Health benefits
Baby cabbage: produces fluid
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Baby cabbage ( 3 pcs ) | Zanthoxylum bungeanum ( More than 10 grains ) |
Ginger ( 2 pieces ) | Dried chili pepper ( 2 pieces ) |
Salt ( appropriate amount ) | White sugar ( 20 grams ) |
White vinegar ( 30 grams ) | Chicken essence ( 3 grams ) |
Boiled water ( Appropriate amount ) |
Pickled pepper and baby cabbage Method
1.Pluck off the old leaves of baby cabbage , cut off the roots, rinse and drain.
2.Each baby cabbage is cut into six teeth on average.
3.Put it in the crisper.
4. Heat a little oil in a wok, add Sichuan peppercorns, ginger slices and dried chili peppers Fry until fragrant.
5.Add boiling water.(Considering that the baby cabbage is basically submerged)
6.Put appropriate amount of salt.
7. Add sugar and chicken essence.A little more sugar should have a distinct sweetness.
8.Add white vinegar and appropriate amount of pickled peppers.Let cool naturally.
9. Pour the prepared sweet and sour sauce into the crisper, and press it with a heavy object.Ready to consume in 6 hours.
10.Finished product.Sweet and sour, slightly spicy, appetizing and refreshing.
Tips
1.Stir-fry ginger, Sichuan peppercorns, and dried chili peppers with oil to enhance the flavor.It's ready to be marinated and eaten, it doesn't matter if it's dipped in oil.
2.Reflect the characteristics of sour, sweet and slightly spicy.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
