A list of the contents of this article:

Why is the cabbage flower table so delicious?

1. First prepare a handful of cabbage cauliflower, 30 prickly ash, the right amount of salt, 2 tablespoons of vinegar and 3 tablespoons of soy sauce. Wash the cabbage bed with four pieces of garlic, cut the garlic into slices, and flood the washed table with salt. Then put the garlic, vinegar, soy sauce and pepper in the box and refrigerate for two hours.

2. There is no need for James water. After blanching, the cabbage is not crisp. Kill some moisture with salt to make it crisp and taste more flavorful. When pickling, keep the bottle clean and do not need the bottle. Use a clean basin, wrap it with plastic wrap and marinate overnight.

Step 1: buy 5 jin of Chinese cabbage, divide it into slices, marinate it with the right amount of salt, and put it for about 15-24 hours. After the cabbage has shrunk, the most preliminary ingredients will be fine. Step 2: find a large pot that can be turned, grind the garlic fine (a little more, five jin of Chinese cabbage is about 3 taels of garlic), chili powder (depending on your taste), then add sugar and fish sauce (as much as soy sauce). You can add some salt according to your taste.

How to cook cabbage root is delicious

1. Fried beef with three cabbage roots, which is also a home-cooked dish, a very classic practice. When cabbage and beef are combined with a little bit of chili, the color alone looks very attractive, and of course the taste is better. Shredded beef, then add cornflour, shredded ginger, salt and cooking wine, grasp and marinate, then cut off the cabbage, green and red pepper.

Step 1: cut the prepared cabbage root into small pieces. Step 2: cut the ginger, garlic and pickled peppers into pieces and set aside. Step 3: mix a sauce with light soy sauce, balsamic vinegar, sugar, starch and proper amount of water. Step 4: after the pot is scalded, pour in the cooking oil, cool oil in the hot pot, pour in the minced ginger, garlic and pickled pepper, and stir-fry the fragrance. Step 5: add a spoonful of bean paste and stir-fry the red oil.

3. Raw materials: 1 cabbage root, half carrot, 3 dry red wine chili, 3 garlic cloves, 1 coriander, sugar, light soy sauce, balsamic vinegar, monosodium glutamate, salt. Wash cabbage roots and carrots, mix with salt and marinate for about 1 hour. Rinse with cold boiled water and squeeze dry. Mix well with sugar, light soy sauce, balsamic vinegar and monosodium glutamate. The garlic cloves are flattened and chopped, the chili peppers in dry red wine are chopped, and the parsley is chopped.

4. 1 cabbage root, sliced, 30 grams of mung beans. Practice: take 1 cabbage root, slice, 30 grams of mung beans, fried soup to drink. The right amount of sugar can be added.

5. ⒊, stewed bean curd with Chinese cabbage. This is the traditional recipe of Chao songs in the ancient city of King Zhou of the Shang Dynasty, which is easy to make and delicious. Cut the water tofu into slices, pan-fry the animal oil in a hot pot, taste the ginger and garlic, put water and cabbage, and burn the soup as white as snow. Just cook with salt and a few garlic seasonings.

How to make pickled Chinese cabbage root

Raw materials: 1 cabbage root, half carrot, 3 dry red wine chili, 3 garlic cloves, 1 coriander, sugar, light soy sauce, balsamic vinegar, monosodium glutamate, salt. Wash cabbage roots and carrots, mix with salt and marinate for about 1 hour. Rinse with cold boiled water and squeeze dry. Mix well with sugar, light soy sauce, balsamic vinegar and monosodium glutamate. The garlic cloves are flattened and chopped, the chili peppers in dry red wine are chopped, and the parsley is chopped.

Prepare to choose fresh, pest-free cabbage root, wash clean and drain water. Cut the ginger and garlic into fines and set aside. During the pickling process, the drained cabbage root is cut into thin strips, placed in a container, evenly sprinkled with salt and marinated for half an hour to remove moisture from the cabbage root. Then, mix the minced ginger, garlic, chili powder, cooking wine and sugar into marinade.

The practice is also very simple, cut the cabbage into cabbage sections, then wash them and marinate them with salt for 15 minutes, and then pour out the excess water. Then put the cabbage root aside to dry, be sure to have no moisture.

Practice and steps: remove the root of the cabbage and put it in the sun until 70% dry. Put 70% dried cabbage root in a big jar and 100 jin of cabbage with 3 jin of salt. Then find some big stones and put them on top of the cabbage. Hold him tight. Close the cylinder head. Marinate for about 30 days. Wash the pickled cabbages and build them into small pieces.

Spicy cabbage root

To make delicious spicy cabbage roots, first prepare fresh ingredients: cabbage roots and carrots. Wash them, cut them into even slices, and then sprinkle with the right amount of salt to marinate, preferably more than half an hour, in order to taste better. During the pickling process, the vegetables will come out of the water, squeeze the water out, and then rinse with cold boiled water to ensure that the excess salt is removed from the surface and squeeze the vegetables dry for later use.

Spicy cabbage root is a kind of food, which is made from cabbage root, carrots and so on.

Chinese cabbage root has significant health benefits because of its sweet and slightly cold characteristics. First of all, it has the characteristics of clearing away heat and diuresis, can help the human body to remove excess water in the body, and has the role of relieving surface and dispelling cold, which has a positive impact on improving body surface discomfort and regulating body temperature. In addition, cabbage root for gastrointestinal care can not be ignored, its rich crude fiber can promote intestinal peristalsis, help embellish bowel defecation, enhance digestive function, thus reducing the risk of colorectal cancer.

1 cabbage root, sliced, 30 grams of mung beans. Practice: take 1 cabbage root, slice, 30 grams of mung beans, fried soup to drink. The right amount of sugar can be added.

The practice is also very simple, cut the cabbage into cabbage sections, then wash them and marinate them with salt for 15 minutes, and then pour out the excess water. Then put the cabbage root aside to dry, be sure to have no moisture.

Put salt and bright cabbage into the flooded cabbage root or when flooded?

Put the cabbage in the pot for scalding, first put the root, and then put the whole plant down, turn it around and take it out. At this time, the cabbage leaves are a little soft and slightly discolored. The scalded cabbages are left to dry for an hour or two to cool. Put the cabbage in the jar, one layer after another, and sprinkle some salt on a layer of cabbage so that there is no gap between the vegetables.

After sprinkling the salt, we can sit for 1-2 hours and let the salt seep into the cabbage. The cabbage will become soft and not easy to break because of the slow loss of water, so that it is easier to compact when put. When putting cabbage into the jar, you must pay attention to pressing and compacting, and discharge the air from it. Then pour the pickled water into the sauerkraut jar.

First, wash the cabbage, cut off the roots and peel off the old leaves. If it is a small vegetable less than one kilogram, you can cut the whole pickled vegetable into two or four slices and blanch it in boiling water for about 1 minute. Remove it and cool it in cold water for about 1 minute. Then take it out and arrange it in a pickle layer upon layer. Press it with heavy stones.

Sprinkle salt on each layer of cabbage and sprinkle it on each layer. After sprinkling, put all the cabbages in a fresh box and cover and marinate for about six hours. Six hours later, the cabbage has been pickled and softened. At this time, wash the cabbage with water several times, wash the salt on the cabbage, and then drain. Each prepare 50 grams of garlic and ginger, peel and cut into minced garlic and ginger.

Practice: wash the cabbage and cut it into four pieces from the root, sprinkle it with salt and marinate overnight, let the cabbage juice marinate thoroughly, rinse and squeeze dry. Add water to rice noodles and boil over low heat. Keep stirring to prevent steaming pot and turn off the heat in a paste. Peel and core pears and apples, dice carrots, put onions, ginger and garlic into the cooking machine and break them.

Ingredients: Chinese cabbage, salt. Put the Chinese cabbage to the outside leaves and put it away to let the cabbage give off some moisture. Then put the packed cabbages tightly in the jar. Put the cabbage and salt at the same time, finally pour water, and then press a big bluestone. After more than twenty days, the stone was lifted.