pickled cabbage(pao cai )

pickled cabbage

Introduction:

"Last winter, I wanted to make pickles, but because my family was too small, I gave up because I couldn't help myself. The fish sauce you bought is expired too ~!! This year, I saw fish sauce in the supermarket and wanted to make pickles because I like to eat them. "

Production steps:

Step 1: shred the radish, marinate it with a little salt for more than ten minutes, cool it down, squeeze the water and set it aside. This is pickled shredded white radish

Step 2: cut leeks into small pieces. Cut the green onion into pieces

Step 3: cut the apple and pear into small pieces. Cut garlic and ginger into small pieces and put them together in the cooking machine to make mud. This is beaten mud

Step 4: add water to the glutinous rice flour and cook it into rice paste. This is cooked rice paste

Step 5: chili powder. The amount of chili powder depends on the individual's ability to eat spicy and the degree of spicy chili powder. I put 6 spoonfuls of chili powder, which is spicy in our family.

Step 6: fish sauce is an important seasoning for making pickles. It's not delicious without fish sauce. Finally, put the prepared seasoning together and stir well, then you can put it on the pickled cabbage. Last leek!!

Step 7: just like putting salt in the beginning, put each piece on it, roll it up and put it in a container. This is the pickle. You can eat it in three days!

Materials required:

Cabbage: 2

Leeks: 1 handful

White radish: Half Root

Pear: 1

Apple: 1

Salt: About 200g

Garlic: 5 pieces

Fish sauce: 75ml

Chili powder: appropriate amount

Glutinous rice flour: right amount

Ginger: 1 small piece

Scallion: 1

Note: 1 glutinous rice paste must be cool in use! 2 leeks should be put after the seasoning is mixed well. Put it on and mix it gently. You can use it.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: medium spicy

Chinese PinYin : Pao Cai