Deep brown color, rose fragrance, crisp texture.

Raw materials: recipe dahlia 10 kg, soy sauce 4 kg, salt 1.7 kg sugar 100 grams, 30 grams of rose, 30 grams of white wine, monosodium glutamate 10 grams.

Process

Selection of materials - & gt; washing - & gt; salting - & gt; slicing - & gt; desalination - & gt; drying a soaking - & gt; re-tanning a soy sauce - & gt; finished product.

Operating Points

①Selection of materials: select the head of the complete, no scars, no thick side roots of the big head of cabbage; soy sauce must be selected from the color of the right flavor mellow salty and fresh quality products.

② washing and sunshine: the big head of cabbage with a knife to remove small side roots and root tips, remove the old rotten, yellow leaves, wash with water, placed in the sun until slightly dry. Then every 2 centimeters with a knife to cut a shallow mouth, continue to sun exposure for 2~3 days, until the sun wilt.

3 Salting: put the wilted dahlia into a tank, add salt and a small amount of brine, on the pressure of the stone, marinated for about 10 days. Every 3 days inverted tank -> times, *** inverted tank 3-4 times.

4 slicing: the pickled dahurian cut into 0.5 cm thick slices, requiring uniform thickness.

⑤Desalination: soak in water for 2 hours, change water twice in between to remove salt.

6 drying: fish out and control the drying and put in the sun to dry, when the skin appears wrinkled is good.

7 soaking: put the sun-dried dashi into the tank, add boiling soy sauce for the first sauce. Turn once a day, *** soak about 3 days.

⑧ re-sun: will soak enough for 3 days of datura fish out and then drying, sun to six or seven percent dry, placed in a cool place to soften 1 - 2 days.

9 sauce: sugar, rose, white wine, monosodium glutamate (MSG) and soy sauce mixture, poured into the tank, into the big head of cabbage, tossed evenly, seal the mouth.

⑩Finished products: put the pickle jar in a ventilated, dry place, sauce impregnated for 10 days, that is, the finished product.