Taboo crowd: gas deficiency stomach cold, diarrhea, chronic enteritis, diabetic patients,; coronary heart disease, kidney disease patients should eat, spleen and stomach cold, chronic gastritis patients should not eat more spicy cabbage.

Selection tips: good quality yellow-brown color, wrinkled surface, soft, flexible body. The poor quality of the color whitish, smooth surface, sour or mildew and other odors. Pour the squash into the water to soak, stir and leave it for two minutes to observe. Good quality squash, the bottom of its container is clear, no sediment precipitation, poor quality has sediment precipitation.

Preservation methods: preservation of spicy cabbage can not have oil, because the oil will deteriorate over time. Spicy cabbage should be placed in the refrigerator for cold storage is appropriate.

After the introduction of the above, we must have a better understanding of the spicy cabbage, especially the selection of spicy cabbage, friends must pay attention to Oh, but in addition to buy and eat, we can completely homemade spicy cabbage at home Oh, look at it together.

Spicy cabbage practice

Instructions: two cabbage, chili peppers, carrots, leeks, ginger, green onions, garlic, apples, pears, salt.

Method of production: cabbage washed, cut a knife from the bottom, and then broken, two cabbage into four flaps; each cabbage leaf is smeared with salt, pickled for more than two hours; chili peppers first roasted on a light fire, and then ground into a fine powder with a food processor; carrots cut into julienne strips, ginger, scallions, garlic into mince, apples and pears cut into small dices, leeks cut into segments; will be the above dealt with marinade with chili powder, salt, fish sauce and a little sugar mix well marinated for a while (marinade marinade, the flavors penetrate each other, will be out of some soup); kill the water of the cabbage shrunk a lot, wash and dry water control; and then use the marinade smeared on each piece of cabbage leaves, try to be smeared; loaded into a container, and then the remaining marinade are poured in, and then covered, wrapped in plastic wrap, placed in the refrigerator for a week after the chilling, spicy Chinese cabbage that is ready.

Spicy cabbage pickling method two

1, will be ready to remove the old leaves and yellow gang cabbage and then rinse it with a knife will be divided into two parts, and then add the right amount of salt and then put into the water to soak for two days or so, take out the water after squeezing dry to be used;

2, will be ready to peel the garlic and then chopped garlic, and then apples and pears were cleaned and chopped, and then added to the cooking machine in turn. Then add the cooking machine in order to add the appropriate amount of fish, dried chili pepper and beef broth blended into a paste to be used;

3, will be blended into a paste sauce evenly coated in cabbage, to ensure that each leaf should be stained, and then coated with a good spicy cabbage placed in the preparation of oil and waterless marinade tank, sealed in a cool place to ferment with plastic wrap, almost 20 days or so can be eaten.