Pickling skills of hot and sour Chinese cabbage

material

Chinese cabbage 1 about 2kg, salt 50g, pepper 12, salt 15g, sugar 15g, 500ml of cold water, 4-6 spices and star anise each, and pepper1/2-/kloc-0.

working methods

1. Break off both sides of the cabbage, then divide each side into four long strips, and then change the knife and cut into small squares with a width of 1.5cm to 2cm.

2. Put small pieces of Chinese cabbage into a clean pot, sprinkle a handful of salt evenly on each piece (1/8 Chinese cabbages), and repeat until all Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). Then put a clean and oil-free plate on top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to soften the cabbage. Remember to turn the dishes every 1 hour, from bottom to top.

3. Pick up the Chinese cabbage with softened water, whose volume has shrunk by almost half, or pour it into a clean and oil-free cooking basket to dry the water, gently squeeze it, and then put the Chinese cabbage blocks, peppers and spices (without spices) into a sealed container or fresh-keeping box with a capacity of 3000ml.

4. Pour the fully mixed pickling water into the fresh-keeping box. Soaking water must completely submerge the cabbage block, which can exceed the surface of the dish by 2cm. I'd like pickled kimchi.

5. Press a small porcelain plate or plastic plate on the dish to prevent the dish from coming out of the water. Be careful not to put oil in all the utensils, or the cabbage will rot.

6. Seal the jar, put it in a warm place indoors for 48 hours, then put it in the refrigerator for more than 2 weeks, and let it be fully sour before enjoying it.

7. Remember to use clean and oil-free chopsticks when eating sauerkraut. A small part of the remaining fermentation juice can be added to the new pickling water, which can accelerate the fermentation of Chinese cabbage.

skill

1, you can order fish fillets, cuttlefish rings, shrimps, shredded chicken, fish balls, shredded konjac, winter flour or rice noodles when making a sauerkraut pot, which is low-fat and healthy, and is the first choice for slimming girls.

2. When cooking, first add one or two pieces of ginger, pepper and chicken bones to boil, then cover the pot and stew for a while to make it tasty, and then boil the ingredients again.

3. Add some sugar (because MSG is not used), salt or soy sauce, Shaoxing wine and white rice vinegar (if you like the sour taste) to taste. Sprinkle some shallots to taste better!

4. If there is lactic acid bacteria powder, it can be added into soaking water to accelerate the fermentation of Chinese cabbage. The longer the sour cabbage grows, the more sour it becomes.

Hot and sour cabbage

material

Chinese cabbage (350g), dried pepper (10), minced garlic (half a tablespoon), Shanxi mature vinegar (5 tablespoons), chicken powder (1/3 tablespoons), salt (1/4 tablespoons), chilli oil (2 tablespoons), minced garlic.

working methods

1. Wash Chinese cabbage and cut into pieces.

2. Cut the dried peppers into rings and chop the garlic for later use.

3. Take an empty bowl, add 5 tablespoons of Shanxi mature vinegar, 3 tablespoons of chicken powder 1/,4 tablespoons of salt1/,2 tablespoons of Chili oil, 3 tablespoons of minced garlic1and water and mix well to make a hot and sour juice.

4. Heat 3 tbsp oil, stir-fry minced garlic and dried chillies on low heat.

5. Pour the Chinese cabbage and stir-fry for 1 min until the leaves are soft and the water comes out.

6. Pour in hot and sour juice, stir-fry with Chinese cabbage, and serve.

Hot and sour cabbage

material

250g of Chinese cabbage, 30g of sugar, 5g of vinegar15g, 7g of peanut oil, 2g of salt, 5g of pepper (dried red tip), 5g of onion, 5g of ginger and 5g of white garlic.

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working methods

1. Remove the old leaves from the cabbage, wash it, cut it into filaments, scald it with boiling water, let it cool, squeeze out the water, put it in a plate and mix well with refined salt.

2. shred the red pepper for use.

3. Wash onion, ginger and garlic separately and cut them into shreds.

4. Put the oil in the pot and stir-fry the shredded pepper.

5. Add shredded onion, shredded ginger and shredded garlic and stir fry.

6. Add vinegar and sugar.

7. When the sweet and sour juice becomes sticky, pour it on the cabbage and stir well.

Hot and sour cabbage

material

Chinese cabbage, garlic, pepper, sugar, salt, chicken essence, vinegar, oil, soy sauce, sesame oil, red pepper and dried pepper.

working methods

1. Wash the cabbage, cut the cabbage vertically from the middle, then cut it with an oblique knife, and tear the cabbage leaves in half at will.

2. Shred red pepper and diced garlic for later use.

3. In a small bowl, mix vinegar, salt, sugar, chicken essence and raw materials into juice for later use.

4. Put the oil in the pot. When the oil is 80% hot, add pepper, garlic, red pepper and dried pepper and stir-fry until fragrant. Stir-fry the cabbage for 1 min, and then add the cabbage leaves. Stir-fry and pour in the prepared juice, then add sesame oil.

skill

When cutting cabbage, it is advisable to cut it along the silk, so that the cabbage is easy to cook.

Hot and sour fried cabbage

material

3 pieces of Chinese cabbage, 6 dried peppers, sugar 1 tablespoon, salt 15g, 3 tablespoons of rice vinegar, 45ml of soy sauce, onion 15ml, and 2 drops of sesame oil.

working methods

1. Wash the cabbage, cut it in half vertically, and slice the cabbage at an angle of 45 degrees.

2. Dry peppers are broken by hand, or cut into silk with scissors (pepper seeds are also left). Slice the green onions.

3. Pour the oil into the pot and heat it with high fire. When the oil is 70% hot, add dried shredded pepper and onion slices and stir-fry until fragrant.

4. When the color of the shredded pepper turns slightly darker and you can smell the spicy taste, pour in the cabbage slices and stir fry for 2 minutes.

5. Add sugar, salt, rice vinegar and soy sauce, continue to stir fry for 1 min, and pour 2 drops of sesame oil before taking it out.

skill

1. This dish is made of cabbage and tastes crisp. Cabbage leaves can be made into simple cabbage bean curd soup, or fresh shrimp cabbage bags.

2. The dish made by cabbage heart: good luck.

3. Another dish made of Chinese cabbage: dry pot bacon Chinese cabbage.

Stir-fry this dish and keep it on the fire. With the heating of the temperature, some soup will be produced in the cabbage, so don't add water during the frying process, otherwise it will affect the taste. If you buy cabbage with more water and more soup, it will be better to put some water starch in the pot.

5, soy sauce is used for coloring and seasoning, but soy sauce is a bit salty, so pay attention to salt.