Coat Chinese cabbage with salt, leave it overnight, wash the salt with water, squeeze out water, air dry, wash garlic and ginger, mash them in a blender, peel apples and pears, slice onions, mix and stir the above materials into Chili sauce, add shrimp sauce, salt and sugar, stir well, coat Chinese cabbage with Chili sauce, fold it, put it in a container, seal it, and store it in cold storage for three days.

Pickling method and material of spicy cabbage

4 Chinese cabbages, 2 spoonfuls of shrimp paste, apple 1 piece, pear 1 piece, 3 spoonfuls of fish sauce, appropriate amount of Chili powder, ginger 1 piece, appropriate amount of salt, glutinous rice flour 1 small bowl, and 3 heads of garlic.

Pickling method of spicy cabbage: 1. Sprinkle a layer of salt on the cabbage and let it soften overnight.

2. Then wash the salt with water, squeeze out the water and dry it.

3. Wash the garlic and mash the ginger in a blender.

4. Peel apples and pears, plan them into shreds, and cut onions into sections.

5. Mix the above materials with Chili powder, and stir into Chili sauce.

6. Add shrimp sauce, salt and sugar and mix well.

7. Spread the Chinese cabbage dipped in Chili sauce piece by piece, fold the tail, put it in a container, seal it, and put it in the refrigerator for curing.

8. You can eat it in three days.

skill

When Chinese cabbage is dipped in Chili sauce, the head of the vegetable can be dipped a little more.

In the process of making pickles, remember that there is always no oil.