What kind of cabbage should be used for spicy cabbage? Choose the one with a yellow core inside. Now this season, it is generally short and yellow. Cabbage in early autumn is thin and suitable for being cooked and eaten now; In early winter, the skin thickness of Chinese cabbage is also relatively thick, which is suitable for pickling and long-term storage.
Generally, hot cabbage can be refrigerated in the refrigerator for 2-3 months. You can cut it into pieces and put it in a glass bottle, and take as much as you want.
Simple method of spicy cabbage: prepare Chinese cabbage, salt and Korean spicy sauce (garlic spicy sauce)
1. Take out the cabbage, wash the whole cabbage, then cut it in the middle and divide it in half. Chinese cabbage can be divided into four petals. (To divide the cabbage, you can cut a short section from the bottom, 5- 10 cm, then break the whole cabbage in half by hand and divide it into four petals in the same way. ) In this way, sauerkraut looks more natural and stretched.
2. Sprinkle salt evenly on each cabbage leaf. Cabbage leaves are brittle and easily broken. Remember to add salt lightly to keep the shape of cabbage intact.
3. Then put the cabbage in a clean container and marinate it for 8- 10 hour. Chinese cabbage will be cooked slowly and softened slowly. After dehydration, hot cabbage becomes more brittle. Shake off the remaining salt on the cabbage or rinse it with water. Drain the water and hold it gently with your hands.
4. Then put on gloves and apply Korean hot sauce or garlic hot sauce layer by layer. After applying hot sauce, put it in a sealed container and put it in the refrigerator for refrigeration. If you are in a hurry, you can eat it the next day. You can marinate it for 3-7 times if you are not in a hurry. It tastes better this way.
The home cooking method of spicy cabbage can be eaten as a side dish, and can also be used to make sauerkraut cakes, fried rice cakes, fried pork belly and many other delicious foods, but my favorite this season in autumn is the spicy cabbage fat beef pot, which tastes sour and spicy and will feel very warm.
Specific practices:
1, to make fat beef pot with spicy cabbage, choose something sour,150g or so, and cut it with scissors (cutting is more convenient than cutting).
2. Add 380 ml of rice washing water (with the second rice washing water, there is starch in the rice washing water, which can make the soup thicker) and boil.
3. Add 30g of garlic paste, 0/5g of Korean coarse Chili powder, 0/5g of Korean fine Chili powder, 0/5g of fresh shrimp paste and 0/5g of soy sauce, stir well and cook for 5 minutes.
4. Blanch the fat cow with water (it can be fished out if it changes color, and the meat will be used as firewood after a long time) and put it in pickle soup. Finally, sprinkle a handful of chopped green onion and green pepper to enjoy the delicious food.