Hot cabbage is a must for porridge(xia fan guo zhou bi bei jia pin la bai cai )

Hot cabbage is a must for porridge

Introduction:

Production steps:

Step 1: wash and drain the cabbage. Then spread a layer of salt on each leaf and marinate for 6 hours.

Step 2: cut the apple, pear, ginger, garlic and shrimps into small pieces.

Step 3: then pour into the chili noodles, and then add fish sauce into the chili noodles mixture, stir well and set aside.

Step 4: add 400ml cold water into 50g glutinous rice flour, put it on a low heat and stir it constantly to make a paste.

Step 5: cool the glutinous rice paste and pour it into the mixture of hot pepper flour. Stir well.

Step 6: rinse the pickled cabbage with water and drain. Then put it on a clean plate, put on disposable gloves (I don't have gloves, so I put on a fresh-keeping bag), and then use chopsticks to put the chili paste on the cabbage layer by layer.

Step 7: roll up the cabbage with chili paste from the leaves to the roots, and then ferment in a clean, oil-free and water-free sealed box.

Step 8: put it at room temperature for 2 days in winter, and then refrigerate it for 7 days.

Step 9: when eating, use clean, water-free and oil-free chopsticks, or the rest of the food will be broken.

Materials required:

Chinese cabbage: 3 jin

Pear: 1

Apple: 1

Shrimp: a handful

Garlic: 2

Ginger: 8 tablets

Glutinous rice flour: 50g

Chili noodles: 40g

Fish sauce: a small bowl

Sugar: 5 tbsp

Note: 1. When making chili noodles, you can change the ingredients according to your own taste. 2. After the cabbage is pickled and cleaned, you can taste it. If you think the pickle is not salty enough, you can add a little more salt to the chili noodles. 3. The container for Chinese cabbage must be clean, otherwise Chinese cabbage is easy to be broken. 4. When making glutinous rice paste, you must use a small fire. Once you see that the glutinous rice paste is thick, turn off the fire immediately.

Production difficulty: ordinary

Technology: seasoning

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xia Fan Guo Zhou Bi Bei Jia Pin La Bai Cai