Spicy and sour food

Sour and spicy are two food flavors that often appear on people's tables. Both have common characteristics, which can stimulate the human taste system and enhance the body's appetite. Therefore, people who feel a loss of appetite can eat more sour and spicy foods, which can increase their appetite. The following article will explain in detail the types of food that are both fragrant and spicy.

Hot and Sour Dishes

practice

Method 1

Ingredients: 200 grams of cabbage, 1 Guoguang apple (100 grams), 75 grams of carrots, 5 grams of fine salt, 12 grams of white vinegar, and 2 dried red peppers.

Preparation: (1) Wash the cabbage and cut into diamond-shaped slices. Wash the carrots and cut into oblique slices.

(2) Blanch the cabbage and carrot slices in boiling water, remove from the water, cool and drain.

(3) Peel the apples, core them, cut them into thin slices, and soak them in light salt water.

(4) Remove the stems and seeds of the dried red peppers, put them in a pot, add a little water and cook for 10 minutes. Pick out the chili peppers, pour the chili water into a bowl, take out the apple slices, soak them in the chili water, then add white vinegar and fine salt. After it cools down, soak the cabbage and carrot slices in it. Put it in the refrigerator and it can be eaten after 20 hours.

Features: sour and spicy, appetite-enhancing.

Method 2

Ingredients: 600g cabbage, 1 tablespoon sugar, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/2 teaspoon dried chili strips, 10 Sichuan peppercorns, some shredded ginger

practice:

1. Wash the cabbage, remove the old leaves and peel it into pieces. Marinate it with salt for 30 minutes and then squeeze out the water.

2. Put 2 spoons of oil in the pot, sauté the peppercorns until fragrant, remove them, and fry the dried chili shreds until they turn red and crispy.

3. Add sugar, lemon juice, chili and ginger to the cabbage, pour in the fried chili oil, and eat after 30 minutes.

Spicy Cabbage

Ingredients: Tianjin cabbage (or yellow cabbage) (250 grams), white sugar (60 grams), sesame oil (5.25 grams), balsamic vinegar (60 grams), pepper powder (a little), pepper powder (a little), dried chili (a little), shredded ginger (a little), fine salt (a little), pickled chili shreds (a little).

Features: Spicy, crisp, sour and sweet, white with red, suitable for all seasons. (Sichuan cuisine)

Operation: 1. Wash the cabbage, tear it into long strips (or cut it into sections), soak it in salt water for two hours, then take it out, squeeze out the water from the cabbage, put it in a bowl, and cover it with shredded ginger and pickled chili peppers. 2. Sesame oil

Bring to a boil with dried pepper powder, Sichuan peppercorns, etc., pour over the dish, add sugar and vinegar, cover the pot with a lid for a few minutes and it’s done.

Method 3

1g sesame flour, 0.3L fresh fish soup, 2kg whole cabbage, 500g radish, 50g water celery, 20g chili powder, 20g shrimp paste, 200g pear, 200g chopped green onion, 30g minced garlic, 5g minced ginger, 50g refined salt

【Production process】

1. Marinate the cabbage in 10% salt water for about 24 hours. Mix chili powder with water in a ratio of 1:1.2 and set aside. Cut the water celery into 3 cm strips.

2. After adding chili juice to the radish, add sugar, pollack, shrimp paste, garlic, ginger, shredded pear, water celery, onion and salt to make the filling.

3. Put the spicy cabbage filling between the cabbage leaves and wrap it with the outer leaves. After putting a layer of radishes and salting them in the jar, place the cabbages with the cut side facing up and finally press them down with stones. After three days, pour the spicy cabbage soup on it to seal the pickled flavor.

4. After removing the bones and head and tail of the pollack, chop it into fine pieces, add chili powder, salt, onion and garlic and marinate for about 20 minutes. After chopping the shrimp paste into fine pieces, add chili powder and garlic cloves. Cut 1/3 of the radish into shreds and 2/3 into cubes.