How to make and step by step for the spicy cabbage:
Step 1: The process of pickling the Chinese cabbage~
Preparing 3 pieces of Chinese cabbage, use a knife to cut each cabbage into 4 parts, over water to rinse the cabbage. Drain the cabbages and evenly coat each layer of cabbage leaves with salt. Because the roots of the cabbage contain more water, take care to apply more to the roots of the cabbage.
Salt coated cabbage in a pot, pickling for more than 5 hours, the cabbage in the water pickle out, it is best to then press on the cabbage on a piece of weight, which can help water quickly precipitation.
Step 2: Prepare the marinade~
Preheat a wok, drain the water from the wok, and pour in 700ml of water and 80g of glutinous rice flour. If you don't have glutinous rice flour at home, you can use regular flour instead. Turn on the heat, stirring constantly while heating, until the pot bubbles can be turned off the heat, this is the base for our pickled cabbage. Put it in the pot and set it aside.
Next, let's prepare the ingredients for the pickle:
Prepare 1 white radish and 1 green onion. After washing, cut the radish into julienne strips and the green onion into green onion segments, and put them in a bowl. Add 1 tsp salt and 50g chili powder to the bowl, mix well and marinate for 30 minutes.
Prepare 1 head of garlic, 1 apple, 1 pear, 2 onions, 2 pieces of ginger, wash and cut all into small pieces, pour into the cooker, add 100g soy sauce or seafood soy sauce, use the cooker to break these ingredients into juice. After beating into a large pot, pour 250g of chili powder, 70g of sugar, mix well.
After mixing well, pour in the prepared glutinous rice paste, mix well again, and the chili sauce for pickled cabbage is done.
The third step: the process of making spicy cabbage~
After the spicy cabbage is pickled, take it out and rinse off the salt on it with water, then squeeze out the water in the cabbage. Spread each layer of the cleaned cabbage with your hands carefully and evenly with the chili sauce.
Smear each cabbage evenly with the chili sauce inside and out. Pour the shredded radish and small green onion that you mixed earlier into the cabbage, mix well, and then pour it into a water- and oil-free, clean and sterile container and seal it up.
To make the spicy cabbage, put it in the refrigerator and keep it sealed for a week before taking it out to eat. The pickled cabbage can be stored for a winter will not be bad, eat as you go, very convenient. Usually no matter what stir-fried vegetables, soup put some spicy cabbage into, both as a dish and as ingredients, under the rice and wine in no way, really delicious. Usually entertain friends and relatives, regardless of the table more fish and meat, or this humble spicy cabbage is the most popular, like friends also try it at home!
Need to pay attention to the details:
1, cabbage pickling out of the water, be sure to squeeze the cabbage in the water, otherwise it will affect the taste of spicy cabbage, and put spicy cabbage containers must be waterless and sterile, otherwise it will also affect the pickling of cabbage.
2, if the pickled cabbage has a slightly sour flavor, the reason is that the container is not sealed, or the temperature is too high when pickled. Add two spoons of sugar, mix well, you can effectively sour flavor in, normal consumption has no relationship.