The home cooked practice of sour cabbage, how to make sour cabbage

Updated on delicacies 2024-07-29
10 answers
  1. Anonymous users2024-02-13

    Hot and sour cabbage is the most common home-cooked dish on the table of ordinary people, which is rich in nutrition, crisp in taste and unique in taste. It is an appetizer to accompany the meal. The main ingredient is cabbage.

    Chinese cabbage has high nutritional value, and has great effects on skin care, beauty, preventing female breast cancer, moisturizing and detoxifying, and promoting the absorption of animal protein by the human body.

    Ingredients. Ingredients.

    Cabbage Gang. 200g excipients. Oil.

    Amount. Salt. Amount. Dried chili peppers.

    2 capsules. Vinegar.

    Amount. Light soy sauce.

    Amount. Pepper.

    Amount. Essence of chicken. Amount. Ginger.

    Amount. Steps.

    1.Prepare all the ingredients.

    2.Wash the cabbage and remove the leaves to help.

    3.Cut the cabbage in half vertically.

    4.Use an oblique knife to slice the cabbage.

    5.Cut the chili into sections and mince the ginger.

    6.Pour oil into a pot, heat it, add peppercorns and stir-fry until fragrant.

    7.Add dried chili peppers and minced ginger and sauté until fragrant.

    8.Pour in the cabbage slices and stir-fry for 2 minutes.

    9.Add salt, rice vinegar and light soy sauce.

    10.Stir well and add chicken essence to taste.

  2. Anonymous users2024-02-12

    Vinegared cabbage is delicious]: cabbage, green onion, garlic, ginger, dried chili.

    1.Many people don't like to eat cabbage, in fact, the cabbage gang is used to dip the sauce or do this vinegared cabbage is very delicious!

    First cut off the root of the cabbage, then cut the waist from the middle, leaving the cabbage gang, and then break the cabbage gang into pieces, cut off the leaves on the edge of each cabbage gang, and then rinse the cabbage gang, cut the cabbage slices with an oblique knife, and the cabbage slices cut with an oblique knife are easier to taste.

    2.Prepare some ingredients: chopped green onions, garlic slices, ginger shredded, dried chili peppers cut into shredded chili peppers for later use.

    Take an empty bowl: add a spoonful of starch, then add an appropriate amount of water, mix into water starch and set aside.

    4.Add oil to another pot, add garlic slices, chopped green onions, shredded ginger and shredded chili pepper when the oil temperature is 5 hot, stir-fry the fragrance and then start seasoning: add an appropriate amount of light soy sauce, dark soy sauce, rice vinegar, a spoonful of salt, a spoonful of sugar, an appropriate amount of oyster sauce, stir-fry evenly and pour in the cabbage, and then stir-fry quickly, so that the cabbage is evenly colored, add a little water starch to thicken after stir-frying evenly, and then turn off the heat and remove from the pot after stir-frying evenly.

    A nutritious and delicious, sour and spicy vinegared cabbage is ready, and the vinegared cabbage is beautiful in color, particularly flavorful, fragrant and delicious. Haha, the daughter-in-law said that she wouldn't exchange the braised pork with her! It's the season to eat Chinese cabbage, so if you have leftover cabbage at home, you might as well try it like this.

  3. Anonymous users2024-02-11

    Vinegared cabbage】【Ingredients】Cabbage, garlic, dried chili, light soy sauce, aged vinegar, starch, salt, cooking oil【Steps】1First, cut off the bottom of the cabbage we have prepared, and then peel off the cabbage leaves one by one; Wash them, and when cutting the cabbage, separate the cabbage leaves from the cabbage leaves, cut the cabbage into slices with an oblique knife, tear the cabbage leaves into small pieces by hand, and then put them all on a plate for later use. 2.

    Then let's prepare a little seasoning, a little garlic and some dried chilies, cut the garlic into minced garlic, finely chop the dried chilies, and then put them on a plate for later use. 3 Now let's prepare the sauce needed for this dish, prepare a small bowl, put an appropriate amount of light soy sauce, aged vinegar, salt and starch in the bowl, stir well with chopsticks and set aside. 4 And in this way, all our preparations have been made, and we are ready to stir-fry; First heat the oil, after the oil is hot, add the minced garlic and dried chili peppers and stir-fry until fragrant, after bursting the fragrance, put in the chopped cabbage and stir-fry for one minute, stir-fry a little softer.

    5 At this time, add the cabbage leaves and continue to stir-fry, stir-fry for about a minute, mix the cabbage and cabbage leaves together, and then pour the sauce we have prepared and continue to stir-fry, so that the cabbage and cabbage leaves are fully coated with the sauce. 6 After two minutes, you can turn off the heat, and you can eat it when you put it on a plate, it looks very appetizing, isn't it particularly simple! Such a delicious vinegared cabbage is ready, it tastes sour and spicy, appetizing, and the cabbage that comes out of this way tastes more layered, and friends who like it should try it quickly!

  4. Anonymous users2024-02-10

    Vinegared cabbage is a home-cooked dish that combines the advantages of simple and fast, economical, and easy to obtain ingredients, which is refreshing and appetizing, especially suitable for people who have eaten too much fish and meat during the Chinese New Year. And although the materials used are simple, the taste of the finished dish is still very rich, sour and spicy, fresh but not bland, let's share how to make vinegared cabbage at home.

    Vinegared cabbage] Ingredients: Chinese cabbage, salt, soy sauce, aged vinegar, oil, sugar, water starch, dried chili, garlic.

    First of all, we will deal with the Chinese cabbage, cut off the more tender leaves first, cut the cabbage into slices obliquely (so that it tastes good), and separate the leaves from the cabbage roots, so that you can wait for the cabbage to be fried soft and then put down the tender leaves, otherwise the leaves will be rotten in the end;

    Then we take a small bowl, add 2 tablespoons of vinegar, 1 tablespoon of soy sauce, more than half a tablespoon of sugar and 1 teaspoon of salt, stir well and set aside, chop the garlic and dried chili peppers for later use;

    Heat the oil in the pot, about six or seven layers of heat, fry the minced garlic and dried chili peppers until fragrant, and then put the cabbage into it and stir-fry over high heat, after the cabbage becomes soft, pour in the sauce we have prepared and stir-fry well;

    After stir-frying a few times, add the cabbage leaves and fry them together, after stir-frying well, pour in a little water starch and slightly hook a thin oy, fry evenly, you can put out some green onions and put them on the plate.

    I basically finished this dish over high heat, so that the cabbage is crispy and juicy, with a strong vinegar aroma without being too sharp and sour.

    The above is the home-cooked vinegar cabbage method, if you are interested, you can do it, anyway, the materials are cheap and very simple, and it is still very appetizing.

  5. Anonymous users2024-02-09

    The recipe for sour cabbage is as follows:Ingredients: 1 Chinese cabbage, a little black fungus, a small section of carrot, an appropriate amount of black vinegar, an appropriate amount of oyster with oil, and a little salt.

    Step 1: Put oil in the pan.

    Step 2: Put in the fungus.

    Step 3: Stir-fry the carrots until they are raw.

    Step 4: Pour in the Chinese cabbage.

    Step 5: Vinegar, oyster sauce.

    Step 6: Salt and reed properly clear and cook until cooked through.

    Step 7: Serve on a plate after cooking.

    Step 8: Appetizing and delicious.

  6. Anonymous users2024-02-08

    Sour cabbage home-cooked method

    Sauerkraut pork stewed vermicelli.

    Ingredients: 75g of peel, 100g of sour cabbage, 100g of pork belly, appropriate amount of oil, appropriate amount of salt.

    Method: 1) Soak the Northeast Big Lift in warm water at about 70 degrees for 7-8 minutes;

    2) Cut the pork belly into square pieces.

    3) Northeast sour cabbage shredded;

    4) Take out the soaked large facelift, rinse it with cold water, and grasp it by hand to prevent adhesion;

    5) Put oil in a wok, over medium heat, fry the pork belly until it is broken, then add the ginger slices, and stir-fry until fragrant;

    6) Add 1/2 tablespoon of salt, dark soy sauce and cooking wine and cook until the meat is colored;

    7) Add the sauerkraut and stir-fry, then add half a pot of water, bring to a boil over high heat, turn to low heat, and simmer until the water is 80% dry;

    8) Finally, add half a spoon of salt, stir-fry evenly, if the color is not dark enough, add a small amount of dark soy sauce.

    Pork Nutritional Value:

    1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

    2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

    3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

    Pork efficacy and function:

    1.Replenish protein and fatty acids.

    Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

    acid, which can improve iron deficiency anemia.

    2.Nourish the kidneys and nourish the yin.

    Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

  7. Anonymous users2024-02-07

    The pickling method of sour cabbage is as follows:Ingredients: half a Chinese cabbage.

    Excipients: half a bottle of white rice vinegar, some sugar.

    Steps: 1. Tear off the leaves of the Chinese cabbage one by one, rinse them, and then wipe the water on the leaves with kitchen paper (or dry them for half a day).

    2. Cut the cabbage leaves into small slices and marinate them with salt for several hours to remove the moisture from the cabbage leaves.

    3. Strain out the marinated water.

    4. Add a spoonful of white rice vinegar.

    5. Add a spoonful of sugar.

    6. Continue to add white vinegar until the cabbage is drowned.

    7. Put it in the refrigerator and it will be fine for two days.

  8. Anonymous users2024-02-06

    The delicious way to make sour cabbage is:

    Ingredients: cabbage, salt, liquor.

    1. Remove the dry leaves of the cabbage, cut off the roots with a knife, cut the cabbage in half, and continue to cut the cabbage into eight equal parts again. However, it should be noted that the cabbage should not be rinsed with raw water, as the cabbage stained with raw water will easily spoil even after pickling.

    2. After the cabbage is cut into eight equal parts, find a container of suitable size, clean and waterless, put the cabbage in it, take an appropriate amount of salt, layer by layer and evenly spread the salt on the cabbage. Sprinkle all the cabbage evenly with salt and marinate for about 2 hours to allow the salt to penetrate into the cabbage.

    3. Find a waterless and oil-free glass jar or clay jar, pour a small amount of high-grade liquor, and shake the jar to make the liquor fully contact with the inner wall of the jar.

    4. Squeeze out the water in the pickled cabbage as much as possible, stuff it into a glass jar, press it by hand to exhaust the air as much as possible, and fully compact each layer of cabbage until all the cabbage is stuffed into the jar.

    5. Finally, pour the precipitated water of the cabbage into a glass jar, and press it on the cabbage with a clean, waterless and oil-free weight to soak the cabbage in the precipitated water. Cover the lid and put it in a cool place to ferment, the cabbage begins to turn sour after 7 days, usually the sauerkraut is pickled in about 2 weeks, but in order to make the sauerkraut taste more sour and crispy, it is best to wait until 40 days before starting to eat.

  9. Anonymous users2024-02-05

    1 Chinese cabbage (about 1700 grams).

    About 2-3 tablespoons of sea salt.

    An appropriate amount of cold water can cover the cabbage (it can be blanched and cooled).

    Sufficiently sized clay pots, glass pots or acid-resistant containers, stone or cast iron wrapped in plastic wrap or plastic bags of water.

    Method:1Break the Chinese cabbage from the root and divide it into 4 parts, the traditional can not be washed, but if you are really afraid of dirty, you can rinse it a little and put it in boiling water and blanch it for 20-30 seconds. Remove from the pan and let cool slightly.

    2.Slightly shrink into a dough, put it in an acid-resistant container, add salt, and press tightly.

    3.Add the blanched cabbage just now and put it in warm water, cover the ingredients, and then cover the pot with a lid on top of the weight (to avoid the vegetable leaves floating on the water).

    4.Put it in a cool and ventilated place for about 20 days to complete fermentation and acidification, and you can open the pot and pick up the dish with a clean tool to test the sour taste.

    Tips: 1Be sure to use Shandong white with thick cabbage, fermentation will not be too soft, the container must be cleaned and disinfected first, and then it must be weighted so that the cabbage will not float on the water, otherwise it is easy to rot.

    2.As long as the cabbage is sour enough, it can be fermented and acidified, and it can be refrigerated and stored within five days, and it can be fried or boiled in soup, but if it is put for more than five days, it must be frozen and preserved, and it is best to wash and shred it first and freeze it for preservation.

    3.Those who like acid can even exceed 20 days.

    4.If it is not homemade, you can buy ready-made sour cabbage on the market, but because of the acidity and saltiness, please try it before cooking, if it is too salty and too sour, you need to soak it in water before processing.

  10. Anonymous users2024-02-04

    Today I will share with you the practice of sour cabbage.

    Before starting the formal production, we first prepare the following ingredients: 15 catties of Chinese cabbage (add or subtract according to your preference), and an appropriate amount of salt.

    The first step: clean the Chinese cabbage, then put it on the cutting board, cut off part of the pole with a knife, and then pick off the cabbage leaves one by one, put it in a pot for later use, after picking it looks like a big pot, in fact, it is not really much to do, when you pick it to the center, don't put a small bun of heart left, keep it for stir-frying, fragrant and sweet!

    Step 2: Start an oil-free and clean pot, boil a pot of boiling water, wait for the water to boil, put the picked cabbage leaves into the pot several times, blanch for 30 seconds, and then take them out and put them in the basin!

    No matter what kind of sauerkraut is good, there must not be a drop of oil in the pot of hot vegetables, if there is oil to make sauerkraut fermentation, it is easy to produce white mold, which will cause sauerkraut to spoil.

    Step 4: After the Chinese cabbage is not hot, stack the Chinese cabbage, then put it on the cutting board, cut it into shreds with a kitchen knife, and put it in the pot for later use!

    Step 5: After all the Chinese cabbage is cut, prepare a clean glass jar without water and oil, preferably with a lid, and then grab the Chinese cabbage by hand, grab the water a little, don't grab it very dry, and then put it in the jar, about 5 cm thick, press it with your hands, and then sprinkle a layer of salt, the salt does not need to be much, but try to sprinkle it evenly! Repeat, layer the cabbage and salt until all the cabbage is stuffed into the glass jar!

    Step 6: After the Chinese cabbage is stuffed into the jar, prepare a fresh-keeping bag to cover the mouth of the jar, then add 800 ml of water, and then tie the bag into a dead knot, make a water bag, press on the cabbage, in the process of cabbage fermentation, it will slowly become sour, and then it will produce sour water, and the Chinese cabbage will become lighter after becoming sour, if there is no water bag, it is easy to float to the water, so that it is easy to break, of course, you can also use other heavy objects to press. After pressing, close the lid of the glass jar and put it in a cool and dry place, and it will begin to become sour after 7 days of fermentation.

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