How to make sweet and sour baby cabbage

Travel regularly as a reward to yourself. Going outside to see the scenery can also make yourself happy and become healthier. When you go out for travel, you will definitely enjoy the "delicious food on the tip of your tongue" and you will definitely miss it. While you are still nostalgic, you may learn to make it yourself at home. Well, now I will introduce to you how to make sweet and sour baby cabbage.

1. Wash 3 packs of baby cabbage and let them dry (If you have heating at home, it is best to wash them at noon and let them dry until the evening. If you don’t have heating, wash them before going to bed and let them dry until noon the next day.)

2. The ingredients needed for making are: carrots, salt, white vinegar, white sugar, chicken essence, MSG, sesame oil, red vinegar, Shaanxi spicy oil (if you want it to taste good, it’s best to make the spicy oil yourself)

3. Separate the outer layer of the baby cabbage from the heart of the cabbage, and set the heart of the cabbage aside for later use. 【Chinese cabbage】

4. First, cut each of the outer leaves of the baby cabbage into long strips longitudinally. One leaf can be cut into three or two strips. Be careful not to cut it too thin. [The following is the total amount of salt needed to pickle three packs of baby cabbage. If the cabbage is particularly fresh and has a lot of moisture, more salt will be needed.]

5. Divide the chopped leaves into three portions, put one portion into a vegetable bowl, sprinkle a little salt on it and rub it evenly with your hands. Be sure to use gentle force otherwise the leaves will break.

6. Put the vegetables kneaded with salt separately, cut the carrots into slices without rubbing them with salt, and sprinkle them directly in the basin.

7. Spread the vegetable leaves that have been coated with salt on the carrot slices.

8. Rub the cabbage heart with salt and then spread it evenly on the leaves.

9. Cover with plastic wrap and let sit for 20 minutes.

10. Mix the above salt-marinated vegetables evenly and put them into the vegetable basket, cover them with plastic wrap and drain out excess moisture.

11.Ten minutes later...

12. Pour off the excess water, put all the vegetables into the basin, and put the white vinegar first (the amount used for three packs of baby cabbage is: forgive me for not having a measuring cup, I can only use the size ratio here, I use Haitian brand white rice vinegar 450ml, use a student ruler to measure from the bottle mouth, I used a total of 16 cm.) After adding each seasoning, stir it evenly, and then put in another seasoning.......

13. After all the above procedures are completed, the following is the result: (The container size required for three packs of baby cabbage is about 1.9L. Although I prefer Tupperware products, I personally think Lock & Lock is more useful for pickling kimchi.)

14. Twenty minutes later............ (Put a fresh-keeping bag at the mouth of the container to prevent the juice from getting on the lid and making it difficult to clean, personal experience!)

15. It will not go bad if placed in the refrigerator for a week. The quantity of three packs can generally be eaten for 5 days. Sour and sweet, with the spicy taste of Shaanxi oil-splashed chili, it is a good companion to instant noodles and porridge....)

16. [Sweet and sour baby cabbage is ready! ! ! 】

You must be tired of eating takeout all the time. Now that you know how to make sweet and sour baby cabbage, you will definitely want to try making it yourself in the kitchen. I believe that your different understanding of this dish will definitely create the most beautiful taste in the world.