Question 1: How to pickle cabbage to make it delicious 1. 5 pounds of cabbage, washed, shredded and dried

2. Don’t waste the stems, slice them for later use

3. 2 taels of salt, marinate the cabbage for 3 hours, turning it several times, and finally pouring out the water

4. 3 taels of Hengshun balsamic vinegar, 4 taels of white sugar, and chili powder as appropriate. My chili noodles are ground from the colorful peppers I grow myself, and they are very spicy. After mixing, leave it for a day, turning it several times in the middle. In this way, you can eat it tomorrow. It tastes quite good, crispy and refreshing. The placement time is generally: 24 hours in summer and 48 hours in winter. The longer the time, the better the taste

Question 2: How to make cabbage pickles, how to make cabbage pickles delicious, the main ingredients of cabbage pickles

Cabbage 650g

100g hot pepper

Accessories

10g aniseed

Appropriate amount of salt

4g Sichuan pepper

Steps

1. Prepare all the ingredients

2. Cut the cabbage into small pieces; cut the red and green peppers diagonally

3. Wash the cabbage and drain it; Stir in salt and marinate for a while.

4. Add red and green peppers

5. Mix well and marinate

6. Pour out the marinated water later and add pepper again Aniseed salt

7. Mix well and put it in a porcelain jar or glassware, and marinate at room temperature or in the refrigerator

8. Half a month

Question 3: How to pickle sauerkraut and cabbage. The best way to make kimchi rolls. Detailed introduction to the cuisine and functions: home-cooked recipes. Taste: sweet and sour. Craftsmanship: other materials for making kimchi rolls: main ingredients: 55 grams of cabbage, 250 grams of carrots. Seasoning: 200 grams of white sugar, fragrant. 2 grams of leaves, 4 grams of salt, 15 grams of vinegar essence, 3 grams of pepper, 5 grams of cloves, 2 grams of chili pepper (red, sharp, dry). Features of kimchi rolls: beautiful, sweet and sour, crisp. Teach you how to make kimchi rolls, how to make kimchi rolls delicious 1. Wash the cabbage and peel off the old leaves; 2. Peel off the inner leaves layer by layer; 3. Wash and peel the carrots and cut them into matchsticks. shreds; 4. Put the two raw materials into a pot of boiling water and scald them slightly, take them out and let them cool for later use; 5. Spread the cabbage leaves separately and put the carrot shreds on one side; 6. Roll them into finger-thick balls. Roll up the rolls one by one and place them on a large plate; 7. Add water, cloves, pepper, bay leaves, and dried chili peppers to the pot, bring to a boil and continue to cook for a while; 8. Then add sugar and wait until the sugar is completely dissolved ; 9. Remove from heat, then add vinegar essence and salt to adjust the taste; 10. When cool, pour it on the vegetable rolls and store it in the refrigerator for 24 hours before eating; 11. Before serving, take out the kimchi rolls and cut them into pieces The diagonal section about 3 cm long can be arranged into a pattern. How to make homemade kimchi in detail, introducing the cuisine and its functions: Private dish to strengthen the spleen and appetizer Recipe Taste: Hot and sour Technique: Pickling Ingredients for making homemade kimchi: Ingredients: 500 grams of cabbage Accessories: 50 grams of pears, 30 grams of glutinous rice flour Seasoning: 10 grams of ginger, 10 grams of garlic (white skin), 30 grams of chili powder, 15 grams of salt. Features of home-made kimchi: rich Korean flavor and delicious. Teach you how to make home-made kimchi, how to make home-made kimchi delicious 1. Marinate Chinese cabbage with salt for 3 hours, take a small bowl, add glutinous rice noodles, add a little water to dilute, pour a small amount into the pot water, pour the glutinous rice water into it, heat it up, pour it out and let it cool, put the pears into a grinder and grind them into minced rice and set aside; 2. After the glutinous rice water has cooled down, add salt, ginger and garlic paste, chili powder, and pear minced paste to make a paste. Apply layer by layer on the cabbage and leave it for 3-4 days to make kimchi. The recipe of kimchi is introduced in detail, the cuisine and its functions: private braised pickles weight loss recipe, spleen-strengthening and appetizing recipe, diabetes recipe taste: salty and umami craft: pickled kimchi ingredients: main ingredients: 400 grams of cabbage, 400 grams of green pepper, 400 grams of green beans, 400g cucumber, 400g lettuce Seasoning: 12g pepper, 75g green onion, 25g ginger, 100g salt, 15g white wine Features of kimchi: refreshing and appetizing. Teach you how to make kimchi and how to make kimchi delicious. 1. Wash cabbage, green peppers, green beans, cucumbers, and lettuce; wash green onions and ginger separately, cut green onions into sections, and cut ginger into cubes. 2. Put 2500 grams of water into the pot, add peppercorns, green onions, ginger and refined salt. After boiling the pot, pour it into a jar and let it cool for later use. 3. Break the cabbage into large pieces; cut the green pepper into pieces; cut the cucumber and lettuce into 6 cm long strips; blanch the beans in boiling water and set aside. 4. Soak all the ingredients in pepper water, pour in white wine, and cover. It can be eaten in 2 days in summer and about 7 days in winter. Tips for making kimchi: If you finish eating the kimchi and continue to soak it, you can boil the original soup and continue to use it after cooling; cabbage is also called cabbage.

The recipe of refreshing kimchi is introduced in detail, the cuisine and its effects: Private recipes for constipation, recipes for the elderly, recipes for slowing down aging, and recipes for losing weight. Taste: spicy flavor. Technique: Mixing. Ingredients for making refreshing kimchi: Ingredients: 350 grams of cabbage. Seasoning: chili (red, sharp, dry). 15 grams, 5 grams of pepper, 5 grams of white wine, 20 grams of chili oil, 4 grams of salt, 5 grams of sesame oil, 3 grams of MSG, 5 grams of white sugar. Features of refreshing kimchi: refreshing and crisp, appetizing and digesting. Teach you how to make delicious kimchi. How to make delicious kimchi 1. Cut the cabbage into large pieces; 2. Boil the dried chili peppers and Sichuan peppercorns in water, add white wine, refined salt, and sugar to make juice; 3. Pour the above juice into the jar. After it cools down, put in the cabbage and marinate it for two or three days; 4. Take out the soaked cabbage, add sesame oil, monosodium glutamate or chili oil according to different tastes, mix well, and serve on a plate. The recipe of Sichuan pickles introduces the cuisine and functions in detail: Sichuan cuisine taste: hot and sour flavor process: other materials for making Sichuan pickles: main ingredients: 500 grams of cabbage, 1000 grams of white radish, 75 grams of pepper (red, sharp) Seasoning: 30 grams of vinegar , 40 grams of ginger, 30 grams of salt, 15 grams of white sugar. Teach you how to make Sichuan pickles and how to make Sichuan pickles so they are delicious 1. Cabbage... >>

Question 4: Pickling How to make delicious cabbage Ingredients: One cabbage, one carrot, one piece of white radish, one green pepper, salt, sugar, and white vinegar.

Method:

1. Wash all the ingredients, peel and slice the carrots and white radish, remove the seeds from the green pepper and cut into rings, cut the cabbage into cubes, and put them all into a basin;

2. Sprinkle a little salt, mix well and marinate for about 20 minutes;

3. Drain off the salt water, then rinse it with purified water, put a layer of plastic wrap on the vegetables and press it into a basin. Use water to help control the water, press for about half an hour, and drain off the excess water;

4. Pour fine sugar and white vinegar into the dish (the ratio is about 2:1), mix well, put it into a container, and put Store in the refrigerator and eat overnight.

Features of side dishes: sweet and sour, crispy and tender, refreshing and appetizing.

Tips:

1. This side dish is very simple and easy to make. It is very appetizing to have porridge or steamed buns in the morning;

2. It can also be pickled with only cabbage and carrots. Yes, I added a green pepper to lend a little spiciness;

3. If you are in a hurry, you can eat it after marinating for about half an hour. The overnight version will be more delicious.

4. You can control the ratio of sweet and sour by yourself.

Question 5: How to make delicious cabbage pickles

1.

Prepare all the ingredients

2.

Cut the cabbage into small pieces; cut the red and green peppers diagonally

3.

Wash the cabbage and drain it; add salt, mix well and marinate for a while.

4.

Add red and green peppers

5.

Stir well and marinate

6 .

Pour out the pickled water later and add pepper, aniseed salt and salt again.

7.

Stir well and put it in a porcelain jar or glass vessel. Pickle at room temperature or in the refrigerator

8.

This is what it will look like half a month later

Question 6: The latest information on how to pickle cabbage deliciously Ingredients: 500 grams of Chinese cabbage, 10 grams of chili oil, 10 grams of refined salt, 15 grams of rice vinegar, 10 grams of sesame oil, and 2 grams of MSG.

Method: Wash the cabbage, blanch it in boiling water, remove and drain the water, cut into small cubes or thin strips, sprinkle with salt, add some vinegar, mix well and marinate for 1 day. become. Add MSG before eating, top with sesame oil and chili oil and serve.

Note: If you want the pickled cabbage to be more beautiful, you can cut some red pepper or carrot shreds and pickle them with the cabbage. If you like a sweeter taste, you can add some sugar when marinating.

Question 7: How to pickle hot and sour cabbage ingredients

1. One cabbage is about 2kg, and 50g of salt (calculated based on 25g of salt per kilogram of cabbage, here is 2.3kg, so I used 58g of salt)

2. 12 small chili peppers (wash and dry, then cut straight into pieces, if you like spicy food, you can increase the amount)

3. Pickling water ingredients : 15g salt, 15g sugar, 500ml cold water (calculated based on 3g salt and 3g sugar per 100ml water)

4. 4-6 each of spices and star anise, 1/2-1 tablespoon of Sichuan peppercorns (spice Optionally, you don’t need to use it)

Method

1. Break open both sides of the cabbage, then cut each side into 4 long strips, then change the knife and cut into 1.5cm to 2cm A wide square. (Picture 1)

2. Put the cabbage cut into small pieces into a clean basin, and sprinkle a small handful of salt evenly after each handful of cabbage slices (1/8 cabbage). Repeat until all cabbage is chopped. Then use your hands to scoop out the whole pot of cabbage and salt (turn it up and down a few times).

Finally, place a clean, oil-free plate on top of the cabbage, place a container filled with water on top of the plate, and let it sit for 4 to 6 hours to allow the cabbage to soften and release water. Remember to turn the vegetable cubes every hour, from bottom to top. (Picture 2)

3. Pick up the cabbage that has softened and its volume has shrunk by almost half, or pour it into a clean and oil-free dish to drain the water, squeeze it gently, and then drain it. Put the cabbage cubes, chili peppers and spices (no spices are required) into a 3000ml sealable container or crisper.

4. Pour the fully mixed pickling water into the crisper. The pickling water must fully cover the cabbage pieces, preferably 2cm beyond the vegetable surface.

If you want to pickle Korean spicy kimchi, you can replace the pickling water with spicy kimchi sauce. Please refer to the kimchi sauce recipe in Simple Korean Kimchi.

5. Place a small porcelain or plastic plate on the dish to prevent the dish from rising to the surface. Make sure all utensils are free of oil, otherwise the cabbage will rot. (Picture 3)

6. Seal the jar, place it in a warm place indoors for fermentation for 48 hours, then store it in the refrigerator to continue fermentation for more than 2 weeks, allowing it to fully sour before you enjoy it.

7. When eating pickled cabbage, remember to use clean chopsticks that do not contain oil. You can add a small portion of the remaining fermentation juice to the new pickling water to speed up the fermentation of the cabbage.

Question 8: How to make pickles from cabbage. Cabbage looks like cabbage, but its texture is similar to cabbage. But besides being fried, cabbage can also be eaten pickled. I used to eat this dish when I was in elementary school, usually as a pickle.

Ingredient recipe calories: 1082.25 (kcal)

Main ingredients

500 grams of cabbage

A little star anise

Method/steps

1

Wash the cabbage, remove the stems and soil, cut into large pieces, wash and cut the onion, ginger and garlic into cubes.

2

Blanch the cabbage in boiling water until tender, remove and drain. Let cool

3

Pour water into the pot, add green onions, ginger, star anise pepper, soy sauce, and stir the very fresh soy sauce evenly. Put the pot on the fire and cook it over high heat. Open

Bring the seasonings to a boil over low heat until the pot is half full.

4

Prepare an earthen pot. Put the drained cabbage into the crock pot. Pour the cooked condiments into the crock pot.

5

After the seasoning is ready, cool down, then cover it and put it in a cool and ventilated place. It will be marinated in a month.

END

Notes

In addition to pickling cabbage, this method can also be used to pickle cucumbers, garlic sprouts, Chinese cabbage, peppers, etc., which will taste better.

You must add more salt to this pickle, so that you can pickle it with delicious vegetables

Question 9: How to make delicious cabbage at home

300 grams of cabbage

8 grams of garlic

Several dried peppers

Lard

Salt

Oyster sauce

Light soy sauce

An appropriate amount of chicken essence

How to cook hand-shredded cabbage

Peel off the cabbage piece by piece, wash with light salt water and drain. Tear into large pieces by hand, smash the garlic, and cut the dried pepper into circles diagonally; (when cooking at home, you don’t have to be too particular about your knife skills, just tear it evenly)

Heat the oil in a pan and pour it when it is 70% hot. Add the cabbage slices

While stirring constantly, use a spatula to flatten the cabbage in the pot; (don’t underestimate this action, it is a little trick to make the cabbage delicious)

When the cabbage is flattened in the pot, scoop it up. Turn the pot over low heat and sauté the chopped dried pepper and garlic until fragrant

Pour in the cabbage again, turn up the heat and stir-fry the garlic and pepper evenly, still using the spatula to press the vegetables

Add vinegar and oyster sauce , oil, salt to taste, and finally add chicken stock and serve on a plate. (Don’t pour vinegar directly onto the dishes, but onto the walls of the pot)

Tips

I didn’t put sugar because the oyster sauce and vinegar I used both contained Sweet, too sweet with added sugar.

When seasoning, add vinegar first to ensure the crispiness of the dish. In this way, the hot and sour flavor of the hand-shredded cabbage will be stronger and more delicious.

Vegetarian dishes cooked with lard are fragrant. If you don’t dare to eat lard, you can mix a little lard into the vegetable oil; there must be aged vinegar, which has enough sourness; oyster sauce adds freshness. These are all indispensable ingredients that make hand-shredded cabbage more delicious.

Question 10: How to marinate hand-shredded cabbage? To marinate, tear the cabbage and blanch it in boiling water.

Then add salt and marinate for about 15 minutes. Strain out the brine

Pour boiling oil into the sesame oil and soy sauce and mix well

It is also delicious if fried

Ingredients

Half a cabbage, 3-5 dried red peppers, 250g pork belly, 3 pcs ginger, 5g, 1/4 tsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp pepper oil, 1 tsp

Method

Detailed steps for making grandma’s hand-shredded cabbage

Now that the weather is cold, everyone likes to eat meat to supplement calories, but don’t ignore the importance of vegetables. You should eat more seasonal vegetables to supplement your vitamins. The nutrition of cabbage is the same as that of Chinese cabbage, but its vitamin C content is twice as high. It is the best food to prevent colds.

Grandma’s recipe for shredding cabbage

1. Tear the cabbage into small pieces by hand, rinse with water, drain and set aside.

2. Cut the pork belly into thin slices, cut the dry red pepper into segments, and cut the garlic and ginger into granules.

3. Heat the wok, add cold oil, stir-fry the pork belly over low heat.

4. Stir-fry until the meat turns white, then add the pork belly. Stir-fry the pepper segments, ginger, and garlic over low heat

5. Until the meat turns slightly yellow, the fat is fried, and the ginger and garlic are fragrant.

6. At this time, add the torn cabbage, add salt, oyster sauce, light soy sauce, and slowly fry over medium heat.

7. Until the cabbage becomes soft, add a spoonful of pepper oil or sesame oil and serve.

Tips for making grandma’s hand-shredded cabbage

1. Cabbage and broccoli are both cabbage, but don’t buy the wrong one. The shape of broccoli is very round, and the leaves are very thick. The color is relatively green and tastes very crispy and hard. Cabbage is relatively flat in appearance, has very thin leaves, and tastes a little sweet.

2. Pork belly can add some animal fat to the dish and increase the flavor. If you don’t like meat, you can omit it. When stir-frying the pork belly, try to use low heat and slowly stir out the oil so that it doesn't taste greasy.