How to make spicy cabbage simply, how to make spicy cabbage

The raw materials to prepare for making spicy cabbage are chili noodles, Chinese cabbage, ginger, garlic, apples, oranges, sugar, salt, and monosodium glutamate.

Let's first remove the washed cabbage from the outer gang and put it in a pot. Then on top of the Chinese cabbage, sprinkle with salt to taste. Take a weight and press it on the cabbage and marinate for two days.

After two days, you will find a lot of water coming out of the cabbage. Then squeeze out the water from the pickled cabbage and put it in a pot. Next, we put the chili noodles in a bowl and add hot boiling water.

Leave this for more than ten minutes until the hot water has cooled. Take out the garlic, mash them into minced pieces and place them in the pepper flakes. Take out the apple chunks, mash them into minced pieces, and put them in the chili flakes.

In the same way, we mash the ginger cubes into minced pieces and put them in the chili noodles. Wrap the oranges and squeeze the juice into the chili flakes, just like this. Now we add the right amount of MSG, the right amount of sugar.

Alright, let's start stirring. You can control the ratio of chili noodles and apples and oranges as you like according to your taste. When it's stirred, it becomes a chili paste like this.

Now we need to spread the mixed chili paste on the cabbage, but you should always wear clean gloves to protect your hands before applying the chili paste. When applying chili paste to the cabbage, you need to first rub the outer layer of the Chinese cabbage, and then layer by layer the whole cabbage inside and out, like this. After smearing the chili paste, we put it on a plate and cover it with a safety film, like this.

Then put it in the freezer and after three or five days you can take it out and eat it. For convenience, you can cut the spicy cabbage into small pieces horizontally, like this. Well, a delicious Korean spicy cabbage is ready.

Ingredients: 500 grams of Chinese cabbage, 10 grams of sesame oil, 4 grams of refined salt, 40 grams of sugar, 15 grams of rice vinegar, 5 grams of dried chili peppers, 8 grams of green onions, 5 grams of ginger.

Method: 1) Cut off the cabbage leaves, leaving only the middle white part, wash and cut in half, and cut the cabbage into strips 1 5 cm wide. Then cut the dried chilies, green onions, and ginger into thin strips.

2) Put the cabbage strips into the pot, sprinkle the fine salt evenly, marinate for 3-4 hours, squeeze out the water in the cabbage strips by hand, and put them in the pot.

3) Heat the sesame oil in a pot and fry the shredded chili peppers to make it spicy. Add green onion and ginger shreds and stir-fry until fragrant. Add rice vinegar, add 50g of water and sugar.

After boiling, remove from the heat and let it cool, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Change the knife when eating, everything in two sections. Then put the green onion and ginger on the cabbage strips and pour the chili juice on it.

Features: Spicy, sweet and crispy, refreshing and refreshing.

Ingredients: Chinese cabbage.

Ingredients: coarse and fine chili noodles (one powdered and one large granular), glutinous rice, garlic, ginger (a little), washed salt, monosodium glutamate, sugar, honey, white pear or concentrated pure white pear juice, fish oil (a unique seasoning commonly used in Korea, if you don't have it, you can use oyster sauce, raw yellow croaker or raw shrimp to make a puree instead), carrots (depending on personal taste), radish (ibid.), leeks (ibid.).

Steps: 1First, wash the cabbage and cut it into pieces about 2 cm wide, put it in a large container, marinate it with washed salt, and leave it for about 6 to 8 hours.

2.Remove the marinated cabbage, scrub it repeatedly with a clear wash, and remember to wash it several times to wash off the excess salt

3.Put the thick and thin pepper noodles into the same container, mix well and set aside;In addition, boil some glutinous rice porridge, be sure to put more water when boiling the porridge, when boiling, put out the glutinous rice soup, pour it into the mixed chili noodles while it is hot, and stir while pouring!The amount of water depends on the viscosity of the scalded chili noodles, and it should not be too dry or too dry.

Blanched chili noodles (already in the form of a sauce, right?!)It should be bright red and not too spicy

4.Mash the garlic (a little more), a little ginger, peeled white pear (if it is pear juice, don't use it), yellow croaker or shrimp (or both, you can leave it out if you have fish oil) and set asideSlice the radish, shred the carrots, wash the leeks, remove the roots and cut into sections, blanch them lightly with boiling water - (Note!.)These three side dishes are just for seasoning and color matching, if you don't like it, you can leave it out) Put all of the above into the blanched chili noodles, then add a little honey and salt, and stir well (it is best to stir directly with washed hands to be more even, if you feel too spicy, you can wear disposable gloves* This way the kimchi hot sauce is made Hee

5.Put the prepared hot sauce into the marinated cabbage and stir well, depending on your personal tasteThat's it!

Then put the mixed spicy cabbage into a sealed crisper and put it in the refrigeratorIf it's winter in the north, you can put the cooked spicy cabbage in a small jar or crisper box and put it outside the balcony to ferment slowly

6.You can eat it the next day When you eat it, it's best to put some out, put a little sugar and monosodium glutamate and mix well so that the taste is more delicious; But don't put a lot of sugar and MSG in it before sealing it, and don't take out a whole crisper of spicy cabbage to save you a lot of trouble, because it's easy to spoil -- of course, the longer the spicy cabbage becomes, the more sour it becomes, so be sure to get rid of it before it spoils

Buy a bok choy.

Cut 1 and a half. Head don't.

Then put it in the pot.

Home 1 some hot sauce boiled on it.

Quick and easy spicy cabbage, you can fry rice, stir-fry potato chips, and stir-fry pork belly.

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.