Korean hot cabbage (Xianzu pickle)(chao xian la bai cai xian zu pao cai )

Korean hot cabbage (Xianzu pickle)

Introduction:

Production steps:

Step 1: 1. Remove the roots of Chinese cabbage, break off the old side and bad leaves, rinse with clean water and drain the water. Cut the whole cabbage lengthwise two times and four times, the big one three times and six times. Wash and peel the apples and pears, slice and remove the seeds and seeds. Remove the root and head of white radish, peel and wash it, break it vertically and open it two times, break it two times and open it four times, and cut it into slices horizontally. Cut up the green onion and garlic.

Step 2: 2. Put the cabbage and radish into the clean and detoxified container respectively, sprinkle 50g of refined salt, mix well (sprinkle salt between each leaf of cabbage), marinate for 4 hours, drain all water. Put the cabbage into the clean and detoxified ceramic jar (or enamel barrel). Mix apple slices, pear slices, radish slices, green onion, garlic, chili sauce, refined salt and monosodium glutamate, sprinkle them among the leaves of each piece of cabbage, roll the cabbage well, and then pour into the cold beef broth (subject to the submerged raw materials). Put a large porcelain plate on the cabbage, cover the barrel tightly, put it in a place with high temperature (put it beside the heater in winter), and soak it for three or four days.

Materials required:

Chinese cabbage: 5000 G

White radish: 250g

Sweet apple: 250g

Sweet pear: 250g

Chili sauce: 150g

Scallion: 250g

Garlic: 250g

Refined salt: 150g

Liangqing beef soup: 1500g

MSG: 50g

Note: when eating, take out the cabbage, drain the soup, cut it into strips and put it on the plate.

Production difficulty: simple

Technology: seasoning

Production time: several days

Taste: sweet and sour

Chinese PinYin : Chao Xian La Bai Cai Xian Zu Pao Cai