raw material
Chinese cabbage (or yellow sprouts) (250g), white sugar (60g), sesame oil (5.25g), balsamic vinegar (60g), pepper powder (a little), dried pepper (a little), shredded ginger (a little), refined salt (a little) and shredded pickled pepper (a little).
manufacturing process
First, wash the cabbage, tear it into long strips (or cut it into sections), soak it in salt water for two hours, then fish it out, squeeze the water out of the cabbage, put it in a pot, and cover it with shredded ginger and pickled pepper.
Second, boil sesame oil, dried pepper powder, pepper, etc., pour it on the dish, add sugar and vinegar, and cover it with a pot cover for a few minutes.
Practice 2,
Introduction of raw materials
Chinese cabbage core 1 kg, white radish 500g, water pear 80g [sauce] 2 horns of onion, appropriate amount of ginger, garlic 10 petal, shrimp sauce 1/2 cup.
Chili powder 1 cup, crude salt 10, chicken essence 5, fish sauce 3 tablespoons, and a little sugar.
Cooking instruction
1, cut the Chinese cabbage into four pieces, wash and control the dry water;
2. Salt the cabbage with boiling water. Put the cabbage into the immersion foam 12 hour with an appropriate amount of cold boiling water. The salt water is not too salty. The purpose is to soak the cabbage into water.
3. Take out the soaked cabbage and control the water slightly. Then, open the cabbage layer by layer and smear it with salt evenly, so that the cabbage can continue to flow out.
4. Marinate for 8 hours after smearing salt, and then take out and squeeze out the water when the cabbage is wilted;
5, white radish, pear cut into filaments, chopped onion and ginger, garlic into garlic paste;
6. Make Chili powder into paste with warm boiled water, and add shrimp sauce, fish sauce, minced onion and ginger, garlic paste, chicken essence and a small amount of sugar to make sauce;
7. Mix white radish, shredded pear and sauce evenly;
8. Open the pickled cabbage leaves and apply the prepared mixture to the cabbage leaves layer by layer;
9. Finally, put the cabbage with the sauce in a clean fresh-keeping box, cover it and put it in the shade for 5-7 days, and then serve.
Korean Cabbage in Chili Sauce
1. A Chinese cabbage, peeled off the outer layer, washed, evenly coated with salt inside and outside, marinated for half a day.
Note: spicy cabbage should not be made with any oil from beginning to end.
2. After pickling for half a day, squeeze out the water.
Step 3 get ready: ginger, garlic, apples, pears
4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears.
5. the amount of Chili noodles, salt and monosodium glutamate Chili noodles depends on how much spicy you like.
It also depends on the freshness of Chili noodles
6. Add appropriate amount of boiled water, and mix pepper noodles, salt and monosodium glutamate evenly.
7. Pour ginger, garlic, apples and pears into Chili noodles.
Step 8 stir
9. Start pickles! From the innermost layer, spread the prepared pepper paste on the cabbage, both inside and outside.
10. Keep wiping.
1 1. The whole tree is plastered.
12. Take a container with a lid and wash it carefully. There must be no oil. If there is no lid,
It can also be sealed with plastic wrap.
13.3—Success after 5 days.
Load the bird, wow, Kaka ~!
Korean Cabbage in Chili Sauce
1. raw materials: Chinese cabbage 1 0kg, salt 1 kg, green radish 1 kg, carrot1kg, scallion 0.2kg, ginger 0. 1 kg and garlic 0./kloc.
2. Production process: Choose Chinese cabbage filled with hearts, and the weight of each tree is about 1.5 kg. Remove the old leaves and rotten help, wash them, put them in a jar for salt stains, put a layer of cabbage and sprinkle a layer of salt, add a little water after filling them, and press them with heavy stones. 1-2 days later, the cabbage is flooded with salt water, marinated for 3-5 days, taken out, washed with clear water, and drained for later use. Shred green radish, carrot, green onion, ginger, mashed garlic and chopped coriander. Then put shredded greens and carrots into a pot, sprinkle a little salt, marinate a little, and then mix in Chili powder, shrimp sauce, coriander powder, monosodium glutamate, onion, garlic and ginger to make it a stuffing seasoning. Put this seasoning evenly in Chinese cabbage, put it into a jar, cover it with a layer of Chinese cabbage, press on stones, put it in a cool place, add some light salt water after 2-3 days, and get the finished product after 3 weeks. The finished product is tender, crisp and delicious.