Method and steps of spicy cabbage:
The first step: the pickling process of Chinese cabbage ~
Prepare three Chinese cabbages, cut each cabbage into four parts with a knife, and rinse the cabbage with clear water. Drain the Chinese cabbage and sprinkle salt evenly on each layer of Chinese cabbage leaves. Because the roots of Chinese cabbage contain more water, we should pay attention to coating more on the roots of Chinese cabbage.
Put the cabbage in a pot and marinate for more than 5 hours. Pickling water in cabbage, it is best to press a heavy object on cabbage, which can help the water to separate out quickly.
Step 2: Prepare the marinade ~
Preheat the pan, dry the water in the pan, and then pour 700ml of water and 80g of glutinous rice flour. Friends who don't have glutinous rice flour at home can use ordinary flour instead. Turn on a small fire, stir constantly while heating, and turn off the fire when there are big bubbles in the pot. This is the bottom material we need to pickle cabbage. Put it in the pot for later use.
Next, let's prepare all kinds of pickled ingredients:
Prepare 1 white radish and 1 shallots, wash them, shred the radish and shallots, and put them in a bowl. Add 1 tsp salt and 50g Chili powder into a bowl, mix well and marinate for 30 minutes.
Prepare 1 garlic, 1 apple, 1 pear, 2 shallots and 2 slices of ginger, wash them, cut them into small pieces, pour them into a cooking machine, add 100g soy sauce or seafood, and break them into juice with the cooking machine. After beating, put it in a large pot, pour in 250g Chili powder and 70g white sugar, and mix well.
After stirring well, pour in the prepared glutinous rice paste and stir well again, and the Chili sauce of pickled cabbage is ready.
Step 3: the making process of spicy cabbage ~
After pickling the spicy cabbage, take it out and wash the salt off it with clear water, and then squeeze out the water from the cabbage. Carefully spread Chili sauce evenly on each layer of washed Chinese cabbage by hand.
Spread Chili sauce evenly inside and outside each Chinese cabbage, pour shredded radish and onion into Chinese cabbage, mix well, pour into a clean, sterile, water-free and oil-free container, and seal.
Put the prepared spicy cabbage in the refrigerator and seal it for a week before taking it out. Sauerkraut and spicy cabbage can be stored for a winter without deterioration, and it is very convenient to carry around. Usually, no matter how you stir-fry and cook soup, you can put some spicy cabbage in it, which is both a dish and an ingredient. The food and drink are really delicious. Usually entertain relatives and friends, no matter how much fish and meat are on the table, this humble spicy cabbage is the most popular, and friends who like it can try it at home!
Details to pay attention to:
1. After Chinese cabbage is cured, the water in the cabbage must be squeezed clean, otherwise it will affect the taste of spicy cabbage, and the container for putting spicy cabbage must be water-free and sterile, otherwise it will also affect the curing of Chinese cabbage.
2. If the pickled spicy cabbage is slightly sour, the reason is that the container is not well sealed or the temperature is too high during pickling. Add two spoonfuls of sugar and mix well. The sour taste will be effective. It's okay to eat normally.