How to make delicious "hot cabbage"?(ru he zhi zuo chu hao chi de la bai cai )

How to make delicious "hot cabbage"?

Introduction:

"In modern life, people pay more attention to the nutrition, hygiene and safety of food. From the perspective of health, this is a very correct concept. Therefore, people will choose food more carefully, which is not to blame. Indeed, a lot of genetically modified food, anti fat food, heavy salt food and food with excessive preservatives are enriched and put on the shelves of the market. People's choice of health food is gradually narrowing. When shopping and choosing food, people will constantly sum up and accumulate common sense and some knowledge related to food health. While the relevant government departments strictly control, we really need to improve our understanding of healthy food. When shopping, we should only choose the right food instead of taking the price as the only standard. Today, we mainly introduce a pickled dish. For pickles, there are some misunderstandings, most people think that eating pickles is not healthy, the reason is that high nitrite content is easy to cause cancer. This is not entirely true. Some long pickled dishes will not cause cancer, but the food with high salt content should be eaten less. Although it may not cause cancer, it is easy to cause cardio cerebrovascular sclerosis, which is also harmful to health. As long as the pickles are thoroughly pickled and marinated for more than 20 days, the nitrite will gradually decline from the initial peak value to almost zero. Through the experiment, often eating pickles is not carcinogenic, but too salty is also harmful to the heart and brain vessels, especially friends suffering from such diseases try to eat less or not. But pickled pickled food is different, as long as the pickled method and strict control of health is a relatively healthy food. It contains a lot of lactic acid bacteria, which can promote the metabolism of the human body. However, if the process of pickling is not proper, the hygiene can not be strictly controlled. Once mixed with miscellaneous fungi, the raw materials of pickling will be polluted, the taste will not be good, and the health will be affected. Moldy pickles must not be eaten any more. Today's first production is a "hot cabbage". Although this dish has been introduced, I would like to introduce it to you once again at the invitation of my friends. The most important thing to make hot cabbage is sanitation. First of all, the utensils should be strictly disinfected. It is the best way to disinfect the bottles, jars, jars or fresh-keeping boxes that will be used. If you use a fresh-keeping box, you must choose a box with a triangle sign and 5 words engraved in the center of the triangle sign. This kind of fresh-keeping box is a non-toxic and tasteless container that can resist high or low temperature. You can choose both imported from South Korea and domestic ones on the market. When the box is selected, wash it first, then put in a small amount of water, put the fresh-keeping box into the microwave oven, and rotate it with high fire for 5 minutes to achieve the purpose of thorough disinfection. And the process of pickles to choose small particles of sea salt is good, these markets are sold. It is suggested that if conditions permit, it's better to grind and make hot pepper noodles by yourself. You can go to the market and choose some good peppers with pure and uniform color. Then you can go home and use scissors to remove the pedicels, and then stir and grind them into hot pepper noodles with a cooking machine. The hot pepper noodles are fine with a little coarse grain. The pickled hot cabbage is good-looking and delicious. If you don't like to eat too spicy, you can also choose the slightly spicy dry peppers to pickle The color of hot cabbage is good, and the taste is only slightly spicy. It tastes sweet and sour, slightly salty and slightly spicy, with fruit flavor and light seafood flavor. Not to mention how beautiful it is, ha ha! The reason why I suggest homemade chili noodles is to prevent the purchase of adulterated chili noodles. If you don't pay attention, you will buy some chili noodles filled with corn kernel or wheat bran. It is likely that some poison such as pigment will be added, which will greatly affect the health of you and your family. At present, there are a lot of illegal traders, so it's always right to take preventive measures Oh! Here are the specific steps of making "spicy cabbage."

Production steps:

Step 1: first, break off two layers of the old side of the Chinese cabbage and wash it, then cut off the old root of the protruding part of the Chinese cabbage head, and then cut each Chinese cabbage into four pieces with a knife.

Step 2: gently break off each piece of Cabbage by hand, sprinkle with salt, and rub well at the same time.

Step 3: put the salted cabbages in a big pot. Use porcelain pots, porcelain jars or stainless steel pots. Do not use aluminum or copper pots that are easy to corrode. Put the cabbages in order, and then put a heavy weight on them to marinate for 2-3 days. Until the cabbages are salted until the seedlings collapse and come out of the water, turn them twice. The time is shorter in summer and longer in winter.

Step 4: pour the hot pepper noodles into the basin, blanch the hot pepper noodles with proper amount of boiling water, about 100g hot pepper noodles with 100g boiling water. After mixing, the hot pepper noodles will absorb and expand to be dry.

Step 5: blanch hot pepper noodles, sprinkle monosodium glutamate, a little salt and sugar while hot, mix well.

Step 6: after chilli noodles cool, pour in white rice vinegar and fish sauce and mix well.

Step 7: bake the dried fish in a pot over low heat, put it into the cooking machine, stir it into powder, and pour it into the chili paste to mix well.

Step 8: beat garlic into flour, pour into chili paste and mix well.

Step 9: chop the fresh ginger, onion, apple and pear separately and stir them into flour. Pour into the chili paste and mix well.

Step 10: finally, wash the leeks, control the water, cut them into sections and mix them in the chili paste.

Step 11: at this time, the sauce of pickled hot cabbage is finished.

Step 12: dry the pickled cabbage by hand.

Step 13: rinse with clean water and dry again.

Step 14: spread the sauce made of chili paste on the cabbage layer by layer by hand, and it's better to spread each piece of cabbage.

Step 15: then put the cabbage with sauce into the special preservation box.

Step 16: finally cover and seal.

Step 17: if the container with calendar knob on the fresh-keeping box can record the pickling date in advance, it is better to marinate the hot cabbage for a long time, and the shortest time is more than 20 days.

Step 18: at this time, all the hot cabbage will be made. The pickled hot cabbage needs to be refrigerated after a week. It can be stored for several months and is not easy to deteriorate. When eating it, you need to use special sterilized clips or chopsticks to prevent contamination. Last year, I pickled hot cabbage for eight months, and the later it tastes better, ha ha!

Materials required:

Chinese cabbage: 2500 g

Apple: 200g

Fragrant pear: 200g

Leek: 50g

Garlic: 120g

Fresh ginger: 60g

Onion: 60g

Dried fish without salt: 30g

Crude salt: 150g

Sugar: 200g

Homemade chili noodles: 100g

MSG: 15g

Fish sauce: 25g

White rice vinegar: 30g

Note: the characteristics of hot cabbage; red color, crisp taste, sweet and sour slightly salty, slightly garlic flavor, fruity slightly seafood flavor, slightly spicy aftertaste, very appetizing, widely used, hot cabbage can be used to cook dozens of Korean dishes. Warm tips: 1. Spicy cabbage seems to use a lot of salt, but it's not salty. It tastes sour and sweet, and tastes more salty than salty, because after being salted, it just feels slightly salty after being washed with water, so it's better to put a little salt in the sauce. 2. Vinegar is to make cabbage fermentation as soon as possible, should not put too much. It's best to use white rice vinegar, and vinegar essence is a chemical, which tastes bad and unhealthy. 3. This sauce is a kind of multi-purpose pickle. It can be used to make many dishes, such as white radish, shredded kelp, cabbage, gougeng, Mintai fish or dried silver fish, dried yellow croaker and so on. It can be pickled or mixed with this sauce. It is a good Korean dish. 4. If you like Korean style dishes, you may as well make more at one time, which can save a lot of trouble and tedious production process. This kind of spicy cabbage is best preserved in cold storage and is not easy to deteriorate. It can be eaten from winter to summer and autumn. The premise is to use special utensils and pay attention to hygiene. 5. There are many raw materials for pickled hot cabbage, but it's best to use pure dry goods without salt, such as dried yellow croaker, dried silver carp, dried shrimps or crushed shellfish. You must use them after baking. They taste fresh and fragrant. 6. Fruit to choose fruit rich hard apple, such as domestic Fuji and Guoguang apple is good. Pear can choose fragrant pear as the best, other pears can also. 7. It's better not to use Chaotian pepper for dry pepper. This kind of pepper is too spicy. If possible, you can go to a large market to buy a variety of high-quality hot peppers with good colors. You can control the spicy degree of the hot peppers you grind and make. You can use some hot and non hot dry peppers. If you can buy tomato powder, you'd better put some to color, which is not very spicy and delicious. When you grind pepper, you must remove the pedicels. The pepper seeds can be removed, but the color of the ground pepper powder will be more beautiful after removing the seeds. It's fun to make it by yourself, and the taste is better than that of the hot cabbage bought in the market. The hot cabbage bought in the market is neither sour nor delicious, nor authentic, and it's unsanitary in bulk. If it can't reach the taste of sweet and sour, fresh and slightly spicy, people won't use good raw materials to make it. It's likely that it has added pigment and preservative. That's for sure, ha! This high-quality "hot cabbage" of big stir fry spoon is introduced here for your reference!

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Ru He Zhi Zuo Chu Hao Chi De La Bai Cai