2。 Don't waste stalks, slice them for later use.
3。 Salt 2, marinate the cabbage for 3 hours, turn it a few times in the middle, and finally pour off the water.
4。 Hengshun balsamic vinegar 3 Liang, sugar 4 Liang, Chili noodles right amount. My Chili noodles are all ground by my own five-color peppers, which are particularly spicy. Leave it for one day after stirring and turn it several times in the middle. In this way, you can eat it tomorrow. It tastes good, crisp and refreshing. Storage time is generally 24 hours in summer and 48 hours in winter. It will taste better after a long time.
Question 2: How to make super delicious sauerkraut?
Wash the whole cabbage first, and then wash it down with purified water to dry.
Wait for time to start frying Chili oil, pour corn oil into the wok, and add persimmon pepper (bought in the kitchen, very fragrant, not very spicy, I wiped it with kitchen paper, but didn't wash it). Fry slowly with low fire until the surface of pepper is crisp, then crack with a shovel, then pour out and cool (remember low fire).
Cut the dried cabbage into small pieces, break all the cabbage by hand, and add the cabbage, soy sauce, vinegar, salt and cooled Chili oil into the cauldron. Put it in the refrigerator in hot weather and you can eat it in two or three days. If you are in a hurry, you can eat it the next day. It tastes crisp and especially fragrant. The longer the time, the more delicious the cabbage will be, and it will turn sour. Especially appetizing and refreshing
Question 3: the practice of cabbage kimchi, how to make cabbage kimchi well, and the main components of cabbage kimchi.
650 grams of cabbage
Pepper100g
condiments
Daniel 10g
Proper amount of salt
Zanthoxylum 4g
step
1. Prepare all ingredients.
2. Cut the cabbage into small pieces; Red and green peppers are cut obliquely.
3. Wash the cabbage and control the water; Add salt, stir and marinate for a while.
Add red pepper and green pepper.
Stir and marinate
6. Pour out the salt water later, and then put the pepper aniseed salt.
7. Stir well, put it in a porcelain jar or glassware, and store it at room temperature or refrigerator.
8. Half a month
Question 4: How to pickle Chinese cabbage to taste good? Explain the cuisine and its effect: Northeast cuisine stir-fried cabbage heart Preparation materials: Ingredients: 500g cabbage, ginger, onion, salt, green pepper, red pepper, white soy sauce, sugar, vinegar, monosodium glutamate and sesame oil. Teach you how to make fried cabbage heart, how to make fried cabbage heart delicious. 1 Cut Chinese cabbage into shreds or pieces, add a little salt to pickle, and cut ginger and onion into powder; Shred green pepper and red pepper;
Question 5: The latest information on how to pickle Chinese cabbage. Raw materials: Chinese cabbage 500g, Chili oil 10g, refined salt 10g, rice vinegar 15g, sesame oil 10g, and monosodium glutamate 2g.
Practice: Wash the Chinese cabbage, blanch it with boiling water, take it out and drain it, cut it into small squares or filaments, sprinkle with salt, add some vinegar, mix well and marinate 1 day. Put monosodium glutamate before eating, drizzle with sesame oil and Chili oil.
Note: If you want sauerkraut to be more beautiful, you can cut some red peppers or shredded carrots and pickle them with Chinese cabbage. If you like a sweeter taste, you can add some sugar when pickling.
Question 6: How to pickle Chinese cabbage to taste good 10 Ingredients:
Chinese cabbage, apple, pear, white radish, beef soup, onion, garlic, salt, Chili noodles and monosodium glutamate.
Production method:
1. After removing the roots of Chinese cabbage, wash it with clear water, drain the water, cut it into 6 pieces with a knife, put it in a pot and sprinkle salt for 4-5 hours.
2. Radish is stripped of roots, whiskers and skins, sliced and salted.
3. Peel and cut apples; Chop onion and mash garlic.
4. Drain the sauerkraut and radish and put them in the jar.
5. Mix all seasonings such as apples, pears and beef soup and pour them on cabbage. The marinade will drown the cabbage, press it with a clean weight and let the cabbage sink.
6. The time can be determined according to the season. You can take it out in summer 1 ~ 2 days.
Question 7: How to pickle sauerkraut?
1, cut the cabbage into small pieces and dry it by hand first;
2, the pot is boiled, no oil is put, and the cabbage is fried until the water is full;
3. Put oil in the pot, add lobster sauce, minced garlic and chopped pepper; Stir-fry Chinese cabbage, sprinkle with salt and add chicken essence after fragrance.
1, Taomi water contains a lot of starch and vitamins. protein will ferment after boiling, and the soaked vegetables will be sour without adding vinegar;
2. Before you put the oil, you must fry the cabbage dry, so that it tastes crisp;
3, it is best to have lard, which is especially fragrant when fried!
Question 8: How to pickle cabbage by hand? If it's delicious, just tear up the cabbage and let the water boil.
Then add salt 15 minutes or so, and filter out the salted brine.
Pour in boiling oil, add sesame oil and soy sauce and mix well.
It's delicious if fried.
material
Chinese cabbage, half dried red pepper, 3-5 pork belly, 250g garlic, 3 ginger, 5g 1/4 tsp oyster sauce 1 tsp soy sauce 1 tsp pepper oil 1 tsp.
working methods
Detailed production steps of grandma's hand-torn cabbage
Now that the weather is cold, everyone likes to eat meat to supplement calories, but don't forget the importance of vegetables. You should eat more vegetables in season to supplement vitamins. Chinese cabbage and Chinese cabbage have the same nutrition, but the content of vitamin C is twice as high, which is the best food to prevent colds.
Grandma's method of tearing cabbage by hand
1. Tear the cabbage into small pieces by hand, rinse it with water and drain the water for later use.
2. Slice the pork belly, cut the dried pepper, and dice the garlic and ginger respectively.
3. Heat the wok, add cold oil and stir-fry the pork belly with low heat.
4. Stir-fry until the meat turns white, then add dried peppers, ginger and garlic, and continue to stir fry on low heat.
5. Until the meat turns yellow, stir-fry with oil and stir-fry with ginger and garlic.
6. At this time, add the torn cabbage, add salt, oyster sauce and soy sauce, and stir-fry slowly over medium heat.
7. Add a spoonful of pepper oil or sesame oil until the cabbage is soft.
Grandma's tips for cooking shredded cabbage
1. Cabbage and broccoli are both cabbages, but don't buy them wrong. Broccoli is round, with thick leaves and green leaves, and it tastes good.
Crispy and hard. Cabbage is flat in shape, thin in leaves and sweet to eat.
2. Pork belly can add some animal fat and flavor to the dish here, and those who don't like meat can be omitted. When frying pork belly, try to use a small fire and stir-fry the oil slowly, so that it won't be greasy.
Question 9: How to pickle Chinese cabbage? Let's take out the washed Chinese cabbage and put it in a basin. Then sprinkle some salt on the Chinese cabbage. Press a heavy object on the cabbage and marinate for two days. After two days, you will find that there is a lot of water in the cabbage. Squeeze the water out of the sauerkraut and put it in the pot. Next, we put the Chili noodles in a bowl and add hot water. Leave it like this for ten minutes until the hot water cools down. Take out garlic, mash it, and put it in Chili noodles. Then take out the apple pieces, pound them into pieces and put them in Chili noodles. Similarly, we also smashed ginger pieces into pieces and put them in Chili noodles. Peel the oranges and squeeze the juice into the Chili noodles, like this. Now we add the right amount of monosodium glutamate and the right amount of sugar. Ok, let's start stirring. You can control the ratio of Chili noodles to apples and oranges at will according to your taste. After stirring, it becomes this Chili sauce. Now we are going to spread the prepared Chili sauce on the cabbage, but you must wear clean gloves to protect your hands before spreading the Chili sauce. When you coat Chinese cabbage with Chili sauce, you should first coat the outer layer of Chinese cabbage, and then coat the whole Chinese cabbage layer by layer, like this. After applying the Chili sauce, we put it on the plate and cover it with safety film. Then put it in the refrigerator and you can take it out in three to five days.
Question 10: How to pickle Chinese cabbage? Prepare a Chinese cabbage, not with a solid heart. After washing, divide it into two halves, and then sprinkle with salt and pepper noodles layer by layer.
After an hour or two, the cabbage is a little dehydrated. Control the water and continue to sprinkle Chili noodles on it. You can decide how much to put according to your taste.
Sprinkle with Chili noodles and put on gloves to make a whole-body cabbage, which will help to improve the taste.
After a night of pickling, it will appear on the breakfast table the next morning.
(1) Marinate Chinese cabbage in four parts with 9% salt water, remove the roots after dehydration.
(2) Cut the radish into shreds.
(3) Wash shallots, watercress and mustard greens, and cut them into 4cm onion segments, only the onion segments.
(4) Ginger and garlic are cut into shredded shrimp paste and mashed.
(5) Peel the jujube and cut it into shredded pears, chestnuts, mushrooms and tremella, and shred the pepper for 3cm.
(6) Put shredded radish, shredded pear, shredded jujube, shredded chestnut and shredded pepper into a large bowl and dye them red. Add celery, mustard, onion, garlic, ginger, mushrooms and shrimp paste, mix well and season with shrimp paste soup.
(7) Put the prepared stuffing in the middle of pickled cabbage leaves, wrap it with big leaves and put it in the jar.
(8) Make pickle soup with salt water, and pour it until it can submerge kimchi.