pickled cabbage (da bai cai pao cai )

Chinese cabbage pickle method:

Raw materials for making Chinese cabbage pickles:

1 Chinese Cabbage (about 200g), 50g pepper noodles, 80g green onion, 40g garlic, 15g red pepper, 15g ginger, 500ml beef soup, 15g light soy sauce, 5g monosodium glutamate, 50g sugar, 125g salt.

Processing steps of Chinese cabbage pickle:

1. Peel the green onion, garlic and ginger, wash them and cut them into pieces; wipe the red pepper, remove the pedicels and cut them into pieces.

2. Remove the root of Chinese cabbage, cut it in half, put it in the sun for half a day, then put it into the unglazed ceramic jar, sprinkle with salt and pepper, and put it layer by layer. After putting it, cover it with a wooden cover, which is the same size as the mouth of the jar, so that the cover is just on the white vegetable.

3. Then, press on the heavy stone, put it for two or three days, rinse the cabbage thoroughly with cold water, and squeeze out the juice as much as possible. Next, put minced green onion, garlic, pepper and ginger in the middle of the cabbage, mix the beef soup with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oil paper, and cover it. After freezing for 15 days, the pickle jar can be buried in the ground half and covered to prevent damage

The characteristics of Chinese cabbage pickle are as follows

Red and white, sour and spicy, delicious, promote appetite.

pickled cabbage

Chinese cabbage kimchi is a Korean dish with Chinese cabbage as the main material. It is red and white, hot and sour, and can promote appetite.

Characteristics of dishes

Chinese cabbage kimchi is a Korean dish with Chinese cabbage as the main material. It is red and white, hot and sour, and can promote appetite.

Raw materials

1 Chinese Cabbage (about 200g), 50g pepper noodles, 80g green onion, 40g garlic, 15g red pepper, 15g ginger, 500ml beef soup, 15g light soy sauce, 5g monosodium glutamate, 50g white sugar, 125g salt

Procedure

1. Peel the green onion, garlic and ginger, wash them and cut them into small pieces; wipe the red pepper, remove the pedicels and cut them into small pieces 2. Remove the root of Chinese cabbage, cut it in half, and put it in the sun for half a day. Then, put it into the unglazed ceramic jar, sprinkle with salt and pepper, and put it layer by layer. After putting it, cover it with a wooden cover, which is the same size as the opening of the jar, so that the cover is just pressed on the cabbage 3. Then, press on the heavy stone, put it for two or three days, rinse the cabbage thoroughly with cold water, and squeeze out the juice as much as possible. Next, in the middle of cabbage stuffed with onion, garlic, pepper, ginger, and then beef soup and soy sauce, sugar and monosodium glutamate and even, fill the jar, sealed with oil paper, covered, frozen 15 days later, the pickle jar can be buried in the ground half, covered, to prevent rain and snow infiltration. 4, from winter until the next spring, eat pickles. When eating, I can add minnow, squid, fruit, pear, radish and so on, but absolutely can not add shellfish, mussel meat. 5. In the cold winter, you can make pickles without the refrigerator, but when the weather is warm, you can keep them in the refrigerator

nutritive value

(1) Chinese cabbage is rich in crude fiber, which can play a role in moistening intestines and promoting detoxification. It has a good effect on the prevention of colorectal cancer.

(2) Cabbage is rich in vitamin C, vitamin E, can protect the skin, beauty.

(3) There are some trace elements in cabbage, which can help break down the estrogen associated with breast cancer. It has a certain effect on the prevention of breast cancer.

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Chinese PinYin : Da Bai Cai Pao Cai