Spicy cabbage(xiang la bai cai )

Method of spicy cabbage:

Raw materials for making spicy cabbage:

Raw materials: Chinese cabbage, 5000 grams; refined salt, 50 grams; sugar, 500 grams; vinegar, 150 grams; sesame oil, 100 grams; dried pepper, 100 grams; scallion, 50 grams; ginger, 50 grams; Chinese cabbage, 100 grams; dried pepper, 100 grams; scallion, 50 grams; ginger, 50 grams;

Processing steps of spicy cabbage:

Production method: remove the old side and root of Chinese cabbage, wash it, cut it in half, and then cut it into 1.5cm wide strips.

(2) Put the cut cabbage into the basin, sprinkle with salt for 2-3 hours, squeeze out the water from the cabbage and put it into the basin.

(3) Shred the dried pepper, scallion and ginger. Remove the heat, pour in sesame oil, heat, add pepper, deep fry spicy flavor, add onion and ginger, stir fry fragrance, pour in vinegar, sugar, air cool, pour cool juice on cabbage, marinate for 4-5 hours.

The characteristics of spicy Chinese cabbage are as follows

Bright color, refreshing and palatable.

Spicy cabbage

Spicy cabbage is a kind of spicy food, and its main raw materials are cabbage.

brief introduction

Classification of recipes: a complete collection of vegetables -- Chinese Cabbage

Dish features: bright color, refreshing and palatable.

Production method 1

[raw materials]

Chinese cabbage, 5000g; refined salt, 50g; sugar, 500g; vinegar, 150g; sesame oil, 100g; dried pepper, 100g; scallion, 50g; ginger, 50g; Chinese cabbage, 500g; refined salt, 50g; white sugar, 500g; vinegar, 150g; sesame oil, 100g; dried pepper, 100g; scallion, 50g; ginger, 50g;

[preparation method]

(1) Remove the root of Chinese cabbage, wash it, cut it in half, and then cut it into 1.5cm wide strips.

(2) Put the cut cabbage into the basin, sprinkle with salt for 2-3 hours, squeeze out the water from the cabbage and put it into the basin.

(3) Shred the dried pepper, scallion and ginger. Remove the heat, pour in sesame oil, heat, add pepper, deep fry spicy flavor, add onion and ginger, stir fry fragrance, pour in vinegar, sugar, air cool, pour cool juice on cabbage, marinate for 4-5 hours.

Production method 2

Ingredients: 500g Chinese cabbage, 10g sesame oil, 4G refined salt, 40g sugar, 15g rice vinegar, 5g dry pepper, 8g green onion and 5g ginger.

Cooking method:

1. Cut off the leaves of Chinese cabbage, leaving only the white part in the middle, wash and cut it in half, and cut it into 1.5cm wide strips along the side. Then cut the dried pepper, green onion and ginger into shreds.

2. Put the cabbage into the basin, sprinkle the refined salt evenly, marinate for 3-4 hours, squeeze out the water in the cabbage by hand, and put it into the basin.

3. Heat the sesame oil in the pot, and add shredded pepper to fry it. Add onion and shredded ginger to stir fry until fragrant. Cook in rice vinegar, add 50g water and sugar. After opening

After leaving the fire to cool, pour the juice on the cabbage sticks in the basin, marinate for 5 hours, and store in the refrigerator. Change the knife when you eat, and everything is in two parts. Put shredded green onion and ginger on the cabbage strips and pour with chili juice.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiang La Bai Cai