Pickling method and ingredients of Babao cabbage Liubiju

Babaocai is a famous traditional pickles food in Jiangsu, Zhejiang, Shanghai and Anhui provinces. Golden color and strong sauce flavor. Ingredients: October vegetables (kohlrabi) Accessories: day lily, winter bamboo shoots, fungus, dried tea, dried shredded carrots, dried vegetable stems, bean curd skin and white sesame seeds. The general population can eat it, and the elderly, patients with hypertension and patients with kidney disease should eat less.

1, prepare red and white dried tofu, thousands of pieces, carrots, sherbet, pickled fungus, mushrooms, day lilies and kelp.

2. Cut red and white dried bean curd, thousand pieces, fungus, mushrooms and kelp into filaments, and tear the day lily into filaments.

3, carrots are best twisted into filaments, dried, or directly cut into filaments.

4. Chop the onion, ginger, garlic and green garlic for later use.

5. Pour the oil into the pot. When the oil is hot, put the onion first, then put the red and white bean curd and thousands of pieces.

6, stir fry, season with salt and soy sauce, and set aside.

7. Pour the oil into the pot, heat the mushrooms, kelp and daylily, stir-fry and change color, add salt to taste, and set aside.

8. Pour the oil into the pot. When the oil is hot, add the onion first, then the carrot, stir-fry and change color, add salt to taste, add water to cover the pot and simmer until cooked, and serve for later use.

9. Pour oil into the pan, and fry the pan with onion, ginger and garlic.

10, then snow red, add sugar to taste.

1 1, add the fungus and stir fry.

12. Finally, pour all the "6, 7, 8" fried in front into the pot and stir well, and turn off the fire.

13, when the dishes in the pot are not too hot, mix in the green garlic.