Spicy cabbage

Ingredients: cabbage, apple, ginger, garlic, sugar, chili powder

Methods and steps

1. First Prepare a fresh Chinese cabbage, peel off the outermost leaves, cut off the roots, cut the Chinese cabbage into four pieces, put it in a large pot, pour an appropriate amount of water, and Clean it piece by piece. After washing, take it out to dry the surface water, then sprinkle some salt on the surface of the cabbage, mix well, and marinate for half an hour.

Table salt has the effect of disinfection and sterilization. It can effectively eliminate bacteria on the surface of cabbage. At the same time, it can soften the cabbage and allow it to release water, thereby making the spicy cabbage cooked later taste crisper and more delicious. tenacity.

2. While the cabbage is marinating, we need to prepare an apple. After cutting it in half, remove the core and cut it into small pieces. Set it aside for later use. Then chop some garlic. grains and ginger grains. Then put the apples, garlic and ginger into the blender, add 50 ml of water, turn on the switch and blend into a paste, pour it into a large bowl.

Apples have a special fruity aroma. Making them into a seasoning paste with ginger and garlic can increase the aroma of spicy cabbage. Next, pour 50 ml of water into the pot, then add about 15 grams of sugar, turn on low heat and use a spatula to simmer until it melts.

3. After the sugar melts, pour 50 grams of chili powder into the pot and continue to stir with chopsticks. After boiling, pour in the water starch a little at a time until the chili noodles are thick and fluid. Then turn off the heat, pour the chili sauce into a small bowl, and let cool to room temperature.

You can add chili powder according to your personal taste, or choose chili noodles with different spiciness. Every time water starch is added, we must use chopsticks to stir it thoroughly and use low heat throughout the process to prevent the chili sauce from becoming burnt.

4. At this time, the cabbage is almost marinated. Squeeze out a little more water and put it into a large bowl. Next we need to prepare several glass bottles for cabbage, open the lids, clean them, place them upside down on the steamer, cover them and steam them for five minutes to sterilize them. After the time is up, take it out and let it dry.

If we use bottles that have been sterilized with water vapor to hold food, they will not go bad, and we can eat more cleanly and safely. Although this step is more troublesome, it must not be omitted.

5. After the chili sauce has cooled, pour it into the apple paste and stir evenly with a spoon, so that the spicy cabbage sauce is ready. Then pour it directly into the cold cabbage, then put on gloves so that each piece of cabbage can be coated with a layer of hot sauce, take out the sterilized bottle, and put the cabbage in. Pack everything up, cover it, and put it in the refrigerator to chill.

When stirring, it is best to pick up the cabbage piece by piece so that it can fully absorb the flavor. After being put into the bottle, it can be taken out and eaten after marinating for three days. We eat it directly with vegetables, or it can be used with porridge or as a meal.