Spicy cabbage(la bai cai )

Spicy cabbage

Introduction:

"I've always wanted to make spicy cabbage, and I'm finally diligent. I'm more confident in making it myself, and my taste can be adjusted flexibly. In addition to being a small dish, you can also stir fry vegetables, stir fry rice, make soup, make spicy cabbage stir fried pork, spicy cabbage sauce soup, spicy cabbage instant noodles, spicy cabbage stewed tofu and other delicacies. "

Production steps:

Step 1: wash the Chinese cabbage and cut it into four pieces vertically. Spread salt evenly on each layer of leaves and leave it overnight

Step 2: peel the apples and pears and cut them into small pieces

Step 3: chop the ginger and garlic

Step 4: put the chopped apple, pear, ginger and garlic, shrimp skin, chili powder, sugar and salt into the basin

Step 5: mix and stir to form chili sauce

Step 6: soften the pickled cabbage and pour out the water. Then the cabbage over a cool boiled water, wash away the excess salt, squeeze dry water

Step 7: put on disposable gloves and spread chili sauce on the cabbage evenly

Step 8: put it in a clean box. After fermentation at room temperature for one day, refrigerate for 5-8 days

Step 9: fish out with clean, oil-free chopsticks

Step 10: chop and serve

Materials required:

Chinese cabbage: one

Apple: one

Pear: one

Ginger: one piece

Garlic: 2

Shrimp: a handful

Chili powder: 80g

Sugar: right amount

Salt: right amount

Note: 1, pickled cabbage can be tasted after water, and then according to the saltiness to decide the amount of salt. 2, the amount of chili powder is also increased or decreased according to personal taste. 3, for the sealed container, the gas produced by fermentation will make the plastic sealed box bulge, you can open it properly to let off the gas

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: slightly spicy

Chinese PinYin : La Bai Cai