[fifteen Minutes Sour Pickles]

Name: [fifteen Minutes Sour Pickles]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some cabbage; Some onion; Some pepper; Some oil; Some salt; Some White vinegar; Some Cooking Wine; Some Fruit juice

by resecrets

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

When we made this dish, it was actually greedy for sauerkraut. When I thought of the very "wake up" taste of sauerkraut, the salivary glands were immediately irritated~ I especially wanted to serve a dish immediately and add a bowl of sticky sticky. Congee, that taste is more enjoyable. Although I like sauerkraut very much, I also understand that eating too much sauerkraut is not good. Long-term consumption of sauerkraut may cause urinary stones, and eating unsalted sauerkraut is likely to cause nitrite poisoning. This quick pickled cabbage without pickling is a good solution to our cravings. Although it is not as strong as the unique aroma of pickled cabbage for a long time, it is very close in taste and taste, and is definitely suitable for home cooking. Yes~ next time your sauerkraut jar is empty, you might as well try this. It is really simple and healthy. "

Ingredients

Some Cabbage
Some Onion
Some Pepper
Some Oil
Some Salt
Some White Vinegar
Some Cooking Wine
Some Fruit Juice

[fifteen Minutes Sour Pickles]

1. Wash and shred the onion, wash and cut the cabbage.

2. Put a little oil in the pan, heat the oil slightly, add the shredded onions and sauté until fragrant.

3. Add the cut shredded cabbage.

4. Stir fry until the cabbage is slightly soft.

5. Add more white vinegar, salt, and pepper to mix evenly, then spread the ingredients evenly in the pot.

6. Boil on low heat, do not stir the ingredients, let the water slowly boil dry, the cabbage is full of flavor.

7. After the water is dry, add two spoons of cooking wine, two spoons of white vinegar, and six spoons of fruit juice. Boil on high heat to let the water dry quickly.

8. When the moisture is almost dry, add a little pepper and stir-fry evenly.

Tips:
1. The cabbage is best cut into shreds, which can be easily tasty.

2. Adding onions and peppercorns can enhance the flavor very well. If you have bay leaves at home, you can also put two slices. Friends who like spicy food can add an appropriate amount of chili. Don't fry the peppercorns, add them in the middle to keep the numbness of the peppercorns very good.

3. Add white vinegar in two batches. The first addition is to allow the sourness to fully penetrate the cabbage, but when the white vinegar penetrates into the cabbage, part of it will be volatilized when heated, so the second addition is to make the sour taste stronger. .

4. Adding cooking wine and juice can fully enhance the aroma and make the sauerkraut taste softer. If only white vinegar is added, the taste will be very monotonous. Cooking wine must be added, because the alcohol contained in the cooking wine will react with the acidic substances in the white vinegar to form esters, and this is the source of the sauerkraut aroma. The juice can be anything you want, but it is recommended to add a sweeter juice, but lemon juice or something is fine. 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. Also, after adding the white vinegar, do not stir it randomly, otherwise the volatilization of the white vinegar will greatly reduce the overall flavor.

6. It can be eaten directly after cooking, but it is recommended to eat it cold for better flavor. If it can be left for one day, the taste will be better.