Sweet and mellow -- Golden pickle and cabbage(zhi xiang chun hou huang jin pao cai juan xin cai )

Sweet and mellow -- Golden pickle and cabbage

Introduction:

"The sauce of golden pickle can be used to make a variety of vegetables, which are suitable for eating raw. The white radish we made last time and the cabbage we made this time are called turnips. They are cheap common people's dishes. They are very suitable for making this kind of pickle, and they are very tasty. The golden sauce can be adjusted according to the materials at hand My favorite taste. "

Production steps:

Step 1: remove the outermost layer of cabbage, wash and control moisture;

Step 2: tear the cabbage into pieces by hand. It doesn't matter if it's bigger;

Step 3: put in the salt, for the convenience of seeing, use 1 / 2 spoon to put 3 spoons, sprinkle evenly;

Step 4: after marinating for about two hours, if the cabbage has collapsed, control the moisture and do not need to hold it hard;

Step 5: prepare the sauce materials. If you don't have pears on hand, you won't put them on, and you won't taste them;

Step 6: cut carrots, garlic, ginger and scallions, and put some scallion leaves, which is the true color of Shandong people;

Step 7: put all the ingredients into the mixing cup, add two tablespoons of sugar, 30g;

Step 8: add three teaspoons of Korean chili sauce;

Step 9: put in a spoonful of sesame paste;

Step 10: beat into fine mud with a hand-held stirring rod;

Step 11: put the pickled cabbage in the fresh-keeping bag, which is easy to do. Brush several pots with sand;

Step 12: pour in the sauce;

Step 13: rub several times through the fresh-keeping bag to make the sauce and cabbage mix evenly;

Step 14: tie the bag tightly and put it in the refrigerator for storage, and you can eat it overnight; it's OK to put it at room temperature in the current season, as long as you open the bag and start eating, the rest must be put in the refrigerator for refrigeration;

Materials required:

Cabbage: 600 grams each

Carrot: Half Root

Sesame paste: one teaspoon

Ginger: a small piece

Garlic cloves: 6

Korean chili sauce: three teaspoons

Sugar: 30g

Scallion leaves: a section

Note: you can't put it for a long time without any additives. The chopsticks must be clean every time.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zhi Xiang Chun Hou Huang Jin Pao Cai Juan Xin Cai