Korean hot cabbage(han shi la bai cai )

Korean hot cabbage

Introduction:

"The other day, my mother-in-law came to my house and bought me a big Chinese cabbage. Maybe her mother-in-law has been making spicy Chinese cabbage for more than 20 years and has a special preference for Chinese cabbage. She bought such a big one and felt like a three-year-old squatting there. At that time, I still doubted how such a big Chinese cabbage could be sold. I've been in Korea for a whole year, but I can't do anything else. I'll make you a spicy cabbage that we can't do without every day. When the spicy cabbage is well fermented, it's very good for our intestines to eat some every day. This time, it's just a Chinese cabbage. I don't pickle the whole cabbage, but break it into large pieces. Only when there are many Chinese cabbages can I pickle the whole cabbage. This time, I can cook and eat it as I like. When it's just ready, it's delicious. When it's fermented for a long time, the taste will become sour. At that time, it will be very refreshing to eat, especially with the bean curd with a cold point. It can also be boiled and fried Pancakes, fried rice, fried vegetables. Generally speaking, there are many advantages of spicy cabbage. "

Production steps:

Step 1: remove the old leaves from the outside of Chinese cabbage and break them into pieces by hand. You can break them according to the size you like. Put it in a big basin, sprinkle 1 handful of coarse salt, turn it up and down, let the cabbage evenly dip in the salt, remove the moisture, when the cabbage comes out of the moisture, gently press it with your hand, and place it for about 1 hour.

Step 2: boil a bowl of water in the pot, put 2 spoonfuls of glutinous rice flour in a small bowl, pour in half a small bowl of cold water, mix it well, put the glutinous rice paste after the water boils, then be sure to watch the heat, don't paste the pot, put the glutinous rice paste aside to cool. Some people like batter, but I think there is a big difference between the color of batter and rice paste, so I suggest you use rice paste.

Step 3: wash all kinds of vegetables, mash ginger and garlic, cut onion into pieces, cut apple, pear, radish into shreds, onion and leek into 3 sections

Step 4: in a large basin, add apples, pears, shredded radish, chopped onion, ginger and garlic, rice paste, salt, sugar, shrimp sauce, fish sauce, and finally add chili powder to mix well. Add scallions and leeks to mix well. Don't use your hands to stir, be sure to turn it over.

Step 5: This is the sauce for pickled Chinese cabbage. This is the key step. Look at the color. At this time, the cabbage should be almost the same. Turn it up and down for several times. Don't marinate it for a long time. Then it will become salty cabbage. For example, what I broke is a big piece. It will be very good in an hour. At this time, rinse the pickled cabbage with water for 2 to 3 times. Be sure to use cool water. After the cabbage is washed, put it aside and control the moisture.

Step 6: the chili sauce is ready for a while. All seasonings should be well dissolved. At this time, try the taste to see if there is insufficient flavor. After seasoning, control the moisture of the cabbage and put it into a large basin (the large container can make the pickles fully mixed, and the taste will be very uniform). Put all the chili sauce in, turn it up and down, and do not stir it. The two tastes will be different quite a lot.

Step 7: Hot cabbage is my husband's favorite. Although it is a cabbage, after mixing, we will find that it is as many as several cabbages. This time, my husband and I can eat hot cabbage for a month. If we want to be friends, we must prepare a large closed box, store it in the refrigerator, and take out some when eating. Pickles taste great, must be closed well.

Materials required:

Chinese cabbage: a big one

Garlic: one head

Ginger: a small piece

Shallot: 5

Onion: half less

Leeks: a handful

Chili powder: 6 teaspoons

Glutinous rice flour: 2 teaspoons

Shrimp sauce: a spoonful

Fish sauce: 1 scoop

Salt: right amount

Sugar: right amount

Green radish: half less

Pear: 2

Apple: 1

Note: cabbage will produce a lot of moisture during fermentation, do not be afraid to affect the quality of hot cabbage, this is normal, with these moisture soaking hot cabbage will be delicious, and the longer the more delicious.

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Han Shi La Bai Cai