比如糖醋排骨，输入部份如糖醋后点搜菜谱按钮即可查询
用料
大娃娃菜cabbage3棵pcs粗盐coarsesalt50克g姜ginger2汤匙tbs蒜头garlic5办pcs紫天椒chilli2个pcs辣醋椒P.chilli3汤匙tbs红椒粉paprika1茶匙tsp绍酒Chinesewine1汤匙tbs幼盐finesalt1茶匙tsp
云南泡菜的做法
选购每个约500克重的大娃娃菜，冲洗干净；Cleanthoroughlythecabbage.
掰开浸泡10来分钟；Peeleachsingleleaf,soakinsaltedwaterfor10mins.
用洁净的手掰细；Breakwithcleanhandsintosmallerpieces.
准备好醃料；Preparethemarinadesasshown.
加盐，用手混合，使劲揣至软；Addcoarsesalt,mixhardwithhandstilltender.
除了绍酒，加入砧板上所有材料；BesidesChinesecookingwine,addinallmarinadesonthechoppingboard.
密封罐洗彻底洗干净，烫热水，不能沾油。一边入罐一边挤压；Againcleanabigjarthat'sabletoholdthesepickles,presswhileputtinginbitbybit.
把菜下边的液体也倒进去，只需要盖面就行，加入绍酒，上面撒幼盐；Pourtheliquidinsoastojustcoverthepickles.Addwine.Sprinklefinesaltontop.
扣上扣密封，置于阴暗处4-5晚（冬天需时较长）；星期二跟星期六的对比。Sealitindimplacefor4-5nights(ratherlonginwinter).Beforeandafter(4nights).
装在小罐子里冷藏保存，甚至可以送礼；Dividethewholeintosmallercans,placeinthefridgefor2nights.
这就叫开胃！It'sreallyagoodsidedish.
吃乌冬的时候佐上几片特别生津。Soaccomplishedbyaddingsomesourelementtothenoodles!
配柠檬红茶吃特别有滋味！Lemonteatastesgood!