2.3-5 pieces are spread in a basin and evenly sprinkled with coarse salt. Then put 3-5 more, sprinkle a layer of salt on them, and so on, and finally sprinkle 2 cups of water.
3. Pour 2 cups of water and 5 spoonfuls of rice noodles into a small pot, and boil it into a paste over medium heat.
4. 6 radishes, 6cm onion, 0 garlic 10, 2 ginger (garlic size), 4 red peppers and 4 onion 1/4.
5. Put the materials into the juicer. 2. Boil the paste and paste the fish sauce.
6. Pour 2 cups of Chili powder, 1.5 spoon of refined salt and 1 spoon of white sugar into the beaten slurry and stir well-the sauce is finished.
7. Wash sauerkraut with clear water for 3 hours and 2-3 times.
8. Put it in the leaking basket and let the water out (20 minutes).
9. Wash the onion and cut it into 4cm long, and cut the leek into 4cm long.
10. Put the drained sauerkraut into a large basin, then add the prepared string onions, leeks and sauce and mix well.
1 1. Put the drained sauerkraut into a large basin, then add the prepared string onions, leeks and sauce and mix well.
12. Take out a proper amount of temporary food, tear it by hand (vertically), sprinkle some sesame seeds and put it in the refrigerator alone.
13. The rest is stored in a sealed container at room temperature 1 day (for fermentation) and then put in the refrigerator.
14. Piece of cake, you're done! That's all for Smecta.
Tips:
Just-made spicy cabbage leaves can be wrapped in cooked pork belly slices, and the wine is stuffy.
When spicy cabbage is fermented too much and tastes too sour, it can be fried with pork belly or made into delicious pickle soup.
Stomach-reducing yoga teaching
Yoga Action 1: cobra pose
1, prone, hands under the shoulders, legs together.
2. Inh