bale
Steps:
1
Remove the outermost stale leaves of Chinese cabbage. Rinse the whole cabbage with running water, then drain the excess water. -Thank you, Mr. Yang, for taking a photo with me as a hand model.
2
As shown above, break the bottom of the cabbage from the middle, and then break the cabbage in half by hand. -The reason why you break it by hand instead of cutting it with a knife is to make the finished leaves look more stretched and natural.
three
Cut a knife at the root of two halves of Chinese cabbage, then tear it by hand and divide it into four parts.
four
Use salt. Uncover the leaves of the cabbage one by one and sprinkle the salt evenly. I pickled the whole cabbage this time, and used about 80g of salt. I'll keep the rest of the salt for later use. -Fresh leaves are brittle and easily broken, so be sure to move them gently.
five
Marinate the pickled cabbage in a cauldron for 8- 10 hour. Cabbage will slowly soften and produce water. Only when the moisture of Chinese cabbage is fully oozing out can the leaves be more fully integrated with the sauce in the next curing process.
six
After completing step 5, pour out the water oozing from the cabbage. Next, wash the cabbage with running water. After washing, gently squeeze out the excess water and let it stand and drain. Rinse as many times as possible, three or four times, and wash off the excess salt attached to the leaves, so that the vegetables will not be salty enough to kill the salt.
seven
When draining the cabbage, we will prepare the ingredients.
eight
Peel garlic and ginger, and knead into garlic paste Jiang Mo. -Garlic and ginger are the main seasonings, and they are indispensable. If you like leeks, you can also add them in moderation.
nine
Mix the materials in steps 7 and 8 with Chili powder, white sugar, 15g fish sauce and the remaining 20g salt.
10
Stir well and let stand for about a quarter of an hour. Pears and apples will produce some water, which will make all kinds of ingredients blend together, so there is no need to add water.
1 1
Spread the drained Chinese cabbage flat on the chopping block, and use paper towels to absorb the residual water on the leaves. -This is also done to make the sauce fully penetrate into the cabbage. If it's too much trouble, forget it
12
Put the cabbage in a big container-the frying pan I use. The pan needs to be cleaned. Just like making pickles, pickles should be oil-free throughout the process. Lay the leaves flat.
13
Scoop 1 tablespoon sauce and spread it evenly on the leaves by hand. -You can wear disposable gloves to avoid skin irritation caused by peppers.
14
Coat the leaves with sauce layer by layer. The roots of Chinese cabbage are thicker, so you can apply more sauce-perfect spicy cabbage, which has a relatively complete shape, so the action should be gentle.
15
After each leaf is evenly coated with sauce, Chinese cabbage rolls inward from root to tail.
16
Prepare a clean, oil-free and sealable fresh-keeping box. Put the rolled Chinese cabbage in the fresh-keeping box.
17
Pour the remaining sauces in the large bowl and pan into the crisper, and cover with cabbage. Cover it, let it ferment naturally at room temperature for one day, and then put it in refrigerator for 2-3 days.