Broccoli 1 only my 3 kg

60 ml of white vinegar

Liangbaikai 40 ml

2 teaspoons of salt

10 spoon of sugar, use a spoon.

If you like spicy food, you can put three more red peppers.

Method of pickling cabbage with hot and sour sauce

Peel off the petals of Chinese cabbage and wash them.

Boil water in the pot, tear a large piece of Chinese cabbage and put it in the pot for blanching, which takes about 1 minute. Just cook it a little more slowly, not too much.

Blanched cabbage is cooled several times with cold water, and then boiled with cold white water. Don't eat raw water.

Squeeze the excess water out of the cabbage after cold water. Don't push too hard, it will rot!

Add 3 teaspoons of salt, grab it evenly by hand, and go directly to the next step without washing.

Add red pepper, according to personal preference, add 10 spoon of sugar.

Continue the previous step and add 60ml of white vinegar and 40ml of cold boiled water. If you use vinegar essence, it will be halved, but white vinegar is healthier. After everything is put away, stir it thoroughly with chopsticks. After mixing well, taste a piece to see if it is enough. If you think it is suitable, cover it and let it stand for a few hours until it tastes good.

skill

The dosage of this recipe is 3 Jin of cabbage. If it is less, you need to reduce the amount yourself, and you can't put more seasoning. If you can't master it, you can increase it slowly. Don't put too much at once. If you feel sour, you can add more sugar.