"Sour and hot heart" is also known as "sour and hot radish cabbage"(suan la liang xin yi you ming suan la luo bo bao xin cai )

"Sour and hot heart" is also known as "sour and hot radish cabbage"

Introduction:

"Hot and sour two hearts in accordance with" also known as "hot and sour radish cabbage" (Creative name on April 20) processing methods: 1. Cut the white radish and carrot into shreds and marinate them respectively, and drain the excess water for standby; 2. Stir fry the vegetable leaves, cut off the protruding stem, add boiling water, and cool it with cold boiling water for standby; 3. Mix the pickled radish, add chili powder, Chinese prickly ash powder Mix white granulated sugar and monosodium glutamate solution, put them into cabbage leaves, and then serve. Eating method: it can be eaten directly with steamed bun, roll cake and wine for breakfast. It can also be used as cold basin and platter after being cut. Features: 1. Low carbon and smoke-free operation, common food materials, reasonable stuffing configuration, balanced nutrition, simple production, complete color, fragrance and shape, suitable, smooth and harmonious dish name. 2. Full shape, bright color, sweet, sour and spicy, appetizer refreshing, rich and delicate taste, rich nutrition. 3. "Sour and hot two hearts in accordance" can beautify and regulate the taste and enhance the appetite when it is used as the decoration of fried, barbecue, salted, pickled and smoked meat dishes. Now I will upload the illustration of the processing and processing of "sour and hot two hearts", also known as "sour and hot radish and cabbage", to share with my relatives

Production steps:

Step 1: choose fresh cabbage, white radish and carrot, soak them with water, wash and peel them.

Step 2: cut white radish and carrot into thin and uniform filaments with a knife.

Step 3: pickle radish with fine salt.

Step 4: mix the pickled radish shreds with salt, put them into fresh-keeping bags respectively, and refrigerate for a while.

Step 5: cut the stem of cabbage with a knife and carefully remove the whole leaf.

Step 6: after the leaves are removed, soak them with clean water, and then cut off the protruding stems with a knife.

Step 7: each leaf of cabbage needs to remove the protruding stem and thin.

Step 8: add boiled water to the processed cabbage leaves, and soak them with cool boiled water in time to make them taste crisp.

Step 9: after the cabbage leaves are cooled, soak them in cold boiled water for standby. Remove the radish from the refrigerator and drain the excess water. Mix 80% white radish with 20% carrot. Add chili powder, Chinese prickly ash powder, white granulated sugar, monosodium glutamate solution and white vinegar. After seasoning, mix well.

Step 10: after spreading the preservative film on the cutting board, take a piece of cabbage leaf and lay it on the preservative film, then fold the two sides and bottom edge of the cabbage leaf inward.

Step 11: use your hand to draw the hot and sour shredded radish into the cabbage leaves from the bottom.

Step 12: finally, press the upper egg skin under the seal and stack it neatly.

Step 13: cold storage of sour and hot two hearts: stack the finished product of sour and hot two hearts in the fresh-keeping bag, pour the juice of "sour and hot radish shreds" into the fresh-keeping bag, insert the drink straw, absorb the air in the fresh-keeping bag, then tighten the bag mouth and put it into the ice box for cold storage.

Step 14: you can also operate in a clean plate when making "sour and spicy two hearts".

Step 15: if sour and spicy two heart according is used as a family banquet, the materials should be evenly fed, and the size and thickness of the production should also be uniform, so as to make the cutting and loading uniform and beautiful.

Step 16: the practical application of "sour and spicy two heart Yi" in family banquet: < br > [sour and spicy two heart Yi] - the finished product diagram of "wild herbs, sour and spicy flowers".

Step 17: practical application of "sour and spicy two heart Yi" in family banquet: < br > [sour and spicy two heart Yi] - the finished product diagram of "full garden of spring, two heart Yi, jade, gold and jade are always more than enough".

Step 18: the practical application of "sour and hot two hearts" in family banquet: < br > [sour and hot two hearts] - the finished product of "fruitful Jiangnan Spring, good weather, Yangzhou goose".

Step 19: the practical application of "sour and hot two heart Yi" in the family banquet: < br > [sour and hot two heart Yi] - the finished product diagram of "wild herbs, sour and hot flowers".

Step 20: the practical application of "sour and spicy two hearts" in the family banquet: < br > [sour and spicy two hearts] - the finished product diagram of "spring is full of heart, rich fruits, World Expo China is full of gold".

Step 21: the practical application of sour and spicy two hearts in the family banquet: < br > [sour and spicy two hearts] - the finished product diagram of "beautiful and full moon two hearts in love with pipa playing the moon".

Materials required:

Cabbage: 15 sheets

Shredded white radish: 250g

Carrot: 55-75g

Chili powder: appropriate amount

White granulated sugar: right amount

White vinegar: right amount

Fine salt: right amount

MSG: right amount

Note: warm tips: carrots are only used as embellishment in the dishes of "sour and hot two hearts", and the amount should be as small as possible. It's better to use the northern "XinLiMei" radish or red pepper embellishment.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Liang Xin Yi You Ming Suan La Luo Bo Bao Xin Cai