The steps of Tianjin winter vegetables are as follows:
1. First dry the whole Chinese cabbage for 2-3 days, remove part of the water, then remove the outer two layers of old terrier, cut the Chinese cabbage into pieces with a square of 1 cm, and dry it outdoors for 5-6 days, during which time, rummage through the cabinets several times a day and dry it quickly. When it is half dry, it becomes a Chinese cabbage embryo to be pickled.
2. Mash garlic into mashed garlic.
3. Proportion of ingredients: Chinese cabbage embryo: salt: garlic = 10: 1.6: 2 Put the Chinese cabbage embryo into an oil-free container, add a certain proportion of salt and garlic, mix well and pour into the white wine. After a cabbage weighing about 4 kg is dried, add 1 250-degree liquor.
4. 1-2 days, turn it frequently, so that the salt and garlic can penetrate into the cabbage evenly. 1-2 days later, we will pour the cabbage into a sealed container, pound it with a garlic hammer and seal it. We will use a large glass bottle cap to tighten the lid and marinate it 1 month or more before eating.
Tianjin Winter Vegetable Practice 2 Prepare ingredients: winter vegetables, vermicelli, yeast, flour, salt, chicken essence, minced meat and soy sauce.
1. Boil the yeast with warm water, add proper amount of flour and water, knead it into dough, and put it in a high temperature for fermentation.
2. Softly cut the vermicelli with warm water, wash and chop the winter vegetables, and then cut some onions, ginger and garlic.
3. Mix the materials prepared in the second step with minced meat evenly, and add some soy sauce, chicken essence and salt to make minced meat.
4. Next, start making steamed buns, knead the prepared dough into long strips, cut into small pieces, and then roll the pieces into large pieces.
5. Wrap the meat stuffing in dough and make buns.
6. Put the steamed bread on the pot, steam it after the water boils 15 minutes.