The pickling method of Chinese cabbage pickles, the method of pickling Chinese cabbage pickles

Ingredients: 500 grams of Chinese cabbage heart, 25 grams of fermented bean curd juice, tofu milk.

3 pieces, a pinch of ginger juice and salt, 5 grams of sesame oil, 10 grams of red oil, 2 salted egg yolks, coriander segments, cooked white sesame seeds.

10 grams each.

Start Making:1Cut the cabbage hearts into strips centimeter wide and 7 centimeters long.

2.Sit in a pot and light the fire, pour in an appropriate amount of water to boil, put in the cabbage strips and blanch until they are broken, remove them and cool them with pure water, and control the water.

3.Place the tofu and salted egg yolk in a small bowl and stir well with chopsticks.

4.Add the bean curd juice and ginger juice and mix thoroughly, add the cabbage strips, salt, red oil, sesame oil, coriander segments and cooked sesame seeds, and mix well.

5.Cover and marinate for 10 minutes and serve.

Tips: 1.The Chinese cabbage should be cut into strips horizontally.

2.For example, if you like to eat crispy cabbage, the blanching time is shorter; On the contrary, the time is longer.

3.Cabbage strips must be drained.

Ingredients: cabbage, green onion, celery, carrot, coriander, pepper, salt

Method:1Remove the leaves of celery, you can do without picking, wash all kinds of vegetables, and let them dry for 1-2 hours to remove surface moisture.

2.Scrape the carrots with a spatular, cut them into shreds, cut the peppers in half, and then chop the peppers with a top knife.

3.The coriander is cut into small pieces, and the celery is cut into small pieces with an oblique knife, and the celery is cut with an oblique knife to make it easier to absorb the flavor.

4.Cut off the root of the green onion, then cut it into small pieces with an oblique knife, and cut it into chopped green onions.

5.Cut the Chinese cabbage in half, and then cut it into shreds with a top knife, it is best to use the outer layer of cabbage, you can use it for other dishes, and the inside is more crisp and tender.

6.Put all the cut vegetables in a large pot, sprinkle with salt, mix well, marinate for 2-3 hours, the amount of salt put is heavier than the usual salt used for stir-frying, and the salt is less salty, easy to become sour and deteriorate.

7.After the time, the pickled vegetables have become soft, put them in jars or bottles, press them firmer when they are placed, put the jars in the refrigerator and refrigerate, and they can be eaten after 24 hours, and the rest are kept in the refrigerator for refrigeration and preservation, and they can be taken as you eat.

Tips: This pickle is eaten and mixed now, not suitable for a long time, vegetables do not need to be put in proportion, the proportion of cabbage is more, if you like to eat, put more, the salt taste should be heavier when pickled, it is light, easy to deteriorate, become sour, only put salt, no need to put other seasonings. Celery, coriander, green onions, are all spices.

Several flavors come together and are very delicious. Likes to eat MSG.

You can also put some freshness.

1 Chinese cabbage (about 200 grams), 50 grams of pepper noodles, 80 grams of green onions, 40 grams of garlic, 15 grams of red pepper, 15 grams of ginger, 500 ml of beef broth, 15 grams of light soy sauce, 5 grams of monosodium glutamate, 50 grams of sugar, 125 grams of salt.

Steps. 1. Peel the green onions, garlic and ginger, wash them and chop them into minced pieces; Wipe the red pepper, remove the stem, and chop it into minced pieces 2. Remove the Chinese cabbage root, cut it in half straight, and dry it in the sun for half a day, and then, put it into an unglazed ceramic jar, sprinkle it with salt and pepper, and put it layer by layer, after putting it, cover it with a wooden lid, which is as big as the mouth of the altar, so that the cover is just pressed on the cabbage 3. Then, press the heavy stone, put it for two or three days and rinse the cabbage thoroughly with cold water, and squeeze out the vegetable juice as much as possible. Next, stuff minced green onions, minced garlic, minced chili peppers, and minced ginger in the middle of the cabbage, and then mix the beef broth with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oil paper, cover it, and after freezing for 15 days, you can bury the kimchi jar in the ground and cover it well to prevent rain and snow from seeping into it 4. Eat kimchi from winter to the spring of the next year.

400g Chinese cabbage (1 2 pcs), 100g radish, 80g shredded green onion, 1 tablespoon garlic paste, 1 2 tablespoons ginger puree, 2 tablespoons sea snake liquid sauce, 1 tablespoon coarse chili noodles, 1 tablespoon fine chili noodles, 1 tablespoon sugar, a small amount of salt.

Method: 1. Prepare half of the middle-sized cabbage and then use your hands to make it thinner;

2. Wash with water;

3. Put it in the salad speener to transfer and let the water dry;

4. Cut the green onion into 3cm length, and the radish into shreds;

5. Add chili noodles and other seasonings and shredded radish and stir;

6. Put the stirred seasoning on top of the cabbage;

7. Put the cabbage and seasoning in a large pot and stir gently, and put it on the top of the dish after stirring.

Preparation of pickled cabbage:Ingredients: 10 pounds of cabbage, 150 grams of salt, 1 handful of chili noodles, 2 garlic cloves, 1 piece of ginger.

1. Clean the cabbage, put it on the balcony to dry for two days, and dry the cabbage.

2. Chop the garlic cloves and chop them into minced pieces, and cut the ginger into minced pieces for later use.

3. Cut the dried cabbage into shreds.

4. Put the shredded cabbage in a large silver pot with a wider width.

5. Put in an appropriate amount of salt (according to the ratio of 10 catties of cabbage to 3 taels of salt, a little saltier than usual stir-frying).

6. Rub vigorously to make the edges bright and even.

7. Add chili noodles, minced garlic and minced ginger.

8. Wear disposable gloves, rub and mix evenly.

9. Marinate for half an hour.

10. Put it in an oil-free glass bottle, marinate for a week and you can eat it.

How to pickle salted cabbage:Ingredients: 300g cabbage.

Excipients: appropriate amount of salt, appropriate amount of sugar, appropriate amount of chopped pepper.

Steps: 1. Wash and drain the cabbage for later use.

2. Shred and put it in a basin.

3. Add salt.

4. Add chopped peppers.

5. Mix well and marinate for half an hour to kill the water.

6. Put it in the bottle and press it tightly.

7. Close the lid.

8. Store in the refrigerator and eat it after a week.

The easiest way to pickle Chinese cabbage raw:Ingredients: 1 Chinese cabbage, half an onion, 1 pear, 40 grams of garlic, half a green radish.

Excipients: 20 grams of chili powder, 3 tablespoons of chili paste, 5 slices of ginger, 2 tablespoons of salt.

Steps: 1. Prepare the ingredients.

2. Peel off the outside of the Chinese cabbage, first cut it in half, and then cut it into sections.

3. Add salt, stir up and down evenly, marinate for 4 hours, and the salt can be a little more.

4. Rinse with water to remove excess salt.

5. Dry the water with water as much as possible, spread it out and cool for 30 minutes.

6. Rub or cut the green radish into thin strips.

7. Cut the pears and onions into small pieces, put them together with the garlic and ginger and stir them together.

8. Blanch the chili noodles with boiling water and stir well, not too much water.

9. Put the cabbage into a pot, add shredded radish, batter, shredded radish, chili paste and chili sauce and mix well and ferment at room temperature for 24 hours.

10. Put it in a crisper box, ferment it in the refrigerator at low temperature for 2-3 days and then you can eat it.

Summary. Dear, hello, I'm glad to be able to your question, the way to pickle Chinese cabbage is: 1. Prepare an appropriate amount of Chinese cabbage and an appropriate amount of salt.

2. First of all, wash the cabbage and drain the water. 3. Then chop the cabbage finely and put it in a clean bag. 4. After pouring in an appropriate amount of salt, stir the salt well with chopsticks, pour in boiling water, tie the bag tightly, and leave it in a cool place for 1 to 2 days before it becomes sour.

Hello, dear, I'm glad to be able to your question, the way to pickle Chinese cabbage is: 1. Prepare the amount of Chinese cabbage and the appropriate amount of salt. 2. First of all, wash the cabbage and drain the water.

3. Then chop the cabbage finely and put it in a clean bag. 4. After pouring in an appropriate amount of salt, stir the salt well with chopsticks, pour in the boiling water, tie the bag tightly, and leave it in a cool place for 1 to 2 days before it becomes sour.

Kiss, Chinese cabbage, the name of Chinese herbal medicine. This product is a young plant of the cruciferous herbaceous plant cabbage and its sap species. The main effects are: clearing away heat and annoyance, benefiting the stomach and intestines, and diuretic. Indications: heat and thirst, unfavorable urination chain or stool blockage.

Summary. Dear, I'm glad to answer for you: the method of pickling Chinese cabbage at home has useful ingredients:

1000g of cabbage, 100 salt, pickled Chinese cabbage 1During the beginning of winter to the winter solstice, select the Chinese cabbage that has just been put on the market, remove the outer layer of old leaves, cut the large ones into four parts, and the small ones into two parts, wash and control the dry water. 2.

Take a small jar, sprinkle a layer of salt on the bottom of the jar, place the incision of the dish downward, stack it in the order of a layer of vegetable and a layer of salt, and compact the top layer with a large pebble (the ratio of vegetable to salt is 10:1). <

Personally lifting the rock, I am happy to answer for you: the method of pickling Chinese cabbage at home has useful ingredients: 1000g of cabbage, 100 salt, and the practice of pickling Chinese cabbage 1

During the beginning of the winter solstice, select the Chinese cabbage that has just been put on the market, go to the old leaves of the outer layer, cut the large longitudinally into four parts, and cut the small tree into two parts, wash and control the dry water. 2.Take a small jar, sprinkle a layer of salt on the bottom of the jar first, place the incision of the dish downward, stack it in the order of a layer of vegetables and a layer of salt, and compact the top layer with a large pebble (the ratio of vegetable to salt is 10:

Pro, 3After marinating and compacting, in order to prevent mildew caused by the gradual increase in the temperature of the vegetables, it is necessary to pay attention to what to pour in a timely manner. The first time to pour red is within 20 24 hours after Qi Chenheng enters the red, and the red bottom is turned up.

The second time is on the third day, and the second time is 1 week later. After marinating for about 20 days, you can eat it out of the tank. <>

Summary. Good morning, dear and happy to answer your <>

The method of pickling Chinese cabbage at home is: the details of the ingredients are Chinese cabbage, salt, star anise, Sichuan pepper, cumin, and two pot heads.

Homemade method of pickling Chinese cabbage.

Good morning, kiss, it's a pleasure to unblock your pants and answer <>

The method of pickling Chinese cabbage at home is: the details of the ingredients are Chinese cabbage, salt, star anise, pepper, cumin, and the difference between the two pots.

1. Pick off the vegetable leaves and wash them, cut a knife in the middle of the leaves to separate the stems and leaves, and the stems and leaves are in different bamboo fences, and put them next to the fan to dry until the vegetable skin is slightly wrinkled. 2. Put the salt and seasonings together and stir-fry until fragrant and cool. 3. Then rub the bucket on each stem and leaf with a layer of seasoning, then rub a few times to taste and then stack up.

4. Pour the second pot head into a large bottle, rub the inner wall evenly, and pour out the remaining wine. 5. Put the jar horizontally, stuff the stained vegetable leaves into the jar, cover the lid, remember that the grinding is not good, you can label it to write the date, observe it after two weeks, see if the vegetable leaves become soft and transparent, if there is no above phenomenon, wait for about a week until it becomes soft and transparent, and you can get out of the tank by seeping hands, and grab the water into the bottle and put it in the refrigerator.