Pickles mixed with cabbage(shui yan cai ban bao bao cai )

Pickles mixed with cabbage

Introduction:

"Water pickle is called hair water pickle in Pu'er. The characteristic of water pickle is that the curing cycle is short, the general finished product time is about 10-15 days, and it can be pickled all year round. It is a convenient pickled product. Water pickle is to wash and cut the Yunnan bitter cabbage into small sections after it is slightly sunken, then put it into the earthen jar, pour in the cold boiled water, put in some salt, and then put the jar in the place where the sun can reach, let it heat, naturally ferment and sour. This process takes about a week to open the jar for food, and put some rice soup in it to taste more mellow. "

Production steps:

Step 1: wash the cabbage and cut it into shreds.

Step 2: put the cut cabbage into a small basin, add a spoonful of salt, mix well and marinate for a while, then wash it with cold boiled water to remove some salty taste, then pick up the pinch water and put it into a large bowl for standby.

Step 3: prepare a small bowl of marinade.

Step 4: wash coriander and cut into small pieces. Chop garlic and millet.

Step 5: put the cut coriander, mashed garlic and spicy millet into the package bowl, and pour in the pickles.

Step 6: add a spoonful of soy sauce and a little monosodium glutamate, mix well and serve.

Materials required:

Pickles: 200g

Cabbage: 200g

Salt: right amount

Coriander: moderate

Spicy millet: moderate

Garlic: right amount

Soy sauce: right amount

MSG: right amount

Note: hair water pickle itself has salt, this salad do not put salt.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shui Yan Cai Ban Bao Bao Cai