The best way to do the big head of cabbage, a simple mix, on the table was crazy, spicy and fragrant, super rice

Speaking of the big head of cabbage, many people are not unfamiliar. When I was very young, my mom would always pickle a lot of cabbage in winter and store it away to eat in the spring of the coming year. Mom said that at that time too poor, every day a big family breakfast and dinner all rely on this big head of cabbage, cut into thin filaments, add sugar, chili red oil simple mix, both porridge and under the steamed buns, cheap and delicious, super rice. So at that time, every family will pickle the big head of cabbage.

The big head of cabbage is also known as mustard. Legend has it that at the end of the Eastern Han Dynasty, Zhuge Liang lived in seclusion in the ancient Longzhong, whenever the winter months, he called the "creeping stem" of the wild vegetables dug back to cool down. Once Zhuge Liang went out to visit friends, before leaving to do a plate of cranberry silk, a few days after returning home, see did not eat the cranberry silk without a strange flavor, try to taste it, and eat feel crisp and tender, very tasty, and immediately realized the wonders of it. Fresh stems with salt more time can become a delicacy. Therefore, it is rumored that Zhu Geliang is the founder of pickled cabbage.

The practice of big head cabbage through continuous innovation, the materials used around the world are not the same, the program generally have to go through the selection of materials, the first sun, mixing materials, re-sun, add materials, sealing and pickling and other processes processed. The longer it is stored, the more flavorful it is. After pickling the big head of cabbage was yellow-brown, sweet and salty moderate, fragrant and slightly acidic, crispy and tasty, raw, fried can be eaten, taste slightly acidic, so there is to enhance the secretion of saliva, appetizing, spleen, digestion of the function of the disease is to enhance the appetite, promote the recovery of the best products.

Although the conditions are getting better and better, families no longer rely on this big head of cabbage to renew their lives, but still nostalgic from time to time for the flavor of childhood, so occasionally go to the market to buy pickled big head of cabbage to go home, a simple mix, spicy and fragrant, super rice, adults and children love to eat. Here is a look at it, the practice is simple and greasy. Seeing that the Spring Festival is coming soon, the annual dinner table to add this dish to relieve fatigue small dishes, custodial than big fish and meat is also best-selling it. Wash and cut into thin julienne.

2. Put the cut cabbage into a large bowl.

3. Put a little monosodium glutamate, two small spoons of fine sugar.

4. Spoon in a spoonful of pepper oil.

5. Finally, add a spoonful of chili red oil.

6. Will into the small onion's, flip version evenly.

A dollar of dashi, made this plate, on the table everyone grabbed to eat, crispy and tender, spicy and sweet, delicious. You also try it.

Tips:

1. The big head of cabbage is pickled, no need to put salt, itself has a salt flavor.