3g of Chinese cabbage, 5g of ginger, 1 teaspoon of salt a, 3 teaspoons of soybean sauce b, 3/2 teaspoons of fine sugar and 1 teaspoon of sesame oil.

Practice

Wash the Chinese cabbage, chop it into 6 cm long sections, and then cut it into 6 equal strips. Cut ginger into powder for later use.

2. grab the Chinese cabbage prepared in the first method with seasoning a, let it stand for about 1 minutes, rinse for about 3 minutes, remove the salt and bitter taste, and drain the water for later use. 3. Put the Chinese cabbage in the second method into a pot, add the Jiang Mo and seasoning B in the first method and mix well. After standing for 2 minutes, you can

Wash the fresh mustard, break it open, sun it, prepare a clean and oil-free jar, put the mustard into the jar, compact it, sprinkle some salt on the surface of the mustard, then pour boiling water over the jar, spread plastic wrap, cover it and leave it for five days.

pickled Japanese garlic shoots

raw materials: garlic shoots, aged vinegar, pepper, fennel, cinnamon, fragrant leaves, allspice powder and edible oil.

1. suan tai, also known as garlic, is cut off the old part, washed and cut into small pieces. 2. Prepare the sauce. Put the oil in the pot, heat it, pour in the spiced powder, pepper, fennel, cinnamon and fragrant leaves, and stir fry slightly; Pour in the old vinegar, and turn off the heat after the vinegar boils. Pour the sauce into a clean bowl.

3. Add a proper amount of boiling water to the bowl with the sauce, and let it stand. After the sauce cools, pour the chopped garlic into it for soaking. 4. After soaking for about 2-3 days, it can be eaten directly or mixed with Chili oil.

when it comes to pickled vegetables, I want to grab a handful from the jar and stuff it into my mouth. However, in the process of pickling pickles, nitrite will be produced. In order to prevent this substance from harming our health, we should pay attention to the eating time when eating pickled pickles: generally speaking, the nitrite content is the highest two or three days to two weeks after pickling, so it is not edible at this time. After 2 days, the content of nitrite has obviously decreased, and it is safer to eat after one month.