Pickled cabbage
Overview
This dish was taught to me by my father this time. It’s just that the Chinese cabbage in Beijing is a little different from that in Chengdu, so there is a slight difference in pickling. Fortunately, the taste is still very good, and it is a good partner with rice and porridge!
Tags
Ingredients
Steps
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One piece of Chinese cabbage
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Break off the old leaves outside
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Cut
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Rinse clean with running water
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Drain the water in a drain basket
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Keep the cabbage dry
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Prepare a big basin
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Cut off the drained cabbage heads
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Add an appropriate amount of salt and sprinkle evenly on each tip
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Sprinkle each small head with salt and put it into a large basin
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Close the lid for the first pickling
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After marinating for a day, the cabbage will release a lot of water. Turn it over with your hands
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After turning over, marinate for another half day until the cabbage is soaked
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After the cabbage is cooked, squeeze out the water with your hands
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Tear the vegetables into small pieces with your hands. Because the previous salt is used to kill water, the salt taste of the vegetables is not great.
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After tearing it into small pieces, add an appropriate amount of salt for the second pickling to let the salt flavor infuse the cabbage and kill the last moisture.
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Cover and marinate for three days, turning over during the period. You can taste the salt of the cabbage and decide whether it is salty or not
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Three days later, the cabbage is already delicious
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Squeeze the water out with your hands. Be sure to squeeze out the water and spread the water vapor away. It is best to bask it in the sun, as the water vapor will evaporate faster
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Dry the marinated cabbage and put it in a bowl
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Add chili powder
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Pepper noodles
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Chicken Essence
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MSG
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A little sugar
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Mix well and serve
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Porridge and even steamed buns are great side dishes. If you can’t finish them, you can store them in an oil-free crisper for half a month
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Spicy and delicious
