How to make masked spicy cabbage, how to make spicy cabbage

Now Chinese cabbage is very cheap, and everyone pickles more in the vegetable field, even if it is a vegetable farmer who helps grow vegetables.

There are many complicated methods, I will make a simple one here, buy a Chinese cabbage, scrape off the surface leaves, cut the whole crosswise into shreds, about 5mm wide, put it in a container, put a little salt, how much to put it, if you fry the whole cabbage, put a spoonful of salt, then you pickle this vegetable put 3-5 spoons of salt, and then add some salt water in the pickle jar, if not, add some bottled water, do not tap water, Chinese cabbage will produce a lot of water, so generally only add half of the water is enough, if you don't add salt water, add 2 spoons of salt, Then cover and marinate for a night or four or five hours, take out the water, and then put some chili powder, monosodium glutamate, ginger and garlic mashed, you can also put some raw chili peppers, cut into granular flakes, as long as you don't put it in whole, what kind of sugar, carrots, etc., depending on personal preference and diligence, but chili, ginger and garlic are indispensable, and then the whole glutinous rice flour soup, thickening, so that the condiments are adhered to the cabbage, good looking and delicious. After getting it all in, stir it well, then cover it and let it go for a week, put it in the refrigerator if you have it, and then you can eat, appetize, and cook the next meal, which is very good.

There are many ways to make pickled cabbage, and it is generally kimchi that is long made. But there is also a very good way to make pickles, and I often make Korean kimchi, I don't know if you like it or not. It's pretty simple to do.

Ingredients: one Chinese cabbage, one apple, one pear, pepper flakes, salt, sugar, appropriate amount of monosodium glutamate, method: 1. Remove the old leaves of Chinese cabbage, wash and cut into quarters. Drain and set aside. (The drier the drain, the crispier the pickled vegetables will be).

2. Peel and dice apples and pears and set aside. (Try to cut it smaller, but don't cut it into minced pieces).

3. Mix the hot sauce noodles, salt, sugar, and monosodium glutamate into a pickle sauce and set aside.

4. Take a drained cabbage petal, separate each leaf petal, and coat the pickles, apples and pears between each leaf petals (pay attention to the smoothness of the coating).

5. Roll up the coated cabbage petals from the root to the leaf (just like rolling sushi, be careful to roll tightly).

6. Put the rolled cabbage petals into a pre-approved container and seal the mouth.

7. Generally 3 to 5 days at room temperature, if the weather is hot, it will take a week to put in the refrigerator, the higher the temperature, the faster the pickling speed. Pickled vegetables can be seen oozing water, and the leaves and stems are soft.

8. Remove the pickled vegetables, cut them into small pieces with a knife, and put them on a plate and you're done (sour, sweet, crisp, and cool).

Wash the cabbage first, divide it into 4 pieces, soak it in salted water for 3-5 minutes, then drain the water, sprinkle it on the cabbage with half a catty of salt and marinate it overnight, try to stick salt to each leaf.

Boil a pot of water in a pot, turn off the heat when the water boils, put the cabbage in and blanch it, and take it out to cool.

Boil about a pound of water in the pot, first wash the glutinous rice flour with water and stir well, pour it into the pot, stir well and boil, turn off the heat and then pour the chili powder into the boiling water, stir well and let it cool.

Pears, apples, ginger, white onions, and garlic are all cut into small grains the size of rice grains. Then sink into the chilli water. Add the sugar and mix well.

The cold cabbage is placed in the crisper box one by one, a layer of cabbage and a layer of chili sauce, which are sealed after being stacked, and can be eaten after being refrigerated in the refrigerator for a week.

Agree to go upstairs, but only if you have a good hand.

Preparation of spicy cabbage

Ingredients: 1 cabbage, 9 vegetables, 9 vegetables, 3 taels of chili noodles, 30 ml of fish sauce, 5 taels of garlic, 2 taels of ginger, 1 pear, appropriate amount of salt.

Method: 1. Wash the cabbage and break it into small pieces, marinate it with salt overnight, rinse the salt the next day, and control the 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.

5. Add the minced garlic, ginger, pear, nine vegetables, a little salt and rice paste to the chili paste.

6. 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.

Nutritional value of cabbage.

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Efficacy and role of cabbage.

1.Strengthens resistance.

Cabbage strengthens the body's immunity, and has the effect of preventing colds and relieving fatigue.

2.Thirst-quenching diuretic.

Dried cabbage is sweet, lighter, and lower in calories, containing carotene, iron, magnesium, which are the components needed to improve calcium absorption, and the potassium in cabbage can excrete salt from the body and have a diuretic effect.

1.A cabbage, peel off the outer layer, wash, cut into 4 cloves, evenly smear salt inside and out, and marinate for half a day.

2.After marinating for half a day, squeeze out the water.

3.Ready: ginger, garlic, apples, pears, leeks, green radish (the latter two are optional or optional).

4.Ginger, garlic, apples, pears minced (apples, pears with 1 3 or half will do), leeks cut into 1 cm long pieces, radish shredded.

5.Pepper flakes, salt, monosodium glutamate. Appropriate amount of sugar, the amount of chili noodles depends on how much you like the spicy taste, 6Add an appropriate amount of cool boiling, mix the chili flakes, salt, monosodium glutamate, and sugar thoroughly (if the cabbage is salty enough, do not put salt).

7.Pour the ginger, garlic, apple, pear, shredded radish and leeks into the chili flakes and stir well.

8.Start pickling! Starting from the innermost layer, spread the mixed chili paste on the cabbage, and spread evenly inside and out, and the whole plant is well smeared.

9.Take a container with a lid, wash it carefully, be sure not to have oil, if it is unlided, seal it with plastic wrap.

10.You can eat it after 3-5 days, and put it in the refrigerator if you can't finish it.

Here's how to make spicy cabbage:

Ingredients: 1 Chinese cabbage.

Excipients: chili powder, chili flakes, salt, glutinous rice flour, apples, leeks, garlic, ginger, white radish, fish sauce, sugar.

Steps. First, first tear off the outermost withered old leaves of the Chinese cabbage (the tender cabbage pickled out is particularly sweet), clean, and then use a knife to cut the cabbage into two cloves (from the tail to the head, pay attention to cut the key regret only evenly is the best), drain the water.

Steps. 2. Prepare a large container, put the cabbage in it, and then sprinkle the cabbage leaves layer by layer with an appropriate amount of salt (it doesn't matter if there is more salt, it will be cleaned later, and the roots need to be more), spread evenly, and then seal it with plastic wrap for three hours (this step is to remove the water in the cabbage, and it will be more crispy in the later stage).

Steps. 3. Finely chop the garlic and ginger, cut the leeks into small pieces, peel and wash the white radish, and rub the white radish into fine strips with a silk grater. Scrape off the skin of the apples, remove the cores, rub them into shreds with a grater, and then chop the apples into minced pieces.

Put the glutinous rice flour in a large bowl, add water, stir well, there are no gnocchi in the water, so that the glutinous rice flour is fused in the water.

Steps. 4. Wash the pickled cabbage with salt water, drain the water draft culture, then add an appropriate amount of water to the glutinous rice flour and stir evenly, then pour it into the pot, boil over medium-low heat and turn to low heat and boil slowly (be careful not to boil the paste, otherwise it will not be used out of the pot), boil into a paste and let it cool for later use (such as the consistency of the lubricating liquid is the best).

Steps. 5. Stir the two kinds of chili powder together, then pour in the previous glutinous rice flour and stir well, then add shrimp paste, sugar, hot sauce preface, a little fish sauce, a little salt (put less salt, there will be a trace of salt left in the early pickling) and the previously broken pears, garlic, etc., as well as shredded radish and leek segments are also added, and stir well together (at this step, this spicy cabbage is basically half the success).

Steps. 6. Finally, put the finished sauce evenly layer by layer on the cabbage leaves (one by one, one by one), and then put it in a clean container without oil and water and seal it (there must be no raw water in the jar, otherwise it will be easy to deteriorate later), first put it at room temperature for a day (it can make the salt melt better), and then put it in the refrigerator for three days, and then you can take it out and eat.