Practice of Korean pickle with garlic root.

Ingredients: 3 cucumbers, 4 green peppers, appropriate amount of pepper, 6 star anise, 450ml of soy sauce, appropriate amount of pepper, appropriate amount of sesame, seven or eight pieces of garlic, a large piece of ginger and appropriate amount of peanut oil.

Practice steps:

1, cucumber is cut into 4cm strips. Green pepper cutting hob block.

2. Marinate the cucumber with salt for four or five hours, and remove and control the moisture. Let it dry. A little salt will do.

3. Add garlic, ginger, star anise and pepper to the soy sauce and bring to a boil. Let it cool.

4, cucumber, green pepper into a clean oil-free container. Pour in cold soy sauce.

5. Heat the peanut oil until it smokes, then turn off the fire and add pepper and pepper. Squeeze out the fragrance.

6. When the oil is cold, pour it into the container. Stir well. Sprinkle with cooked sesame seeds.

Dried green radish and pickles

Ingredients: 500g of dried radish, proper amount of vegetable oil, salt 1 0g, Chili powder 1 tablespoon, thirteen spices 1 tablespoon, pepper 1 2 tablespoons, soy sauce 3 tablespoons, sugar1tablespoon, sesame/kloc-0.

Practice steps:

1. In autumn, when a large number of green radishes are on the market, the radishes are washed, cut into strips and dried.

2. Wash dried radish in clear water for several times to remove dust.

3. Wash the radish by hand and put it in a basin for later use.

4. Put the Chili powder and thirteen spices into a bowl, add 1 tbsp of cooked oil and stir well.

5. Heat the oil in the pot, add the pepper, stir-fry the pepper with low fire until it is slightly burnt, and remove the pepper.

6. Pour the hot oil into the Chili powder several times, and keep stirring with a small spoon to prevent frying.

7. Pour the fried Chili oil into the radish, add salt, soy sauce, sugar and sesame seeds, mix well, marinate for one night and eat it the next day, then put it in the refrigerator and eat as much as you want every day.

Jiangbabao

Ingredients: cucumber 1000g, lotus root and beans 800g each, red beans 400g, peanuts 300g, chestnuts 200g, walnuts 100g, almonds 100g, yellow sauce 200g (the above raw materials need to be pickled first) and sugar color 65438.

Practice steps:

1. All the above raw materials are processed into shapes with the same size, mixed together, soaked in water to get a little salty taste, taken out and dried, put into a cloth bag and put into a jar, put yellow sauce into the jar, and stir the sugar-colored soy sauce/kloc-0 times a day for 5-7 days.

2. When the main ingredient is salted first, it is not advisable to add too much salt, and the time is longer, 5-8 days. The seasoning in the pot should drown the main ingredients. If it is insufficient, you can add cold water.

Pepper pickle

Ingredients preparation: 8 cloves of garlic, appropriate amount of salt, appropriate amount of pepper and appropriate amount of soy sauce.

Practice steps:

1, pepper, ginger and garlic, washed, dried and cut into sections.

2. Put in a bowl, add two spoonfuls of salt and mix well.

3. Pour it into a container, add the soy sauce with pepper, and seal it tightly.

Sauced lettuce

Ingredients preparation: 3000g of tender lettuce, 50g of salt, and bean paste 150g.

Practice steps:

1, peeled and washed lettuce;

2. Put it in a small jar with clean poison and marinate it quickly and evenly with salt.

3. drying in the sun; Spread the bean paste on the lettuce and put it back in the small jar. You can eat it in 3-4 days.

4. Put the bean paste on the lettuce.