Spicy cabbage(la bai cai )

Hot cabbage method:

Raw materials for making hot cabbage:

Tianjin cabbage (or yellow sprout) 250g, sugar 60g, sesame oil 5.25g, vinegar 60g, pepper powder a little, dry pepper a little, ginger a little, salt a little, pickled pepper a little.

Processing steps of spicy cabbage:

1. Wash the Chinese cabbage, tear it into long strips (or cut it into sections), soak it in brine for two hours, then take it up, squeeze the water out of the Chinese cabbage, put it into a basin, cover it with shredded ginger and pickled chili.

2. Boil sesame oil, dried pepper powder and Chinese prickly ash, pour them over the dishes, add sugar and vinegar, and cover the pan for a few minutes.

The characteristics of hot cabbage are as follows

It tastes spicy, crisp, sour and sweet, and its color is white with red. It is suitable for all seasons.

Spicy cabbage

Spicy cabbage (Korean: 김치) is a kind of Korean Peninsula custom fermented food, characterized by spicy, crisp, sour, sweet, white with red color, suitable for all seasons. Usually served with rice.

Cabbage is rich in crude fiber, which can not only moisten intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion. It has a good effect on the prevention of colorectal cancer.

History of dishes

Hot cabbage is a kind of food, which is very popular in Korean Peninsula. "Hot cabbage" first appeared in "Guihe series" and "Shiyi Quanshu". At that time, the quality of cabbage was not good. After improvement again and again, it was not until the end of the Korean dynasty that there was such kind of cabbage.

Production technology

Practice 1

Pickle ingredients:

The net weight of a Chinese cabbage is about 600 grams, including pepper, pear, apple, garlic and ginger.

Production method:

1. Peel off the old leaves of Chinese cabbage, wash them, sprinkle salt inside and outside evenly, marinate them for half a day, rinse them with clean water to remove the salt taste, and squeeze out the water;

2. Ginger, garlic, apple and pear are chopped to the end (1 / 3 or 1 / 2 apples and pears can be used, the function of these two fruits is to improve the "pure" pungency formed by ginger, garlic and pepper);

3. The amount of hot pepper noodles depends on how much you like the spicy flavor, as well as the freshness of hot pepper noodles. Then add an appropriate amount of cold boiled water and mix the hot pepper noodles, salt and monosodium glutamate evenly;

4. Then pour the ginger, garlic, apple and pear into the chili noodles, mix them into chili paste, and start to pickle. Start from the innermost layer, put the chili paste mixed in and out of the cabbage;

5. After the whole piece is smeared, take a container with a cover and wash it. If there is no oil, seal it with plastic film. After 3-5 days of marinating, the Korean hot cabbage will be ready.

Practice 2

Pickle ingredients:

Cabbage, pepper, carrot, leek, ginger, onion, garlic, apple, pear, salt,

Production method:

1. Wash cabbage, cut a knife from the bottom, and then break, two cabbage into four pieces;

2. Put salt on each cabbage leaf and marinate for more than two hours;

3. The chilli was first roasted at low temperature, and then ground into fine powder by food processing machine;

4. Shred carrot, mince ginger, onion and garlic, dice apple and pear, and cut leek into sections;

5. Mix the pickles with chili powder, salt, fish sauce and a little sugar and marinate for a while (after marinating, the taste will permeate each other and some soup will come out);

6. The cabbage that has been killed has shrunk a lot. Control the water content after washing;

7. Then spread the marinade on every cabbage leaf as much as possible;

8. Put the remaining marinade into the container, then cover it, wrap it with plastic wrap, and refrigerate it in the refrigerator for a week. Then the hot cabbage is ready.

Practice 3

Pickle ingredients:

Chinese cabbage, dried red pepper powder, garlic, fresh ginger, refined salt, apple, pear, fresh fish, beef soup each amount.

Production method:

1. Remove the old side and yellow leaves of Chinese cabbage, wash them clean, soak them in the right amount of salt water for 2 days, remove the water and drain them;

2. Peel and stalk garlic, wash and cut into minced garlic, wash and chop apples and pears, wash and chop fresh fish, add dried pepper, color with beef soup and set aside;

3. Spread the cabbage evenly with the prepared condiment, and then place it in the clean jar. Bury the jar in the ground, cushion it with grass, leave 20% of it out of the ground, seal it, cover it tightly with grass, keep it at about 4 degrees, wait for 15-20 days, and the hot cabbage is ready.

Practice 4

Pickle ingredients:

Cabbage, green radish, carrot, coriander, salt, soy sauce, monosodium glutamate, chili powder.

Production method:

1. Remove the roots and old leaves of cabbage, wash, shred green radish and carrot, and cut coriander;

2. Put the finished cabbage into the VAT, sprinkle salt layer by layer, fill it up, sprinkle a little water on it, press it tightly (press the stone on it), take it out after 5 days, drain the water, soak the shredded radish in water for 12 hours, then take it out and drain the water;

3. Mix shredded green radish, shredded carrot, coriander, soy sauce, monosodium glutamate, chili powder and pickled cabbage. Mix well and marinate. After 2-3 days, the hot cabbage is ready.

Practice 5

Pickle ingredients:

Cabbage, kelp, pepper, salt.

Production method:

1. Select the fresh and tender solid cabbage, wash it with water and drain it (it's better to dry it for 1 day). Soak the small cabbage in the whole plant, cut the big one to make it salted thoroughly, wash the kelp to remove the dirt, drain it and cut it into pieces for use;

2. Put the cabbage into a clean basin, sprinkle 100 grams of salt evenly, squeeze and knead the cabbage by hand, add a clean weight to press the cabbage, add 250 grams of cold boiled water, and place it for half a day after the water rises;

3. Then move the cabbage into the barrel, put kelp and pepper into the barrel evenly, add 50g salt into the salt water in the basin, stir evenly, and pour into the barrel, then fix and seal the end of the barrel, 10 days later, open the end of the barrel, and the hot cabbage is ready.

Practice 6

Pickle ingredients:

A cabbage, 2 pears, 3 garlic, a small piece of ginger, salt, sugar, fish sauce, dried chili powder, Korean chili sauce.

Method:

1. Cut Chinese cabbage into four pieces and wash with rice washing water;

2. Hang in Shau kei to drain water slightly;

3. Sprinkle salt between each layer of leaves, put them in the fresh-keeping box and seal them for more than five hours until water comes out;

4. Cut pear, garlic and ginger into minced meat and put them in a bowl with dried chili powder;

5. Add three tablespoons of chili sauce;

6. Add a little fish sauce;

7. Add two tablespoons of sugar;

8. Add a little salt;

9. Stir the hot cabbage sauce evenly;

10. The pickled cabbage is slightly dried;

11. Spread hot cabbage sauce on each slice of Chinese cabbage layer by layer;

12. Cover the box and ferment at room temperature for one day, then refrigerate for two days.

Practice 7

Pickle ingredients:

1000 grams of Chinese cabbage, 15 grams of ginger, 15 grams of pepper, 50 grams of white vinegar, 100 grams of sugar, 40 grams of sesame oil, 10 grams of refined salt, 5 grams of pepper.

Method:

1. Wash the Chinese cabbage, cut it into 6 cm long strips and marinate for 6 hours;

2. Ginger peeled and cut into shreds, pepper cut into shreds; pickled cabbage squeezed out of water, put into a large bowl, stir fry ginger and pepper shreds with sesame oil, spread them on the cabbage; in addition, put white vinegar and sugar into the pot to boil, cool slightly, then pour into the cabbage;

3. Place the frying pan on the fire, pour in the sesame oil, heat it up, put the pepper and pepper, cook it until it turns black, take it out, pour the pepper oil on the cabbage, marinate it for 4-6 hours.

Practice 8

Curing ingredients

Whole cabbage 1000g, carrot 100g, onion 25g, ginger 2G, garlic 15g, shrimp sauce 25g, chili powder 40g, coriander 50g, monosodium glutamate 4G, apple 50g

practice

1. Clean up the cabbage and marinate it in 10% salt water for a week.

2. Shred radish, apple, coriander, green onion and ginger, mash garlic into mud.

3. Marinate the shredded radish with salt for a while, mix in other materials and make it sink.

4. Start the pickled cabbage from the center of the cabbage and spread the stuffing leaf by leaf.

5. Marinate in the shade for a month and you can eat it.

Cooking skills

1. Cabbage to choose white dishes, help short. This kind of dish is more comfortable; 2. Choose a smaller powder of chili powder, the color of red is better, you can use slightly spicy or medium spicy, depending on your taste. I use medium spicy, because it's too spicy, I don't dare to apply too much chili paste, so the color is a little bit worse; 3. In Beijing, we ferment in the air-conditioned room for half a day, and then ferment at low temperature in the refrigerator fresh-keeping room. The hot cabbage must be fermented at low temperature to taste good; 4. Cut leeks into sections and marinate them together to improve the taste. 5. Don't waste the endless chili paste. Put it in a clean bottle and keep it in the refrigerator. It can be reused later.

Production tips

1. Sugar is added to ferment and feed bacteria;

2. The best chili powder is from Guizhou;

3. Acidity should come from natural fermentation instead of vinegar;

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Chinese PinYin : La Bai Cai