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Do you put soy sauce in hot and sour cabbage?
Raw material formula: 3 kg of table salt for Chinese cabbage/0/50 g of kelp/0/00 g of chili, 500 g.

Production method:

1. Choose fresh and tender solid Chinese cabbage, wash it with water, drain the water, and dry it in the sun 1 day. The small cabbage is soaked in the whole tree, and the big one should be cut to make the salt water marinate thoroughly. The kelp is washed away, drained and cut into blocks for later use.

2. Put the cabbage into a clean basin, evenly sprinkle with100g of salt, knead the cabbage by hand, add a clean weight to press the cabbage, add 250g of cold boiled water, and let it stand for half a day after the water rises.

3. Then move the cabbage into a wooden bucket, evenly fill the kelp and pepper, add 50 grams of salt to the salt water in the basin, stir it evenly, and pour it into the wooden bucket. Then the lid is fixed and sealed. 10 days later, open the lid and serve.

Product features: Seafood tastes delicious, spicy and salty.

So you don't need soy sauce to make hot and sour cabbage!