How to make pickled mustard greens

There are various ways to make sauerkraut, and the methods in each region are completely different. However, the most common method is to use table salt to pickle sauerkraut. This is the simplest method of making it now and does not require overly complicated cooking techniques. However, you must pay attention to the ratio between table salt and sauerkraut. If it is too salty, it will affect the overall taste of the sauerkraut. It must be made in the correct proportion.

At the end of autumn every year, clean the big vat. Remove the outer leaves of the cabbage and set it aside to allow the cabbage to release some moisture. Then place the cleaned cabbage tightly in the jar. Arrange the cabbages and add salt, then pour water and press down with a large blue stone... After more than 20 days, lift up the stone. Selectively take out a pickled cabbage from it, tear off the leaves from the outside to the inside, leaving the "heart" inside, take a bite, it tastes sour. This means that the cabbage has become completely sour and has completely turned into sauerkraut.

Pickled Cabbage and Hot Peppers

Ingredients: 350g pickled cabbage, 100g green pepper, chopped green onion, star anise, peppercorns, cooking wine

Method: Chop the chili pepper into pieces, heat 50g of oil in a hot pan, add chopped green onion, star anise, and peppercorns, add a little cooking wine, add shredded sauerkraut, stir-fry for a while on high heat, add soup to soak the vegetables, simmer on medium heat (1000W induction cooker) for 15 minutes after boiling, add the chili peppers and stir-fry for 2-3 minutes, add salt, MSG, and sesame oil, stir-fry evenly and serve.

Pickled fish hotpot ingredients: 1 live carp or grass carp, 200g pickled cabbage

Accessories: Enoki mushroom

Oyster mushrooms, tender winter melon, yellow vines, white tender leaves, scallion segments, jellyfish shreds, sea cabbage, eel slices, loin slices, goose (duck) gizzards, etc.

Seasoning: 1 kg fresh soup

100g pickled red pepper

40g pickled ginger

30 grams of wild pepper.

practice;

1 Fry the fish bones in oil, then pour in boiling water and cook a pot of fish soup for later use. Add the ingredients and stir-fry until fragrant. Onions, ginger, garlic, peppercorns, fermented black beans, pickled peppers, etc. are essential.

2 Pour in the fish soup that has been stewed in advance and add the fish fillets. Add garlic sprouts when the pot boils.

3. While eating fish hotpot, you can also have some side dishes and noodles.

The sauerkraut grass carp hotpot has a salty, spicy, slightly sour taste, is tender, delicious and has a strong aroma.

Sauerkraut stewed shrimp

Ingredients: 350g pickled cabbage, 200g green shrimp, 50g carrots and peas, ginger, garlic, soy sauce, cooking wine

Method: Peel the prawns and add dry starch to mix well, slice the carrots, mince the ginger and garlic, and mix them with salt and cooking wine to make a sauce. Put 200g of lard in a hot pan, and when the shrimps are four-tenths cooked, put them in and fry until cooked through. Remove from the pan and serve. Pour 15g of oil into a hot pan, add ginger, garlic, carrots, peas and shredded sauerkraut and stir-fry for a while, add the prepared sauce to soak the vegetables, and after the soup boils, simmer on medium heat (1000W induction cooker) for 15 minutes. Then pour the fried shrimp into the pan, add chopped green onion, stir-fry for a few times and serve.

Braised shredded pickled cabbage

Ingredients: 350g cooked sauerkraut, 150g cooked chicken breast or pork tenderloin, 25g cucumber, pepper oil, chili oil, etc.

Preparation method: Cut the cooked chicken or pork into shreds, rinse the sauerkraut, squeeze it lightly and stew it, scatter the cooked sauerkraut on a plate, slice the cucumber and arrange it outside the sauerkraut shreds for decoration, add shredded green onion, pepper oil, chili oil, sesame oil, MSG, fine salt, pour in the cooked shredded chicken or pork, and mix well.