Pickled cabbage and soybeans (with pickling method of pickled pickled cabbage)

Overview

After the festive feast, have you ever been shocked by the number on the scale? Want to shave off oil? Porridge and side dishes to help.

Tags

• hot dishes
• pickles with soy sauce
• home cooking
• old man
• dinner with friends
• lunch
• dried chili pepper
• light soy sauce
• onion and ginger
• pickled pickled pickled vegetables
• soybeans
• star anise
• white sugar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Clean the pickled pickled cabbage (you can also buy pickled pickled cabbage from the market), chop it into pieces, and soak it in water for half an hour (the time depends on the saltiness of the pickled cabbage, if it is too salty, soak it for longer)

   

2. 2 Heat oil in a pan, add chopped onion, ginger and dried chili and stir-fry until fragrant

   

3. 3 Add the pickled vegetables and stir-fry

   

4. 4 Put in the soybeans that have been cooked in advance. I forgot to take a photo of this. It is actually very simple. Soak the dry soybeans for more than 4 hours (it can also be done overnight) and cook them in water for about 15 minutes. During this period, add salt, star anise, and Sichuan peppercorns

   

5. 5 Add light soy sauce

   

6. 6 Add sugar, stir-fry evenly and remove from the pan. Because pickled vegetables are salty and light soy sauce is added, there is basically no need to add more salt. If you feel it is not enough, you can add some more.

   

7. 7 The pickled vegetables bought in autumn were dried in the sun until they wilted (mine seemed to be dried a bit too hard, haha)

   

8. 8 Don’t wash it, pick up a piece of pickled cabbage, roll it into a circle, and put it in a container

   

9. 9 Sprinkle a layer of pickling salt

   

10. 10 Just put one layer of pickles and one layer of salt, and put all the pickles into the container

    

11. 11 Cover the lid and place it in a cool place away from light. It should last for more than 20 days. Turn it several times during this period and keep your hands free of oil and water. Mine may have been too dry in the sun. After marinating for a week, I found that no water came out, and the salt still didn't melt one by one, so I added a bowl of pure water to it. If the pickles produce water by themselves, there is no need to add it.

    

12. 12 I marinated it at the end of November. The jar has been placed next to the outdoor unit of the air conditioner. I only took it out to eat in the past few days. Look, the green color is so pleasant.