Make spicy cabbage
1. One Chinese cabbage, peeled off the outer layer, washed, coated with salt evenly inside and outside, and marinated for half a day.
Note: don't put any oil in the spicy cabbage from beginning to end.
2. After curing for half a day, squeeze out the water.
Get ready: ginger, garlic, apples and pears.
4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.
5. Chili noodles, salt, monosodium glutamate
The amount of Chili noodles depends on how spicy you like, and also on the freshness of Chili noodles.
6. Add appropriate amount of boiling water and mix pepper noodles, salt and monosodium glutamate evenly.
7. Pour ginger, garlic, apples and pears into the Chili noodles.
stir
9. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.
Note: Be sure to wash your hands or wear plastic film gloves.
10. Keep wiping.
1 1. The whole tree was plastered.
12. Take a covered container and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap.
13.3-5 days later.
14. Finally, put the bird on the plate, wow, wow!
/u/chief/2627.html The video of how to pickle radish is very detailed.
Make pickled peppers
Both cans and jars are ok.
The practice of pickled peppers:
1. Wash and dry Zanthoxylum bungeanum, cover it with a little salt and wine, and leave it for one day;
Add pepper and salt to boiling water, or add other spices according to your own taste, cool, pour into a kimchi pot, and add pepper.
In the seasoning market in Chengdu, there are roughly three kinds of pickled peppers: one is pickled peppers with two gold bars, which are long, tasty and fragrant, and are indispensable for making traditional Sichuan cuisine with fish-flavored shredded pork; The other is the bullet pickled pepper, which is short, heart-shaped and spicy. Because of its good shape, it is often used in pickled pepper dishes, and is rarely processed into velvet or cut into small pieces. There is also a kind of pickled pepper in Mexico, which is not produced in Mexico, but introduced from Mexico. Now it is planted in Ya 'an, Sichuan, and the meat is thick and olive-shaped. It can be used as an appetizer after brewing.