Practice of Sichuan pickles:
Practice steps
1. It is very important to choose Chinese cabbage, which should be fresh and bright in color and dry and muddy in appearance; The appearance is neat and the size is even; The core of the bag is tight, and it feels solid when it is held by hand; The roots are flattened, and there are no yellow leaves, withered old leaves and rotten leaves; Cabbage with a sweet and crisp taste is the best because its heart does not rot.
The selected cabbage is divided into two parts, and each layer should be evenly salted and pickled. In the pickling process, find a large container, evenly code the cabbage, press heavy objects on it and pickle for 6-8 hours. When the cabbage is soft, rinse it with clear water for 3 times.
2. Chili powder mixed with glutinous rice flour boiled water is blended into hot sauce and cooled, and garlic, ginger and pears are shredded. Cut the leek or chives into pieces and pour them into the hot sauce. Add 3 spoonfuls of fish sauce, syrup and a little salt and mix.
3. Apply Chili sauce evenly to each layer of washed cabbage.
4. Wrap the cabbage leaves around the cabbage heart, roll it up, and then put it in the pickle jar. Store in a cool place. Can also be put into a container refrigerator for refrigeration.
5. Those who like to eat sweet and crisp taste can eat it in about 7 days, and those who like to eat sour and spicy cabbage can eat it in about 15-20 days.