Chinese Food
Sauerkraut and cabbage
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The sauce of golden pickle can be used to make many kinds of vegetables. The vegetables that are suitable for eating raw can be used. The last white radish. The cabbage that we made this time. We call it big cabbage. It's a very cheap common dish. It's very suitable for making this kind of pickle. It's not often tasty. The golden sauce can be adjusted according to the materials at hand. It can be adjusted to the taste that you like.
Cooking ingredients
Cooking Steps
Step1:Remove the outermost layer of cabbage, wash and control moistur
Step2:It doesn't matter if the cabbage is big
Step3:Put in salt. For the convenience of seeing, use 1 / 2 spoon to put in 3 spoons. Spread evenly
Step4:Marinate for about two hours. The cabbage has collapsed. Control the water content. Do not use your hands to grip it
Step5:If you don't have pears on hand, you don't put them on. You don't taste them
Step6:Carrots, garlic, ginger and shallots are cut into pieces, and some leaves of shallots are the natural color of Shandong people
Step7:Put all the ingredients into a mixing cup. Put in two tablespoons of sugar, 30g
Step8:Add three spoons of Korean chili sauce
Step9:Put in a spoonful of sesame paste
Step10:Use a hand-held mixing rod to make a fine mud
Step11:It's easier to put the pickled cabbage in the fresh-keeping bag. Brush several pots less
Step12:Pour in the beaten sauce
Step13:Knead the sauce through the fresh-keeping bag. Mix the sauce and cabbage evenly
Step14:Tie the bag tightly and refrigerate it in the refrigerator. You can eat it overnight. In the current season, you can also eat it at room temperature. Just open the bag and start eating. The rest must be refrigerated
Cooking tips:You can't keep it for a long time without additives. The chopsticks for picking up vegetables must be clean. There are skills in making delicious dishes.
