Hello~ Hello everyone! Here is the Gillian FoodIe, share some food tips from time to time every month, even if it is a kitchen white can also make you improve your cooking skills a lot, if you like it, you may wish to pay attention to Oh!
With the continuous development of society, people's living standards are also getting higher and higher, in addition to eating and wearing, and then there are more and more types of ingredients purchased throughout the year, compared to the older generation of people, only to a season to eat the seasonal ingredients, but for people now, go to the market to buy their favorite ingredients, can be described as too happy.
Today Xiaobian to share with you is a particularly delicious food in autumn and winter, and this season to make this dish is also the right time, the ingredients are fresh, and the price is cheap, you can store a jar at home, you can eat anytime and anywhere, it is actually sour cabbage, as a pickle, it is also loved by many people, whether it is as an appetizer, or a side dish cooking together has a unique flavor, but many friends in the production of sour cabbage, feel that the process is very complicated, waiting time is also long , today Xiaobian will share with you a method of quick sour cabbage, not blanched, you can eat on the same day, sour and crisp, let's take a look at it together!
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The first step, the first choice of cabbage is also very critical, usually we see the cabbage head in the market in addition to the scattered, and then it is the kind of tightly wrapped, this cabbage is not polluted by the outside, eat the taste is better, the cabbage is bought back first do not rush to clean, but with a knife to remove the cabbage root, and then cut the cabbage into a moderate size of the block, put it in the basin.
The second step, followed by sprinkling a sufficient amount of coarse salt on the surface of the cabbage, if there is no coarse salt at home, you can also use ordinary salt instead, sprinkle it and then stir it by hand, seal it for two hours, until the water inside the cabbage seeps out for a large half, then rinse it with cool white, and then prepare a large bowl, add a small half bowl of chili noodles to it, cut the minced garlic and pepper segments, an appropriate amount of soy sauce, oyster sauce, salt, chicken essence, white vinegar with chopsticks to stir it evenly, and then pour hot cooking oil into it. The aroma inside is stimulated, and finally introduced into the cabbage to stir, sealed and marinated for an hour, so that the sour cabbage produced does not need to be blanched or waited for too long, and can be eaten on the same day when it is ready, it is really sour and crisp.
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