Hot and sour cabbage can be eaten all year round, and the most important thing is that it is particularly well matched. Whether you eat noodles or steamed bread, you can eat it with it.
Exercise 1
material
Chinese cabbage (350g), dried pepper (10), minced garlic (half a tablespoon).
Hot and sour sauce: Shanxi mature vinegar (5 tbsp), chicken powder (1/3 tbsp), salt (1/4 tbsp), Chili oil (2 tbsp), minced garlic (1 tbsp) and clear water (3 tbsp).
condiment
Oil (3 tablespoons).
working methods
1. Wash Chinese cabbage and cut into pieces.
2. Cut the dried peppers into rings and chop the garlic for later use.
3. Take an empty bowl, add 5 tablespoons of Shanxi mature vinegar, 3 tablespoons of chicken powder 1/,4 tablespoons of salt1/,2 tablespoons of Chili oil, 3 tablespoons of minced garlic1and water and mix well to make a hot and sour juice.
4. Heat 3 tbsp oil, stir-fry minced garlic and dried chillies on low heat.
5. Pour the Chinese cabbage and stir-fry for 1 min until the leaves are soft and the water comes out.
6. Pour in hot and sour juice, stir-fry with Chinese cabbage, and serve.
Exercise 2
raw material
A Chinese cabbage, 50 grams of salt, boiled water.
tool
Plastic wrap, casserole (or locked glass lunch box).
way
1, break the cabbage piece by piece, wash it, and dry the water on the page by hand.
2. Put the cabbage into the casserole piece by piece, sprinkle a layer of salt on a piece of cabbage and press the porcelain.
3, pour boiling water into the casserole, pay attention to the boiling water do not pass the cabbage leaves, lactic acid bacteria to promote the fermentation of cabbage are anaerobic bacteria, can not contact the air.
4. Cover the casserole and seal the lid with plastic wrap.
5, winter building residents, the room temperature is about 20 degrees, put the cabbage in the shade, you can eat it in about eight or nine days.
6. Cabbages that can't be eaten at one time can be frozen in fresh-keeping bags (quick freezing is better). Take it out when you want to eat, and it tastes good.
Exercise 3
condiments
2 Chinese cabbages, 1 basin of water, 2 tablespoons of salt.
working methods
1. Cut the Chinese cabbage in half, wash it, drain it and put it in a container for later use.
2. Boil the water and add salt to dissolve it.
3. Pour the hot salt water into the container, and the water surface will cover the Chinese cabbage. Be careful not to let raw water fall in, then cover the container and put it in a cool place to cool naturally.
In about 4.3 days, the Chinese cabbage is fermented, which is sour cabbage. If you continue to ferment, it will become more and more sour, and the acidity of fermentation can be adjusted according to personal preference. After fermentation, it can be stored in the refrigerator for about 1 month.
Exercise 4
condiments
250g cabbage.
condiment
30g of sugar, vinegar 15g, 7g of peanut oil, 2g of salt, 5g of pepper (dried red tip), 5g of onion, 5g of ginger and 5g of white garlic.
working methods
1. Remove the old leaves from the cabbage, wash it, cut it into filaments, scald it with boiling water, let it cool, squeeze out the water, put it in a plate and mix well with refined salt.
2. shred the red pepper for use.
3. Wash onion, ginger and garlic separately and cut them into shreds.
4. Put the oil in the pot and stir-fry the shredded pepper.
5. Add shredded onion, shredded ginger and shredded garlic and stir fry.
6. Add vinegar and sugar.
7. When the sweet and sour juice becomes sticky, pour it on the cabbage and stir well.
Exercise 5
material
1, Chinese cabbage 1 about 2 kg, 50g of salt (calculated by 25g of salt per kg of Chinese cabbage, here it is 2.3kg, so I use 58g of salt).
2, 12 pepper (washed and dried, directly chopped, spicy lovers can add).
3. Pickling water materials: salt 15g, sugar 15g, 500ml of cold boiled water (calculated by 3g of salt and 3g of sugar per 100ml of water).
4, spices, 4-6 star anise, pepper 1/2- 1 tablespoon (spices are optional and can also be used).
working methods
1. Break off both sides of the cabbage, then divide each side into four long strips, and then change the knife and cut into small squares with a width of 1.5cm to 2cm.
2. Put small pieces of Chinese cabbage into a clean pot, sprinkle a handful of salt evenly on each piece (1/8 Chinese cabbages), and repeat until all Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). Finally, put a clean and oil-free plate on top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to soften the cabbage. Remember to turn the dishes every 1 hour, from bottom to top.
3. Pick up the Chinese cabbage with softened water, whose volume has shrunk by almost half, or pour it into a clean and oil-free cooking basket to dry the water, gently squeeze it, and then put the Chinese cabbage blocks, peppers and spices (without spices) into a sealed container or fresh-keeping box with a capacity of 3000ml.
4. Pour the fully mixed pickling water into the fresh-keeping box. Soaking water must completely submerge the cabbage pieces, preferably more than 2cm above the vegetable surface.
5. Press a small porcelain plate or plastic plate on the dish to prevent the dish from coming out of the water. Be careful not to put oil in all the utensils, or the cabbage will rot.
6. Seal the jar, put it in a warm place indoors for 48 hours, then put it in the refrigerator for more than 2 weeks, and let it be fully sour before enjoying it.
7. Remember to use clean and oil-free chopsticks when eating sauerkraut. A small part of the remaining fermented juice can be added to the newly pickled water, which can accelerate the fermentation of Chinese cabbage.
skill
1, when making sauerkraut pot, you can order fish fillets, cuttlefish rings, shrimps, shredded chicken, fish balls, shredded konjac, winter flour or rice flour, which is low-fat and healthy, and is the first choice for slimming girls.
2. When cooking, first add one or two pieces of ginger, pepper and chicken bones to boil, then cover the pot and stew for a while to make it tasty, and then boil the ingredients again.
3. Add some sugar (because MSG is not used), salt or soy sauce, Shaoxing wine and white rice vinegar (if you like the sour taste) to taste. Sprinkle some shallots to taste better.
4. If there is lactic acid bacteria powder, it can be added into soaking water to accelerate the fermentation of Chinese cabbage.
Exercise 6
1. Cut the Chinese cabbage upward, and then cling to the bottom of the tank in turn to cover the bottom.
2. Sprinkle a handful of pepper on the cabbage.
3. Sprinkle a handful of sun-dried salt for pickled vegetables on the cabbage.
4. Spread another layer of cabbage according to the way of upward cutting, and repeat the steps of spreading pepper and drying salt. According to the same steps, press the Chinese cabbage in a crock, 20 cm away from the jar mouth.
5. Pour the prepared rice washing water equivalent to 1/5 cylinder capacity into the cylinder.
6. Boil a pot of boiling water and quickly pour it into the crock until the water level does not exceed the cabbage.
7. Press the cabbage in the jar with clean pebbles.
8. Cover the cylinder mouth with a large piece of paper (cotton paper or old newspaper), tie it tightly with cotton thread or elastic band, and seal it.
Conclusion: The above is the pickling method of hot and sour cabbage introduced by Sanjiu Yangshengtang. You all know that. This is really excellent for people who like to eat hot and sour cabbage. After reading the above Chinese cabbage practice book and the pickling method of spicy Chinese cabbage, do it if you want.