Coral cabbage(shan hu bai cai )

Coral cabbage

Introduction:

"Chinese cabbage is rich in vitamin U, which has a good therapeutic effect on ulcer, can accelerate the healing of ulcer, and can prevent the malignant transformation of gastric ulcer. Chinese cabbage is rich in indole compounds. Experiments have proved that indole has anticancer effect and can prevent human from suffering from colorectal cancer. Chinese cabbage is rich in sulforaphane. This substance can stimulate human cells to produce enzymes beneficial to the body, and then form a protective film against the erosion of foreign carcinogens. Sulforaphane is the strongest anticancer component in vegetables. Therefore, people should often eat cabbage for their own health. Nutritionists pointed out that the effect of Chinese cabbage raw diet health care is the best. We can make cabbage salad or juice. If cooked, it should not be heated too long to avoid the destruction of the active ingredients. Next, I'll make a cabbage that I feel good about. It's a pickled dish. Most of the nutrition can be preserved. This dish is called "coral cabbage."

Production steps:

Step 1: main raw materials.

Step 2: tear off the cabbage leaves one by one by hand and wash them.

Step 3: shred ginger.

Step 4: shred the pepper.

Step 5: add water into the ladle, add shredded ginger, Chinese prickly ash and dried chili, and bring to a boil.

Step 6: add salt and sugar to taste.

Step 7: add white rice vinegar.

Step 8: pour the soup into a clean basin to cool and set aside.

Step 9: roll the cabbage in boiling water for a while, and immediately remove it to cool.

Step 10: after cooling, control the water content of cabbage.

Step 11: soak in the soup.

Step 12: in order to prevent the cabbage from floating on the noodle soup, press a plate on the cabbage, put it into the refrigerator and start brewing. It can be eaten after three hours.

Step 13: before eating, pour a little pepper oil and zanthoxylum oil.

Materials required:

Cabbage: 1000g

Sichuan pepper: 6

Water: 1000ml

Zanthoxylum bungeanum: 20

Shredded ginger: 30g

Salt: 10g

White rice vinegar: 100g

Sugar: 80g

Note: this dish features: bright color, crisp and delicious, sweet and sour slightly spicy, cool appetizer. Warm tips: 1. It's better not to cut cabbage with a knife, but to tear the whole piece off by hand. When eating, it's better to cut it into shreds or pieces. Large pieces of soaking nutrients won't lose quickly. Therefore, it's better to tear it off by hand. 2. The taste of Weitang should be stronger, so it will taste faster. After soaking, the soup can be boiled and cooled again. It can be used repeatedly, adding a little material each time. 3. Zanthoxylum oil and chili oil can be poured on vegetables when they are eaten. Do not pour them into pickled water directly. If there is oil in the soup, it will go bad. In that way, the flavor soup can only be used once.

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: Original

Chinese PinYin : Shan Hu Bai Cai