Korean cabbage in chili sauce(chao xian la bai cai )

Korean cabbage in chili sauce

Introduction:

"Spicy Chinese cabbage is the representative of Korean kimchi, which is characterized by bright color and delicious taste. Chinese cabbage is white, hot pepper red, ginger yellow and garlic slightly green, which looks pleasant and tempts the appetite. A bite is sour, hot, sweet and salty. The more you chew it, the more delicious it is. It is very popular among people of all ethnic groups."

Production steps:

Step 1: ingredient picture 1

Step 2: ingredients of hot cabbage Fig. 2

Step 3: wash the cabbage, cut a knife at the root, break the cabbage by hand, two pieces of cabbage, a total of four pieces of cabbage. Pour half a basin of cold water into the basin, add about 200g of salt, mix well (add slowly, taste until you feel salty), press each half of the cabbage into the salt water, take out and put it into the empty basin for use. Then sprinkle salt between the leaves of each layer of cabbage (mainly in the rhizome, just take the leaves with you, not too much salt, because the leaves are easy to taste), and finally pour the salt water into the cabbage pot. Peel and shred the white radish and put it in. Marinate the cabbage for more than 10 hours until the cabbage is soft.

Step 4: pour the remaining brine into the box.

Step 5: after marinating the cabbage for 10 hours (or one night a day), wash the cabbage and radish with water until they are not too salty. (don't wash it tasteless), take it out and drain it.

Step 6: drain the cabbage. When waiting for the cabbage to drain, you can adjust the ingredients. Apple and pear peeled and chopped (can be stirred together with blender, but it will produce more water), ginger chopped, garlic mashed and put chili powder and chili noodles into the basin, add 12 spoons of sugar, 8 spoons of salt, 4 spoons of monosodium glutamate, 3 spoons of sesame (all small spoons in the seasoning box), a small bowl of fish sauce (most of the dinner bowl), and chopped shrimp skin into minced meat.

Step 7: This is my first photo. After many experiments, it's still thicker when I boil more glutinous rice flour, and I can't get water after smearing pepper. It's more than half of the glutinous rice.

Step 8: start to cook glutinous rice porridge. At this time, put 50g glutinous rice flour into the pot (if you don't use flour, you can also use it or not, that is, it has a viscous effect). Add water and 9, and the ratio of glutinous rice flour and water is 1:9).

Step 9: then fire and keep stirring, otherwise it will paste the bottom. It's cooked to such a consistency that it looks like a paste.

Step 10: cool, pour into seasoning basin, mix well.

Step 11: before applying chili sauce, wear gloves and wipe the cabbage one by one in the seasoning basin.

Step 12: start to spread the chili sauce on each layer of Chinese Cabbage (mainly on the root, with leaves smeared).

Step 13: start to spread the prepared chili sauce on each layer of cabbage (mainly on the root, with leaves smeared)

Step 14: after plastering, roll the cabbage with the outermost layer.

Step 15: put the cabbage into a clean container (there must be no water and oil, otherwise it is easy to break). Leave it in the room and open the cover for more than half a day. If you see some water seeping out and the taste is a little sour, put a fresh-keeping film on the container box. Finally, transfer the sealed box to the refrigerator for storage, and make it ferment slowly in the refrigerator. You can eat it after about 1 day It's too late.

Materials required:

Chinese cabbage: 2

Apple: 2

Dabai pear: 2

Leeks: a handful

White radish: 1

Scallion: 3

Garlic: 2-3 heads

Jiang: one

Sesame: 3 teaspoons

Shrimp: a handful

Chili powder: 3 Liang

Glutinous rice flour: 50g

Sugar: 10 teaspoons

Fish sauce: a small bowl

Salt: right amount

MSG: 4 teaspoons

Note: the glutinous rice flour must be boiled in the open fire with cold water, the fire does not stop stirring, or it will paste the bottom. It's cooked to such a consistency that it looks like a paste. If you don't have fish sauce, you can leave it alone. If you put some chopped shrimps, it's easy to chop them up. Of course, Korean shrimp paste is better, but I didn't buy it, so I feel the same about the shrimp skin. It tastes fresh. Of course, if you like the usual taste, you can not put fish sauce shrimp paste shrimp skin. It was delicious when I didn't put it the first time. Salt can be used to pickle cabbage with big grain salt. Of course, iodized salt is better. If you want to eat it quickly, you should open it for half a day. If you don't have the refrigerator finished, you should cover it or seal it.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: medium spicy

Chinese PinYin : Chao Xian La Bai Cai