Practice and ingredients of hot and sour vegetables

Raw materials: Chinese cabbage, salt, Chili noodles, minced garlic, white sugar, aged vinegar, soy sauce and oyster sauce;

The practice of pickled cabbage

1. Peel off the leaves outside the prepared Chinese cabbage, rinse, cut the Chinese cabbage in half at the root position, then tear it in half, cut it into 2 knives, divide it into 3 parts, and cut it into blocks;

2. Put the cut Chinese cabbage into a large pot, add 2 tablespoons of salt, stir well, and marinate for 1 hour to kill the water in the Chinese cabbage. Chinese cabbage needs to be marinated for a long time when it is cut into pieces;

3. When pickling cabbage, mix a sauce, prepare a bowl, add 2 tablespoons of Chili noodles, 1 tablespoon of minced garlic, and pour a little hot oil to stimulate the fragrance of Chili and minced garlic.

If you like spicy food, you can use spicy Chili noodles, then add 2 tablespoons of sugar, 2 tablespoons of aged vinegar, 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce, and stir well, so that the sour and spicy appetizer sauce is ready;

4. When the curing time is over, part of the water in the cabbage has been killed. At this time, put the cabbage in gauze to squeeze out the water, and try to squeeze out all the water in the cabbage.

5. Put the drained cabbage into a bowl, add the prepared sauce and mix well, and the Aauto quick version of sauerkraut will be ready;

6. The prepared Chinese cabbage is sour, spicy and refreshing. Whether it is with rice, noodles or porridge, it is a good choice. It's simpler than spicy cabbage and very delicious.

Summary of sauerkraut;

1, salt has been added when pickled cabbage, and it is not needed when sauce is mixed;

2, the prepared sauerkraut can be stored in the refrigerator and can be eaten for a few days;