The 8 small pickles that are suitable for summer are more popular than meat, and they are appetizing to increase appetite and especially go well with rice

【Spicy shredded radish】

Ingredients: 1 white radish, 2-3 shallots, 1/2 tablespoon salt, 2 tablespoons sugar, 1/2 tablespoon minced chili pepper, 1/2 tablespoon chili powder, 4-5 cloves of garlic, 1/2 tablespoon of sesame seeds, 1 tablespoon of white vinegar,

Steps:

1. Wash the white radish, without peeling it, cut off the roots and head of the white radish, and cut it into two sections in the middle.

2. Cut the radish into thin and even slices.

3. Slice the radish into shreds.

4. Put the shredded radish in the pot, add salt and sugar, mix well, marinate for 15 minutes, and use the osmotic pressure of salt and sugar to marinate the radish out of the water.

5. During this period, mince the garlic and chop the shallots into chopped green onions.

6. Put the pickled shredded radish, take out the water, put it in a large bowl, add minced garlic, chopped green onion, minced chili pepper, chili powder, white vinegar, bring disposable gloves, and grasp the shredded radish and seasoning together.

7. Add sesame seeds again, mix well, eat not all at once, put in the refrigerator for refrigeration.

【Garlic eggplant】

Ingredients required: 1 kg of eggplant, 1 coriander, 2-3 spicy millet, 1/2 tablespoon of sesame oil, 3 cloves of garlic, 2 tablespoons of soy sauce,

Steps:

1. Prepare the required materials, the eggplant is more tender, easy to cook, tender to eat, good taste, the eggplant is washed to the stem, and the coriander is washed.

2. Spicy millet cut into chili rings, parsley into sections, garlic minced.

3. Add water to the steamer, bring to a boil, and put the eggplant in the steaming drawer.

4. Cover the pot, steam for 10 minutes.

5. When the time is up, open the lid of the pot and prick the eggplant with chopsticks, you can easily pierce the eggplant thoroughly, and the eggplant is cooked.

6. Let the eggplant cool, and then tear the eggplant into strips of uniform thickness by hand.

7. Put the torn eggplant strips in a large bowl, then add the millet spicy, minced garlic, and drizzle in the soy sauce and sesame oil. Mix well with chopsticks, sprinkle with chopped coriander, put it on a plate, and a plate of light and delicious garlic eggplant is ready.

【Hot and sour seaweed】

Ingredients: Appropriate amount of shredded kelp (dried), 2 spicy millet, 1 tablespoon chili oil, 1 tablespoon sesame oil, 3 cloves of garlic, 1 tablespoon balsamic vinegar, half a tablespoon of sugar, half a teaspoon of chicken essence, 1 tablespoon of seafood soy sauce, appropriate amount of sesame seeds,

Steps:

1. Use dried kelp shreds, you need to soak them in advance, soak them in cold water for 2-3 hours, and soak the dried kelp shreds back to soft. Kelp can not be soaked for a long time, should be rinsed with water before eating kelp, but the time should not be too long, generally said to soak for about 6 hours, the nutrients in the kelp soaked for too long will dissolve in water, and the nutritional value will be reduced.

2. Cut the millet into sections, crush the garlic, and then chop into minced pieces.

3. Add water to the pot and bring to a boil, blanch the soaked kelp shreds, boil the water for 2-3 minutes, and cook the kelp shreds.

4. Remove the kelp threads, immediately put them in cold water to cool, drain the water, and cut the longer kelp threads into long sections. Place in container and set aside.

5. Put chili oil, sesame oil, balsamic vinegar, hoisin soy sauce, salt, sugar, and chicken essence into a bowl with minced garlic, stir well, and mix into a cold sauce.

6. Pour the mixed cold sauce into a large bowl with shredded kelp, mix evenly with chopsticks, put it on a plate, sprinkle with spicy millet and sesame seeds, and mix a plate of sour and spicy cold kelp shreds.

【Spicy radish strips and pickles】

Ingredients: 2 radish, half an apple, 2 tablespoons of fine chili noodles, 2 tablespoons of coarse chili powder, appropriate amount of salt, 1 piece of ginger, 1 head of garlic, 1 tablespoon of sugar,

Steps:

1. Wash the green radish, cut off the head and tail, and the part with a mud pit, and cut it with a knife, so that the radish does not need to be peeled.

2. Cut the radish into large slices 1 cm thick along the length, and then cut the radish slices into 1 cm thick strips, with the heads connected and do not cut off. Cut all the turnips.

3. Put the radish in a pot, sprinkle in 2 tablespoons of salt, sprinkle the salt evenly, sprinkle salt on each piece of radish, marinate for 4-5 hours, and marinate part of the radish water.

4. After the pickling time is up, hang the radish in the sun or dry it in a ventilated place to make the radish wilt.

5. Make the sauce for pickled radish below: peel and mince the apples, mince the ginger, mince the garlic.

6. Put the fine chili noodles and coarse chili powder in a bowl, pour in half a bowl of boiling water, stir the chili pepper evenly, and blanch the chili pepper with boiling water to remove the taste of raw chili pepper.

7. After the chili pepper is cooled, add minced apples, minced ginger, minced garlic, then add sugar, salt, taste the saltiness of the pickled radish before putting it in. Stir the sauce well and leave it for about 1 hour to bring the flavors of the seasoning together.

8. Put the pickled radish in cool boiled water and wash it again, clean the radish with your hands, put the radish into the sauce one by one, and spread the sauce evenly.

9. Put the radish into the container one by one, stack it layer by layer, pour the remaining sauce into the top, cover the lid, put it in the refrigerator for refrigeration, put it for one night, and you can eat it the next day, it is fragrant, spicy and crispy, and the radish strips and pickles for appetizing rice are ready.

【Pickled cabbage in soy sauce】

Ingredients: 1 cabbage, 4-5 peppers, 4-5 spicy millet, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 1 bag of light soy sauce (500ml), 2 tablespoons of sugar, 10 peppercorns, 2 large ingredients,

Steps:

1. Peel off the cabbage leaves, put them in clean water and wash them, and then tear the cabbage into evenly sized pieces by hand. Remove the leaves of the celery, wash it, and then cut the celery into sections, and cut the pepper and millet spicy into sections diagonally.

2. Put the cabbage and the pepper section and the millet pepper section into the basin together, stir evenly, sprinkle with salt, mix evenly, knead the cabbage, marinate for 2 hours, and pickle the cabbage out of the vegetable water. Prepare the seasoning, cut the green onion into strips, slice the garlic, shred the ginger, and use ordinary light soy sauce for soy sauce, and it tastes better with seafood soy sauce.

3. Heat oil in a pot, add green onion strips, ginger shreds, garlic slices, Sichuan peppercorns, spices, and stir-fry over low heat to bring out the fragrance of the seasoning. Pour in the soy sauce, add sugar, bring to a boil, simmer for 4-5 minutes, cook the flavor of the seasoning, turn off the heat, take out the green onions, ginger, garlic and Sichuan peppercorns, and let the boiled soy sauce juice cool to dry.

4. After the cabbage is marinated to the time, grab the cabbage with your hands, remove the water of the cabbage, put the cabbage in the container, wipe it clean in the container, there is no raw water, and the container is best to use a lid, with a fresh-keeping box or a glass jar. Pour the cold dried soy sauce juice into the cabbage, the soy sauce juice should not pass the cabbage, it can be eaten after 2 hours of pickling, you can't eat it all at once, cover the rest with a lid, put it in the refrigerator for refrigeration, take it as you eat, after the pickles are eaten, the remaining juice, after boiling, can be used for pickling next time.

【Soy sauce cucumber money pickles】

Ingredients required: 2 catties of cucumbers, 50 grams of oil, about half a catty of soy sauce, 2 tablespoons of salt, 1 head of garlic, 5-6 spicy millet, 10 peppercorns, 3-4 bay leaves, 1 green onion, 1 piece of ginger, half a tablespoon of sugar,

Steps:

1. Wash the cucumber, and then dry the surface of the cucumber.

2. Cut the cucumber top knife into slices slightly thicker than a coin, add salt and mix well, marinate for 2-3 hours, and marinate until the cucumber is soft.

3. When the time is up, put the cucumber slices into a net pocket or wrap them in gauze.

4. Put the net bag containing cucumber slices in the draining basket, fill the small basin with water, press it on the top of the net bag, place it for 1 night, press out the water after the cucumber pickles, and make soy sauce cucumber money pickles.

5. When the time is up, take off the water basin, at this time, the volume of the cucumber has been reduced by half, and the cucumber has not much water, take out the cucumber slices and put them in the pot for later use.

6. Cut the millet spicy oblique knife into sections, slice the garlic, cut the green onion into sections, and slice the ginger.

7. Add oil to the pot and heat it, add green onions, ginger slices, Sichuan peppercorns, bay leaves, fry over low heat, fry the seasoning on low heat until it turns yellow and slightly charred, remove the seasoning with a strainer, and only leave oil in the pot.

8. Pour in the soy sauce, stir constantly with a frying spoon, after boiling, cook for half a minute, turn off the heat, add sugar and stir well, and let the sauce cool.

9. Mix the cucumber slices with millet spicy and garlic slices, put them in a glass bottle, compact them with a spoon, and pour in the sauce that has been prepared to cool, the sauce should not be over the cucumber slices, so that there is a layer of oil on the surface and isolate the air, so that the pickles are not easy to deteriorate. Cover and refrigerate in the refrigerator until 2 hours later, ready to eat.

【Pickles】

Ingredients required: 1 cabbage, half a catty of celery, half a catty of pepper, 1 carrot, an appropriate amount of oil and salt, 1 bag of soy sauce (500ml), 1 green onion, 1 piece of ginger, 1 head of garlic, about 20 Sichuan peppercorns, 2 star anise, 1 tablespoon of sugar,

Steps:

1. Wash the vegetables separately and drain the water.

2. Tear the cabbage into pieces by hand and cut the celery into sections.

3. Tear the pepper into pieces by hand and cut the carrot into slices.

4. Put cabbage and celery segments, pepper pieces, and carrot slices into the pot together, add salt, mix well, and marinate for 5-6 hours to marinate the moisture of the vegetables, so that the pickled vegetables taste crisp, preserve for a long time, and are not easy to deteriorate.

5. When the time is up, take out the vegetables, clean the water of the vegetables with your hands, and put them in the container for later use.

6. Prepare the seasoning, cut the green onion into sections, slice the ginger, and slice the garlic.

7. Add oil to the pot and heat it, fry the peppercorns over low heat, then fry the green onions and ginger slices over low heat until golden and slightly charred, and remove the peppercorns, ingredients, green onions and ginger.

8. Pour in the soy sauce, add sugar, bring to a boil, turn off the heat and let the sauce cool.

9. Put the garlic slices into the container of vegetables, then pour in the cold sauce, put it for 2-3 hours, you can eat, put it in a cool place or refrigerator for refrigeration, and take it as you eat.

【Spicy diced radish】

Ingredients: 2 radish, 2 tablespoons of chili powder, appropriate amount of salt, 2 tablespoons of glutinous rice flour, 1 head of garlic, 1 piece of ginger, 1 tablespoon of sugar,

Steps:

1. Peel off the roots, whiskers and stems of the radish with a knife, and then brush and wash the radish.

2. Cut the radish into thick slices, then into strips, and finally into cubes.

3. Put the diced radish in a bowl, add 2 tablespoons of salt, mix well, and marinate for 2 hours.

4. When the time is up, remove the diced radish, drain the water, and put the diced radish into a net bag, or wrap it in gauze. Put the net bag with diced radish in the draining basket, fill the small basin with water, press it on top of the net bag, place it for 1 night, press out the water after the pickled radish is diced, and make the pickled radish This step is indispensable.

5. When the time comes, take off the water basin, at this time, the volume of diced radish has been reduced by more than half, and there is not much water in the diced radish, take out the diced radish and put it in the basin for later use.

6. Finely chop the garlic and ginger, put the glutinous rice flour in a large bowl, add water, stir well, there are no gnocchi in the water, so that the glutinous rice flour is fused in the water.

7. Pour the stirred glutinous rice water into the pot, heat it over low heat, stir the soup with a spoon to prevent the bottom from sticking, and heat it until the soup is viscous. Once spooned, it can flow smoothly and smoothly.

8. Turn off the heat, while it is hot, add the chili powder and chili flakes, stir well, and blanch the chili peppers to remove the taste of raw chili peppers, and the taste is better when eating, and the soup is put out to cool.

9. Add salt, sugar, minced garlic and ginger and stir well. In this way, the sauce for marinating the diced radish is ready. Let it sit for half an hour so that the flavors of the spices are fully integrated.

10. Put the sauce in the diced radish and mix well. Put the diced radish in a bottle, or in a crisper box, and store it in the refrigerator, so that you can eat it the next day, put it in the refrigerator, and take it as you go.