Wenzhou dialect, rape "shoots" is called "vegetable head".

Cabbage head is called tasty cabbage head, the taste of this cuisine is more delicious, in addition to its nutritional value is relatively high, now many young people are also fond of this cuisine, especially in the breakfast, is conducive to replenish some of the nutrients that our body needs.

Specific method:

First of all, we should choose good fresh vegetables; secondly, we should master the amount of salt. Summer pickling, the amount of salt is generally not less than 10% of the amount of vegetables; then, to choose the appropriate container. Pickled vegetables generally use pottery urn vessels, avoid using metal products.

Pickled vegetables in general, the family can be a jar, altar (pickled small radish is better) or tiled containers.

After the vegetables have been put into the jar, it is important to remember to "pour the jar". "Pouring" is the process of tipping the container of pickles up and down, which allows the vegetables to dissipate heat and maintain their original color.

Vegetables pickled, generally eaten after 15 days, because this time its nitrate and nitrite content to a minimum. In summer, pickled vegetables should be stored in the refrigerator to prevent spoilage.

The first head of vegetables (white radish) washed, drained, put the pot to cook, fish out and cool, put the altar, put a layer of put the right amount of salt, layer by layer, sealed, the top of the pressure on the stone, after a period of time you can eat, take out and wash, cut pieces of the plate, pour a little vegetable oil, put a bit of sugar to put the pot to steam, this is a good thing to go with the rice, appetizing very much.