Sweet and Sour Cabbage Rolls

Sweet and Sour Cabbage Rolls

1. First wash the Zhitianjiao and slice the ginger, set aside;

2. Prepare a casserole, add sugar and white rice vinegar;

3. Bring to a boil, stir with a spoon until the sugar is completely melted, and turn off the heat;

4. After the heat is turned off, no bubbling in the sweet and sour, add Zhitian pepper and ginger slices, let cool for later use; (must be completely cooled before use)

5. Prepare cabbage and carrots;

6. Peel off the cabbage piece by piece (try to peel as much as possible), soak and wash;

7. Boil half a pot of water in a stainless steel pot;

8. Put the soaked and washed cabbage into boiling water in a small amount and blanch until translucent, remove and immerse in cold boiling water to cool, and drain the water;

9. Wash the carrots, peel them, and cut into shreds;

10. Take a piece of cooled cabbage and spread it on a flat plate, and put an appropriate amount of shredded carrots on it;

11. Wrap it up (as hard as possible);

12. Wrap all the cabbage in this way;

13. Prepare a glass jar and scald it with boiling water for disinfection;

14. Put the wrapped cabbage rolls in a glass jar layer by layer, and pour an appropriate amount of sweet and sour liquid for each layer of cabbage rolls;

15. After all the cabbage rolls are put into the glass jar, pour the sweet and sour liquid;

16. Put the lid on, put it in a cool place at room temperature for one day, and then put it in the refrigerator for three days.