How to make lettuce with hot sauce, the supermarket has to sell it, the color is emerald green. Kind

It's the same as spicy cabbage, but it's changed to lettuce.

Ingredients: 1 cabbage, leeks (appropriate amount), Jiangmi noodles (appropriate amount) Method: 1. Wash and break the cabbage into small pieces, marinate it with salt overnight, rinse the salt the next day, and control the dry water.

2. Add a little water to the rice noodles, add water to the wok and bring to a boil, pour in the rice paste and stir to cool.

3. Brew the chili noodles with a little boiling water and let them cool.

4. Finely chop the garlic, ginger and pear, put it in a blender and stir it.

5. Add the minced garlic, ginger, pear, fish sauce, leeks, a pinch of salt and rice paste to the chili paste.

6. Stirred paste.

7. Put the cabbage with dry water in a pot, add chili paste and mix evenly, leave it for 2-3 days for fermentation, and finally put it in a fresh-keeping box and put it in the refrigerator.

Plastic bag or plastic wrap sealing. If you want to make a refreshing chili sauce, red pepper Fresh, chopped, put it in a jar (glass) with garlic (crushed), put it in white vinegar, and put it in the refrigerator. OK after 2 weeks Very refreshing.

Ways to keep pickled chili sauce or pickles free of unpleasant smells:

1) Try to increase the garlic alcohol;

2) Try to bring the water to a boil until it is cool before pickling;

3) Try to use plastic wrap or plastic tape to separate it, put the bowl on it, and then put water around the jar, basically once every 3 days;

.Prepare a large jar with a lid (porcelain or clay). 2. 3 catties of small red pepper chopped (preferably ground with a stirrer), 2 catties of dried soybean flour (that is, soybeans ground into powder), 1 kg of garlic and crushed, 1 kg of ginger chopped, an appropriate amount of salt, a little sugar, a little monosodium glutamate, all the above things are poured into the tank and added to the cooking oil to stir fully, the amount of oil is appropriate to make everything stir evenly, and add a layer of oil to soak the sauce on the noodles after stirring into sauce.

Sesame oil is the best, but the cost is higher; Because the amount of oil used is large, general edible oil is sufficient. 3. Finally, cover the mouth of the large can with a layer of plastic wrap and cover it tightly. Ready to eat after 10 days.

It can be stored for two or three years without spoilage, and the longer the taste, the more fragrant it is. I've eaten a lot of chili sauce sold outside, but I feel like it's still the best I made. 4. Precautions:

Do not have water on all items and be sure to dry. In addition, if you don't like garlic and ginger, you can leave it out, and all dosages vary according to personal taste, and are not limited; But the chili must be spicy, otherwise there is no need to do it.

Of course, it can be used to make spicy cabbage. As for the texture, it may be different, perhaps more desirable.

I don't know very well, it seems that it can't, making spicy cabbage has high requirements for chili peppers, and ordinary chili peppers are not good

To be honest, those upstairs are a little bit wrong, first of all, the cabbage should use the northern cabbage, there is really no, with Shandong's also make do, make the taste is a little worse, the cabbage to the head of all two halves, with coarse salt pickle, with a heavy object to press overnight, wash off the salt water, squeeze out the water in the cabbage (boys, please don't be too hard), pickled cabbage is basically half to one-third of the original, ingredients: leeks, parsley, be sure not to put green onions, sauce: Korean chili sauce, apples, pears, shrimp paste, Garlic, (Apples, pears, garlic beaten or cut into small pieces) beef consommé, glutinous rice flour.

The imported Korean chili sauce sold in the supermarket is used here, the kind of small red box, which contains honey, maltose, sprinkles, glutinous rice flour, etc., and its thick flavor is not something that can be easily adjusted.

It's a tricky way to do it, it's convenient, and it's delicious.

All the ingredients are added together to make a sauce, and glutinous rice flour is adjusted into a paddle paste, to adjust the consistency of the sauce, and each leaf of the cabbage is coated with sauce from the inside out, and then pressed tightly into the container, I am in the north, in spring and autumn, it will take about a week to eat, the sourness in the spicy cabbage is completely fermented, so you have to taste it every day, once it is fermented, you should put it in the refrigerator, so that the temperature is a little lower to stop fermentation, it will not be too sour, and the spicy cabbage that is not fully fermented will have a special taste, and it is not easy to describe, You'll know if you taste it.

If it is too sour, it can be used to fry pork belly, or make a soup pot.

Freshly made and eaten, it is considered a mixed dish, the seasoning should be much less, kohlrabi, cabbage can be made, pickled with salt, squeezed out of the water, mixed with chili sauce, sugar, salt, vinegar can be eaten.

**The kimchi is not as good as Qingdao Desheng Food.

Boil the dried chili, ginger and garlic in hot oil over low heat until fragrant, add vinegar, and then add cabbage.

1. Wash the cabbage, carrots, and onions and cut them into thick strips.

2. Boil the rice cakes in boiling water for 5 minutes until soft.

3. Heat a wok, pour a little oil to heat, add onions and shredded carrots and stir-fry slightly, and then add cabbage and stir-fry for a while.

4. Put in the boiled soft rice cake, add some water, bring to a boil and add the Korean sweet and spicy sauce, and then add a little chili powder and salt if the taste is heavy.

5. Stir-fry and cook for about 5 minutes until the soup is thick.

Sinochem Fangxing copied and ate··· Or when you eat hot pot, it's also great to cook it inside... But it has to be spicy.

There should be instructions on the package.

[Material].

4 kg of red sea pepper, 1 kg of Hu douban, 250 grams of dried chili powder, 50 grams of five-spice powder, 50 grams of Sichuan pepper powder, 250 grams of garlic granules, 250 grams of cooked peanuts, 350 grams of sweet paste, 400 grams of dark soy sauce, 500 grams of light soy sauce, 20 grams of wheat flour, 50 grams of sugar, 1 bag of salt.

Method] 1. There is a special sale of red pepper in the vegetable market, wash and slaughter the sea pepper into fine granules, put in salt, and slaughter the bean paste into fine granules. Take it home and put it in a large stainless steel basin, and put it in a sunny place every day for a week, and the dried peppers can be dried without any moisture. It is more fragrant with too sun-dried chili peppers.

2. Cut the garlic into fine granules, pat the peanuts into granules, and then put the garlic, peanuts, peppercorns, five-spice powder, and dried chili powder into the chili pot and stir well.

3. Put the dark soy sauce and light soy sauce in the hot pan and bring to a boil, stir the sweet noodle sauce and sugar together, pour it into a basin and stir well with the chili pepper.

4. Then bring the basin to the fire to boil, use a handkerchief to the basin to avoid burning your hands, and push the chili sauce back and forth to avoid sticking to the pot.

5. Finally, mix the wheat flour with water and pour it into a basin. Stir back and forth, bring to a boil for 2 minutes and then turn off the heat.

6. After the hot sauce cools, put it in a bottle, pour clear oil on the surface and soak it, take it as you eat, and dip it on the surface of the chili sauce at any time.

1 7 Soak the hot sauce powder in advance with fish sauce (warm boiled water), and the amount is just over the chili powder.

2 7Shred all the apples, pears and chives leaves, put them in the soaked chili powder and mix well.

3 7 spicy cabbage marinade Merchants open the year-end subsidy, valid for a limited time of 8 hours, come 4 7 Add salt and mix well.

5 7Add sugar and mix well.

6 7Sprinkle with white sesame seeds and mix well.

7 7 Add high white wine and mix well.

Korean-style chili paste.

Ingredients: A glutinous rice flour .........60 grams.

Water .........60 grams.

b Miso .........50 grams.

Sugar .........20 grams.

Paprika .........20 grams.

c Vinegar .........1/2 teaspoon.

Wine .........1/2 teaspoon.

Salt .........1/2 teaspoon.

Method: 1 Ginger ingredient B Mix well and set aside.

2 Mix the glutinous rice flour with water and knead it into a dough, divide it into two equal parts and flatten it.

3 Put the flattened glutinous rice dough into boiling water, boil until it floats, cook for another 2 minutes, pick it up, add method 1 while it is hot, mix well, then add ingredient C, and mix well.

Uses: It can be used as a base for various dishes (stir-fried, mixed, dipped), and has a wide range of uses. The freshly finished Korean chili sauce is red, and the longer it is fermented, the darker the color and the more mellow the flavor. (I think I can make pickled cabbage.) ）

The most authentic method of spicy cabbage, the proportion of the hot sauce recipe is not reserved, it is easy to learn, and it is a success.

Spicy cabbage pickling skills Gastronomy The most detailed explanation of the method of spicy cabbage, the recipe of hot sauce is not reserved, the method is simple, and you will see it at a glance.

Korean spicy cabbage.

Ingredients: cabbage: 1 stalk Auxiliary ingredients: glutinous rice flour: 15 grams of ginger: 100 grams of leeks: 3 stalks of monosodium glutamate: a little salt: 100 grams of sugar: 20 grams of chili powder: 50 grams of garlic: 500 grams.

1. A large collection of all the seasonings, I have prepared a food processor, and I will use the garlic paste for a while, and you can also use other methods to make the garlic paste.

2. Cut the cabbage into 4 cloves, lift each layer by hand and sprinkle with salt. Sprinkle 4 cloves of cabbage with salt and marinate in a pot, and after about two hours, the water in the cabbage can be marinated. Prepare the marinade with pickle time.

3. Mix the glutinous rice flour with a little cold water, and then heat it until it is just bubbling, it doesn't matter if it is a little pimple, but it must be cooked thoroughly. Otherwise, it smells like raw rice. Allow to cool and set aside.

4. Put all the garlic and peeled ginger in the spice machine and make a paste.

5. Add the pureed garlic and ginger to sugar, salt, monosodium glutamate and chili powder. Taste the taste, there is a salty taste and a hint of sweetness. Don't make it too salty.

6. Put the cooled rice cereal into the seasoning, and it becomes such a paste, and the marinade is done.

7. Wash the pickled cabbage twice under tap water, otherwise it is too salty and drain.

8. Spread the sauce on each layer of cabbage, taking care to reach the roots as well.

9. When it's done, put it in a crisper box and ferment it for half a day, then put it in the refrigerator fresh-keeping room, and you can eat it in 3 to 5 days.