Pickles

By DiannaWunsch

Pickles
When we were making this dish, we were actually craving pickled cabbage. When we thought of the very "wake-up" taste of pickled cabbage, our salivary glands were immediately stimulated. I especially wanted to serve a plate immediately and add a bowl of thick and sticky porridge., the taste is so enjoyable. Although I like pickled cabbage very much, I also understand that it is not good to eat too much pickled cabbage. Long-term consumption of pickled cabbage may cause urinary stones. Moreover, if I eat pickled cabbage that is not well pickled, nitrite poisoning may occur. This fast pickled cabbage without marinating can solve our cravings well. Although it is not as strong as the unique aroma of pickled cabbage that has been marinated for a long time, the taste and taste are very close, and it is definitely suitable for eating it at home.~ Next time, if your pickled cabbage jar is empty, you might as well try this. It is really simple and healthy.

Recipe Recommendations

  • cabbage appropriate amount
  • onion appropriate amount
  • pepper appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • white vinegar appropriate amount
  • cooking wine appropriate amount
  • juice appropriate amount
  • pepper appropriate amount

Steps for Pickles

  • Make step 0
    1
    Wash onions and shred, wash cabbage and shred.
  • Make step 1
    2
    Put a little oil in the pan, heat the oil slightly, add shredded onions over low heat and stir fry until fragrant.
  • Make step 2
    3
    Add in the shredded cabbage.
  • Make step 3
    4
    Stir fry until cabbage is slightly soft.
  • Make step 4
    5
    Add more white vinegar, salt, and pepper, stir slightly and mix well. Spread the ingredients in the pan well.
  • Make step 5
    6
    Cook over low heat, without turning the ingredients, let the water slowly boil dry, and the cabbage fully flavor.
  • Make step 6
    7
    After the water is dried, add the juice mixed with 2 spoonfuls of cooking wine, 2 spoonfuls of white vinegar, and 6 spoonfuls of fruit juice. Cook over high heat to quickly drain the water.
  • Make step 7
    8
    Add a little pepper powder when the water is almost dry, stir well.

    • Pickles Make Tips

    1. It is best to cut cabbage into shredded strips to make it easy to taste. 2. Adding onions and pepper can improve the flavor well. If you have fragrant leaves at home, you can also put two slices. Friends who like spicy food can add an appropriate amount of pepper. Don't stir-fry the pepper, add it in the middle, so that the numbing strength of the pepper can be maintained well. 3. Add white vinegar in two times. The first time is to allow the sour taste to fully penetrate into the cabbage. However, during the process of permeating the white vinegar into the cabbage, part of it will volatilize due to heat, so the second time is to make the sour taste more intense. 4. Adding cooking wine and juice can fully enhance the aroma and make the pickled cabbage taste softer. If only white vinegar is added, the taste will be very monotonous. Cooking wine must be added, because the alcohols contained in cooking wine will react with the acidic substances in white vinegar to form esters, which is the source of the aroma of pickled cabbage. You can feel any juice, but it is recommended to add sweeter juice, but forget about lemon juice. The sweetness softens the overall taste. 5. Note that the amount of white vinegar should not be too small, otherwise it will not be sour enough. Also, don't flip it at will after adding white vinegar, otherwise the evaporation of white vinegar will greatly reduce the overall flavor. 6. You can eat it directly after cooking, but it is recommended to eat it cold for better flavor. If you can leave it for a day, it will taste better.

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