baby cabbage how to soak baby cabbage how to make baby cabbage method of making baby cabbage

You can use millet pepper to soak baby cabbage.

Ingredients: 750 bags of pickled peppers g, 3 baby cabbage.

Excipients: appropriate amount of ginger, 15 Sichuan peppercorns, 1 tablespoon of sugar, 4 tablespoons of salt, 250ml of white vinegar.

Steps: <>

Wash the baby cabbage with water to control the moisture and cut it into long strips;

Put the pickled pepper in a jar or a pot, and then put the baby cabbage in it and put some peppercorns;

Put in a spoonful of sugar, so many spoons of milk powder;

Add four teaspoons of salt;

Add the chopped finger peppers;

Add ginger and ginger to shreds and slice;

Add half a bottle of white vinegar and stir;

The kimchi was ready, but my jar was too small, so I found the pot and stirred it and put it in the jar again! Put.

Put the kimchi in the jar for a little longer.

Tips: 2You can also eat it with the bubble, but the taste is not very good, and if you eat it again the next night, the taste will bubble out, so it will taste better.

Baby cabbage is a common dish with particularly high nutritional value, it is a variant of cabbage, there are many ways to eat it, and making kimchi is one of its ways to eat it through yellow, how should baby cabbage be soaked in ordinary times? How do you make it best? After a while, I will write out the pickling method of authentic pickled baby cabbage, and everyone can learn it after reading it.

How to pickle baby cabbage authentically.

How to pickle baby cabbage authentically.

Pickled baby cabbage pickled ingredients.

When pickling baby cabbage, you need to prepare two or three baby cabbage and a bottle that can be sealed, and then prepare pickled pepper and white vinegar, as well as white sugar and fresh ginger, and these ingredients can be prepared in moderation.

The pickling steps of pickled baby cabbage.

1. Wash the prepared kimchi bottle with water, disinfect it, and then remove the water, so that the soaked baby cabbage can taste good, and it will not grow white hairs and is not easy to deteriorate.

2. Cut the baby cabbage into two knives, divide the baby cabbage into four equal parts, then remove its roots, then put them in a basin, add edible salt, marinate after mixing, the pickling time should not be less than five hours, and remove all the water from the pickling.

3. Take out the pickled baby cabbage, remove the residual salt on it, and then put it into the bottle of pickled vegetables, add white vinegar, put in pickled pepper and pickled pepper water, and finally cut the ginger into shredded ginger and put it into the bottle, add white sugar and mix well to seal the bottle.

4. Put the sealed bottle in a cool place to pickle, four or five days later, the baby cabbage inside can be flavored, the homemade pickled baby cabbage is fermented, and when you want to eat, you can directly take out the appropriate amount according to your own needs to eat, the taste is sour and refreshing, the taste is fresh and tender, and it is particularly delicious.

1. Open four servings of baby cabbage, wash it repeatedly, and soak it in water for 30 minutes. Boil water, blanch for 10 seconds, remove and dry.

2. Put the dried baby cabbage into a clean pot or **, mix well with salt and gently knead for a few minutes, and put it aside for about 15 minutes.

3. Squeeze out the salted baby cabbage water, rinse the salt with cold water, and then squeeze it dry for later use.

4. Take a large-mouth bottle, wash and dry, spread half of the lemon slices prepared before on the bottom, then spread a layer of mixed chili flakes, and then spread a layer of baby cabbage; Then spread a layer of ginger, garlic and lemon slices, another layer of baby cabbage, then a layer of sugar, then a layer of baby cabbage, then a layer of chili flakes.

5. After the ingredients are put in, pour white vinegar into the lid, marinate for half an hour, turn the bottle over and marinate for another half hour.

If you are in a hurry to eat, let go of the water, and if you are not in a hurry, you can put cold water

Preparation materials: three to four celery dishes, a bag of pickled peppers, a little pepper, a little rock sugar, half a bottle of Kaiyin white vinegar, an appropriate amount of salt, and an appropriate amount of chicken essence.

Production steps: 1. Group photo of materials.

2. Wash the baby cabbage and cut it small, spread a layer at the bottom of the fresh-keeping box, put pickled peppers, rock sugar, and a little peppercorns, and so on fill the fresh-keeping box, which is paved with three layers.

3. Spread all over the salt, put the chicken essence, put the white vinegar, it is recommended to put less vinegar if you don't like it too sour, because it will be sour and fermented if you soak it, and the amount of salt will taste by yourself, and if you like spicy, you can put some fresh millet spicy.

4. The last step is to add water, if you eat quickly, put boiling water, water should cover the dish, you can eat it after a day or two, if you are not in a hurry, you can put cold water, it will take about a week, and remember not to stain the oil.

5. Finished product drawing.

The main ingredient for baby cabbage to make kimchi: baby cabbage. Garnish and seasoning: ginger, minced garlic, chopped green onion, red chilli, green chilli, salt, light soy sauce, oyster sauce, cornstarch, peanut oil.

Cooking process and method.

Step 1: Prepare the ingredients. Ginger chopped into minced ginger, garlic chopped into minced garlic, chives chopped into chopped green onions. Diced red peppers and diced green peppers.

Step 2: Clean the baby cabbage, heat the pot to boil water, heat until the water bubbles, pour in the baby cabbage, drip two drops of peanut oil, blanch for 5 minutes, drain the water, and set aside.

Step 3: Sauce sauce. Pour an appropriate amount of water into a bowl, add a spoonful of cornstarch, a small half spoon of salt, a spoonful of light soy sauce, and a spoonful of oyster sauce, stir well to make peony soup.

Step 4: Heat the pot, pour in peanut oil, warm oil over low heat, pour in red pepper grains, green pepper grains, minced ginger and minced garlic and stir-fry until fragrant, then pour in the prepared soup, and collect the ingredients over high heat. Branches.

Step 5: After blanching the baby cabbage, sprinkle a little ginger, minced garlic and chopped green onions, and then drizzle with the scalding soup, and you can serve it steaming hot.

Categories: Gastronomy Cooking.

Analysis: The so-called baby cabbage, according to the right reason, is a new vegetable introduced from Japan in recent years. Sprinkle the seed in the ground, sprout and grow, and when it grows to the size of Chinese cabbage, cut it off and bury the root shallowly with soil. It doesn't take long for the roots to sprout again, and the vegetables grown from this sprouts have a very delicate and smooth texture——— which is an authentic baby cabbage with a delicate taste and a sweet taste.

In the cool autumn season of our North China Plain, a large number of Chinese cabbage came down, a car by car to the home, some of the cabbage that has not developed well, we commonly known as the "puller", this kind of thing looks delicate and tender, and not like the Chinese cabbage that is very strong and plump, innocent and abandoned, even if the vegetable farmers take it to sell, it is also very cheap. The cabbage sum of Chinese cabbage is very similar to the lead-sensitive baby cabbage, the difference between the two is that the Chinese cabbage does not grow new shoots after being cut. So the unscrupulous vegetable sellers in order to return to the big profits, most of them are Huai Shizhi to peel off the skin of the Chinese cabbage, leaving only the cabbage heart, and hard to fill the baby cabbage.