A few leaves of Chinese cabbage, washed and drained, cut into filaments. A radish, wipe silk. Wash and shred two red peppers. Flatten some garlic. Wash the Chinese cabbage, add salt, rub it, and then weigh it. Turn the cabbage every few hours and knead it again. If you don't turn it over, it will only take a little longer. If you rub it once an hour, it will take two and a half hours or three hours at most. After the cabbage is boiled, add two drops of oil to gently scald it, drain the water, put oil in the pot, add garlic and dried pepper to stir fry, add salt to the cabbage, add chicken essence and stir fry with white vinegar, pour it on the cabbage at a faster speed and stir well.
To make hot and sour cabbage brittle, you must first blanch it with warm water and white vinegar. Many northerners have strong feelings for Chinese cabbage, which my family often eats. In addition to frying, boiling and stewing, I also cook spicy cabbage myself every year, but I dare not say whether it is authentic or not. It is the last word to taste delicious. Add two spoonfuls of old vinegar when frying on high fire. Do it. Don't fry for too long. It is common to use Chinese cabbage to make hot and sour dishes in the north. For example, the pickled cabbage accumulated by the northeast people in winter is sour and delicious, but the methods are different because of the different materials used in different places. There are some cold water and some hot water, some with salt and some without salt. But there is a * * * similar, pickling containers should be cleaned, not with oil stains. In the weather of MINUS 10-20 degrees, a pot of white meat and blood sausage sauerkraut was stewed with a lot of vermicelli. Needless to say, it's more enjoyable and delicious!
Put white vinegar in the pot first, it will be crisp. When you put salt and other spices out of the pot, you won't produce so much water. Find a clean and sealed container, put the cabbage in, pour in feed water, and marinate for 3 hours before eating.