Tanabata will eat | Tried no, coral cabbage

As it is currently in the epidemic period, governments at all levels recommend that citizens celebrate the New Year on the spot, and outsiders should not go home for the time being and stay in the local area for the New Year. Therefore, many aunts and uncles who buy fennel are busy buying various New Year goods. Aunt Jiang and Uncle Li, who lived upstairs and downstairs, bought two cabbages and came back and asked me how to burn them? What flavored dish is best?

I told them that Chinese cabbage is tender and delicious, and can be used as a staple dish rice, pasta filling, or as a separate finished product, and can also be used as a cold dish, hot stir-fry, whole dish soup, casserole, hot pot and other main ingredients.

Mixing, boiling, stir-frying, grilling, roasting, braising, pickling, soaking, stewing and other cooking methods can be widely used in Chinese cabbage.

Cold dishes can be made of sour and spicy cabbage, spicy cabbage, coral cabbage, pickled cabbage, etc.; hot dishes can be made with cream cabbage, crab powder cabbage, chestnut cabbage, cabbage with open water, grilled cabbage with chicken fire, vinegared cabbage, shiitake mushroom grilled cabbage, oyster sauce grilled cabbage, rotten meat sliced cabbage, shrimp paste cabbage, casserole cabbage, ham steamed cabbage mound, boiled water cabbage, dried scallop cabbage, cabbage with cabbage, cabbage with roasted cabbage, and so on.

During the Spring Festival, I suggest that you try the preparation of coral cabbage.

Ingredients: Shandong Jiaodong Chinese cabbage 2500 grams, pickled red pepper 70-80 grams, ginger 50 grams.

Seasoning: 250 grams of cotton sugar, 150-200 grams of rice vinegar, 250 grams of refined salt, 100 grams of dried red pepper, 35-40 peppercorns, 70-80 grams of sesame oil, 150 grams of cold boiled water; another 3000 grams of cold boiled water for brewing.

Preparation method: remove the whole cabbage from the root, go to the 2-inch long leaves of the head cabbage leaves for another use; peel off the stems, put them in the cold vegetable pot to rinse and rinse, drain the water; after 2-3 hours, then use a knife to cut off the vegetable leaves, cut straight from the cabbage stems, cut into two-minute widths and two and a half inches long strips, put them in a porcelain pot, spread a layer of fine salt, and then stack the cabbage on a layer, layer by layer, until the end is finished; use a flat basin to cover the cabbage for 6-8 hours and then take it out, put it into cold boiled water, quickly stir it with chopsticks, and quickly fish out the cabbage Squeeze the water inside the cabbage with both hands; put it into a porcelain pot, shake the cabbage loose, soak the red pepper and wash it, peel the ginger and cut it into fine strips and sprinkle it on the top of the dish, cut the red pepper into coarse shreds and put it on top of the dish, to spread it; wash the casserole, heat it on the heat, put the sesame oil 70-80 grams; when it is boiled until seven or eight are ripe, sauté the dried chili pepper into a pot to turn purple brown; then put the peppercorns into the pot and fry them together to fish out the aroma; drizzle the sesame oil in the pot on top of the bubble red pepper shreds and ginger shreds; use this oil pot, Mix sugar and rice vinegar and 150 grams of cold boiled water together, pour over the cabbage, and cover with a flat basin.

Features: light pink color, sweet and sour, salty and fresh, slightly spicy and fragrant, crisp and tender and refreshing.

Friendly tips: The excess part of this dish is sealed with plastic wrap, refrigerated in the refrigerator, do not freeze quickly, can be put for 3-4 days. When making this dish, we must pay attention to hygiene, and the utensils are disinfected with boiling water in advance. Spicy cabbage, sour and spicy, coral cabbage, the method is a bit the same, but the fine taste is very different, some use cabbage, some use green stalks, it is best to choose Shandong Jiaodong cabbage, the piece of thick water is less, the leaves are less high quality, and the taste will be better. (Li Xingfu)