View from the Kentucky Horse Park, presented by World Equestrian Brands

Andrew McConnon sent us this view from Midsouth Team Challenge.  Nothing says “Kentucky” quite like rows of white four-board fence. If you’d like to submit an ears photo, please send it along with a caption describing it to: annieyeagerEN@gmail.com. 

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As always, be sure to check out World Equestrian Brands’ online shop here to show for their selection of great products.  We have mentioned this before, but we also want to give a quick shout out to World Equestrian Brands rider Buck Davidson for his tremendous year last year as well as Alexandra Slusher, who rides for WEB and received the $10,000 Endowment Trust Rebecca Broussard International Developing Rider Grant.

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Comments

2 Comments

  • PaintEventer says:

    I was at Team Challenge. It was amazing!

  • anonymous says:

    A cucumber
    1, 15 pounds 2 cucumber, 1 pepper 3 pounds, 1.5 pounds of salt
    4, 3 2 5 garlic, white wine 6 1.5 two MSG 3 two
    7 , two sugar 6 8 3 2 9 ginger, soy sauce 4 pounds
    methods: soy sauce to boil and let cool, cucumber salt flooded for 16 hours, and then heavy pressure 10 hours. Diced peppers, ginger and garlic smash cuts, and other materials within the soy sauce can be put together.

    two, turnips
    1, 2 carrots 10 pounds, 2 pounds of salt 3 garlic 0.5 kg
    4, MSG 2 2 5, 2-6 pepper, sugar, 1 kg 7, 8 vinegar 1 kg, chili powder 3
    two ways: first, salt radish flooded two days, and then weight the pressure out. Then you can mix the materials.

    Third, the pepper at the end
    1, 10 pounds 2 jalapeno, salt, 1 kg 3, bean paste 1 kg
    4, 0.5 kg sugar, 5, 6 pounds 0.5 vinegar, ginger 0.5 kg
    7, 0.5 pounds of garlic 8, MSG 2
    two methods: the pepper, ginger, garlic, broken hinge, sugar, vinegar, bean paste boil to open and let cool to join together with other material broken hinge The chili can be.

    Fourth, beef sauce
    1, 2 beef, 2 pounds, 5 pounds 3 red pepper, salt, half a catty
    4, MSG 2 2 5 6 1 kg of soybean oil, sesame seeds 4 two
    7, vinegar (white vinegar) 4 2 8 4 2 9 bean paste, sugar, 4 two
    methods: beef, chili broken hinge, the first oil fry the beef, then other materials into the boil.
    five, beef sauce
    1 red pepper 2 pounds beef 1 3 jin ; salt, sugar
    4 4 4 two two sesame oil 2 2 6 5 4 two
    ; MSG 2 2 8 7 4 bags of bean paste two
    10 9 4 garlic rice vinegar 1 kg
    Methods: beef, chili, garlic hinge broken, the first oil fry the beef, then other materials into the boil to.

    five, 40 method of making pickles

    1. Five spicy Luobu Pi ≮ ≯ Luobu Pi 3 kg food ingredients, spiced noodles, soy sauce, salt, MSG amount. ≮ food practices ≯ will Luobu Pi shredded or small pieces, add spiced noodles, MSG, salt, soy sauce, hot mix, two hours after consumption.

    2. ≮ raw celery foam food fresh celery ≯ 1,500 grams, great salt 10 grams pepper 5 grams of aniseed 3 grams, red pepper 30 grams. ≮ food practices ≯ 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, washed red peppers , dry water, into the altar with perfume cook in 1-2 days into the five can be eaten.

    3. ≯ cabbage pickled cabbage raw food ≮ 5000 g, 500 g of salt. ≮ food practices ≯ 1, remove the yellow leaves of cabbage, roots were cut, washed, half or four and a half with a knife. 2, 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, for 24 hours after . 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, plus a rock pressure , sealed with mud paste Gangkou, and finally put cover. After 10-15 grams of pickled, you can remove the food.

    ≮ cuisine features ≯ cabbage yellow color clear, crisp and salty taste.

    4. [Materials] Korean cabbage kimchi, 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 g; MSG, 50 grams; [spices] [Method] (1) the root and cabbage to help the old, the wash, drain water, change the knife cut into four, into the basin, sprinkle with salt marinate 4-5 hours; radish roots, beard, skin, cut into thin slices, with salt for a while; apple, peeled, cut into pieces; onions chopped; garlic mash. (2) 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 pressed, 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.

    5. [Raw] sugar onion sauce onion, 50 g; brown sugar, 300 g; ginger yo, 150 g; salt, 75 g; pepper, a little; aniseed, a little; [spices] [Method] (1) 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,mont blanc pen, 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 fitted with into the jars, seal the mouth, about 3-4 days to eat.

    [Features]

    reddish color, crisp and sweet, savory by food.

    6. [Materials] spiced pickled rutabaga rutabaga, 5,000 g; salt, 750 g; five-spice powder, 100 grams; [spices] [Method] to the turnip roots washed, cut into the shape of bergamot, with salt 7 days, remove the sun 6-7 into a 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, seal the mouth into the jar, after January, edible . Note: The longer storage time as well.

    [Features] spiced rich, sweet and salty taste, is an ideal breakfast to share.

    7. Multi-flavored carrot [Materials] white radish, 5,000 g; salt, 750 g; ginger, 50 grams; five-spice powder, 50 g; chili powder, 30 grams; MSG, 10 grams; [spices] [Method] will radish to Ying Di, 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, 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.

    8. [Materials] cabbage cabbage flavor, 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 grams ; [spices] [Method] cabbage leaves will help a little and remove the old, water wash, dry control moisture, cut into diamond shapes, into the basin, sprinkle a little salt and pickling salt water to look after the Lek. 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.

    9. 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) chili, light blue, respectively, shredded ginger. Internal heat sesame oil pan, put pepper, spicy flavor blasted into the ginger flavor Stir, pour the vinegar, sugar, let cool, to cool on a good sauce over the cabbage, pickled 4-5 hours.

    [Features] bright color, fresh taste.

    10. the most authentic kimchi approach 1. First cabbage, 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 production process 1. Cut cabbage, cleaned, pour salt water, and then evenly coated with the salt on the cabbage, soaked in salt water after a night, drain out 2 sauces: the soup (water also can) Stir in chili powder added, 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 starting from the cabbage core, the sauce evenly on each slice cabbage, and finally the outermost leaf wrap, placed in the container can be.

    1, mixed with onion
    ingredients: a pound of green onion red pepper sauce three three three money money vinegar salt five money-third of sesame oil Method: Wash the onion skin stripped of the old, straight knife cut into pieces, then change the knife cut into thick wire or small; pepper cut into straight wire cutter plate were within, and then mix with salt, soy sauce, vinegar, sesame oil on the last drop, stirring even that good.
    characteristics: fresh and crisp, hot and sour taste.
    2, mixed with cabbage
    ingredients: cabbage half kilogram of sugar, soy sauce, five-fifth of a penny of money sesame oil salt half
    Method: Wash the cabbage stripped outside help straight knife cut into one inch long, half an inch width of the broken section. Twenty-three minutes into boiling water picked up, not over, drain to the water in a bowl. The soy sauce, sesame oil, sugar, salt, stir evenly transferred to the good. In addition, can add shrimp, mouth watering, green and red chili, transferred to vinegar, made sweet and sour taste of cabbage.
    Features: savory and sweet crispy, a drinking dishes.
    mixed with bean sprouts
    3, mixed with raw bean sprouts: sprouts salt five pounds of cucumbers twenty-two two money money onion vinegar, ginger two five money money money
    sesame oil Method: pick the green bean sprouts to the impurities washed into the boiling water pot boiled cooked (be careful not to fire boiled soft), remove and control to the water; wash straight knife sliced ​​cucumber, then cut into filaments, sprinkle with salt, add onion, ginger mix well, finally doused with vinegar, sesame oil dish that is good. Such as adding foam soft rot Gansi, fans Serve bean sprouts mixed with three wire.
    characteristics: fresh and delicious, and nutritious.
    4, cucumber mixed with shrimp
    ingredients: shrimp, two pairs of two cucumber a green garlic sauce cabbage leaves three five money vinegar, sesame oil a second money money money blister fungus two
    Method: the shrimp peeling , into the boiling water pot cooked, remove and dry cold; to Wash cucumbers, straight knife cut into semi-circular pieces; green garlic, cabbage leaves picked clean, straight knife cut into sections, all on the case on the stand. Then push the cold shrimp, cut into pieces. Transfer to a plate and season again. Wobble is the order: first BEDDING with cabbage leaves, then put the shrimp into a pattern (can be optional), the upper piece of cucumber, green garlic put on, sprinkle with water, fungus, into the soy sauce, sesame oil, vinegar is good.
    features: bright and beautiful, fragrant liqueur.
    5,
    beans mixed with sesame ingredients: fresh beans fifty-two sesame twenty-two five money MSG ten salt pepper oil five three money
    money ginger Method: the beans cramps, broken, washed in boiling water pot boiled cooked, then soaked with cold water, remove and control to the water, on the transfer tray. Then sesame cold water into a paste, the pepper Heat oil, add salt, MSG, ginger poured on the beans, mix well and transfer to a plate.
    characteristics: color green, delicious flavor.
    pork mixed with vermicelli
    6, pork vermicelli mixed with raw materials: pork (lean) thirty-two mung bean vermicelli two soy sauce, cooking oil five three money money two money mustard vinegar, sesame oil, five five five money sesame salt a money MSG ten
    Method: Wash the pork first, slice into pieces then cut into filaments; vermicelli straight after soaked knife, cut wire, into the boiling water pot, remove and put into cold water, Lek control of water, poured into a dish, stirring with chopsticks scattered. Then Wok stir, pour the oil pan, then stir-fry the pork wok, add soy sauce, a money, to be filled in fans on the flesh color. Doused with vinegar, sesame oil, mustard, salt, MSG and turned into juice, sesame Serve topped with the best.
    Features: shiang refreshing, a drinking food.
    7, mixed with chives
    ingredients: fresh chives pepper ten pounds of salt, five money
    Method: Wash the leek pick a good, straight knife cut into inch segments, mix salt, pepper, into the basin cover, can be eaten pickled twenty-three days.
    Features: Affordable, Jordan rice is best.

    mixed with fragrant soy
    8, mixed with fragrant soy
    ingredients: soy sauce, soy jin of salt twelve twelve rice wine five spice powder five money money money scallions two
    Method: insect broken beans to pick washed into the pot, add flooding to live bean flour, into the five-spice powder (can add a money Strato incense), stir and cook on a quarter of an hour or so, move to a small fire and simmer, this when necessary to add salt, soy sauce, rice wine and other seasonings, cover the lid tightly to the Yuba swollen stew, soup into the pot when the gravy, dry cold plate. Eat can sprinkle some chopped green onion, a few drops of sesame oil, and its flavor is more fragrant.
    features: delicious crispy, a drinking dishes.
    9, spicy fans
    ingredients: soy sauce, five fans sixty-two sugar twelve vinegar, chili oil, three five money money money, pepper and a method for making a sub-MSG: First fans with open blisters, soft, cut into two inch-long section up tray. A bowl, add soy sauce, vinegar, sugar, monosodium glutamate and cold water five money, tune into the marinade, pour in the fans, sprinkle with pepper powder, pepper Drizzle the oil, mix well and serve.
    Features: This dish is Sichuan style, spicy flavor, a drinking most appropriate.
    10, mixed with vermicelli
    ingredients: good noodles fifty-two water pounds for five money cucumber twenty-two mustard sesame chili oil five three money money money sesame oil two to reconcile eighty-two
    Method: Add water noodles labeled gravy, boiled lit paste, spread on the board after Aohao, thickness should be uniform, cool or cold rolled after, cut into strips, dish, sprinkle with cucumber, transferred sesame, mustard, pepper oil, and pour soup reconcile, drops sesame oil and serve.
    characteristics: cool and delicious, Sheng Xiajia products.
    11, mixed with celery
    ingredients: fresh celery, sesame oil money, five pounds of salt five special soy sauce, vinegar, three three money money
    Method: celery leaf pick pick the net, slashing the hair root, wash. Cut into five sections long, into the boiling water pot boiled, then sprinkle with salt and mix well, pour soy sauce when eating, especially vinegar, sesame oil, pepper oil can be poured into its flavor longer. Vinegar is not early release, or vegetables will turn yellow.
    Features: green tender and full of nutrition.
    tomato celery
    12, ketchup celery ingredients: a pound of tender celery salt tomato twenty-two money cooking two a penny
    twelve white vinegar Method:
    1. choose fresh celery, pluck leaves, roots washed, straight knife to cut open the pedicle, into boiling water pot, see open water again when the fish, drain and cut into inch long sections, add salt, monosodium glutamate release tray.
    2. put the pot on the fire, into the hot cooking oil, add tomato sauce, sugar, vinegar and water, amount of boiled water in the celery on top.
    Features: This dish orange-red color, fresh and delicious.
    13, spiced peanuts
    ingredients: peanuts, pepper and a pound of salt twelve aniseed a money money money ginger cardamom and a half three
    Method: pick peanuts net, with warm boiled water in the basin about two hours, pot, add water about two pounds angry, put salt, pepper, aniseed, cardamom, ginger, add peanuts cooked soup into the basin, when the fish dish that is eaten percent.
    Features: Spiced Sauvignon, should be the next Sakamoriba.
    14,
    raw spinach: Spinach pound of ginger two money-eighth of Hong salt tofu two-thirds of sugar cooked shrimp three money two money sesame oil salt meat three money
    Method:
    1 will put off the old leaves of spinach, washed root tips were cut down to the water, hot water pot to open (for Cook turn over the middle), pause for a moment, picked up the drain, then squeeze the water stroked together, chop into very fine, put the pot of water and then squeeze again, add salt and sugar and mix well.
    2. shrimp wash away the dust and impurities, put a small bowl, add boiling water just did not square shrimp (preferably a cage steam for twenty minutes), soaked and cut into very fine. Hong salty tofu and cooked lean meat cut into very fine also. The end with the ginger, pour in the hot shrimp with spinach Mimi, Drizzle sesame oil, mix well and serve.
    features: this menu with a variety of raw materials due to the deployment, delicious taste.
    15,
    assorted mix of raw materials: Fans thirty-two cooked pork cooked chicken twelve twelve twelve water in cooked ham, dried shrimps five money center three eggs, spinach, soy sauce, two eight three money money vinegar mushrooms three sesame oil money money money, mustard paste two MSG ten
    Method: First chop the five-inch long section of fans, into the boiling water and cook until center is no hardness up, remove and soak with a little cold water, drain Decanter , placed around the plate; spinach straight knife cut into inch center section; mushrooms blades open, boiled over back; then Chao Shao pan over the fire to spread into the egg open into a sub-thick shells, exposing cut into two-inch long from Dan Pi, a sub-wide wire; pork, chicken, ham with a straight knife cut into more than one point thick, two inch long wire. The color of various raw materials were neatly placed in the middle panel of fans, the fans on the Hai Misa. Finally, in a bowl the soy sauce, vinegar, sesame oil, mustard paste, MSG transferred into the juice, poured into the food when you can.
    Features: colorful, unique flavor.
    16, three celery
    raw silk: tender celery-fifth of a pound of salt water, sugar, mushrooms twelve twelve-fifth of net shoots MSG meat spiced dry two one point three money ginger sesame oil Method half
    :
    1. cut the celery root to the leaves washed into the boiling water pot, when you see open water again picked up, drain and cut into inch long sections, add salt and half and mix well, transfer to a plate of.
    2. the mushrooms, bamboo shoots, Xianggan shredded, blanched open water picked up the pot, drain and sprinkle in the celery after, then add ginger, sugar, salt and mix well, pour sesame oil and serve.
    Features: This dish color harmony, crisp and delicious.
    green peppers mixed with Gansi
    17, green pepper and mix Gansi ingredients: green peppers fifty-two Hong dry rot of sugar a three sesame oil money money money MSG ten
    salt a system of law: first green Wash pepper to handle, cut with a knife straight filaments; Hong dry rot also used straight knife cut into filaments together into the boiling water pot boiled fish, drain to transfer water into the bowl, add sesame oil, sugar, salt, monosodium glutamate uniform mixing can transfer to a plate.
    characteristics: color flavor smell, a drinking most appropriate.
    18, soy, cauliflower
    materials: cauliflower jin salt pepper oil five five money money money ginger chopped green onion a second money
    Method: Wash the cauliflower to the root, broke open the petals, straight knife cut into about eight block, placed in boiling water and boil, then remove and control dry, sprinkle with salt dish, end, put onions, ginger, soy oil heating on the pepper and serve.
    features: delicious fresh form, should Sato Sakamoriba.
    19, soy celery
    ingredients: fresh celery, ginger two pound fifty-two five money money MSG ten pepper salt oil vinegar two five money money
    Method: pluck fresh celery leaves and roots washed, long straight knife cut into eight segments (thick roots can be split in two and a half), into the boiling water pot boil cooked fish, washed with cold water cold control dry, then salt, monosodium glutamate, vinegar and mix well dish, put ginger, Pour heated soy oil pepper to taste.
    characteristics: nutrient-rich, fragrant aroma.
    20, three wire
    spicy soy ingredients: lettuce, cucumber fifty-two salt five pound Qian Hong pepper twenty-two a money onions vinegar ginger three two five money
    money pepper oil Method: lettuce stripped Wash skin, straight knife, cut wire; washed and shredded cucumber; pepper and cut into wire. Sprinkle with salt, vinegar and mix well, put onions, ginger, soy oil pepper on top.
    characteristics: bright, blind taste.
    21, Sammi
    raw cucumber: Cucumber jin fifty-two four salt pepper sugar three five money money money, onions vinegar five two a penny ginger soy sauce, two money money money
    five pepper oil Method: Wash the cucumber to the flesh, straight knife cut into thirds width, eight long segment; peppers are cut into straight wire cutter; cucumber in boiling water, boiled remove and control dry, sprinkle with salt and mix well dish. The pepper pot heat oil, put onion, ginger, pepper, soy sauce, vinegar, sugar, soy and other tuned in cucumber balls.
    characteristics: color flavor the United States, made easy.
    Sammi cucumber
    22, soy canola ingredients: fresh canola jin salt pepper oil five five money money money ginger three onions a
    Method: Wash the root to the leaves of rape, straight knife cut into eighths long wiping blade, placed in boiling water cooked, remove and control dry, mix salt dish, sprinkle with green onion, ginger, soy into the pepper oil can be heated.
    features: bright green and crisp, noodles or rice should be rank and file.
    23, the oil shock cucumber
    material: soft cucumber pound catty cooking oil (fuel twelve) ten chili pepper trees, two onions and a half sugar, ginger two three money money money salt vinegar two five money Method: Wash the cucumber, cut two documented on a profile two dredged Rangzi. One hundred stand up, cut into diagonal distance between one point of the knife of the depth of half the cucumber, do not cut through, and then cut into inch segments; pepper washed straight knife cut into filaments. Then Wok stir, pour the oil poured eight mature, green cucumber into pieces and then remove, put up one hundred years in the plate. Pot and some oil, fried coke into the pepper to remove. Along with the onions, ginger, chili and various spices into, and turned into juice, pour in the cucumber on top.
    Features: green and crisp, distinctive flavor.
    24, soy bean sprouts
    raw: bean sprouts jin salt pepper oil five five money money money onion a ginger coriander two three three money
    vinegar Method: Wash the green bean sprouts good pick , into the boiling water, boil, remove and control dry, sprinkle with salt, vinegar, mix cabbage leaf dish. Last put onions, ginger, coriander, soy oil can on the pepper.
    Features: crispy and delicious, made simple.
    25, soy spicy cabbage
    ingredients: ginger cabbage four pounds of dried red pepper sugar, two three money money money, sesame oil, soy sauce, five eight five money money
    salt Method: Wash the cabbage stripped outside help net, straight knife cut into one-third width of the film thickness, salt mix, pickled fish out, with cold brew to taste salt and control dry, on the basin. Then the sugar, vinegar, soy sauce based on the open fell to the cabbage, the two chili, shredded ginger, sprinkle the cabbage, and then dried with hot pepper sesame oil to fry the other two together down in the yellow bowl, cover soy ten minutes.
    Features: spicy crisp and refreshing, Sakamoriba all together.
    26, soy chili cucumber
    ingredients: fresh cucumber, red pepper, four pounds of salt pepper oil five five money money money, soy sauce, an onion a ginger three sugar two money money money vinegar three
    Method: Wash the cucumber, split into two with a knife to the flesh, a long straight knife cut into eight sections, sprinkle with salt, salt ten minutes dry control. Then soy sauce, vinegar, sugar, salt and mix well together. Spicy shredded, green onion, ginger also put shredded, pepper soy oil heated on the hot wire, can be used on a plate buttons.
    Features: spicy sweet and sour aroma, and nutritious.
    27, kelp
    soy ingredients: water, kelp pound fifty-two salt pepper oil five five money money money onion vegetables three vinegar three a penny ginger three Method: Wash the seaweed, cut into thin wire, placed in boiling water, boiled fish control dry, sprinkle with salt, mix vegetable dish wire, and finally put onions, ginger, pour vinegar, pepper oil heating soy balls.
    Features: silk long shiang, distinctive flavor.
    28, Sammi
    raw cabbage: cabbage, sugar, five pounds of red pepper four five money money vinegar salt pepper oil five five money money money onion a soy sauce, ginger and three two money MSG ten
    system Method: yellow cabbage to help pick rotten leaves to the root wash, straight knife-thirds width, eight long pieces, placed in boiling water cooked remove and control of dry cold air, hot pepper, cut into filaments stand; sprinkled salt, mix the cabbage, pepper pot to heat oil, put a hot wire, onion, ginger, white and sweet and sour, soy sauce, monosodium glutamate, soy and other spices on top.
    features: red and white, spicy and more flavor.
    29, chives mixed Gansi
    materials: chives forty-two Hong tofu twenty-two salt MSG-fifth of one point eight sugar three money
    sesame oil Method: Wash the chives, slightly under the boiling water pot hot, quick turn over, then hot for about three seconds, fishing on the basket, the hard rejection to the water, then cut into inch long sections, put dish, hot mix salt and monosodium glutamate. The other will Xianggan shredded, sprinkle on the chives, Drizzle sesame oil, mix well and serve.
    Features: chives quick scalding by boiling water, slightly crisp texture and fragrance; Xianggan flexibility, taste refreshing
    30, fans
    kelp mixed with raw materials: water kelp thirty-two cabbage leaves three fans twenty-two vinegar water three money money MSG ten salt soy sauce, five three two money money green onion ginger sesame oil money, a penny a pound of garlic three mud
    Method: kelp washed sand, straight knife cut into filaments, through the fish out into the water boil ; water, cut into five-inch section of fans pushed, washed cabbage leaves straight knife fine

    31.
    cucumber sauce Eight dish 1000 grams, lotus root, beans, 800 grams, 400 grams red beans, peanuts 300 grams, 200 grams chestnut kernel, walnut 100 grams almonds 100 grams (or more raw materials should be first marinated good) 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.

    32.
    cucumber sauce, fresh cucumber 5000 g, 400 g coarse salt, sweet bean paste 700 grams.
    * 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;
    * Wash and dry the salt tank, drain the cucumbers into the mix add flour paste, sauce manufacturing cylinder head cover 10 days edible.
    33.
    mast tender butter lettuce lettuce 3000 g, salt 50 grams of bean paste 150 grams.
    * the lettuce slashing the skin, wash; placed in a clean small jar disinfection Shoujiyankuai uniform pickling salt, put the sun to dry;
    * the bean paste spread on the lettuce, put a small re- the cylinder. System 3-4 days after the sauce and serve immediately.
    * rubbed bean paste to spread your lettuce, vegetables taste the sauce to avoid inconsistencies;
    * If a large sauce system can choose to Douban residue dried, stored in a jar, the durable is not bad. This dish is delicious, sauce rich, comparable with the Sichuan mustard.

    34.
    sour cabbage, Chinese 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.

    35.
    hot spicy tomato of medium size fresh 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.

    36.
    assorted kimchi 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.
    37.
    ocean bubble Ocean ginger ginger 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.
    * prepare pickle jar, inside and outside clean, dry cloth;
    * the ocean ginger, peeled, washed, sliced, tan semi-dry, and the seasoning mix into the altar, the seal the mouth can be cured after one month.

    38.
    tender sweet and sour cucumber 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.

    39. soak fresh white radish radish
    1000 grams of cold salt water 1,000 grams, white wine 100 grams, 30 grams dried chili, sugar 8 grams, 25 grams of salt, pepper 3 grams.
    * slashing the top of the carrot to be dry cleaned, then cut into appropriate strips, place the outdoor drying to too tired;
    * will dry pepper, sugar, pepper, salt, mixed with white wine and white radish absorbed into the altar, poured into brine. Water sealed edge altar 5 days, you can eat.

    40.
    bubble assorted vegetables cabbage, garlic, wild rice, garlic sprouts, bitter gourd, lentils, onion, Taicai, radish, mustard, lettuce, cucumber, ginger, sprouts, red pepper of 2800 grams, dried pepper 100 grams, 120 grams pepper, ginger 120 grams, 150 grams of salt, white wine 40 grams brown sugar 80 grams.
    * Wash the kimchi altar, with a net cloth to remove moisture. To 2 kg of cold water into the jar, under the salt, chili, pepper, ginger, brown sugar, white wine, etc., as flood damage;
    * to a variety of dishes to soak all choose clean, dry, placed in altar;
    * cover altar covers, Tim football along the water, and regular examination, not to the altar within the water along. So cook 7-10 days, you can eat.

    Click on the picture page

    41.
    fresh green beans soak beans 2000 grams salt 120 grams, 40 grams of garlic, dried chilli 40 grams of white wine 20 grams, ginger 40 grams.
    * Salt will open with cold water, the peeled garlic, chili, ginger, salt water soak on the month;
    * will choose to go the old bars washed green beans, dry the surface of the water, the former system of good pickles into jars of water, then add the beans, the dish with bamboo clamping pressure on the stones. Tim covered the altar cover football along the water, soak 10 days.

    42. pickled sweet and sour garlic
    5000 grams of fresh garlic. Salt, 1000 grams, 1000 grams of sugar, cold water 1,000 grams, 500 grams of vinegar.
    * garlic fibrous roots were cut, 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-cylinder down the middle;
    * spicy removed together with water, 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;
    * 15 days Serve. 5 days before the food is generally a 10% vinegar soak. Sweet and sour.

    43.
    smell shredded radish 4000 grams, 4 grams of salt, pepper 80 grams, 5 grams fennel, ginger, pepper 300 grams.
    * Wash the carrots dry, 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 the cylinder with the radish , sealed 7 days to;
    * when eating a small amount of soy sauce, vinegar. If the long-term storage, the need to control the moisture dry seal

    44.
    spiced radish radish 10,000 g, 1000 g of coarse salt, pepper, aniseed amount.
    * will be cut carrot top to wash the root, from which cut, into a clean tank, add coarse salt and water, surface water to swamp turnip, pickled 1 month after the Serve pickled radish; * the radish cut into thick strips, drying to dry;
    * pickled radish marinated skim the top of the dirt and floating foam, gently poured into a large pot (do not pour the slag material Bottom ) plus aniseed pepper, red hair Aozhi marinade from the fire, let cool;
    * will 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.

    45.
    fresh peanuts peanut sauce 500 grams of quality soy sauce 250 grams.
    * to select a clean peanuts, fry into the pot, peeled and placed in a large mouth glass bottles;
    * open the soy sauce into the pot boil, let cool and pour into peanuts in soy sauce to be immersion peanuts, and 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.

    46.
    pickled spiced chili pepper 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.

    47. red hot salty turnip turnip
    5000 g, salt 50 grams, 500 grams of soy sauce, chili powder, 100 grams.
    * wash the salty turnip cut into thin slices is not dispersed into the tank, foam with soy sauce 2-3 days, remove the;
    * the turnip pieces, sprinkle evenly chili powder, fine salt, stew into the containers 5 days Serve.

    48.
    pickled radish sour white radish 5000 g, 30 g chili powder, vinegar 800 grams, 200 grams of sugar, salt, 175 grams, 100 grams sesame oil, pepper, 10 grams of aniseed , amount of MSG, water 2000 grams.
    * first radish choose clean, and then processed into 3 cm long, wide, 0.5 m thick section, drying to eighty percent reserve;
    * Heat the sesame oil, chili powder and deep fry yellow when added into the within a mix of dried radish;
    * 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 once a day, 15 days shall be finished to require red-yellow. Tendons crisp texture, taste sour.

    49.
    pickled cabbage Korean spicy cabbage, red chili at the end, garlic, fresh ginger, salt, apple, Pear, fresh fish, beef soup and the amount.
    * 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;
    * Peel the garlic, pedicle, washed and cut garlic . Apple, Pear washed, chopped. Washed minced fish, add dried pepper at the end, into a paste soup with beef spare;
    * 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.

    50.
    pickled spicy 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.

    Click on the picture page

    51. fresh garlic bulb garlic
    3000 g, 1200 g of sugar, salt, 70 grams.
    * 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, marinades 12 water, the water to the garlic dip tank, submerged garlic side. To fall from the sky change the water every three days consecutive days, in addition to garlic to spicy;
    * remove the garlic into a clean bowl, thrown into the sugar, the sugar evenly by hand rubbing the garlic, then the garlic into the altar in every house garlic spread a layer of white sugar to sprinkle sugar finished;
    * with water (300 grams), salt and let cool slowly into the open Huoao on the altar, and then sealed altar with two layers of gauze with the string tight, place about 50 days at the sun can be cool.

    52.
    ginger, hot ginger, 10,000 g, 3000 g of cold water, salt, 2000 grams.
    * Wash and peel the ginger, dry, into the pickle jar;
    * Salt to open the cold water and add the jar, cover cap, listening to the altar Riga sink full of cold water for 10 days Serve.

    53.
    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.
    * Wash the cucumber, the first with 25% of the salt water soak 2 hours, remove and drain;
    * the cold water, salt, white wine, red pepper, allspice, soy sauce into the jar, and then the cucumber into, the altar covered with sealing lid, soak 10 days Serve.
    54. Laba garlic
    3000 g garlic, vinegar, 1,500 grams, 860 grams of sugar.
    * with a clean bowl, preferably cooked with water disinfection, as Laba garlic foam containers;
    * selected garlic, peeled and washed, dried, first soak into the vinegar, then add sugar , mix, 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.

    55.
    Sichuan hot pepper red pepper 3000 g pointed, coarse salt, 560 grams, 120 grams of alum, cold water 1800 grams.
    * first coarse, alum put up a small cylinder, add cold water, stir until coarse salt, alum dissolved, spare;
    * pick red pepper pest-free wash, dry, to the stem, 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.
    * 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 look after two weeks, is extremely important, otherwise the individual rot, mildew can cause the whole cylinder chili victims. This is usually unsuccessful pickled pepper is one important reason;
    * pepper foam tank should be placed in the shade, to prevent by exposure, causing a bad cylinder;
    * eat with hot peppers, from the tank to take Star chili oil contamination should not prevent the Pickle deterioration.

    56.
    fresh sweet and sour Garlic Garlic 3000 g, sugar 150 grams, 85 grams of vinegar, salt, 75 grams.
    * first listen Garlic choose clean, cut into 3 cm-long segment with boiling water to the spicy, remove and dry to the surface of the water;
    * net to take a jar, put garlic sprouts, and then 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.
    57.
    soak beans fresh beans 5000 grams. Salt, 400 grams of fresh ginger, garlic 100 grams, pepper, aniseed 15 grams, white wine 50 grams, 50 grams of sugar.
    * first salt, garlic, ginger, pepper, aniseed, sugar into cold water for 20 days after the bubble back;
    * will go to bars after the wash and drain beans, soup into the material, while 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)
    * 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;
    * to a variety of spices, into the altar, the 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.

    58.
    cucumber sauce spicy pickled cucumber 8000 g, dried pepper 80 grams, 30 grams of sugar, flour paste 4000 grams.
    * 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 2 -3 times;
    * 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.
    * pay attention to cleanliness inside and outside the bag, especially the bags of dirt into the cylinder surface is not coated;
    * Stir in pepper and cucumber slices sugar, be sure to pay attention to, mix well, such as uneven, food good taste will not affect the quality. Finished dish light red color, sweet and spicy and delicious.

    59.
    pickled tomatoes tomatoes 2000 grams, 1000 grams of salt.
    * 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);
    * 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;
    * other one kind of tomato salt method is to 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.
    60. pickled garlic
    5000 g of fresh garlic, salt, 500 grams, 1000 grams of brown sugar, vinegar, 500 grams.
    * fresh garlic will be cut, on the water soak 5-7 days (change the water every day);
    * After the bubble with the fine salt with the garlic, turning once a day tank, pickled dried to remove the fourth day;
    * 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, pour in the water, salt 7 days can be eaten. Marinated garlic fresh and not hot, there are garlic; slightly sour and sweet, very tasty.

    Click on the picture page

    661.
    spiced radish color green 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.
    * 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 moisture, sun to Liu Cheng 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.
    * compress the shredded radish stuffed into 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, you can eat 10 days . Spiced rich, slightly sweet and sour feel, bright color.

    62.
    fresh Garlic Sauce Garlic 5000 grams, 500 grams of salt, miso 2,500 grams.
    * Garlic cut the roots and seeds washed into the altar, the salt soak 1 day remove and cut into 4 cm long segments, then add water to soak 2 hours, 2-3 times for the middle of the water;
    * remove the garlic sprouts, in the shade to dry, put into the bag;
    * the sauce into the jar, put the bag surface Garlic sauce stains in the vat, stirring 2 times a day that is 10 days percent.

    63.
    fresh white radish radish sauce 5000 g, 50 g coarse salt, sweet bean paste 800 grams.
    * 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;
    * Discard marinade cylinder, the cylinder into the dry wash Lek water of radish 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.
    64.
    fresh sweet and sour lotus root lotus root 3000 g, sugar 800 grams, release 300 grams salt 300 grams, 10 grams of ginger, star anise 6 grams.
    * Wash the mud the lotus root, peeled, sliced, with salt for 1 hour, pressed dry water;
    * the other spices into the boiling pot (add water 2000 g) boil about 5 minutes, let cool, down the altar together with the lotus root, about 4-5 days you can eat.

    65.
    bubble shoots of lettuce, 1,000 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 .
    * to the lettuce leaves, skin, wash, split two, in light salt water soak 1 hour, picked up, dry the surface of the water;
    * will be in a variety of spices and mix well into the altar. Bag of lettuce and put spices, cover tightly with bamboo altar card altar cover fill up along the water, soak 1 hour and serve.

    66.
    bubble Brassica juncea Brassica juncea, 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) wrapped with gauze.
    * Brassica juncea to the old yellow leaves washed stems, 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;
    * 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.

    67. bubble five Hot & Spicy garlic
    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, large material, apple, ginger), a little wrapped with gauze.
    * 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;
    * the above spices and mix well, put into the jar garlic and spices bag, cover the altar cover, add 1 month football along the bubble top.
    68.
    hot chili pepper 500 g fresh tip, 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.

    69.
    hot hot and sour radish 10,000 g carrot, red pepper, 100 grams, 150 grams salt, pepper 10 vinegar 20 grams.
    * Wash the radishes slashing the fibrous roots, cut into strips, wash, and cut the pepper seed stalks wire;
    * the cylinder with a net dry cloth, the radish, chili mix, put into the cylinder, add salt to the good, the ratio of (1000 grams) plus water (50 grams) of salt;
    * salt radish Zaisa an increase over peppercorns, and vinegar;
    * on the cylinder warm place, about 10 days can be.

    70. 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.
    * Joe first ginger bark off 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 the water attached, to be use;
    * altar in the old salt water into 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 one-half turn the remaining brown sugar and spices into the 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.
    * election materials should be selected Daini ginger, short roots, shoots, fresh ginger petals and more for raw materials;
    * old salt brine is appropriate to first class. If less than the old salt, salt water can also be inoculated with the new and old salt, but its effect is less good;
    * spice bag after use, in addition to white and then bacteria can not be outside the rest;
    * If the ginger cut into or piece of wire into the 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.

    Click picture to see the next article

    71. 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.

    72.
    celery fresh celery soak 1,500 grams, great salt 10 grams pepper 5 grams of aniseed 3 grams, red pepper 30 grams.
    * the great salt, pepper, aniseed, boiled water into the pot after five perfume let cool;
    * choose clean the celery leaves, cut into 10 cm long segments, washed red peppers , dry water, into the altar with perfume cook in 1-2 days into the five can be eaten.

    73.
    cabbage pickled cabbage 5000 grams of salt 500 grams.
    * cabbage to remove yellow leaves, the roots were cut, washed, half or four and a half with a knife.
    * 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 salt, over 24 hours later. If the brine up to remove the complex salt.
    * 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, plus 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.
    74.
    [Materials] Korean cabbage kimchi, 5000 g; apples, 250 g; pear, 250 g; white radish, 500 g; beef broth, 1500 g; onions, 250 g; garlic, 250 grams ; salt, 150 grams; red pepper, 150 grams; MSG, 50 grams;
    【Method】
    (1) to the root of the cabbage and old to help, the wash, drain water, change the knife cut 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 mash .
    (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.

    75. onion sauce, sugar, onion
    [Materials], 5000 g; brown sugar, 300 g; ginger yo, 150 g; salt, 75 g; pepper, a little; aniseed, a little; [Method]
    (1) to the root and the outer shell onion 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.
    76. spiced pickled turnip turnip
    [Materials], 5000 g; salt, 750 g; five-spice powder, 100 grams;
    [Method]
    The turnip root to be washed, cut into bergamot 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 altar sealed inside the mouth, in January after edible.
    Note: a longer storage time as well.
    [Features]
    spiced sour, sweet and salty taste, is an ideal breakfast to share.

    77. more flavor carrot turnip
    [Materials], 5000 g; salt, 750 g; ginger, 50 grams; five-spice powder, 50 g; chili powder, 30 grams; monosodium glutamate, 10 g;
    [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 salted 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 can be removed after about one week edible.
    [Features]
    crisp palatability, Hot & Spicy thick.

    78.
    [Materials] flavor of cabbage Chinese cabbage, 50 g; salt, 250 g; sugar, 250 g; apples, 250 g; pear, 250 g; garlic, 50 g; onions, 100 g; pepper, 25 grams; MSG, 10 grams;
    [Method]
    The old cabbage leaves and a little help to remove, wash with water, dry control moisture, cut into diamond shapes, into the basin , sprinkle a little salt and pickling salt water to look after the Lek. 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.
    79. 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;
    [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, pour the vinegar, sugar, let cool, to cool on a good sauce over the cabbage, pickled 4-5 hours.
    [Features]
    bright color, fresh taste.

    80. kimchi the most authentic way
    * first cabbage, white carrots, red carrots (carrots a small amount of red can be, because it’s not the other two delicious flavors, with good in color, like eating chili peppers can also be placed in clear) clean and cut into strips and pieces (depending on personal preference).
    * salt will be washed dishes flooded more than 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.
    * washing a small amount of ginger, garlic – slice 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.
    * 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 cabbage production process
    * cut, cleaned, pour salt water, then coated in salt evenly on cabbage, soaked in salt water after a night, to come up drain * 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).
    * start from the cabbage core, the sauce evenly on each slice cabbage, and finally the outermost leaf wrap, placed in the container can be

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