How to make pickled cabbage

Cut the washed cabbage with a knife from the head of the cabbage vertically in the shape of a cross, and then put it in a pot of boiling water to cook a little and then put it into a basin to cool down. Wash a small jar or altar and scald it with hot water. Pour out the water, put the cooled cabbage into the jar and yard it, pour the cooled cabbage water into the jar, the water should overflow the cabbage, and press it with a stone. If you have flour at home, put in a small piece of flour fertilizer (about the size of an egg will do).

(1) go to the half heart of the cabbage, the sun for 3-4 days, remove the surface layer of leaves, wash, drain the water.

(2) Split the cabbage, scald slightly in boiling water, then cool in cold water, drain.

(3) will be a layer of cabbage in the tank, each layer with a little salt, yards, put a heavy weight on the top, and then injected into the boiling water, submerged cabbage, placed in a cool place, about 20 days to be sour when you can.

1. choose to embrace very tight yellow bud white, remove the outer gang washed, straight cut into two flaps, cut into inch and a half long section, and then straight cut into two minutes wide thick silk.

2. Take a large pot, put a layer of vegetables sprinkle a layer of salt, and then mix well, with a large plate cover pressure, marinate for three hours, squeeze the water is still put in the pot, add sugar, vinegar mix. Dry chili pepper wash off floating ash, soften and cut into julienne, and ginger together on the dish.

Practice two

Instrument preparation

Yellow sprouted cabbage five pounds; dried chili one or two two money; refined salt three taels; ginger shredded one or two; sugar four taels; peppercorns three money; vinegar five taels; sesame oil three taels

Making steps

1. dry chili pepper cut into pieces, scallion cut into sections, ginger cut into thin julienne strips;

Making Materials

Making Ingredients (13 pictures)

2. remove the green and red chili peppers from the stems and seeds, and cut diamond-shaped slices;

3. remove the leaves from the cabbage, leave the neck, and change it into 0.3 cm thick spatula slices;

3. add a little bottom oil to the pan and heat it up;

4. put in the chopped scallions, shredded ginger, dried chili peppers, and slices of green and red chili peppers in order;

5. add the white vinegar after the incense is blown up, and then Quickly put the cut cabbage into the pot;

6. Add refined salt and monosodium glutamate and stir-fry, thicken the gravy, add a little sesame oil, out of the pot that is complete.