Whenever I am bored or think of the special food I ate when I was a child, I can't help but think of washing vegetables. Try to make a dish today, recalling the memory of childhood and the taste of childhood.
In the first step, we will clean the bought cabbage before drying it. Pay attention to the fact that the cabbage should have grass bones, but don't bloom, or it will be too old and harmful to the taste. Then chop the withered Chinese cabbage, so that the roots can be split in two, or split in four, and cut as small as possible.
The second step is to take out the pot. When the pot is very hot, pour all the mashed Chinese cabbage into the pot, stir-fry it quickly until there is no steam, then fish it out, put it in a pot, seal it with a layer of plastic wrap, and let it stand for one night to eat.
The third step when I was a child, I still remember that all the pots at home were buckled to the top and left for one night. In fact, the effect was similar to that of plastic wrap. After a night's fermentation, the Chinese cabbage finally turned into a pickled vegetable. Tearing off the plastic wrap, a very strong smell came on us, or a yearning life, and I instantly thought of childhood memories and drifting away time.
When we eat in our own home, it can be used for frying or cold salad, and it can also be used for making soup. There are many ways to eat it. My favorite is cold salad. Add a little soy sauce, vinegar, salt, white sugar, chicken essence and Chili oil to make it cold, and the taste is simply no one. If you have time, let's try it at home, and firmly believe that friends in Sichuan will have memories.