3 Shanghai milk cabbages

kosher 3 tbsp

Garlic 1 head

2 shallots

Half an onion

2 carrots

Anchovy liquid 2 tbsp

Glutinous rice flour 2 tbsp

Sweet potato powder 1/8 tbsp

Qingshui 2 cup

Korea Chili noodles 5 tbsp

Slurry 8 tbsp

How to make cold spring cabbage?

Picking Chinese cabbage, pickling with salt water 1 hour, washing and drying.

Shredded radish, minced garlic, chopped onion, minced onion, Chili noodles. At the same time, mix glutinous rice flour and sweet potato flour with water, boil bubbles on low heat and turn off the heat. Mix with the above seasonings and mix well.

Put the cabbage in the seasoning and mix well gently.

It is edible to sprinkle white sesame seeds on a plate. The rest is covered in containers, fermented at room temperature for about a day and put in the refrigerator.