Hand-shredded refreshing Beijing cabbage
By VicentaLakin
Recipe Recommendations
- Beijing cabbage an
- Zanthoxylum japonica of 3
- white vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- hot and sour
- mix
- ten minutes
- simple
Steps for Hand-shredded refreshing Beijing cabbage
1
(1) Wash Beijing cabbage and pepper for later use;
2
(2) Tear all the Beijing cabbage into small pieces by hand (you can cut it with a knife, but I think the shape of the hand-torn is beautiful and it will taste better);
3
(3) Use an oil-free and clean container and add a small amount of salt evenly;
4
(4) Rub and grab it with your hands for a while to make it easier to taste;
5
(5) When kneading and grasping until it is about one-third retracted, evenly pour in appropriate amount of white vinegar and add the pepper section;
6
(6) Stir well with oil-free clean chopsticks, and place it at room temperature for 6 hours before serving;
7
(7) If you do too much at one time, you can also store it in a clean container and put it in the refrigerator for storage;Hand-shredded refreshing Beijing cabbage Make Tips
(1) Kimchi made with Beijing cabbage will be more refreshing than those made with other cabbage;
(2) Don't rub and grasp for too long, as it will become soft;
(3) Add appropriate amount of sugar according to your taste;
(2) Don't rub and grasp for too long, as it will become soft;
(3) Add appropriate amount of sugar according to your taste;