How to make dried cabbage, how to make dried cabbage

Ingredients: 3 cabbages, coarse salt, 1 teacup of sorghum wine, 2 tablespoons sugar, 1 garlic, monosodium glutamate.

Production steps: 1. Wash and cut the cabbage into pieces.

2. Match according to the ratio of one pound of cabbage and one tael of coarse salt.

3. Mix the coarse salt and cabbage well and press it, and leave it for half a day until the cabbage becomes soft.

4. A rice bag for standby.

5. Bag the cabbage and press the squeezed water with a large stone (after a day and a night until the water is squeezed dry) <>

6. Squeeze out the water.

7. Enlarge the garlic, put 2 tablespoons of sugar, 1 small cup of cooking wine and a little MSG to enhance the flavor, mix well.

8. You can eat it in two or three days, and you're done.

Homemade dried cabbage.

Ingredients: 800 grams of cabbage.

Method. 1.Drop the cabbage first and cut into shreds.

2.Use ** or a larger utensil to put in the chopped cabbage.

3.Wait until the sun comes out and take the cabbage strips out for sunbathing.

4.After 2 hours of sunbathing, turn it over with chopsticks, it is almost deformed, and the amount is less and continue to let it sunbathe.

5.At about 5 o'clock in the afternoon, the sun has set at about 6 o'clock, and the cabbage has become dried cabbage.

6.You can eat it if you are different from yourself.

If you want to get more storage, the cabbage has to be dried for 2 to 3 days, if the sun is good, 2 days can be good, and if it is not good, it will take about 3 or 4 days.

In the countryside, we use a tool called "scraper" to cut cabbage into shreds, dry it in the sun, we call it "shredded cabbage", soak it in water and then fry it when eating, it is delicious.

Preparation of dried cabbage:

Ingredients: 300g dried cabbage, 400g pork belly, 2 tablespoons of refined salt, 1/2 tablespoon of sugar, 1 tablespoon of soy sauce.

Step 1Soak the dried cabbage in advance and wash it.

Step 2Soak the dried cabbage in advance and wash it.

Step 3Heat a little oil in a pan and stir-fry the sliced pork belly.

Step 4Stir-fry for a while, add salt, now add salt and stir-fry the meat is more fragrant.

Step 5Stir-fry the meat to remove the fat and pour in the soaked dried cabbage.

Step 6Stir-fry for a while, then add sugar, soy sauce.

Step 7Finally, pour in boiling water and simmer until the cabbage is dry and soft.

Cooking Tips:

Don't put too much dried cabbage, because it will swell after soaking.

The scientific name of cabbage is cabbage, cabbage is rich in nutrients such as high-quality protein, fiber, minerals, vitamins, etc., eating purple cabbage can supplement nutrition and strengthen the body.

High-quality purple cabbage feels heavier after holding it, indicating that the purple cabbage has more moisture, compact structure, and will taste better, while low-quality purple cabbage feels lighter when you hold it, and it will feel insufficient juice and poor taste when you eat it.

High-quality purple cabbage looks bright and shiny, while low-quality purple cabbage appears dull in color and has no luster.

5.Boll cabbage is rich in vitamin C, vitamin B6, folate, and potassium, and cooked cabbage is also rich in vitamin C, potassium, and folate.

1. When making dried cabbage, you only need to prepare fresh cabbage and an appropriate amount of edible salt.

But when making it, the weather must be sunny outside, and the temperature must be relatively high, because it needs to be put out in the sun to dry. In addition, prepare a clean bamboo curtain or bamboo board.

2. Don't cut the prepared fresh cabbage into chunks when cutting it too small, then put it in a hot basin, and prepare it until the edible salt is mixed evenly and pickled, and the water can be marinated after a few hours, don't be in a hurry to move it, let it marinate in it for 24 hours, and then put the cabbage inside.

Take it out and squeeze out the moisture inside.

3. Put the prepared bamboo curtain in the sun and then squeeze out the water, and then the cabbage will be directly spread on it, and it will be turned over every few hours, and it should be moved indoors in time at about 4 o'clock in the afternoon, and then take it outdoors at about 9:30 this morning, and put it in a sunny place for drying, and dry it repeatedly, and the cabbage can be dried in 3 or 5 days.

4. After the dried cabbage should be packed into a clean plastic bag, placed in a cool and ventilated place for fermentation, about 30 days after the dried cabbage can be fermented to complete, after opening the bag can smell the natural aroma, take it out and wash it can be eaten directly, or you can cook it according to your own needs.