Beijing cabbage(shou si shuang kou jing bao cai )

Beijing cabbage

Introduction:

"This simple pickle, sour and sweet, is used to remember the green letters at that time. Although it is not common, it can often remind you of your missing ~ ~"

Production steps:

Step 1: (1) wash Beijing cabbage and Zhitian pepper and set them aside;

Step 2: (2) tear all the cabbage into small pieces by hand (you can cut it with a knife, but you think the shape of hand tearing is more beautiful, and it will taste better);

Step 3: (3) put a small amount of salt in a clean oil-free container;

Step 4: (4) rub it with your hands for a while to make it taste better;

Step 5: (5) knead until about one-third of the time, evenly pour in an appropriate amount of white vinegar, add pepper section;

Step 6: (6) stir well with clean chopsticks without oil, and put them at room temperature for 6 hours;

Step 7: (7) if you do more than one time, you can store it in a clean container and put it in the refrigerator;

Materials required:

Beijing cabbage: one (about 600g)

Zhitianjiao: 3 (about 5g)

White vinegar: right amount

Sugar: right amount

Salt: right amount

Precautions: (1) pickles made with Beijing cabbage will be more refreshing than those made with other cabbage; (2) don't knead for too long, it will become soft after kneading for a long time; (3) add appropriate amount of sugar according to your own taste;

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Shou Si Shuang Kou Jing Bao Cai