Ingredients: 2 Chinese cabbages.
Accessories: 2cmX4cm6 radishes, 6cm onions, 10 garlic, 2 ginger, 4 red peppers, 1/4 onions.
Ingredients: 2 cups of crude salt, fish sauce 1/2 cups, 5 tablespoons of rice flour, 2 cups of Chili powder, sugar 1 tablespoon, onion or chives, and 6 leeks.
Exercise:
1. Remove the green leaves and bangzi from the outside of Chinese cabbage, cut the root, chop off each bangzi and wash it, then spread 3-5 bangzi in the pot and sprinkle coarse salt evenly. Then put 3-5 more, sprinkle a layer of salt on them, and so on, and finally sprinkle 2 cups of water. (The total amount of raw salt is 2 cups), the total curing time is 3 hours, and it is turned again in the middle (1.5 hours) for uniform curing.
2, 3-5 Spread it in a basin and sprinkle with coarse salt evenly. 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 flour into a small pot and boil it into a paste with medium heat.
4. Radish 6 pieces 2cm by 4cm, onion 6cm, garlic 10, ginger 2 pieces (the size of garlic), red pepper 4 pieces and onion 1/4 pieces.
5. Put the materials into the juicer. 2. Boil the paste and paste the fish sauce.
6. Pour 2 cups of Chili powder, 65,438+0.5 tablespoons of salt and 65,438+0 tablespoons of sugar into the beaten slurry and mix well-the sauce is finished.
7. Wash sauerkraut with clear water for 3 hours and 2-3 times.
8. Put it in a leaky basket and pour out the water (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, you can 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.