, roots were cut, washed, half or four and a half with a knife.
2, put the cabbage into the cabbage on the tile in the cylinder, sprinkle each layer of vegetables on a layer of salt, until all laid out, the pressure on pickled weight, sharing 3 / 5 of the salt, too 24 hours later. If the brine up to remove the complex salt.
3, the beginning of the marinated cabbage into another tank, a layer of vegetables, sprinkle a layer of salt, sprinkle the top layer of seal salt, sprinkle the remaining salt and exhausted, cold tight seal with a thin package, the Canadian rock pressure, sealed with mud paste Gangkou, and finally put cover. After 10-15 grams of pickled, you can remove the food.
cabbage yellow color clear, crisp and salty taste.
44. Korean cabbage kimchi
[Materials], 5000 g; apples, 250 g; pear, 250 g; white radish, 500 g; beef broth, 1500 g; onions, 250 g; garlic, 250 g; salt, 150 grams ; pepper, 150 grams; MSG, 50 grams;

[spices] [Method]
(1) to the root of cabbage and old to help, the wash, drain water, knife change into four, into the basin, sprinkle with salt for 4-5 hours; radish roots, beard, skin, cut into thin slices, with salt for a while; apple, peeled, cut into pieces; onions chopped; garlic mashed the mud.
(2) will be a good pickled cabbage, pickled radish and drain to the water, into the jar, then apples, pears, beef soup poured all the spices together in total on cabbage, marinated cabbage to be submerged, with a Clean heavy compression, the dish sink. Time can be determined according to the season, summer is generally 1-2 days; winter usually 3-4 days can be eaten.
[Features]
bright color, hot and sour crisp, fresh and delicious, with strong local characteristics.
45. Sugar, onion sauce onion
[Materials], 5000 g; brown sugar, 300 g; ginger yo, 150 g; salt, 75 g; pepper, a little; aniseed, a little;
[spices]
【Method】
(1) the onion to the root and the outer shell skin, wash with water, drain the water to do, change the knife into the hob into the basin stand.
(2) the soy sauce, brown sugar, salt, pepper, aniseed and so into the pot, let cool after opening fire on;
(3) take a net altar, against the good and the onion juice mix well together into the altar, the seal population, about 3-4 days to eat.
[Features]
reddish color, crisp and sweet, appetizers by food.
46. Spiced pickled turnip turnip
[Materials], 5000 g; salt, 750 g; five-spice powder, 100 grams;

[spices] [Method]
The turnip root to be washed, cut Buddha hand shape, with salt 7 days, remove the sun 6-7 dry, rub their hands about, Cuochu water, and then the next cylinder marinate 3 days, 60% out of the sun to dry, add five-spice powder and mix well into the sealed inside the mouth of the altar, January edible.
Note: a longer storage time as well.
[Features]
spiced sour, sweet and salty taste, is an ideal breakfast to share.
47. Multi-flavored carrot turnip
[Materials], 5000 g; salt, 750 g; ginger, 50 grams; five-spice powder, 50 g; chili powder, 30 grams; MSG, 10 grams;
[spices]
[Method]
The pedicle radish sprouts, roots, water washed, changed into small pieces, into the pot, sprinkle with salt, mix well and marinate for about a week after removing the salt water , mix ginger, allspice, chili powder and dumb, to take an altar, the marinated carrot pressed into the jar, but also into some soy sauce, seal the mouth about a week later to remove the food.
[Features]
crisp palatability, Hot & Spicy thick.
48. [Materials]
flavor cabbage cabbage, 5,000 g; salt, 250 g; sugar, 250 g; apples, 250 g; pear, 250 g; garlic, 50 g; onions, 100 grams; pepper, 25 grams; MSG , 10 g;
[spices] [Method]

cabbage leaves will help a little and remove the old, washed with water, dry control moisture, cut into diamond shapes, into the basin, sprinkle After a little bit of salt on the pickled salted water to drain. Then place a variety of seasonings and cabbage mash container and mix well, then mix the cabbage into the cylinder, compression seal the mouth, about a week later to remove the food.
[Features]
fragrant, delicious, crisp, good palatability.
49. Spicy cabbage
[raw materials] Materials: Chinese cabbage, 50 g; salt, 50 g; sugar, 500 grams; vinegar, 150 g; sesame oil, 100 grams; dried pepper, 100 grams; light blue 50 g; ginger 50 grams ;
[spices] [Method]

production methods: old to help the cabbage, remove the roots, wash, change the blade in half, then cut into 1.5 cm wide bar.
(2) the cut cabbage into the bowl, sprinkle with salt for 2-3 hours, in the cabbage in the water squeezed out, put into the basin.
(3) the dried pepper, Onion, ginger, cut into filaments, respectively. Internal heat sesame oil pan, put pepper, spicy flavor blasted into the ginger flavor Stir,your baby can read reviews, pour the vinegar, sugar, let cool, to cool on a good sauce over the cabbage, pickled 4-5 hours.
[Features]
bright color, fresh taste.
50. the most authentic kimchi practice
1. First cabbage,your baby can read spanish, white carrots, red carrots (small red carrots can, because the taste does not come out the other two delicious, good for color, like eating chili peppers can also be placed in clear) clean, and cut into strips and pieces (depending on personal preference).
2. The above salt washed dishes flooded 5-8 hours, the main role is to make cabbage water. After all the water drained out. - Then the best taste of what compensation, if too salty, the dish can be washed several times with water, if too light to salt.
3. Wash a small amount of ginger, garlic - sliced, an apple - cut into Ding. All into the dish, then add a small amount of pepper, chili sauce, vinegar, sugar. White vinegar and sugar, have to put, every time I pour half a bottle of white vinegar will do a lot of sugar, so it can taste good.
4. After all tuned into the box and kept in the refrigerator, can be eaten a day or two.
hi friends sure like to eat sweet and sour. The number of spices I can not say clearly, try to do one or two naturally master lived. I first side edge of subordinated notes, the first very successful yet.
kimchi making process
1. cut the cabbage, wash, pour salt water, then coated in salt evenly on cabbage, soaked in salt water after a night, out of drain
2 . sauce: In the Soup (water can) add chili powder Stir the onions. garlic. chopped, to be added seafood, fish chop the mud, a small amount of wine, oil. Mix all the spices, the final salt (how much by personal taste).
3. cabbage core from the beginning, the sauce evenly on each slice cabbage, and finally the outermost leaf wrap, placed in the container to the north of the wolf



Subscribe to the reading room

Related articles：


2010 13 classesのninety-one

Community spread of the four doggerel

谁会心疼谁，谁会爱上谁！