How to soak baby cabbage crispy and delicious

You can use millet pepper.

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

Excipients: appropriate amount of ginger, Sichuan peppercorns.

15 capsules, 1 tablespoon of sugar, 4 tablespoons of salt, 250ml of white vinegar.

Production 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.

2.You 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.

Many people like to eat kimchi, and "pickled pepper baby cabbage" is undoubtedly the first choice. Not only does it taste crispy and sour, but it is also quite simple to operate, and you can eat it for a few days in one box. If you are lazy and don't want to cook, you can catch a few sticks and deal with it indiscriminately.

People who often read recipes may also try to make a box of baby cabbage at home, and it tastes okay, but it just doesn't taste as good as eating in a restaurant, not that you haven't learned, but that you are missing a step. Today, the chef will give you a detailed introduction to how to make a box of sour, crisp and tender baby cabbage at home.

First of all, the chef will tell you that the above is the "pickled pepper water" in the spicy millet, the most important thing, please remember, without this, no matter how you operate, it will be in vain.

Prepare ingredients] 3 packs of baby cabbage, 1 bottle of pickled millet pepper (the bottle tastes good, about 100 grams), 1 tael of green onion, ginger and garlic, 1/3 bottle of white vinegar, 30 grams of sugar, 10 dried chili peppers, 1 pinch of Sichuan pepper, 2 star anise, 20 grams of salt, 10 grams of monosodium glutamate, 30 grams of peanut oil.

Operation points] 1: Wash the baby cabbage, put it in half from it, put it in the box, and slice the green onion, ginger and garlic.

2: Heat the oil in the pot, fry the pepper star anise over low heat to bring out the fragrance, put the dried chili, green onion, ginger and garlic, soak the millet and stir-fry the fragrance, add the pickled pepper water, then add a kilogram of boiling water, add salt, monosodium glutamate, sugar, and white vinegar to taste. Taste the spicy, sour, and sweet flavor to cool and set aside.

3: When the soup is cold, pour it on top of the baby cabbage, compact it with a plate, and let it sit for 36 hours before eating.

Maybe you haven't figured it out, what is that trick you're talking about? The trick is that these things have to be fried in a pot, and the spicy millet can maximize the flavor in the seasoning, and the baby cabbage tastes better. Due to the addition of peanut oil, it tastes fragrant with sesame oil, and has a special sour and spicy taste.

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The baby cabbage introduced here is not a baby cabbage like cabbage. It is green, and Zhang's baby cabbage looks like a big pimple, which is very common in Jiaxing and Shanghai! Here's how to make delicious baby cabbage kimchi!

You can make a meal, after pickling, it is sour, and it is definitely a must-have choice for family meals!

Turn on step-by-step reading mode.

Tool material: baby cabbage 500 grams.

5 dried chili peppers.

10 peppercorns.

Salt to taste. MSG to taste.

Liquor to taste.

White vinegar to taste.

1 glass jar (bottle). How it works:

Wash the baby cabbage you bought, then cut it into small pieces, one small piece at a time!

Water needed to prepare kimchi: Put Sichuan pepper and chili pepper cut in half together in a jar (bottle), pour in an appropriate amount of salt and monosodium glutamate, and then pour in water (mineral water, tap water, cool white water).

Water is acceptable, it is recommended to cool boiled water, because the water in the city may be healthier to boil), pour the water into the jar (bottle) Rio.

Half the way through the space! Stir the salt and monosodium glutamate evenly and dissolve!

Regarding the amount of salt, keep the water slightly salty!

Put the chopped baby cabbage in a jar (bottle) and see if all the baby cabbage is immersed in the water, and if not, pour in some more water!

Pour in the liquor, I use a two-pot head.

This one is cheap and practical! Pour about one-fifth of the amount in a small bowl, not too much, the main function is to help ferment!

The last step is to seal the bottle! In about a week, the delicious baby cabbage kimchi can be eaten right out of the can!

Pickled pepper baby cabbage.

Pickled pepper baby cabbage is a common dish in ordinary families, and it belongs to the cold dish series. Its raw material is baby cabbage, pickled pepper.

Pickled pepper baby cabbage has an excellent taste and is quite popular with everyone.

Ingredients: baby cabbage in two packs (three in one pack.)

White vinegar 1/2 bottle.

Pickled peppers in a pack.

2 carrots.

Ginger slices 10 cloves of garlic.

Boil the seasoning water:

Star anise: 2 pcs.

Cinnamon bark 1 piece.

Sichuan pepper 30 grains are about the same.

10 bay leaves.

3 dried chili peppers.

Cumin 100 capsules.

Sugar to taste the preparation of pickled pepper baby cabbage.

The baby cabbage is all four, the carrots are cut into strips, and the ginger and garlic are sliced.

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Wash the chopped baby cabbage with water.

Boil the water, blanch the baby cabbage in boiling water, at most one minute, remove and control the moisture.

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Boil seasoning water: star anise, cinnamon, bay leaves, dried chili, cumin, Sichuan pepper, rock sugar, salt. The water can be boiled to change color and fragrance, and it can be left until it cools.

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Wash the glass bottle, pour a little less liquor into the bottle after wiping it clean, and spread the bottle evenly, the reason for this is to prevent the dish from spoiling, if you do less at a time, there is no need for this.

Fill a layer of baby cabbage, put a layer of ginger and garlic slices, millet spicy, and so on, after loading, pour all the remaining pickled pepper water, then pour in half a bottle of white vinegar, according to your own taste, and finally pour in the boiled seasoning water.

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Sealed, you can eat it after three days, I usually wait until six or seven days to eat, a little longer to taste better.

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This is what it looks like after soaking for ten days, and it is really crisp and refreshing, simple and delicious to eat

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Tips: You can pour two lids of liquor at the end of the liquor lid to enhance freshness and fragrance.

Rock candy according to your taste, you can taste the seasoning water before making a decision.

Finally, the seasoning water should be submerged in the baby cabbage to preserve it better.

When taking it, use a clean chopstick clip, try to take as little as possible at a time, take as much as you eat, and take out the rest of the food It is best not to pour it back again, so as to avoid chemical reactions.

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Wash the shrimp, peel and remove the shrimp line.

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Chop the green onion into minced green onions, cut the baby cabbage into cubes, or tear it by hand. (I forgot to take a picture of the process of cutting baby cabbage) Please click to enter **Description.

Heat oil in a pan and stir in chopped green onions until fragrant. (Here you can use the shrimp head and shrimp skin to fry the red oil and then add the minced green onion will be more fragrant, the shrimp head and skin I peeled off were thrown away by the hard-working people at home).

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Pour in the shrimp and stir-fry.

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Remove the shrimp balls that have been stir-fried until medium-rare.

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Pour the chopped baby cabbage stalks into the pan and stir-fry.

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Stir-fry the vegetable stems until cooked, add the vegetable leaves and stir-fry. (The advantage of frying the stem and the leaf separately is that it can be cooked together, and if you fry it together, the stem will be cooked and the leaves will be too soft).

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After the dish is cooked, add the shrimp balls, add an appropriate amount of salt to taste, and remove from the pan.

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.

Ingredients: 2 baby cabbages.

Excipients: appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of chili sauce.

Here's how:

1. Wash the baby cabbage, control the moisture and put it in a container for later use.

2. Sprinkle a layer of salt on baby cabbage, so that each vegetable leaf is fully exposed to salt, and pour out the excess water after a while.

3. Sprinkle in sugar and chili paste.

4. Stir well.

5. Put it in a container, pour in white vinegar and cover the baby cabbage, and sprinkle a layer of sugar on the surface.

6. Cover the lid and seal it well, leave overnight, and you can eat it the next day. The baby cabbage kimchi is ready.

1. Materials.

500 grams of baby cabbage, 5 dried chilies, 100 grams of salt, 10 grams of monosodium glutamate, 10 grams of liquor.

Second, the practice. Wash the baby cabbage you bought, then cut it into small pieces, one small piece at a time!

The water needed to prepare kimchi: put the peppercorns and the chili peppers cut in half together into a jar (bottle), pour in an appropriate amount of salt and monosodium glutamate, then pour in water, pour the water into about half of the jar (bottle), stir the salt and monosodium glutamate.

Regarding the amount of salt, keep the water slightly salty!

Put the chopped baby cabbage in a jar (bottle) and see if all the baby cabbage is immersed in the water, and if not, pour in some more water!

Pour in the liquor, pour about one-fifth of the amount of a small bowl, not too much, the main role is to help fermentation.

In the last step, the bottle can be sealed, and in about a week, the delicious baby cabbage kimchi can be eaten in the open can.

Ingredients: 3 baby cabbage, 350g white radish, 1 green onion, 300g celery, 10 cups of water, 8 tablespoons of chili powder, 3 tablespoons of apple puree, 2 tablespoons of garlic, 1 tablespoon of ginger puree, 2 tablespoons of shrimp paste, 60ml fish sauce, appropriate amount of sugar, appropriate amount of salt, 2 tablespoons of honey, 1 cup of glutinous rice paste.

How: aAfter washing the baby cabbage, drain the water, cut it from the bottom to the middle, cut it into a cross shape, and break it by hand.

b.Put the salt into the hard root part of the baby cabbage, then put the baby cabbage into the jar, add salt water to the jar, put a heavy object to press it, place a heavy object, and wait for 4 hours to take out the baby cabbage.

c.Wash the white radish, green onion and celery, cut the white radish into small pieces, and cut the green onion and celery into strips. Stir the white radish with salt and paprika.

d.Put the celery, white radish and all the ingredients together and stir well, spread the soup evenly on the baby cabbage, put it in the jar, and marinate for about 3 days.

The easiest way to do it.

The first thing is to prepare a glass jar and kimchi water (add a little salt to the boiling water).

Second, it is necessary to prepare spices for kimchi (such as grass fruit, cinnamon, star anise, bay leaves, etc.), of course, peppercorns, chili peppers, ginger and garlic are also indispensable.

The third is to put the prepared baby cabbage into the kimchi jar.

Succeed!!

Hello, I would like to share with you how to make baby cabbage kimchi:

1.Wash the baby cabbage, control the moisture, cut the cross shape to the middle at the bottom, peel it into four large pieces by hand, and set aside for 2Sprinkle salt into the thick part of the leaf stalk, then soak the baby cabbage in salted water (250 grams of salt, 10 cups of water), press the weight slightly, take it out for about 4 hours to soften, rinse with cool boiled water, drain the water, and set aside.

3.Wash the white radish, peel it, cut it into small strips, cut the green onion and celery into small pieces, and set aside for 4White radish with salt, chili powder slightly stirred, pickled.

5.Put celery, radish strips, and green onions into apple puree, garlic paste, ginger paste, shrimp paste, fish sauce, sugar, salt, honey, glutinous rice paste, stir well, and evenly spread the soup on the baby cabbage, leaf stalks, and vegetable leaves, and wrap them well.

Pickled pepper baby cabbage.

Ingredients: appropriate amount of baby cabbage, appropriate amount of pickled pepper.

Excipients: appropriate amount of white vinegar, appropriate amount of white sugar.

Method:1Wash the baby cabbage and cut it one by one.

2.Place them neatly in a container, and then place the pickled peppers evenly on top of the stacked dishes.

3.After stacking, pour some of the soup from the pickled pepper jar into the container and add white vinegar.

4.After pouring the white vinegar, the container is sealed. You can eat it after two days (if it's too sour.) You can put some white sugar. But not too much. ）