Chinese cabbage with the most affinity -- quick salad(zui ju qin he li de da bai cai kuai su liang ban cai )

Chinese cabbage with the most affinity -- quick salad

Introduction:

"Why is Chinese cabbage so popular that it even becomes the" master dish "of many families in autumn and winter. Because the popularity of Chinese cabbage can match with any dish, there is really no "the first dish in the world" that insults the title of Cixi Buddha. Only Chinese cabbage can be eaten raw, fried, stewed, dumplings and pickles. Because Chinese cabbage is easy to store, it is the most important dish among all kinds of dishes, and it has become a necessary dish for people in the South and North since ancient times. I pickle Chinese cabbage is a self created fast method, in fact, it is also a kind of quick cold pickle; plain is called cold pickle! And it doesn't take long to marinate; you can make it one day and eat it the next. Different from the traditional pickles, the pickled water can be used as a drink, which can achieve the purpose and effect of slimming for men and women. In the era of yogurt, the older generation of Chinese people rely on pickled pickles to mediate the beneficial flora of the human body. At present, young people generally do not use the traditional pickle jar to pickle. This method is easy to learn, especially easy to use. A fast-paced lifestyle for today's young people. "

Production steps:

Step 1: when making pickled Chinese cabbage, don't choose too big one. The size in the middle is crisp and tender. Chinese cabbage that is too big; the outer leaves are wasted because they peel off when they get older. Because the leaves of Chinese cabbage are too tender, it is difficult to control the time of pickling. Easy to pickle too soft, no crisp taste. Rinse the whole Chinese cabbage and prepare the whole red pepper and ginger.

Step 2: spread the washed Chinese cabbage on the cutting board and cut it from the middle of the Chinese cabbage with a sharp knife.

Step 3: cut the Chinese cabbage from the middle and put it on the chopping board.

Step 4: lay one side of the plane of half Chinese cabbage on the cutting board. Change the knife and cut it into strips about two centimeters wide.

Step 5: put the cut Chinese cabbage strips into a clean special glass container. Add appropriate amount of salt according to the amount of Chinese cabbage. My glass container is similar to a big soup bowl. Two spoons of salt is enough.

Step 6: put salt in Chinese cabbage, one is to taste, two is to disinfect with salt, three is to make the hard Chinese cabbage a little soft. After putting the salt in the cabbage, shake the glass container up and down with both hands to evenly distribute the salt to the cabbage.

Step 7: rinse the ginger and peel it. Pickled ginger skin planed off to prevent unsanitary, in fact, ginger skin is very nutritious. If you need to keep ginger skin, soak ginger in light salt water for more than 20 minutes.

Step 8: the ginger has been peeled and the garlic has been peeled.

Step 9: first cut the dried red pepper into sections and set aside, then chop the ginger and garlic into powder with a kitchen knife, and then chop the dried red pepper into pepper powder and set aside.

Step 10: Chinese cabbage and ingredients are all ready.

Step 11: boil an appropriate amount of purified water in an electric kettle, quickly pour the boiled purified water into a glass container filled with ginger, garlic, and dried chili peppers; scald the juice out of the ingredients with boiling water.

Step 12: pour the boiling water into the glass container; don't worry; wait a little while, the boiling water in the ingredients needs to be cooled slowly.

Step 13: the cabbage that has been salted for 20 minutes is ready. Press the cover of the glass container on the opposite side, hold two handles tightly with both hands, and pour out the excess water.

Step 14: pour the cooled juice slowly and disinfect it with salt; the cabbage has been put into the glass container.

Step 15: prepare a bottle of 550ml purified water and slowly pour it into a glass container containing Chinese cabbage and ingredients; a bottle of purified water just submerges the Chinese cabbage.

Step 16: cover the glass container and wait for a while.

Step 17: lift the lid of the glass container, pour the purified water into the Chinese cabbage, and after a while, the flavor of the seasoning has penetrated into the Chinese cabbage. Stir the ingredients of Chinese cabbage with special non oil metal chopsticks.

Step 18: put the well mixed Chinese cabbage for a while.

Step 19: the key to pickle is to have a good sealed environment. If there is a big advantage in the north to make this kind of cold pickle, the North has heating in winter and can keep constant temperature all the time. The South can only use air-conditioning, it will be hot and cold. Holding the stove, eating this cold pickle in winter is very refreshing. However, there is not much difference between spring and autumn in the north and the south, which is also the best time to make cold pickles. In the four seasons, summer is the worst time to grasp the temperature, especially in the south when the temperature is the highest, we need to rely on experience to grasp.

The twentieth step: This is a foam sealed container. If you don't have the same container, it doesn't matter. At the earliest time, I remember that the elders wrapped the container with thick quilt to keep the temperature. The pickles I make need a constant temperature environment, so the temperature fluctuation of pickled Chinese cabbage should not be too big, so the Chinese cabbage will "catch a cold" and go bad. Keep it at 28 to 35 degrees Celsius and ferment it. Cover the glass container with an ordinary supermarket plastic bag and tie the bag into the foam sealed container.

The twenty-first step: cover the lid of the foam sealed container, make sure that the pickled cabbage must be cleaned. If you do not clean it up, you will cause intestinal infectious diseases.

Step 22: pickle is done. This kind of cold pickle can be made all year round, especially on women's special days, when the mouth is tasteless, a little cold pickle is a special appetizer. In addition to these days can not eat cold food, you can put the cold pickles in the refrigerator refrigeration, eat crispy, slightly with the sweet taste of Chinese cabbage, very taste. The cold pickled water is also very good. Pickle water and pickle have the function of reducing weight and body weight, and can also regulate the beneficial flora of the body. Pickled cold pickles in glass containers; not all of them will be eaten at one time; do not eat them directly with chopsticks, which will pollute the whole bowl of Chinese cabbage and make it soft, sour and bad. It can be packed in a fresh-keeping box; put it in the refrigerator, take out some special clean chopsticks when eating; pay attention not to touch the raw water. There are different periods of acidity in cold pickles. You must accurately grasp the time. If you can't remember, you can paste the beginning and end time on the cover to effectively grasp the taste of cold pickles. Is it that the method is not complicated, the materials are easy to find and the price is cheap. Such a special dish appears on the table, but it's an appetizer before the meal! What about? Don't give it a try. If you have any questions, just ask! Just leave it in the comments. I'll answer when I see it~~~

Materials required:

Chinese cabbage: 1

Garlic: 1

Dry red pepper: 8

Ginger: 1

Salt: 2 teaspoons

Mineral water: 1 bottle

Note: Tips for "cute lemon 7": (1) the container for soaking Chinese cabbage should be placed at a constant temperature; the temperature should be between 28 ℃ and 35 ℃. (2) When eating pickled Chinese cabbage, you should pay attention to keep it clean and sanitary, and prevent the dirty oil from mixing into the glass container, which will make Chinese cabbage stink. (3) Glass containers and chopsticks should not be stained with oil. It's better to prepare special ones. If they are stained with oil, flowers will grow, and even the whole bowl of Chinese cabbage will rot. (4) the glass container must be sealed, and the cover should not be opened. (5) Cold pickle water must use pure water, because pure water does not precipitate, and we can drink pickle water. (6) Each person's hands are different, and the pickle tastes different. As my mother said, some people's hands are "smelly hands". As long as the power pickle is used, a jar of pickle water will be wasted. If so, wearing disposable gloves can solve the problem.

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: hot and sour

Chinese PinYin : Zui Ju Qin He Li De Da Bai Cai Kuai Su Liang Ban Cai