First, hot and sour Chinese cabbage.

1, formula ratio:

Chinese cabbage 10 kg, salt 500g, green pepper 500g, white vinegar1000g, garlic 200g and sesame oil100g.

2. Treatment method:

Choose fresh Chinese cabbage without mildew to remove the old leaves outside, wash the Chinese cabbage and cut it into pieces to control the water content. Chop green pepper and garlic, add seasoned white vinegar sesame oil into Chinese cabbage, mix well, put in a jar, and keep it sealed 1 week.

Second, spicy cabbage

1, formula ratio:

Chinese cabbage 10 kg, sugar 3 kg, onion 1 kg, rapeseed oil 500g, ginger 1 kg, vinegar 1 kg, a little pepper, and salt 1 kg.

2. Treatment method:

Wash and shred Chinese cabbage, first marinate with a part of salt 1 hour, and control the moisture.

Put the pot on the fire, add oil, heat it, shred the onion, ginger and pepper, pour it into the pot with white sugar, vinegar and residual salt, turn it over, take it down and let it cool.

Put the dried Chinese cabbage into the jar, then pour the cooled seasoning into the jar and mix well for 4 hours.

Third, sweet and sour cabbage.

1. Component ratio:

Cut a cabbage into small pieces, 2 tablespoons cooking wine, 3 tablespoons sugar, a little salt, 4 tablespoons white vinegar, a little shredded ginger, a little shredded green pepper and a little cooking oil.

2. Treatment method:

First, put the pot on the fire, add cooking oil and heat it to 30% to 40% heat. Put shredded ginger and green pepper in and pinch.

Put the Chinese cabbage in a pot, add a little salt and marinate for 4-5 minutes to control the moisture, pour the scalded ingredients into it, add cooking wine, white vinegar and white sugar, and mix well to serve.