As a common food, Chinese cabbage has already entered thousands of households. Usually it can be delicious by frying it casually, but it will get tired after eating it for a long time. Today, I will share with you a simple and delicious "hot and sour crispy cabbage", which is simple and homely.
Here's how to make this side dish with wine. It tastes crisp and refreshing, and it is not enough to make a big plate. Try it with friends who like to cook by themselves.
For details, please see our operation:
Prepare a cabbage tree, cut it from the middle, remove the hard core inside first, then cut it into small pieces, break it by hand and put it in the pot.
Add 3 grams of salt and 1 gram of sugar to the basin, grab it evenly with your hands and marinate it for 20 minutes.
Slice a small piece of ginger, put it in a small pot, cut 2 pieces of garlic into garlic slices, put them together with ginger slices, cut 3 pieces of millet pepper into oblique slices, put them together in the pot, and then add a coriander root and a few pickled millet peppers for later use.
Prepare a small pot, add 10g white sugar, 2g salt, 1g monosodium glutamate, 30g white vinegar, 60g pickled pepper water and 30g boiled water, and stir to melt.
After all the materials are ready, we begin the next operation:
After 20 minutes, wash the sauerkraut twice with clear water, wash off the excess salt inside, and control the water to dry for later use.
Prepare a small pot, pour ginger, garlic, millet pepper and other ingredients, then pour the pickled pepper water just prepared, add the cabbage after water control, and mix well with chopsticks.
Put it in the refrigerator for 3 to 4 hours.
After 3 hours, take out the soaked cabbage and put it on a plate. You can eat it.
Ok, this hot and sour crispy cabbage is ready.
Use the following ingredients and seasonings:
Ingredients: Chinese cabbage, millet pepper, ginger, garlic, millet pepper, coriander root and millet pickled pepper.
Seasoning: salt, sugar, monosodium glutamate, white vinegar, pickled pepper water.