Korean hot cabbage(chao xian zu la bai cai )

Korean hot cabbage

Introduction:

"Although I grew up in Northeast China, I didn't really love spicy cabbage when I was a child... Later, I don't know whether it was Korean or Yangzhou people who invented fried rice with spicy cabbage... It's delicious. There are authentic spicy cabbage and leftover rice. Rice is easy to get, but authentic spicy cabbage is hard to get... It's hard for me to learn online, integrate multiple versions of methods, and constantly study and experiment Finally, I summed up the practice of spicy cabbage (reflection: if you have this spirit in school, you will be in Peking University and Tsinghua University in the morning) "

Production steps:

Step 1: chop the cabbage into inch segments and marinate with appropriate amount of salt for about 12 hours. Then clean and adjust the excessive salt, and dry the water (it is recommended to control the drying for a while)

Step 2: peel 1 head of garlic, peel half an apple and half a pear, cut them into pieces, and make garlic puree.

Step 3: add ginger powder, sugar and chicken essence

Step 4: add Korean chili sauce, I usually put about three teaspoons, depending on my taste

Step 5: chili sauce can't be sloppy. It's the key to success or failure. It's often used in "household" or "young man" brand made in Qingdao. I don't think it's spicy enough

Step 6: mix all the materials and stir well

Step 7: add the cabbage with dry water, stir well, fold the plastic film, put it in the refrigerator, and eat it after three days

Materials required:

Cabbage: 1

Garlic: 1

Ginger powder: 10g

Sugar: 2 tbsp

Pear: 1 / 2

Apple: 1 / 2

Chili sauce: 3 tbsp

Chicken essence: appropriate amount

Salt: right amount

Note: the first step of many versions on the Internet is to cut a cabbage in half, put salt in one layer of cabbage, wash away the salt, and then make sauce layer by layer. Cut it into small pieces. It's good to put salt in this way. It's troublesome to apply sauce. So I improved it a little bit, and it's not good. I don't know if the washed cabbage is salty. I'll try one. If it's salty, I'll put some salt in the sauce.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Chao Xian Zu La Bai Cai