1 Chinese cabbage, a little carrot, 23 tablespoons of salt, 1/3 cups of fine crystal sugar, 3 tablespoons of white vinegar, 56 cloves of garlic, 2 peppers, a few stinky tofu and a proper amount of sauce.

working methods

Take out cabbage leaves, clean, and draining;

1: Chinese cabbage leaves are removed, washed and drained; Tear the slices by hand and add carrots and 2-3 tablespoons salt. Knead by hand until the dish is slightly soft, let the salt and the dish fully blend, and rub out the salt water.

Pour out the excess salt water. Continue to use cabbage

2. Pour out the excess salt water. Continue to squeeze out excess salt water by hand. Extrusion in stages.

Add pepper (diced) and garlic (sliced

3: Add pepper (diced)+garlic (sliced)+vinegar and fine rock sugar and mix well (according to personal preference). Put it in a glass bottle.

Put it in the refrigerator for one day and one night, and the next day will do.

4: put it in the refrigerator for one day and one night, and you can eat it the next day.

It is also delicious with stinky tofu. Stinky tofu cleaning

5: It is also delicious with stinky tofu. After washing stinky tofu, be sure to use kitchen paper towels to absorb the surface moisture; Hot oil in the pot, half fried and half fried in medium fire (that is, the amount of oil is not much, and the height of tofu is half). Before fishing, change to medium fire to remove oil, which can rise beautifully. This will make it crisp outside and tender inside. Finally, pour the sauce.

Sauce: garlic paste+Chili sauce+Lin Wei or sugar+

6. Sauce: garlic paste+Chili sauce+Lin Wei or sugar+salt+1/4 teaspoons of soy sauce+warm water+sesame oil.

Pickle special for stinky tofu

material

1 Chinese cabbage, 1/2 carrot, 3 tablespoons salt, 2. 4 cups of white vinegar and 1 and 1/2 cups of sugar.

working methods

(1) Dig out the core of Chinese cabbage with a sharp knife, then pick the leaves one by one, wash them, and drain the water for later use.

(2) Tear each piece of cabbage into 3 pieces by hand. 4 small pieces, and then evenly sprinkle with seasoning (1) to make it naturally soften the water, about 2? After 3 hours, the salt water can be poured out.

(3) cleaning and shredding carrots for later use, and uniformly mixing seasonings (2) to obtain sweet and sour juice.

(4) Mix the Chinese cabbage, shredded carrot and sweet and sour juice evenly, and put it in a cool place or refrigerate for about 1 day, and you can eat it. In the meantime, they need to turn it over several times to make the taste even, and they can keep it in the cold storage for about 2 weeks.