Main ingredients: a bag of baby cabbage, garlic and dried red pepper.

Seasoning: salt, pepper powder, thirteen spices, white vinegar, soy sauce.

1. First, cut off the roots of the baby cabbage, tear it open and clean it.

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2. Cut the washed baby cabbage in half along the middle.

3. Cut the dried red pepper into small pieces and slice the garlic.

4. Pour an appropriate amount of oil into the pot. When the oil is hot, add the chopped garlic slices and dried red peppers and stir-fry. Then add the baby vegetables and stir-fry over high fire. Add the appropriate amount of salt, pepper powder, thirteen spices and a small amount of soy sauce and stir-fry evenly. Finally, pour in the appropriate amount of white vinegar and turn off the heat.

5. Put it on the plate, and the hot and sour baby dish is ready.

Tips:

1. This dish needs more dried red peppers, and it needs to be fried with high fire.

2. It is best to put white vinegar in vinegar.

3. Baby dishes are easy to cook, just stir-fry a little, and it will take a long time to stir-fry.

Production method

Zhacai (zha-tsai; preserved mustard)

Loading the raw materials of mustard tuber

The raw material of mustard tuber is a kind of fat and tender tumor-like head of mustard tuber. Fresh vegetable heads can also be used as side dishes, fried with meat or soup, but they are more used for pickling. There are two main methods of mustard tuber, the most important and traditional one is called wind dehydration, that is, fresh vegetable heads are strung into strings with fine shredded or fine iron wire, hung on a branch frame and dried by wind, and then taken down and put in a special pickle pond. When put in, it is a layer of air-dried vegetable heads with a layer of salt. The amount of salt depends on the taste of the vegetable eater, but the amount of salt per 100 kg of vegetable heads shall not be less than 2. The other one, which is also the most popular and the simplest one at present, is called salt dehydration, that is, the vegetable heads are directly poured into the pickled vegetable pool, and the salt is not less than 2 kg, and some water is removed after salting. In both methods, the skin on the mouth of the vegetable head must be peeled before the water is removed, and after the water is removed, it must be squeezed to remove some water. No matter what method is used, authentic mustard tuber must be squeezed after three times of salting, hence its name. Then add salt and more than ten kinds of spices and seasonings (dried Chili powder, pepper, fennel, Amomum villosum, pepper, kaempferol, licorice, cinnamon, white wine, etc.), put in a jar, seal and store in a cool place. Under the condition of being isolated from the air, the pickled mustard tuber in the jar is fermented by alcohol first, and then fermented by lactic acid, which produces a special sour taste and fragrance and becomes a commercially available pickled mustard tuber.