choucroute (yan suan cai )

choucroute

Introduction:

"I remember when I was a child in the grocery store, I often sold pickled vegetables. A big one can be used to cook several meals. I heard the elder say that it is made of Chinese mustard. When I grow up, the economy is better, and the food is more and more popular, so there are fewer people to eat it. But it still stands tall. Compared with sauerkraut large intestine, sauerkraut fish and so on, it's indispensable. I think it's really greedy, so I made a dish with Chinese cabbage This time, although it can't be the same as what we sold before, learning has its own flavor. "

Production steps:

Step 1: separate each leaf of Chinese cabbage, wash and air dry;

Step 2: spread salt on each leaf of Chinese cabbage and put it in a bowl for half a day;

Step 3: put dried pepper, Chinese prickly ash, anise, fennel, apple, high alcohol and lemon juice on the cooking machine until they are pulped;

Step 4: pour into a bowl, add 3 tbsp salt and 1 tbsp sugar, put the Chinese cabbage in, and stir well by hand;

Step 5: wipe the air dead mosquito can with high alcohol once;

Step 6: put the vegetables into the pot;

Step 7: close the lid, pour water on the edge, and stick the date label. It can be eaten in about 10 days.

Materials required:

1 Chinese Cabbage

Dried chilli: 5

Pepper: 1 teaspoon

Anise: 1 teaspoon

Fennel: 1 teaspoon

Apple: 1

Salt: right amount

Sugar: 1 tbsp

High alcohol: 1 / 2 cup

Lemon juice: 1 / 4 cup

Note: first, the best material is mustard, can't find the available cabbage or cabbage; second, the vegetables should be air dried, otherwise the leakage of water is too much and there is no room to taste; third, the pot should be wiped with wine, so that the pickles are not moldy.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Yan Suan Cai