[15 minutes pickle](shi wu fen zhong suan yan cai )

[15 minutes pickle]

Introduction:

"When we cooked this dish, we were actually greedy for pickles. When we thought about the" wake-up "taste of pickles, our salivary glands were immediately stimulated. I especially wanted to have a dish right away, plus a bowl of thick porridge. It was really enjoyable. Although I like sauerkraut very much, I also understand that eating too much sauerkraut is not good. Long term consumption of sauerkraut may cause urinary tract stones, and eating poorly pickled sauerkraut may lead to nitrite poisoning. This quick pickle without pickling is a good solution to our craving addiction. Although it is not as strong as the special flavor of pickled pickle for a long time, its taste and taste are very close. It's absolutely suitable for home cooking. Next time, if your pickle jar is empty, you might as well try this one. It's really simple and healthy. "

Production steps:

Step 1: wash onion and shred, wash cabbage and shred.

Step 2: add a little oil into the pot, heat the oil slightly, then add onion shreds and stir fry over low heat until fragrant.

Step 3: cut the shredded cabbage.

Step 4: stir fry until the cabbage is slightly soft.

Step 5: add more white vinegar, salt, and pepper, stir slightly, mix evenly, and then spread the raw materials in the pot.

Step 6: cook over low heat, don't turn over the raw materials, let the water dry slowly, and make the cabbage taste well.

Step 7: after the water is dried, add the juice mixed with two spoons of cooking wine, two spoons of white vinegar and six spoons of fruit juice. Boil over high heat to let the water dry quickly.

Step 8: add a little pepper when the water is dry, stir fry evenly.

Materials required:

Cabbage: moderate

Onion: right amount

Zanthoxylum bungeanum: right amount

Oil: right amount

Salt: right amount

White vinegar: right amount

Cooking wine: moderate

Juice: right amount

Pepper: right amount

Note: 1, cabbage best cut into silk, can be convenient to taste. 2. Add onion, pepper can be very good flavor. If you have fragrant leaves at home, you can also put two pieces. If you like spicy food, you can add some pepper. Pepper do not fry, add in the middle, this can be very good to maintain pepper hemp strength. 3. The white vinegar is added twice. The first time is to make the sour taste fully permeate into the cabbage. However, in the process of white vinegar permeating into the cabbage, part of it will volatilize when heated, so the second time is to make the sour taste more intense. 4. Adding cooking wine and fruit juice can fully enhance aroma and make pickles taste softer. If only adding white vinegar, the taste will be very monotonous. Cooking wine must be added, because alcohols in cooking wine will react with acids in white vinegar to form esters, which is the source of pickle flavor. Juice can be optional, but it is recommended to add more sweet juice, but lemon juice or whatever. Sweetness softens the overall taste. 5. Note that the amount of white vinegar should not be too small, otherwise it will not be sour enough. In addition, after adding white vinegar, don't turn it over at will, otherwise the volatilization of white vinegar will greatly reduce the overall flavor. 6. You can eat it directly after cooking, but it's better to let it cool. If it can be stored for one day, it will taste better.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Shi Wu Fen Zhong Suan Yan Cai