I, practice a
1, will be cleaned, tear the cabbage into long strips (or cut into sections), put into the salt water to soak for two hours and then fished up, and then squeeze the water of the cabbage, put into the basin, covered with ginger, pickled pepper wire.
2, will be sesame oil and dried pepper powder, pepper and other boiling, dripping on top of the dish, and then add sugar, vinegar, with the lid of the pot cover a few minutes that is good.
Two, practice two
1, cabbage cut into four petals wash and dry water;
2, with boiling water to salt open the appropriate amount of cold water to put the cabbage into the submerged Styrofoam for 12 hours, the salt water should not be too salty to the purpose of soaking the cabbage soft out of the water;
3, the soaking of soft cabbage out of the water a little bit of control and drying, and then the vegetable peeled back a layer of salt, to be evenly distributed, in order to allow the cabbage to be used for the purpose of the water;
2, the cabbage is a good choice. To wipe evenly, the purpose is to let the cabbage continue to water;
4, wipe the salt after pickling 8 hours, such as wilting cabbage can be fished out and squeezed dry;
5, white radish, pears cut into thin julienne strips, onion and ginger finely chopped, garlic patted garlic;
6, with warm water to the chili powder into a paste to add shrimp paste, fish sauce, minced onion and ginger, garlic, chicken and a small amount of sugar into sauce;
6, with warm water, the chili powder into a paste to add shrimp paste, fish sauce, minced onion and ginger, garlic, chicken and a small amount of sugar into sauce;
7, the white radish and pear shreds and sauce mix;
8, the pickled cabbage leaves peeled open, will be adjusted to the mixture smeared to the cabbage leaves to be smeared layer by layer;
9, and finally smeared with the sauce of the cabbage into a clean preservation box covered with a lid and placed in the shade for 5-7 days, can be eaten.
Three, practice three
1. cabbage, peel off the outer layer, wash, inside and outside evenly smeared with salt, marinated for half a day. Note: the production of spicy cabbage from start to finish can not be stained with a little oil
2. marinated for half a day, squeeze out the water
3. ready: ginger, garlic, apples, pears
4. ginger, garlic, apples, pears, chopped, apples, pears, with 1/3 or half of the can be
5. chili pepper, salt, monosodium glutamate chili pepper amount depends on the amount of their own preferred spicy taste, but also to see the The amount of chili noodles depends on how much spice you like and also on the freshness of the chili noodles
6. Add an appropriate amount of cold water, mix the chili noodles, salt, and MSG
7. Pour the ginger, garlic, apple, and pear ends into the chili noodles
8. Stir
9! Starting from the innermost layer, smear the seasoned chili paste on the cabbage, inside and out
10.then smear
11.the whole are smeared
12.take a container with a lid, pay attention to wash, there must be no oil, if there is no lid, sealed with plastic wrap can be
13.3-5 days after the success < /p>