Ah, how to pickle authentic spicy cabbage, how to pickle spicy cabbage delicious

Pickled spicy cabbage, delicious and delicious.

01First of all, we clean the Chinese cabbage, put it in a hot water pot and blanch it, add an appropriate amount of salt, marinate for 2 hours, and dry it for later use.

02Then we put the glutinous rice into the pot, add an appropriate amount of water and cook until the soup is thick and set aside.

03Then we put the chili noodles into a pot, add an appropriate amount of chili powder, and add an appropriate amount of minced ginger and garlic.

04Then we put the apples and pears in the juicer to squeeze the juice and pour it into the basin.

05 Then we put in an appropriate amount of salt, monosodium glutamate, sugar, and an appropriate amount of shredded white radish.

06Then we pour in the sticky glutinous rice porridge, sprinkle some coriander, and stir well.

07Finally, we put the cabbage in a pot, spread evenly, cover with plastic wrap and put it in the refrigerator overnight.

08Take it out and enjoy it the next day!

Zero failure peace of mind spicy cabbage! If there is one of the most versatile dishes in the world of gastronomy, who else is there besides spicy cabbage.

How to cook spicy cabbage? Slice and chop the cabbage radish, stir with salt and marinate for five hours, then prepare the sauce, pour it into the cabbage and stir well.

Pickled spicy cabbage, delicious and delicious.

Spicy cabbage tutorial, better than buying.

Sprinkle the Chinese cabbage with salt and marinate for 12 hours and coat with chili sauce.

Learn to make spicy cabbage in a minute.

How to pickle spicy cabbage to be delicious.

Step 1]: Clean the Chinese cabbage, then cut it into small pieces with a knife and put it in a basin, put in 2 tablespoons of salt and mix evenly with your hands and marinate for 1 hour, marinate the Chinese cabbage in water, and remove the jerky taste of the cabbage. [Step 2]:

In a small bowl, add two spoonfuls of chili noodles and a spoonful of smoking hot oil to bring out the aroma of the chili noodles. [Step 3]: The aroma of chili noodles is stimulated, let it cool slightly, add 2 spoons of light soy sauce, 2 spoons of oyster sauce, 1 spoon of sugar, and 1 spoon of balsamic vinegar in turn, stir well and mix into a seasoning sauce.

Step 4]: Pickle the Chinese cabbage and wash it twice with water to reduce the salt, and at the same time wash off the pickled juice, because these juices have a jerky taste. After cleaning the cabbage, take it out, squeeze the water out and put it in a ventilated container, and put it in a ventilated place to dry the water on the surface of the cabbage.

Step 5: After the cabbage is dried, put it in a large bowl and pour in the seasoning sauce. [Step 6]:

Then stir well with chopsticks, marinate for about 10 to 20 minutes, and then serve.

Ingredients: 3 loose Chinese cabbage, 100 grams of leeks, 1 onion, 1 apple, 1 pear, 1 garlic, 1 piece of ginger, 50 grams of glutinous rice flour, 100 grams of salt, 250 grams of Korean chili powder, 3 tablespoons of fish sauce, 100 grams of shrimp skin, appropriate amount of sugar.

Cooking steps:1Select the cabbage with the skin removed and not rotten, rinse well, and cut four petals. Place in a large, oil-free basin and spread the salt one by one. Pour in another bowl of mineral water. Turn it over once an hour. After turning it twice, you don't have to worry about it, and it takes about six hours to marinate.

2.After pickling, the cabbage is tough. Rinse well with cool water and pinch dry. After washing the leeks, cut them into small pieces of about an inch for later use.

3.Finish the apples, pears, shrimp skins, garlic, onions, and ginger with Tupperware's vegetable puller. Spare. Some people like to use shrimp paste. I think that making shrimp skin can better reflect the fresh taste, and there are no additives.

4.Be sure to choose Korean paprika because it is not very spicy and the color is beautiful. Take a small pot without oil, add 250 grams of water to boil, first wash the glutinous rice flour with 50 grams of cold water, no lumps.

Slowly pour into a pot of boiling water and stir carefully to paste the bottom of the pan. Bring to a boil for five minutes, then turn off the heat and let cool.

5.Pour the cooled glutinous rice paste into the pot in Figure 3, add the chili powder, fish sauce, sugar, and leeks and stir well. The spicy sauce of the spicy cabbage is ready.

6.Take a handful of pickled cabbage and pinch it dry, and spread the hot sauce on each leaf from the root.

7.After spreading the hot sauce, fold the cabbage and put it in an oil-free glass box.

8.Leave at room temperature for 6 hours, then refrigerate. Consume after two days. It can be used as a dipping sauce for barbecue, and it can also be used as a Korean spicy fried rice cake, and Korean hot pot is also inseparable.

Beginners can learn how to make spicy cabbage, and then stir-fried pork belly with spicy cabbage, and eat it like this in summer.

Zero failure peace of mind spicy cabbage! If there is one of the most versatile dishes in the world of gastronomy, who else is there besides spicy cabbage.

Tools Raw materials.

Chinese cabbage, chili noodles, apples, pears, ginger, garlic, salt, sugar, fish sauce, glutinous rice flour step method.

1.Wash the Chinese cabbage、Then everything 4 cloves、Evenly spread with salt and marinate for 4 hours 2.Let's make chili sauce:

Salt, sugar, fish sauce, glutinous rice flour with cool boiled water evenly (not too dry) 3Apples, pears, ginger, and garlic are all mashed into a paste, and I use a blender, which is fast and convenient4I mixed the evenly mixed paste and the stirred seasoning together and stirred, and the chili sauce was completed5

Take out the pickled cabbage and drain it.

6.Spread the chili sauce evenly on the inside and outside of the cabbage, and spread it evenly7Once the chili sauce is spread, put it in the container you prepared.

1.Cabbage marinated in salt has a lot of moisture, so pay attention to the empty moisture when spreading the sauce2The spicy cabbage with a good sauce should be stored at room temperature for about 24 hours to let the cabbage ferment, otherwise the spicy cabbage made will not taste good.

Spicy cabbage is a traditional fermented food in Korea, and it is almost made in every household in Korea and loved by everyone. Spicy cabbage contains calcium, copper, phosphorus, iron and other inorganic substances, which can promote the absorption of vitamin C and vitamin B. The sour lactic acid bacteria produced by kimchi fermentation can not only purify the gastrointestinal tract, but also promote the decomposition and absorption of proteins in the gastrointestinal tract, and inhibit the growth of other harmful bacteria in the intestines.

1.Rinse the whole cabbage and prepare salt (30 g).

2.Cut a small piece (5-10 cm) of the cabbage from the root and break it into 2 cloves by hand.

3.In the same way, divide 1 2 cabbages into 2 cloves.

4.Get 4 small petals.

5.Salt each cabbage leaf evenly and serve in a dry, oil-free container.

6.Marinate for 8-10 hours until the cabbage is tender, pour out the oozing water, shake off the excess salt, and use kitchen paper to absorb the excess water.

7.Peel and shred the carrots, peel and cut the apples and pears into small pieces and place them in a bowl.

8.Ginger and garlic are pureed with a garlic press and added to a pot.

9.Cut the leeks into small pieces, mince the green onions, and add them to the pot.

10.Add the paprika, sugar and remaining salt.

11.Stir well and let stand for half an hour.

12.Stir again to form a sauce and set aside.

13.Spread the drained cabbage and spread the sauce one by one.

14.Apply evenly with each piece.

15.Roll 1 4-clove cabbage from the low end and place in a crisper box.

16.The rest of the practice is the same.

17.Cover with a fresh-keeping lid and put it in the refrigerator to ferment for about 7 days18After 7 days, it is ready to eat.

Sprinkle the Chinese cabbage with salt and marinate for 12 hours and coat with chili sauce.

Pickled spicy cabbage, delicious and delicious.

Learn to make spicy cabbage in a minute.

Teach you how to pickle spicy cabbage to ensure that the sour and spicy taste is super authentic, appetizing and delicious.

Answer Ingredients: 1 cabbage, half a white radish, 1 small handful of leeks, 1 apple, 1 apple pear, 10 grams of chili noodles, 1 small piece of ginger, 6 garlic, 2 tablespoons of glutinous rice flour, 1 large bowl of water, 1 tablespoon of sugar.

1. After buying the Chinese cabbage, cut the root with a knife and then break it by hand;

2. Cut 3 knives and break into 4 parts; Spread a layer of edible salt on each layer of each piece of cabbage;

3. Put it in a basin after wiping it all, seal it and salt it overnight, and then wash off the salt of each layer with cold boiled water, and wash it several times; After washing, pull dry;

4. Peel apples and pears and cut them into small pieces; Cut the garlic and ginger into cubes and whip into a fine paste in a food processor;

5. Rub the white radish into thin strips and squeeze out the water; Wash the leeks and cut them into small pieces;

6. Stir the glutinous rice flour with water, put it in a non-stick pan, turn on low heat, and stir constantly;

8. Cool to room temperature, add apple paste, leek segments, shredded white radish, 1 tablespoon of sugar, stir well;

9. Wear disposable gloves and smear each layer of cabbage with hot sauce;

10. Seal in a jasmine bottle and put it in a cool place for 2-3 days, and the taste will be better for 1 week!