Ingredients: 500g Chinese cabbage, 20g oil, 50g soy sauce, 5g refined salt and 3g shredded ginger.
Methods: 1. Wash the cabbage and control the moisture. Cut into strips with a width of 1.5 cm. Then change the knife and cut it into 3 cm long sections. Wash ginger and cut into filaments. 2. Put the wok on the fire, add oil, heat it, add shredded ginger and stir-fry it slightly, then add cabbage, stir-fry it over high heat until it is half cooked, and add soy sauce and salt and stir-fry it slightly.
"spicy cabbage"
Ingredients: Chinese cabbage 500g, sesame oil 10g, refined salt 4g, sugar 40g, vinegar 15g, dried pepper 5g, onion 8g and ginger 5g.
Method:
1. Cut off the leaves of Chinese cabbage, leaving only the white side in the middle, wash and cut in half, and cut into strips with the width of 1.5 cm together with vegetables. Then cut the dried Chili, onion and ginger into filaments.
2. Put the cabbage into a pot, sprinkle with salt evenly, marinate for 3-4 hours, and squeeze out the water in the cabbage strips by hand and put them into the pot.
3. Heat the sesame oil in the pot, add the shredded pepper and stir-fry. Add onion and shredded ginger and saute until fragrant. Boil the vinegar and add 50 grams of water and sugar. After boiling, cool off the fire, pour the juice on the cabbage strips in the basin, marinate for 5 hours, and store in the refrigerator. Eating and changing knives, everything is two paragraphs. Then put the shredded onion and ginger on the cabbage strips and drizzle with Chili sauce.
Vinegar cabbage
Ingredients: 300 grams of clean cabbage. Vegetable oil 30g, sesame oil 7.5g, pepper 15g, refined salt 4g, soy sauce 15g, rice vinegar 15g, sugar 22g and water starch 20g.
Method:
1. Cut the cabbage into elephant eyes.
2. Put the oil in the pot, stir-fry the pepper, take it out, add the cabbage, stir-fry it with oil for a few times, cook vinegar and soy sauce, add sugar and refined salt, thicken it, and pour in sesame oil to serve.
"Chop up the meat and stew cabbage."
To tear apart the flesh and blood is to stick the flesh and blood removed from a big stick bone together. This dish is very simple to cook. Stew Chinese cabbage, tofu and shredded pork together, and add seasoning 15 minutes.
"Golden Soup Cabbage"
First, remove the leaves of Chinese cabbage and select Chinese cabbage in three layers. Boil in a boiling pot for about 1 min, put in a small wing cup, and then pour in salted egg yolk and chicken juice.
"Fried cabbage box"
Chop pork into paste and put it in a bowl, add onion, Jiang Mo, salt, egg white (half), sesame oil and pepper water, stir evenly to make stuffing, cut Chinese cabbage into several pieces with a knife, put the meat stuffing into the pieces and dip it in flour one by one. Put egg whites (two and a half) into a bowl, add dry starch and stir well to make egg white paste. When the oil in the pot is cooked to 50-60% maturity, hang the egg white paste evenly with chopsticks holding cabbage boxes, put it into the pot one by one, fry it until golden brown, remove it, and sprinkle with pepper and salt.
"bergamot cabbage"
Bergamot cabbage, the name of this dish is elegant and the ingredients are not complicated. It's just ordinary Chinese cabbage and meat stuffing, but the processing procedure is so complicated that it can't be served for an hour. This is a typical example of a coarse dish. First, prepare meat stuffing, including ham, diced bamboo shoots, mushrooms, shrimps and pork. Take a Chinese cabbage, peel it from the inside out, only take the middle three layers, then pinch off the rest, only take the middle part, cut it into finger-length sections, and uncover it from the middle with a knife, so that each layer is as thin as dumpling skin; A little blanching with hot water will make the meat crisp. Roll up the meat one by one, squeeze out the strips with a flat bowl, steam them in a pot, take out a bowl of fragrant bergamot cabbage in a few minutes, and then pour the cooked chicken juice into the bergamot. At this time, a fragrant bergamot cabbage is ready.
sweet and sour cabbage
Ingredients: 300 grams of Chinese cabbage.
Accessories: refined salt, sugar, white vinegar, dried pepper, ginger, pepper and peanut oil.
Making:
1) Remove old leaves and shred Chinese cabbage; Shred ginger; Shred dried chili;
2) Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out water, and put shredded Chinese cabbage into another clean pot;
3) Put the pot on the fire, inject a little water, add white vinegar and white sugar, make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried Chili;
4) Wash and heat the pot, and put peanut oil; Add pepper, stir-fry, take out pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well and serve.
Four fresh Chinese cabbages
Ingredients: cooked chicken100g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1(750g).
Accessories: Shaoxing wine 10g, refined salt 10g, monosodium glutamate 1g, chicken soup 750g, cooked chicken oil 5g and cooked lard 50g.
Production: > >;
Question 2: How to stir-fry vegetables and Chinese cabbage to be tender and delicious? Vegetables are to keep their original flavor and not overcooked.
1, stir-fried cabbage with vegetarian dishes: raw materials: 5 clean Chinese cabbages, soy sauce, vinegar, refined salt, shredded ginger and monosodium glutamate. Make a fire, put the ginger into the pot, and it is best to cook it inside and outside the pot. Immediately add the cabbage, stir-fry over high fire until it is half cooked, add soy sauce, vinegar and refined salt, stir-fry slightly, and add monosodium glutamate.
Vinegar cabbage heart: Preparation: cabbage heart, laver, soy sauce, vinegar, monosodium glutamate, sesame oil, wet starch, onion and a little Jiang Mo. Heat the wok with kerosene, add onion and Jiang Mo, Chinese cabbage, dried laver (even the original soup) and soy sauce, vinegar, thicken, monosodium glutamate, turn it over a few times and pour sesame oil. Efficacy: Help digestion, regulate five internal organs and improve immunity.
3. Kimbap: Preparation materials: Chinese cabbage, Kimbap, winter bamboo shoots, water-soaked mushrooms, onion ginger, refined salt, white sugar, cooking wine, broth, sesame oil and monosodium glutamate. Stir-fry salad oil to 60% heat, add Chinese cabbage, stir-fry, pour out, and control the oil. Start the wok again, simmer the fat pig oil to produce oil, and remove the meat residue. Bring the fire to a boil, put the onion and ginger in the pot, stir-fry the winter bamboo shoots and mushrooms, then cook the broth, seasoning, dried seaweed and Chinese cabbage, add monosodium glutamate and drizzle with sesame oil. Efficacy: Xiaoshi Xia Qi has certain curative effect on impotence due to kidney deficiency.
4, cold cabbage heart: preparation: cabbage heart, green onion, shrimp skin, refined salt, vinegar, monosodium glutamate. Production: choose a strong Chinese cabbage heart and finely cut it into silk; Onions and shallots are cut into filaments. Add dried shrimps, salt, vinegar, monosodium glutamate and sesame oil, and mix well.
Question 3: How to stir-fry Chinese cabbage to eat sweet and sour cabbage?
Ingredients: 300 grams of Chinese cabbage.
Accessories: refined salt, sugar, white vinegar, dried pepper, ginger, pepper and peanut oil.
Making:
1) Remove old leaves and shred Chinese cabbage; Shred ginger; Shred dried chili;
2) Take a pot, add shredded Chinese cabbage and a little salt, marinate for about 20 minutes, squeeze out water, and put shredded Chinese cabbage into another clean pot;
3) Put the pot on the fire, inject a little water, add white vinegar and white sugar, make sweet and sour juice, pour it on shredded cabbage, mix well, and add shredded ginger and dried Chili;
4) Wash and heat the pot, and put peanut oil; Add pepper, stir-fry, take out pepper, pour pepper oil on pepper and shredded ginger while it is hot, then mix well and serve.
Four fresh Chinese cabbages
Ingredients: cooked chicken100g, cooked ham 75g, roast duck100g, cooked bamboo shoots 75g, dried shrimps 25g, Chinese cabbage1(750g).
Accessories: Shaoxing wine 10g, refined salt 10g, monosodium glutamate 1g, chicken soup 750g, cooked chicken oil 5g and cooked lard 50g.
Making:
1) Select the Chinese cabbage core with a diameter of about 7 cm, cut it into sections with a length of about 8 cm, put it vertically in a round basin, steam it in a large fire cage, take it out and put it in a big soup bowl;
2) Cut chicken, ham, roast duck and bamboo shoots into thin slices with a length of about 5cm and a width of about 2cm, and evenly arrange them on the Chinese cabbage pier at intervals of four quarters to make shrimp skin;
3) Add chicken soup, Shaoxing wine, cooked lard, refined salt and monosodium glutamate, steam in a cage until cooked, take out, and pour in cooked chicken oil.
Fish-flavored cabbage
Ingredients: 250g Chinese cabbage.
Accessories: oil 30g, soy sauce 10g, vinegar 8g, sugar 6g, starch 3g, cooking wine 5g, onion 5g, ginger 3g, garlic 3g and douban hot sauce 4g.
Making:
1) tender Chinese cabbage, washed and cut into diamonds with a side length of about 1 cm; Chop onion, ginger and garlic into powder, add appropriate amount of water and stir well;
2) Put the soy sauce, vinegar, sugar, starch, cooking wine, onion, ginger and garlic into a bowl, and add some water and stir evenly;
3) Heat the wok, add the base oil, add the douban hot sauce and stir fry slightly; Put the cabbage in, stir fry constantly, and let the main ingredients be heated evenly. After cooking, pour the prepared juice into the pot (it can be poured several times). After frying, you can go out of the pot and put it on the plate.
Chestnut cabbage
Ingredients: chestnut100g, Chinese cabbage 300g.
Accessories: 25g lard, soy sauce 10g, 2g refined salt, 5g cooking wine, 2g monosodium glutamate, 5g sugar, 2g water starch 10g chopped green onion, a little Jiang Shui, 50g vegetable oil (actual consumption).
Making:
1) Remove the roots of Chinese cabbage, cut it in half, cut it into strips with a length of 7 cm and a width of 1 cm (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut a small cross on each Chinese chestnut with scissors, and cook it in a pot;
2) take out chestnuts and peel them in half;
3) put vegetable oil in the pot, heat it, add Chinese cabbage, stir-fry it a little, remove it, and control the oil;
4) Put lard into a pot, heat it, add chopped green onion, broth, soy sauce, cooking wine, monosodium glutamate, white sugar, refined salt, Chinese cabbage and chestnuts, bring to a boil, simmer for 2-3 minutes, remove part of the soup to make chestnuts stew, thicken with water starch, and sprinkle with bright oil.
Chinese cabbage with sesame sauce
Ingredients: 500g of Chinese cabbage and 75g of fresh hawthorn.
Accessories: 4 teaspoons of refined salt, 75g of sesame sauce, soft sugar 100g, 25g of cold chicken soup.
Making:
1), wash the Chinese cabbage core, spin it dry, cut it into filaments, add a little salt, knead it evenly, pickle it out, squeeze it dry and put it in a big bowl for later use;
2) Wash the hawthorn, first cut into pieces, peeled and pitted, then cut into thin slices in batches, put them on one side of the cabbage silk bowl, and sprinkle with about100g of soft sugar;
3) Put sesame paste into a small bowl, add 25g of cold chicken soup and melt it into sesame paste;
4) Put shredded Chinese cabbage into a leaf-shaped pot, add hawthorn slices and drizzle with sesame sauce.
Braised shrimp with cabbage
Ingredients: Chinese cabbage 750g, dried shrimp 150g, mushrooms 1.
Accessories: 3 tsp of refined salt, 0.5 tbsp of light soy sauce and cooking wine, monosodium glutamate, sesame oil, pepper 1 tsp, ginger 1 slice, onion strips 1 0g, starch 3 tsp, lard1tbsp.
Making:
1), prawns are soaked in wet water, cut in half with a blade, sand lines are removed and washed. Wash and cut Chinese cabbage into long strips, blanch with boiling water and drain;
2) Put oil in the pot and heat it to 30% heat. Stir-fry ginger and onion, stir-fry prawns, cooking wine, soy sauce, soup, salt and monosodium glutamate. 3) Soak mushrooms and wash ...................................................................................................................................................................... & gt
Question 4: How to fry Chinese cabbage? How much water have I fried! Like boiled water! That's because you overdo it. Generally, vegetables are choked and fried. It is to add dried sea pepper festival, pepper and ginger slices to fry. Time can't be too long. Because even if you look at the lettuce in the pot, there is still a certain amount of heat to help it ripen when you serve it. So it's like you've been frying water. You can imagine how long it has been fried. By the way, putting salt after cooking can make the food taste more fragrant and greener. Hehe, I hope it helps you.
Question 5: How to stir-fry tender Chinese cabbage with vegetarian dishes and how to do it well?
food
condiments
Chinese cabbage
400 grams
condiments
oil
Proper amount
salt
Proper amount
step
1. Chinese cabbage
2. Five or six leaves are enough.
Cut into silk
Prepare to serve
5. Put chopped green onion, garlic and pepper in the wok.
Pour in cabbage
stir
8. Add 1 teaspoon of salt.
9. Pour in proper amount of vinegar and stir.
10. Ready to serve.
skill
Chinese cabbage can be fried several degrees, depending on personal taste.
Question 6: How to fry cabbage? Hello, Sanxiang.
Shredded cabbage
1. Ingredients: one Chinese cabbage, several cloves of garlic, dried pepper 10- 15. 2. Ingredients: lard, mature vinegar, salt, chicken essence, and pepper about 10.
2. Tear the cabbage into small pieces about 5cm×5cm. Next, cut the dried pepper into small pieces about half an inch long.
3. Cut garlic into small pieces or petals. 6. Heat the pot, put lard, turn off the fire after oiling.
4. Put the garlic first and fry slowly.
5. When the garlic is fragrant, add pepper and dried pepper. The reason why it is necessary to turn down the fire is that dried peppers are easy to explode.
6. When the color of dried peppers is slightly darker and the fragrance floats out, immediately pour in the cabbage.
Pay attention, the cabbage should be turned over quickly after it is put into the pot, and the dried peppers should be turned out from the bottom, otherwise it will be burnt ~ ~
7. Add vinegar and salt and stir fry slightly; Why put vinegar first? Because it is observed that putting vinegar first can ensure that the taste of the dish is crisp, so it is not easy to master the heat, and there is not much problem ~ (This method is also suitable for frying vinegar-flavored potato chips, etc. ~) putting vinegar first has a disadvantage, that is, the vinegar taste will be lost. The trick is: don't pour vinegar directly on the dish, but on the wall of the pot. It will smell of vinegar after high temperature!
8. put the mushroom essence, pan and plate.
Ingredients: Chinese cabbage, sugar, vinegar, salt, chicken essence, dried pepper, starch and oil.
Making:
(1) Wash the cabbage and peel off the leaves.
(2) Tear the leaves into pieces with the size of 5X5CM by hand.
(3) Heat the wok, put oil, salt and 3-4 dried peppers, heat the wok, fry the cabbage, and then add vinegar and sugar. Pour in the prepared water starch, then stir-fry it constantly, so that the juice hangs evenly on the surface of the dish.
Tip: White vinegar will be more beautiful. I like to eat it with aged vinegar instead of sauce. )
Teach you how to cook spicy hand-torn cabbage. Ingredients: Cabbage Ingredients: dried Chili, onion ginger, Laoganma Douchi, soy sauce, aged vinegar and black pepper. Practice: 1, heat the pot and add a small amount of oil; (Be careful that the oil in the hot pot is warm) 2. Add dried Chili, it will smell, but it will turn black; 3, put onion ginger, Laoganma Douchi, turn it twice, and then add the torn cabbage; (pay attention to the temperature) 4. Stir-fry twice, add aged vinegar, soy sauce and black pepper; (pay attention to the temperature) 5. The cabbage is a little discolored. Finally, add a proper amount of salt and chicken essence, and pour in a little sesame oil to serve.
Question 7: How to cook Chinese cabbage? The name of the recipe is spicy cabbage.
Sichuan cuisine
Types of vegetarian dishes
The basic characteristics are salty and palatable, spicy and delicious.
The basic material is 750g Chinese cabbage kernel and leaves,10g dried pepper. Seasoning: vegetable oil 100g, salt, monosodium glutamate 5g, cooking wine 25g, soy sauce 30g, pepper 25g.
(1) Wash and chop the Chinese cabbage, and cut the dried pepper into sections for later use.
(2) After the frying spoon is heated with oil, add pepper and stir fry for a few times, then add dried pepper until it changes color, add cabbage and salt and stir fry for a few times, then add cooking wine, soy sauce and monosodium glutamate, and stir fry evenly at the same time.
Recipe Name "China Yishou Recipe" Longevity Recipe (III) Strengthening the Spleen and Regulating the Stomach and Longevity-Stewed Cabbage, Tofu and Noodles
Other cuisines belonging to this cuisine
Types of healthy recipes
The basic characteristics are strengthening the spleen and stomach, and prolonging life.
The basic materials are Chinese cabbage 500g, vermicelli 100g, tofu 400g and a little onion, ginger, oil and salt.
Method: Cut tofu into strips, cut Chinese cabbage into slices, cut vermicelli into pieces after soaking, put base oil in the pot, add onion and Jiang Mo wok to add soup, add tofu, add cooking wine, salt and monosodium glutamate, then add Chinese cabbage and vermicelli, stew until the cabbage and vermicelli are cooked and soft, and pour oil when taking out.
Efficacy: strengthen spleen and stomach, prolong life.
Usage: Eat tofu and drink soup.
Application: Suitable for ordinary people.
Recipe Name "China Yishou Recipe" Longevity Recipe (III) Healthy Spleen and Stomach Longevity-Roasted Chinese Cabbage with Chestnuts.
Other cuisines belonging to this cuisine
Types of healthy recipes
Basic characteristics of invigorating stomach and nourishing stomach
The basic materials are 50 grams of chestnut, 200 grams of Chinese cabbage, soy sauce, vegetable oil, monosodium glutamate, salt, sesame oil, sugar and starch.
Methods: Cut chestnuts into a small mouth with a knife, put them in boiling water and cook them, peel off the shell and seed coat, and cut them in half. Wash the cabbage and cut it into small cubes. Put the pot on the fire, inject vegetable oil, when the oil is burned to 70% maturity, add Chinese cabbage pieces, fry for a while, and take out the oil control. Add a little oil to another pot. When the oil is hot, add the fried Chinese cabbage and chestnuts, add soy sauce, salt and sugar, stir fry quickly, add a little water, thicken with water starch, pour sesame oil when the juice is thick, and add monosodium glutamate.
Efficacy: invigorating stomach and nourishing stomach.
Usage: Use with meals.
Application: Suitable for anemia patients with weak constitution and loss of appetite.
Menu name sweet and sour cabbage
Other cuisines belonging to this cuisine
Types of healthy recipes
General characteristics
The basic materials are 750 grams of Chinese cabbage, 60 grams of soybean oil, 50 grams of carrots, sugar, rice vinegar and refined salt.
Practice: 1. Remove the old stalks, cut off the roots, cut into chopstick-thick strips, cut into 2-inch-long pieces, put them in a small pot, sprinkle with refined salt 1 hour, squeeze out the water, and code them in a deep dish.
2. Wash carrots, cut them into filaments and put them on cabbage.
3. Put the white sugar and rice vinegar into the pot, bring to a boil with low heat until it is slightly sticky, pour it out and let it cool, and pour it on the cabbage and shredded carrot.
4. Boil the soybean oil in the pot, let it cool, and pour it on the cabbage.
Chinese cabbage meat roll
Other cuisines belonging to this cuisine
Types of healthy recipes
Its basic characteristics are delicious taste, beautiful appearance and easy digestion.
The basic materials are 75g of cabbage leaves, 50g of meat stuffing, half an egg, proper amount of peanut oil, proper amount of sesame oil powder, proper amount of refined salt and monosodium glutamate, and a little onion and Jiang Mo.
This dish is rich in nutrients, including carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C, crude fiber, protein, fat, sugar, calcium, phosphorus and iron. Chinese cabbage is made of pork and eggs, which has higher nutritional value. Eating by children is good for growth and development, which can make children grow up healthily.
Making:
1, blanch cabbage leaves with boiling water; Put the meat stuffing into a bowl, add salt, monosodium glutamate and minced onion and ginger, and mix well for later use.
2. Cut the scalded Chinese cabbage leaves into 10 cm long and 7 cm wide, then smooth them on the cutting board, spread them with meat stuffing, and roll them into rolls with a diameter of 3 cm.
3. Set the pot on fire, add peanut oil and burn it to 70% to 80% heat. Dip the cabbage rolls in flour and eggs in turn, fry them in oil until they are slightly golden yellow, and take them out.
4. Leave a little base oil in the original pot, put the minced onion and ginger into the wok, cook the broth, add the fried cabbage rolls, add refined salt and monosodium glutamate, and pour the sesame oil after the soup is dry.
Diet Name Diet Diet-White >>
Question 8: How to cook vegetable fried cabbage;
1. When cutting Chinese cabbage, it is advisable to cut it in parallel, so that Chinese cabbage is easy to cook.
2. When cooking, it is not advisable to use methods such as boiling, scalding and squeezing juice, so as to avoid a large loss of nutrients in the signboard.
3. Rotten Chinese cabbage contains toxins such as nitrite, which can make the human body seriously deprived of oxygen and even life-threatening.
4. Chinese cabbage should not be blanched in boiling water for too long, preferably 20 ~ 30 seconds, otherwise it will be too soft and rotten to taste.
5. Chinese cabbage will produce toxins in the process of decay, and the nitrite produced can make blood-red Ding Bai lose its oxygen-carrying ability, resulting in severe hypoxia and even life-threatening, so rotten Chinese cabbage must not be eaten.
Question 9: How to make Chinese cabbage delicious? 1. Vinegar cabbage:
1) Wash Chinese cabbage and slice it for later use. Just cut off the leaves directly, but don't mix them with vegetables. Slap the ginger loosely.
2) Put the wok on the fire. When the wok is hot, put a proper amount of peanut oil (a little more than usual), and the oil heat slightly smokes. Add salt and ginger slices. At this time, if you add small dried peppers, the last dish is "hot and sour Chinese cabbage".
3) Immediately add vegetables and a little vinegar. Stir-fry quickly until several green leaves attached to the vegetable basket wilt, put all the leaves into the pot, continue to stir-fry, and when most of the green leaves begin to wilt, add proper amount of aged vinegar and monosodium glutamate, and take them out of the pot and plate them. (If pepper is put, pick out the ginger and pepper at this time. )
4) Due to the dark color of aged vinegar, the color of Chinese cabbage may be deepened, but this color is more appetizing and feels better than the dishes made of white vinegar. Putting vinegar twice can not only prevent sour taste from being limited to the surface of dishes, but also reduce the volatilization of vinegar during cooking and frying, making it more mellow.
2. Shrimp and cabbage boiled frozen tofu:
Exercise:
1. Soak the dried shrimps in warm water with a little yellow wine, thaw the frozen tofu and cut into small pieces.
2。 Add frozen tofu, Chinese cabbage and dried shrimps to the pot, then add chicken soup to boil, and simmer for 15 minutes.
Make it taste right and left, and then hook it with starch.
3. Spicy cabbage:
The raw materials for making spicy cabbage are Chili noodles, Chinese cabbage, ginger, garlic, apples, oranges, sugar, salt and monosodium glutamate.
Let's take out the washed Chinese cabbage and put it in a basin. Then sprinkle some salt on the Chinese cabbage. Press a heavy object on the cabbage and marinate for two days. After two days, you will find that there is a lot of water in the cabbage. Squeeze the water out of the sauerkraut and put it in the pot. Next, we put the Chili noodles in a bowl and add hot water. Leave it like this for ten minutes until the hot water cools down. Take out garlic, mash it, and put it in Chili noodles. Then take out the apple pieces, pound them into pieces and put them in Chili noodles. Similarly, we also smashed ginger pieces into pieces and put them in Chili noodles. Peel the oranges and squeeze the juice into the Chili noodles, like this. Now we add the right amount of monosodium glutamate and the right amount of sugar. Ok, let's start stirring. You can control the ratio of Chili noodles to apples and oranges at will according to your taste. After stirring, it becomes this Chili sauce. Now we are going to put the prepared Chili sauce on the cabbage, but before putting the Chili sauce on the cabbage, you have to put the outer layer of the cabbage first, and then put the whole cabbage layer by layer inside and outside, like this. After putting on the Chili sauce, we put it on a plate and cover it with a safety film, like this. Then put it in the refrigerator, and you can take it out for three or five days.