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Anonymous users2024-02-13Pickled cabbage steps:Ingredients: 1 6 cabbages, 200 grams of radish, 1 green pepper, 1 red pepper.
Excipients: 1 tablespoon of coarse salt, 1 cup of water, 2 cups of water (kimchi seasoning), 1/2 cup of glutinous rice flour (kimchi seasoning), 1 tablespoon of salt (kimchi seasoning), 1 tablespoon of minced garlic (kimchi seasoning), half a tablespoon of minced ginger (kimchi seasoning), 2 tablespoons of chopped onion (kimchi seasoning), 1 tablespoon of plum juice (kimchi seasoning).
1. Cut the cabbage into slices.
2. Cut the green pepper and red pepper into shreds.
3. Add cabbage and radish to 1 cup of water mixed with 1 tablespoon of coarse salt for 30 minutes.
3. Remove moisture from pickled vegetables.
4. Make kimchi seasoning.
5. Mix kimchi and seasoning on top of the sorted vegetables.
6. Finish pickling cabbage.
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Anonymous users2024-02-12Cabbage pickling method 1:
Ingredients: 250 grams of cabbage.
Seasoning: 30 grams of sugar, 15 grams of vinegar, 7 grams of peanut oil, 2 grams of salt, 5 grams of chili pepper (red, pointed, dry), 5 grams of green onions, 5 grams of ginger, 5 grams of white-skinned garlic.
Method. 1. Remove the old leaves of the cabbage, wash it, cut it into thin strips, scald it with boiling water, let it cool, squeeze out the water, put it on a plate, and mix well with refined salt.
2. Finely slice the red pepper and set aside.
3. Wash the green onion, ginger and garlic separately and cut them into shreds.
4. Put the oil in the pot, add the shredded chili pepper and fry slightly.
5. Add shredded green onion, ginger and garlic and stir-fry.
6. Add vinegar and sugar.
7. Wait for the sweet and sour sauce to be sticky, pour it on the cabbage, and mix well.
Cabbage pickling method two:
Ingredients: cabbage, salt to taste.
Method: 1. Remove the yellow leaves of the cabbage, cut off the roots, wash it, and cut it in half or four halves with a knife.
2. Put the cabbage sum of the cabbage into it, spread it in the jar, sprinkle a layer of salt on each layer of vegetables, until all the dishes are paved, press the heavy object to pickle, share 3 5 salt, and after 24 hours. If the salt brine rises, it can be removed for re-marinating.
3. Then pour the pickled cabbage carefully into another jar, spread a layer of vegetables, sprinkle a layer of salt, and sprinkle the top layer with sealing salt.
4. After sprinkling the remaining salt, seal it tightly with a thin bag, press it with stones, seal the mouth of the cylinder with mud, and finally put the lid.
5. After 10-15 grams of pickling, it can be taken out and eaten.
Cabbage pickling method three:
Ingredients: 400g cabbage.
Method:1Wash the cabbage.
2.Separate the stems from the leaves.
3.Subdivide half of the leaf into two more pieces.
4.After pouring water into the pot and boiling, blanch the leaves until soft and cooked.
5.Blanch the stalks separately.
6.Blanch the leaves and stems in cold water, cool thoroughly and drain out.
7.Take a leaf, fold it in half, roll it up again, and roll it into a small roll. Place the rolled leaves in a bowl, cut the stems short and spread them on top of the leaves.
8.Finely chop the garlic.
9.Cut the peppers into inch pieces.
10.Place the garlic and chili in a bowl.
11.Sprinkle with sugar.
12.Pour in rice vinegar and soak the vegetable stalks. Marinate for about half a day.
Cabbage pickling method four:
Ingredients: 2 cabbages, 1 pot of water, 2 tablespoons salt.
Method:1Wash the cabbage in half, drain thoroughly, and place in a container for later use.
2.Bring the water to a boil and add salt to dissolve.
3.Pour hot salt water into the container, cover the Chinese cabbage on the water surface, pay attention to not drip raw water, and then cover the container and place it in a cool place to cool naturally.
4.After about 3 days, the cabbage is fermented, that is, the sour cabbage, if the fermentation continues, it will become more and more acidic, and the fermentation acidity can be adjusted according to personal preference. After fermentation, it can be stored in the refrigerator for about 1 month.
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Anonymous users2024-02-11Vinegar vinegar cabbage production materials: Ingredients: 500 grams of cabbage.
Seasoning: 50 grams of vegetable oil, 10 grams of salt, 10 grams of chili pepper (red, sharp, dry), 20 grams of sugar, 15 grams of vinegar, 5 grams of soy sauce, 2 grams of Sichuan pepper, 5 grams of starch (corn), 2 grams of garlic (white skin), 5 grams of green onions, 5 grams of ginger, 2 grams of sesame oil.
Preparation of vinegared cabbage:
1.Peel off the old cabbage leaves, cut off the roots, wash them, cut them into diamond-shaped slices and put them in **;
2.Add refined salt to the bowl and mix well;
3.Put sugar, vinegar, soy sauce, monosodium glutamate, and water starch in a bowl, and then mix into a marinade;
4.When the oil is poured into the pot and burned to eighty percent hot, the cabbage is squeezed dry, and the cabbage is quickly stir-fried a few times, and the cabbage is immediately removed from the pot when it is ripe, and the water is drained
5.Leave a little base oil, when it is hot, put in the dried chili pepper to fry the spicy taste, add the pepper and stir out the fragrance;
6.Then add chopped green onions, garlic slices, minced ginger, pour in cabbage and stir-fry together, pour in marinade, stir well, and pour sesame oil into it.
Ingredients for spicy cabbage:
Ingredients: 750 grams of cabbage.
Seasoning: 10 grams of starch (corn), 100 grams of vegetable oil, 20 grams of soy sauce, 10 grams of salt, 2 grams of monosodium glutamate, 5 grams of garlic (white skin), 10 grams of green onions, 5 grams of ginger, 2 grams of Sichuan pepper.
Preparation of spicy cabbage:
1.Remove the cabbage from the old leaves, wash them, and cut them into 2 cm cubes;
2.Put 100 grams of fresh soup in a bowl, add soy sauce, refined salt, monosodium glutamate, and starch to make juice and set aside;
3.Put another 15 grams of oil with a spoon, heat the oil, use garlic slices, diced green onions, and minced ginger to cook in a pot, and then add minced chili peppers and fry a few times;
4.Pour in the cabbage, mix the juice, add the pepper oil and stir-fry evenly when the juice is cooked.
Tips for making spicy cabbage:
1.This product has a frying process, and about 750 grams of vegetable oil need to be prepared;
2.How to make Sichuan pepper oil: Add an appropriate amount of vegetable oil to the pot and heat it, put in an appropriate amount of Sichuan pepper, fry it to create a fragrance, and remove the Sichuan pepper.
Stir-fried tomatoes with cabbage:
Ingredients: The cabbage is torn by hand, and the hard stalks are not used (I am super good at living, and the hard stalks let me use fried noodles haha).
Remove the tomatoes and cut into cubes.
Seasoning: minced green onion, salt, pepper.
Method: 1. Add oil to the pan and fry the green onions.
2. Pour out the fragrance, pour the banquet Zheng round cabbage, stir-fry, when the color is greener, pour the tomatoes.
3. Add salt and pepper.
Sprinkle green onions before cooking.
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