20种泡菜做法（3到5天就可以吃了）

&nbsp;<font size="5">一<strong>、韩国泡菜&nbsp;&nbsp; <strong>材料：</strong>白菜300克，红辣椒3个。
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料：</strong>蒜末、料酒、韩式辣椒酱、盐、白砂糖、味精各适量。&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>做法</strong>：1、白菜洗净，切大片；红辣椒洗净，去蒂及子，切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放入白菜片和盐，腌10分钟后，用凉开水冲洗，沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、缸中放入白菜片、红辣椒块、蒜末、料酒、韩式辣椒酱、白砂糖、味精，拌匀，加盖密封3天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 提示：</strong>白菜和辣椒洗净后，一定要先沥干水分再放入坛中，否则容易使泡菜水变质，失去香味。</p>
<p align="center"><img style="WIDTH: 288px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 288px" alt="" src="http://b38.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe3df09e6d2b2ea090830474c987e91df24bedbe43407d4525c34b20a55a4ee8ac161eb5d97bace9ffb5ab25480ca8404a2fc86b3f893ca567842a84f6cdc2b06aedb9b18ce&amp;a=32&amp;b=38" eventslistuid="e2" idx="0" eventslistuid="e84" quotetimer="79666589" srcheight="288" srcwidth="288" zoomrate="1"/></p></strong></font>

<p align="center"><strong><font size="5">二、朝鲜泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 材料：</strong>白菜一棵，梨、苹果各半个。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 调料：</strong>白酒、姜片、蒜瓣、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 做法：</strong>1、将罐子洗净，擦干；白菜剖成两半，在其表面均匀抹盐，放置一夜后挤干水份；梨、苹果洗净，切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、粉碎机中放入苹果、梨、姜片、蒜瓣，加入少许白酒，打成泥，取出后加入辣椒粉搅匀，制成辣酱。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、将辣酱抹在白菜上，放入罐中密封好，放置3—5天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>白菜抹盐放置一夜再腌制，口感更爽脆。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 336px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 300px" alt="" src="http://b36.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe38b76f54a60e019c42258314a3d4ed9ece0c8a71bc0276ca28353d07b355b7622a9086e31cfa5fbe84da62f17dab24aea76c51ee5625514f1dadbad8329d2470849d4c312&amp;a=38&amp;b=36" eventslistuid="e3" idx="1" eventslistuid="e85" quotetimer="79666587" srcheight="300" srcwidth="336" zoomrate="1"/></font></strong></p>

<p align="center"><strong><font size="5">三、传统泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>圆白菜半个，水萝卜、胡萝卜、黄瓜各1根。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料</strong>：盐、白酒、花椒粒、白砂糖各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp; 做法</strong>：1、圆白菜、胡萝卜、水萝卜、黄瓜分别洗净，切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、罐子洗净擦干，放入花椒粒、盐、白砂糖，倒入适量凉开水，搅匀，放入切好的各种蔬菜，再加入少许白酒，密封，放置3—5天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 提示：</strong>也可根据个人口味加入其它蔬菜，好菜花。</p>

<p align="center"><strong><font size="5"><font size="4">四</font>、四川泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 材料：</strong>白萝卜、胡萝卜各250克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 调料：</strong>野山椒、盐、白砂糖、白酒、大料、姜片、花椒粒各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 做法：</strong>1、白萝卜、胡萝卜分别洗净，沥干，切成条状。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、坛中倒入大半坛凉开水，再放入野山椒、盐、白砂糖、白酒、大料、姜片、花椒粒，搅匀。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、将白萝卜条、胡萝卜条均匀放入坛中，盖好盖，腌2—3天后捞出即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;提示：</strong>第一次做泡菜一定要用萝卜，它易使泡菜的汁水变酸，使之更具有泡菜风味。</p>

<p align="center"><strong><font size="5">五、泡红辣椒</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>材料：</strong>红辣椒5000克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp; 调料：</strong>白酒、盐水各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 做法：</strong>1、红辣椒去蒂、子，洗净沥干，切块晒干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、坛中放入晒干的红辣椒块，倒入盐水，使盐水淹没红辣椒块，再倒入适量白酒，密封好坛口，腌1个月。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、取适量腌好的红辣椒块装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 提示：</strong>选用6月上市的、形小肉薄的小辣椒，辣味更浓。</p>

<p align="center"><strong><font size="5">六、泡嫩芥菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>芥菜5000克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>调料：</strong>盐、红糖、干红辣椒、白菌、大料、草果、胡椒粉、花椒粉、沙姜、排草各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 做法：</strong>1、芥菜去老茎、枯叶，洗净，晒至八成干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、取干净纱布，包入白菌、大料、草果、胡椒粉、花椒粉、沙姜、排草，制成香料包。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、坛内一层一层放入芥菜，逐层撒盐，并用重物压紧，腌1天后取出沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、原坛洗净放入芥菜，倒入适量水，再放入盐、红糖、干红辣椒和香料包，压实后盖上坛盖。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、在坛沿上倒满水，泡2天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 6、取出适量腌好的芥菜切段，装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>芥菜颜色越深味道越苦，因此，如果不喜欢苦味可选用浅色的共菜来做泡菜。</p>

<p align="center"><strong><font size="5">七、泡酸白菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 材料：</strong>白菜5000克，胡萝卜1000克，梨2个。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料：</strong>干红辣椒、蒜末、姜末、盐、白砂糖、醋各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 做法：</strong>1、白菜去根、黄叶，洗净，纵切成两半，焯后过凉水。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、梨去皮洗净，切碎，胡萝卜洗净切丝。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、盆中放入梨末、胡萝卜丝、干红辣椒、蒜末、姜末、盐、白砂糖和醋，拌匀成调味料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、将白菜刀口向上，逐层放入坛中，每层白菜上都均匀地撒上调味料，加盖，腌制10—15天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取适量腌好的白菜切丝，装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 提示：</strong>焯白菜时，用捏住叶梢，把菜梗伸进沸水中，再把叶梢放入，这样才不会使菜叶焯得太烂，失去鲜嫩口感。</p>

<p align="center"><strong><font size="5">八、椒盐泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;<strong>材料：</strong>白菜500克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料</strong>：盐、花椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;&nbsp; 做法：</strong>1、白菜去根、老叶，纵切成四瓣，洗净。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、用沸水将白菜烫至柔软透明、菜帮呈乳白色时捞出沥干、放凉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、坛内一层一层放入处理好的白菜，并在每层白菜上撒上盐、花椒粉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、往坛中倒入适量水，使水面没过菜面10厘米左右压上重物，泡制10天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取适量腌好的白菜切块，装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;&nbsp; 提示：</strong>白菜不要焯过，以保持爽脆口感。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 215px" alt="" src="http://b35.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe32be267ea76e434c1b8301cdfe3f9c1a3804d3f822de276baa5e1515cab019f38239c98aa3e8b8c7663d4ffd36099ac122edd829b00f0885b660e0aa3406b8813b3bd3ad5&amp;a=36&amp;b=35" eventslistuid="e7" idx="5" eventslistuid="e90" quotetimer="79666569" srcheight="215" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">九、红汁山药泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 材料：</strong>山药200克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 调料：</strong>红辣椒末、蒜泥、盐、白砂糖、辣豆瓣酱、醋、香油各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>做法：</strong>1、山药洗净，去皮切片，放盐拌匀，腌30分钟，冲洗沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放红辣椒末、蒜泥、白砂糖、辣豆瓣酱、醋、香油拌匀。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、加入山药片，拌匀腌1天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>吃时可淋入辣椒油。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 354px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 208px" alt="" src="http://b36.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe301cbb50988c09ca8b5b6d08c961f61cdbee1f780754a6efa9218a8bf5af064becbbb0b80715191079eee4c8640d5a611b6d2fe769b65881d9ae3f3dad6ce5156c8e6a31a&amp;a=32&amp;b=36" eventslistuid="e8" idx="6" eventslistuid="e91" quotetimer="79666539" srcheight="208" srcwidth="354" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十、黄瓜泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 材料：</strong>黄瓜1根，韭菜100克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp; 调料：</strong>姜末、蒜末、梨汁、糯米粉、虾酱、盐、粗盐、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;做法：</strong>1、黄瓜洗净，切成6厘米左右的段，一端打上十字花刀，放入碗中，撒上粗盐，腌制1小时，用清水冲洗干净，挤出多余水分。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、韭菜洗净，切成1厘米左右的段。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、取一小碗，放入糯米粉、冷水，搅成糯米糊。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、炒锅烧热，倒入糯米糊，搅至黏稠出锅。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取一大碗，放入韭菜、辣椒粉、虾酱、盐、梨汁、蒜末、姜末、糯米糊，拌匀成泡菜馅。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 6、将泡菜馅塞入黄瓜顶端的十字花刀中即可，也可密封好后放在室外发酵后再食用。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 提示：</strong>把黄瓜中的多余水分挤出，可使黄瓜更脆爽。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 211px" alt="" src="http://b38.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe3108fe57e336c9578b998201b7b2098dc1fffbdeaec6e7a8f9084b380f168630f8405b1d6be8030f778e2e95111ba7f6b4bd5d43d3ff33c52394644306a9cc384511d9425&amp;a=31&amp;b=38" eventslistuid="e9" idx="7" eventslistuid="e92" srcheight="211" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十一、萝卜泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>材料：</strong>萝卜2000克，芥菜、香葱各300克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>调料：</strong>盐水、糯米粉、盐、蒜泥、姜末、酱鲥鱼汁、虾酱、白砂糖、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>做法：</strong>1、萝卜去皮洗净，用盐水腌过后取出，冲洗沥干切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、香葱洗净，切丝；芥菜洗净，用盐水腌过后取出，冲洗沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、锅内倒入适量水，放入糯米粉，熬成糊状，放盐调味，取出放凉，成糯米浆糊。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、盆中放入糯米浆糊、酱鲥鱼汁、辣椒粉、蒜泥、姜末、虾酱和白砂糖，调成稍稠，成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、坛内放入萝卜块、香葱丝、芥菜、腌料，拌匀腌至入味，取适量腌好的萝卜芥菜装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示</strong>：萝卜泡菜可多放一些白砂糖，以去除生萝卜的辛辣味。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 295px" alt="" src="http://b36.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe39f7bb2b5d6be47ea9676281aadb5a2c1ee95e471c9a49b5eb69328769cdae6dc6f02ad5de912e73e25c8d373668338fe4c3a925c0591d4752a985e8028575228e96799b3&amp;a=38&amp;b=36" eventslistuid="e10" idx="8" eventslistuid="e93" quotetimer="79666567" srcheight="295" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十二、茄子泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料</strong>：茄子500克，胡萝卜200克，水芹菜30克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 调料：</strong>浓度为60%的盐水、葱段、糯米粉、辣椒粉、鱼露、蒜末、姜末、白砂糖各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;做法</strong>：1、茄子洗净，先切厚片，再横刀从中间片一刀，但不切断，做成茄夹，放入盐水中浸泡至入味，取出挤净水分 。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、胡萝卜洗净，去皮切丝；水芹菜洗净，切段，沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3、锅中放糯米粉，加适量水，小火煮成糊，放凉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、盆中放入胡萝卜丝、辣椒粉、鱼露、蒜末、姜末、白砂糖及糯米糊，搅匀，再放入水芹菜段、葱段，调成馅料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、将馅料塞入茄夹内，剩余馅料涂于茄夹表层，放至茄子软化入味，然后取适量茄子装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;提示：</strong>茄子用盐水浸后，应挤出黑水，不仅能够避免影响整道菜的色泽，口感也更滑嫩。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 300px" alt="" src="http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe3a2095c51e8d2dc4e6fbd541695a71b221128cfe657903be8241eda6f6fe969046f0f6bb6f4b5efd0f1e0544a4cb99ff4d4274ecfe7d8e487d4f4574f176f33ca21c1a944&amp;a=29&amp;b=28" eventslistuid="e11" idx="9" eventslistuid="e94" quotetimer="79666565" srcheight="300" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十三、香葱泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>香葱3000克，洋葱500克，红辣椒300克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;&nbsp; 调料：</strong>浓度3%的盐水、酱鲥鱼汁、黏米粉、蒜末、姜末、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>做法：</strong>1、香葱去根，洗净，用浓度3%的盐水浸泡10分钟，捞出沥干；洋葱洗净切丝；红辣椒去子，洗净切丝。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放入粘米粉，加少量水，调成糊状，加入鲥鱼汁、蒜末、姜末、辣椒粉，搅匀，成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、另取一盆，放入香葱、腌料，拌匀，加入洋葱丝、红辣椒丝、搅匀后全部倒入坛中，压上重物，腌至入味。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、取适量腌好的香葱切段，装盘，放入腌制过的洋葱丝、红辣椒丝，拌匀即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>食用前可淋入香油，香气更浓郁。</p>
<p align="center"><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 261px" alt="" src="http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe35a6a8454e93e480b48d53f6ebcf6a43236e7577356a7d17386b6a92a8b976dc6ed963e8980e6c5629f154b35a9ce6a80d99ce63f7a83dd3b8d7c8ae019a9738007bfcb5a&amp;a=29&amp;b=32" eventslistuid="e12" idx="10" eventslistuid="e95" quotetimer="79666563" srcheight="261" srcwidth="300" zoomrate="1"/></font></p>
<p align="center"><font size="5"><strong>十四、醋泡白菜胡萝卜</strong></font></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>白菜叶4片，胡萝卜1根。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 调料：</strong>盐、白砂糖、醋精、花椒粒、干红辣椒段、姜丝各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 做法</strong>：1、白菜叶洗净，切块，焯熟；胡萝卜去皮，洗净、切片、焯熟。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2、将焯熟的蔬菜取出，沥干，放冷，放入一大盆，加入姜丝、干红辣椒段、花椒粒、盐、白砂糖、醋精拌匀，腌制2小时左右，即可食用。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 提示：</strong>不喜欢吃辣，可用完整的干红辣椒，不用辣椒粉。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 500px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 334px" alt="" src="http://p.qpimg.cn/cgi-bin/cgi_imgproxy?url=http%3A%2F%2Fwww.xiaochu.cn%2Fuploadfile%2F2009%2F0806%2F318_1249464638TODE.jpg&amp;size=0" eventslistuid="e13" idx="11" eventslistuid="e96" quotetimer="79666543" srcheight="400" srcwidth="600" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十五、紫苏泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>紫苏叶600克，苹果1个，韭菜50克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 调料：</strong>盐、虾酱、红辣椒末、蒜苗末、姜末、辣椒粉、鱼露各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;做法：</strong>1、紫苏叶洗净沥干，加盐腌制12小时，洗净沥水。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、苹果洗净，去皮、蒂、子，切碎；韭菜洗净切末。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、盆中放入盐、虾酱、红辣椒末、蒜苗末、姜末、韭菜末、辣椒粉、鱼露、苹果，拌匀成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4、坛中放入紫苏叶、腌料，拌匀，腌3天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5、取适量腌好的紫苏，装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 提示：</strong>韭菜末也可用现成的瓶装韭菜花代替。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 360px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 270px" alt="" src="http://b38.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe39af8dc8d1fed81af1d295d44f501ad25b1fed7339ffff2c188977da3206aa7f9d09483786a3ca227f9e0ae175fc3338b66b9b5c1ec72e1607a161e378a50739a43616206&amp;a=32&amp;b=38" eventslistuid="e14" idx="12" eventslistuid="e97" quotetimer="79666561" srcheight="270" srcwidth="360" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十六、什锦泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 材料：</strong>圆白菜、蒜台、洋葱、莴笋、黄瓜、新鲜红辣椒、萝卜、扁豆各250克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;调料：</strong>蒜瓣、干红辣椒、花椒粒、老姜、盐、白酒、红糖各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp; 做法：</strong>1、圆白菜洗净，切块；蒜台洗净切段；洋葱去皮切瓣；莴笋、萝卜去皮切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、黄瓜洗净，切段；红辣椒洗净，去蒂、子；扁豆去两头，焯熟。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、锅中倒入清水，放入干红辣椒、花椒粒、老姜、红糖、白酒、蒜瓣、盐，大火烧沸，盛出放凉，成泡菜水。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、坛消毒，洗净，用布擦干，倒入泡菜水，放入材料，密封好坛口，腌渍7—10天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取适量腌好的泡菜装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 提示：</strong>姜要选老的，香气更浓郁。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 350px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 268px" alt="" src="http://b36.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe3256fec7d79a17e8ac562f4e10f7bbd5479ddded1df62467906ed71ce6ba2c80ba0f206f82e322d6685a150977345f2d5a19bd2a0eea4d44677125eef213d43834b961c5c&amp;a=31&amp;b=36" width="350" height="268" eventslistuid="e15" idx="13" eventslistuid="e98" quotetimer="79666559" srcheight="268" srcwidth="350" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十七、芝香泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>小黄瓜300克，熟芝麻20克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料：</strong>盐、芝麻酱、糖水、酱油、水淀粉、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 做法：</strong>1、小黄瓜去头尾，洗净切成长条。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放芝麻酱、糖水、酱油、水淀粉、辣椒粉，搅匀成调味酱。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、另取一盆，放入小黄瓜条、盐拌匀，腌10分钟，冲水沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、原盆洗净，放入腌好的小黄瓜条，加入调味酱，拌匀，再撒上熟芝麻即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 提示：</strong>挑选小黄瓜时，外表刺越多、体型越细越好，而且越直的小黄瓜越清脆。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 260px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 196px" alt="" src="http://b35.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe364d1432dbd7305752f0af189961794566c96120930bf4db9d40e6bf8fdbcd58e3d4c0d475ffc83f16a57ac726d658c400ad6bfb5e1c4ef27c3aea44b3e2600f076f8c495&amp;a=35&amp;b=35" eventslistuid="e16" idx="14" eventslistuid="e99" quotetimer="79666557" srcheight="196" srcwidth="260" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十八、枸杞水泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>圆白菜300克，枸杞子、红枣各25克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 调料：</strong>红辣椒丝、蒜片、葱段、盐各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 做法：</strong>1、圆白菜洗净，切小片；枸杞子洗净；红枣去核洗净。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、锅中放入红辣椒丝、蒜片、葱段、枸杞子、红枣、水，煮10分钟，捞出放凉，成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3、盆中放圆白菜，均匀撒盐，倒入适量水，腌20分钟，捞出冲洗，沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、原盆洗净，放入圆白菜片、腌料、盐，拌匀，放进冰箱冷藏2天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>提示</strong>：腌料煮制时间不可过长，以免失去香味。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 258px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 184px" alt="" src="http://b25.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe381eaa1dadd3d23d7dbfbcbeec1ec917c1f60eee36ad75293a342203f4cdc8a47028bd668b8de700648d660b1e6ff811fe398ba7db0fe93b94e7d91d9687352368fa897d9&amp;a=29&amp;b=25" eventslistuid="e17" idx="15" eventslistuid="e100" quotetimer="79666555" srcheight="184" srcwidth="258" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十九、韩式总汇泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>白菜泡菜500克，芥菜叶、章鱼、牡蛎肉各100克，栗子、芹菜、水发香菇各50克，银杏10克，熟松仁5克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料：</strong>葱丝、盐各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;做法：</strong>1、泡菜稍洗，沥干；芥菜叶洗净，切丝；章鱼、牡蛎肉用盐搓洗，冲净，沥干，章鱼切片。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、栗子洗净切块；芹菜去叶，洗净切丝；香菇洗净，去蒂，切丝，银杏洗净。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、炒锅中放入银杏，小火炒至青绿色后盛出，放凉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、盆中放入所有材料、调料，拌匀即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>提示：</strong>若不想吃生食，也可将章鱼、牡蛎用水焯过再吃。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 230px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 230px" alt="" src="http://b35.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe324d8af494019ed0ced6f0731be863e3f0c8dd9017b48b0bfecb51f087090da47531389114d7180cb3d2a4ebd4cda5335145faf71b35ce68b1cdac5eba569f2d29513d6cf&amp;a=29&amp;b=35" eventslistuid="e18" idx="16" eventslistuid="e101" quotetimer="79666553" srcheight="230" srcwidth="230" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">二十、元气参汁泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>新鲜人参500克，胡萝卜、萝卜、芦笋各50克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;调料：</strong>红辣椒段、盐、白砂糖、酒酿各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 做法</strong>：1、新鲜人参洗净；萝卜、胡萝卜、芦笋分别洗净，去皮，切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、蒸锅放入新鲜的人参和水，蒸1.5小时，放冷，切片。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、盆中放入胡萝卜、萝卜、芦笋和适量盐，腌5分钟，再用水冲洗，沥干备用。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、大碗中放入盐、白砂糖、酒酿拌匀，再放入人参片、红辣椒段、腌好的胡萝卜、萝卜和芦笋，拌匀，放入冰箱腌2天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取适量腌好的泡菜装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>将芦笋用清水浸泡20—30分钟，就能去掉芦笋的苦味，还能增加鲜嫩口感。</p><img style="OSITION: relative; DISPLAY: none; TOP: auto" id="paperPicArea1" src="http://b1.cnc.qzone.qq.com/ac/b.gif"/>
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<p align="center"><strong><font size="5">八、椒盐泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;<strong>材料：</strong>白菜500克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料</strong>：盐、花椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;&nbsp; 做法：</strong>1、白菜去根、老叶，纵切成四瓣，洗净。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、用沸水将白菜烫至柔软透明、菜帮呈乳白色时捞出沥干、放凉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、坛内一层一层放入处理好的白菜，并在每层白菜上撒上盐、花椒粉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、往坛中倒入适量水，使水面没过菜面10厘米左右压上重物，泡制10天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取适量腌好的白菜切块，装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;&nbsp; 提示：</strong>白菜不要焯过，以保持爽脆口感。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 215px" alt="" src="http://b35.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe32be267ea76e434c1b8301cdfe3f9c1a3804d3f822de276baa5e1515cab019f38239c98aa3e8b8c7663d4ffd36099ac122edd829b00f0885b660e0aa3406b8813b3bd3ad5&amp;a=36&amp;b=35" eventslistuid="e7" idx="5" eventslistuid="e90" quotetimer="79666569" srcheight="215" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">九、红汁山药泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 材料：</strong>山药200克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 调料：</strong>红辣椒末、蒜泥、盐、白砂糖、辣豆瓣酱、醋、香油各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>做法：</strong>1、山药洗净，去皮切片，放盐拌匀，腌30分钟，冲洗沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放红辣椒末、蒜泥、白砂糖、辣豆瓣酱、醋、香油拌匀。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、加入山药片，拌匀腌1天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>吃时可淋入辣椒油。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 354px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 208px" alt="" src="http://b36.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe301cbb50988c09ca8b5b6d08c961f61cdbee1f780754a6efa9218a8bf5af064becbbb0b80715191079eee4c8640d5a611b6d2fe769b65881d9ae3f3dad6ce5156c8e6a31a&amp;a=32&amp;b=36" eventslistuid="e8" idx="6" eventslistuid="e91" quotetimer="79666539" srcheight="208" srcwidth="354" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十、黄瓜泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 材料：</strong>黄瓜1根，韭菜100克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp; 调料：</strong>姜末、蒜末、梨汁、糯米粉、虾酱、盐、粗盐、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;做法：</strong>1、黄瓜洗净，切成6厘米左右的段，一端打上十字花刀，放入碗中，撒上粗盐，腌制1小时，用清水冲洗干净，挤出多余水分。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、韭菜洗净，切成1厘米左右的段。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、取一小碗，放入糯米粉、冷水，搅成糯米糊。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、炒锅烧热，倒入糯米糊，搅至黏稠出锅。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取一大碗，放入韭菜、辣椒粉、虾酱、盐、梨汁、蒜末、姜末、糯米糊，拌匀成泡菜馅。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 6、将泡菜馅塞入黄瓜顶端的十字花刀中即可，也可密封好后放在室外发酵后再食用。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 提示：</strong>把黄瓜中的多余水分挤出，可使黄瓜更脆爽。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 211px" alt="" src="http://b38.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe3108fe57e336c9578b998201b7b2098dc1fffbdeaec6e7a8f9084b380f168630f8405b1d6be8030f778e2e95111ba7f6b4bd5d43d3ff33c52394644306a9cc384511d9425&amp;a=31&amp;b=38" eventslistuid="e9" idx="7" eventslistuid="e92" srcheight="211" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十一、萝卜泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>材料：</strong>萝卜2000克，芥菜、香葱各300克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>调料：</strong>盐水、糯米粉、盐、蒜泥、姜末、酱鲥鱼汁、虾酱、白砂糖、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>做法：</strong>1、萝卜去皮洗净，用盐水腌过后取出，冲洗沥干切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、香葱洗净，切丝；芥菜洗净，用盐水腌过后取出，冲洗沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、锅内倒入适量水，放入糯米粉，熬成糊状，放盐调味，取出放凉，成糯米浆糊。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、盆中放入糯米浆糊、酱鲥鱼汁、辣椒粉、蒜泥、姜末、虾酱和白砂糖，调成稍稠，成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、坛内放入萝卜块、香葱丝、芥菜、腌料，拌匀腌至入味，取适量腌好的萝卜芥菜装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示</strong>：萝卜泡菜可多放一些白砂糖，以去除生萝卜的辛辣味。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 295px" alt="" src="http://b36.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe39f7bb2b5d6be47ea9676281aadb5a2c1ee95e471c9a49b5eb69328769cdae6dc6f02ad5de912e73e25c8d373668338fe4c3a925c0591d4752a985e8028575228e96799b3&amp;a=38&amp;b=36" eventslistuid="e10" idx="8" eventslistuid="e93" quotetimer="79666567" srcheight="295" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十二、茄子泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料</strong>：茄子500克，胡萝卜200克，水芹菜30克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 调料：</strong>浓度为60%的盐水、葱段、糯米粉、辣椒粉、鱼露、蒜末、姜末、白砂糖各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;做法</strong>：1、茄子洗净，先切厚片，再横刀从中间片一刀，但不切断，做成茄夹，放入盐水中浸泡至入味，取出挤净水分 。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、胡萝卜洗净，去皮切丝；水芹菜洗净，切段，沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3、锅中放糯米粉，加适量水，小火煮成糊，放凉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、盆中放入胡萝卜丝、辣椒粉、鱼露、蒜末、姜末、白砂糖及糯米糊，搅匀，再放入水芹菜段、葱段，调成馅料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、将馅料塞入茄夹内，剩余馅料涂于茄夹表层，放至茄子软化入味，然后取适量茄子装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;提示：</strong>茄子用盐水浸后，应挤出黑水，不仅能够避免影响整道菜的色泽，口感也更滑嫩。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 300px" alt="" src="http://b28.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe3a2095c51e8d2dc4e6fbd541695a71b221128cfe657903be8241eda6f6fe969046f0f6bb6f4b5efd0f1e0544a4cb99ff4d4274ecfe7d8e487d4f4574f176f33ca21c1a944&amp;a=29&amp;b=28" eventslistuid="e11" idx="9" eventslistuid="e94" quotetimer="79666565" srcheight="300" srcwidth="300" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十三、香葱泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>香葱3000克，洋葱500克，红辣椒300克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;&nbsp; 调料：</strong>浓度3%的盐水、酱鲥鱼汁、黏米粉、蒜末、姜末、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>做法：</strong>1、香葱去根，洗净，用浓度3%的盐水浸泡10分钟，捞出沥干；洋葱洗净切丝；红辣椒去子，洗净切丝。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放入粘米粉，加少量水，调成糊状，加入鲥鱼汁、蒜末、姜末、辣椒粉，搅匀，成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、另取一盆，放入香葱、腌料，拌匀，加入洋葱丝、红辣椒丝、搅匀后全部倒入坛中，压上重物，腌至入味。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、取适量腌好的香葱切段，装盘，放入腌制过的洋葱丝、红辣椒丝，拌匀即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>食用前可淋入香油，香气更浓郁。</p>
<p align="center"><font size="5"><img style="WIDTH: 300px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 261px" alt="" src="http://b32.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe35a6a8454e93e480b48d53f6ebcf6a43236e7577356a7d17386b6a92a8b976dc6ed963e8980e6c5629f154b35a9ce6a80d99ce63f7a83dd3b8d7c8ae019a9738007bfcb5a&amp;a=29&amp;b=32" eventslistuid="e12" idx="10" eventslistuid="e95" quotetimer="79666563" srcheight="261" srcwidth="300" zoomrate="1"/></font></p>
<p align="center"><font size="5"><strong>十四、醋泡白菜胡萝卜</strong></font></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>白菜叶4片，胡萝卜1根。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 调料：</strong>盐、白砂糖、醋精、花椒粒、干红辣椒段、姜丝各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 做法</strong>：1、白菜叶洗净，切块，焯熟；胡萝卜去皮，洗净、切片、焯熟。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2、将焯熟的蔬菜取出，沥干，放冷，放入一大盆，加入姜丝、干红辣椒段、花椒粒、盐、白砂糖、醋精拌匀，腌制2小时左右，即可食用。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 提示：</strong>不喜欢吃辣，可用完整的干红辣椒，不用辣椒粉。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 500px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 334px" alt="" src="http://p.qpimg.cn/cgi-bin/cgi_imgproxy?url=http%3A%2F%2Fwww.xiaochu.cn%2Fuploadfile%2F2009%2F0806%2F318_1249464638TODE.jpg&amp;size=0" eventslistuid="e13" idx="11" eventslistuid="e96" quotetimer="79666543" srcheight="400" srcwidth="600" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十五、紫苏泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>紫苏叶600克，苹果1个，韭菜50克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 调料：</strong>盐、虾酱、红辣椒末、蒜苗末、姜末、辣椒粉、鱼露各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp;做法：</strong>1、紫苏叶洗净沥干，加盐腌制12小时，洗净沥水。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、苹果洗净，去皮、蒂、子，切碎；韭菜洗净切末。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、盆中放入盐、虾酱、红辣椒末、蒜苗末、姜末、韭菜末、辣椒粉、鱼露、苹果，拌匀成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4、坛中放入紫苏叶、腌料，拌匀，腌3天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5、取适量腌好的紫苏，装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 提示：</strong>韭菜末也可用现成的瓶装韭菜花代替。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 360px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 270px" alt="" src="http://b38.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe39af8dc8d1fed81af1d295d44f501ad25b1fed7339ffff2c188977da3206aa7f9d09483786a3ca227f9e0ae175fc3338b66b9b5c1ec72e1607a161e378a50739a43616206&amp;a=32&amp;b=38" eventslistuid="e14" idx="12" eventslistuid="e97" quotetimer="79666561" srcheight="270" srcwidth="360" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十六、什锦泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 材料：</strong>圆白菜、蒜台、洋葱、莴笋、黄瓜、新鲜红辣椒、萝卜、扁豆各250克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;调料：</strong>蒜瓣、干红辣椒、花椒粒、老姜、盐、白酒、红糖各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp;&nbsp; 做法：</strong>1、圆白菜洗净，切块；蒜台洗净切段；洋葱去皮切瓣；莴笋、萝卜去皮切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、黄瓜洗净，切段；红辣椒洗净，去蒂、子；扁豆去两头，焯熟。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、锅中倒入清水，放入干红辣椒、花椒粒、老姜、红糖、白酒、蒜瓣、盐，大火烧沸，盛出放凉，成泡菜水。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、坛消毒，洗净，用布擦干，倒入泡菜水，放入材料，密封好坛口，腌渍7—10天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取适量腌好的泡菜装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 提示：</strong>姜要选老的，香气更浓郁。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 350px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 268px" alt="" src="http://b36.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe3256fec7d79a17e8ac562f4e10f7bbd5479ddded1df62467906ed71ce6ba2c80ba0f206f82e322d6685a150977345f2d5a19bd2a0eea4d44677125eef213d43834b961c5c&amp;a=31&amp;b=36" width="350" height="268" eventslistuid="e15" idx="13" eventslistuid="e98" quotetimer="79666559" srcheight="268" srcwidth="350" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十七、芝香泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>小黄瓜300克，熟芝麻20克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料：</strong>盐、芝麻酱、糖水、酱油、水淀粉、辣椒粉各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 做法：</strong>1、小黄瓜去头尾，洗净切成长条。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放芝麻酱、糖水、酱油、水淀粉、辣椒粉，搅匀成调味酱。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、另取一盆，放入小黄瓜条、盐拌匀，腌10分钟，冲水沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、原盆洗净，放入腌好的小黄瓜条，加入调味酱，拌匀，再撒上熟芝麻即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 提示：</strong>挑选小黄瓜时，外表刺越多、体型越细越好，而且越直的小黄瓜越清脆。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 260px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 196px" alt="" src="http://b35.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe364d1432dbd7305752f0af189961794566c96120930bf4db9d40e6bf8fdbcd58e3d4c0d475ffc83f16a57ac726d658c400ad6bfb5e1c4ef27c3aea44b3e2600f076f8c495&amp;a=35&amp;b=35" eventslistuid="e16" idx="14" eventslistuid="e99" quotetimer="79666557" srcheight="196" srcwidth="260" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十八、枸杞水泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>圆白菜300克，枸杞子、红枣各25克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;&nbsp; 调料：</strong>红辣椒丝、蒜片、葱段、盐各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 做法：</strong>1、圆白菜洗净，切小片；枸杞子洗净；红枣去核洗净。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、锅中放入红辣椒丝、蒜片、葱段、枸杞子、红枣、水，煮10分钟，捞出放凉，成腌料。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3、盆中放圆白菜，均匀撒盐，倒入适量水，腌20分钟，捞出冲洗，沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、原盆洗净，放入圆白菜片、腌料、盐，拌匀，放进冰箱冷藏2天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>提示</strong>：腌料煮制时间不可过长，以免失去香味。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 258px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 184px" alt="" src="http://b25.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe381eaa1dadd3d23d7dbfbcbeec1ec917c1f60eee36ad75293a342203f4cdc8a47028bd668b8de700648d660b1e6ff811fe398ba7db0fe93b94e7d91d9687352368fa897d9&amp;a=29&amp;b=25" eventslistuid="e17" idx="15" eventslistuid="e100" quotetimer="79666555" srcheight="184" srcwidth="258" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">十九、韩式总汇泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>白菜泡菜500克，芥菜叶、章鱼、牡蛎肉各100克，栗子、芹菜、水发香菇各50克，银杏10克，熟松仁5克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>调料：</strong>葱丝、盐各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;做法：</strong>1、泡菜稍洗，沥干；芥菜叶洗净，切丝；章鱼、牡蛎肉用盐搓洗，冲净，沥干，章鱼切片。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、栗子洗净切块；芹菜去叶，洗净切丝；香菇洗净，去蒂，切丝，银杏洗净。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、炒锅中放入银杏，小火炒至青绿色后盛出，放凉。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、盆中放入所有材料、调料，拌匀即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>提示：</strong>若不想吃生食，也可将章鱼、牡蛎用水焯过再吃。</p>
<p align="center"><strong><font size="5"><img style="WIDTH: 230px; BACKGROUND: none="none"  transparent="transparent"  scroll="scroll"  repeat="repeat"  0% 0%; HEIGHT: 230px" alt="" src="http://b35.photo.store.qq.com/http_imgload.cgi?/rurl4_b=19b1e7e895f06f3d34645ef66e477fe324d8af494019ed0ced6f0731be863e3f0c8dd9017b48b0bfecb51f087090da47531389114d7180cb3d2a4ebd4cda5335145faf71b35ce68b1cdac5eba569f2d29513d6cf&amp;a=29&amp;b=35" eventslistuid="e18" idx="16" eventslistuid="e101" quotetimer="79666553" srcheight="230" srcwidth="230" zoomrate="1"/></font></strong></p>
<p align="center"><strong><font size="5">二十、元气参汁泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>材料：</strong>新鲜人参500克，胡萝卜、萝卜、芦笋各50克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp;调料：</strong>红辣椒段、盐、白砂糖、酒酿各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 做法</strong>：1、新鲜人参洗净；萝卜、胡萝卜、芦笋分别洗净，去皮，切块。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、蒸锅放入新鲜的人参和水，蒸1.5小时，放冷，切片。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、盆中放入胡萝卜、萝卜、芦笋和适量盐，腌5分钟，再用水冲洗，沥干备用。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4、大碗中放入盐、白砂糖、酒酿拌匀，再放入人参片、红辣椒段、腌好的胡萝卜、萝卜和芦笋，拌匀，放入冰箱腌2天。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 5、取适量腌好的泡菜装盘即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>将芦笋用清水浸泡20—30分钟，就能去掉芦笋的苦味，还能增加鲜嫩口感。</p><img style="OSITION: relative; DISPLAY: none; TOP: auto" id="paperPicArea1" src="http://b1.qzone.qq.com/ac/b.gif"/>
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<div style="DISPLAY: none" id="cheatHintArea" class="hint"><strong class="icon_hint"><span>提示</span></strong><span>QQ空间郑重承诺：致力于为用户提供绿色、健康的网络空间！坚决杜绝低俗、恶意、反动等不良信息，在此愿每位QQ空间用户共同参与维护！对您的举报信息我们将第一时间核查处理，请点击：<a class="c_tx4" href="http://blog.qq.com/qzone/20050606/1303195943.htm" target="_blank">了解QQ空间举报入口</a></span><a class="hint_close" title="关闭提示" href="javascript:;"></a></div>
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<h4>发表评论</h4></div>
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<li id="appealBlogBtnContainer" class="none"><a id="appealtBlogBtn" class="c_tx bg6_hover" href="javascript:void(0)">申述</a> </li></ul></div><!-- 日志复制地址弹层 -->
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<p class="tips">请用Ctrl+C复制后贴给好友。</p></div>
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<div><span style="POSITION: absolute; WIDTH: 0px; DISPLAY: block; HEIGHT: 0px; OVERFLOW: hidden" tabindex="1">由于IE浏览器升级禁用了alt+x快捷键，请用alt+q快捷键来快速进入写说说入口</span>
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<p align="center"><strong><font size="5">九、红汁山药泡菜</font></strong></p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>&nbsp; 材料：</strong>山药200克。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> 调料：</strong>红辣椒末、蒜泥、盐、白砂糖、辣豆瓣酱、醋、香油各适量。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong>做法：</strong>1、山药洗净，去皮切片，放盐拌匀，腌30分钟，冲洗沥干。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2、盆中放红辣椒末、蒜泥、白砂糖、辣豆瓣酱、醋、香油拌匀。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3、加入山药片，拌匀腌1天即可。</p>
<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>提示：</strong>吃时可淋入辣椒油。</p>