Babao Cai - is a famous local pickle in Songyang County, Zhejiang Province. Features: Golden color, strong sauce flavor. Main ingredients: October vegetables (big head green vegetables) Accessories: day lily, winter bamboo shoots, fungus, dried tea, shredded dried carrots, shredded dried vegetable stems, tofu skin, white sesame seeds.

Preparation method

Preparation method: Cut the pickled kohlrabi into 2 cm square slices, dice the cucumber, cut the lotus root into semi-circular slices, and cut the Chinese cabbage into 2 cm square slices. cm pieces, cut the beans into small pieces, shred the radish, cut the mustard greens into water chestnut slices, put them in clean water and sprinkle with salt for 1 day, take them out and squeeze out the water, mix them with the fried peanuts, put them in a cloth bag and put them in a sauce jar every day. Stir 2 times. Serve in 3 weeks.

Another method: cooking materials

Main ingredients: October vegetables (big head green vegetables)

Accessories: day lily, winter bamboo shoots, fungus, dried tea, Shredded dried carrots, shredded dried vegetable stems, tofu skin, white sesame seeds

Recipe introduction

This dish has a history of hundreds of years in the Wanjiang area. As the name suggests, it has been passed down from generation to generation and is a household name. A must-have side dish for every household during the first two days of the Spring Festival every year. It is nutritious, convenient to eat and easy to preserve.

Preparation method

1. Wash and shred the October vegetables, and cut the other ingredients into shreds and set aside;

2. Heat the pot and add oil , add shredded ginger, shredded cabbage, day lily, etc. and stir-fry until fragrant, add seasonings and stir-fry evenly, drizzle with sesame oil, sprinkle with sesame seeds, take out and serve on a plate.