[Korean hot cabbage] delicious food, regardless of national boundaries(han shi la bai cai xia fan jue jia mei wei bu fen guo jie )

[Korean hot cabbage] delicious food, regardless of national boundaries

Introduction:

"This spicy cabbage was made about eight days ago. Until yesterday, it was finally brought out to see the sun. Hot cabbage is a kind of food for Korean people, but now it is a popular food. Its sour, hot and refreshing taste is deeply loved by Hui family. This is the second time to make hot cabbage. Compared with the first time, this time we made more materials. The taste is actually good. If you don't have an appetite, you can have some hot cabbage. It's absolutely appetizing. Different from pickled vegetables in the traditional sense, hot cabbage is rich in inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B. Pickle fermentation produces sour lactic acid bacteria, which can not only purify the gastrointestinal tract, but also promote the protein decomposition and absorption in the gastrointestinal tract, and inhibit the growth of other harmful bacteria in the intestine. And hot cabbage can be eaten raw or cooked, and can also be made into hot cabbage fried pork, hot cabbage sauce soup, hot cabbage instant noodles, hot cabbage stewed tofu, hot cabbage bibimbap and so on. It's absolutely delicious, regardless of national boundaries. I hope you like it. "

Production steps:

Step 1: prepare the ingredients for chili sauce.

Step 2: wash the Chinese cabbage and cut it into 4.5 pieces vertically from the root, spread a layer of salt evenly, marinate for 8 hours until the cabbage is soft, then pour out the water. Then the cabbage over a cool boiled water or pure water, wash away the excess salt, squeeze dry water reserve.

Step 3: cut apples and pears into small pieces; shred white radish; shred garlic and ginger; wash leeks and cut them into sections; chop shrimps and set aside.

Step 4: pour fish sauce into chili noodles.

Step 5: add chopped apple, pear, ginger and garlic, shredded white radish, leek, shrimps, sugar and salt, mix well.

Step 6: mix 50g of glutinous rice flour with 450g of clean water, cook over low heat to make a paste. (after pouring in the chili sauce, I remember that I forgot to shoot the glutinous rice paste, so that's all that's left in the picture.)

Step 7: pour the cooked glutinous rice paste into the chili sauce.

Step 8: mix well.

Step 9: put on disposable gloves or a fresh-keeping bag, and spread chili sauce on the cabbage evenly. (the root is the main part, just pass the cabbage leaves)

Step 10: roll the cabbage with chili sauce from the leaves to the roots and put it in a clean container. After fermentation at room temperature for one day, put it in the refrigerator for 5-7 days.

Step 11: use clean and oil-free chopsticks when eating.

Materials required:

Chinese cabbage: 2

White radish: half

Shrimp: a handful

Leeks: a handful

Apple: 1

Pear: 1

Chili noodles: 150g

Ginger: 5 pieces

Garlic: 2

Salt: right amount

Sugar: 2 tbsp

Fish sauce: a small bowl

Glutinous rice flour: 50g

Note: leek can accelerate the fermentation of hot cabbage, and play the role of aroma. Shrimp skin is used to replace shrimp sauce, shrimp sauce is better, shrimp skin is also good. Glutinous rice flour paste can make Chinese cabbage easier to hang oars, have a sticky feeling, and ferment to taste better. When cooking, use cool water to mix well. When cooking, stir to prevent paste. Fish sauce is sold in large supermarkets, which can guarantee the flavor of spicy cabbage. It is suggested that fish sauce is indispensable. If you can't buy it, you can not put it. After tasting the salt, you can add the light cabbage.

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: medium spicy

Chinese PinYin : Han Shi La Bai Cai Xia Fan Jue Jia Mei Wei Bu Fen Guo Jie