Spicy cabbage(la bai cai )

Spicy cabbage

Introduction:

"It's been many years since I made kimchi. I can't do it at first, but now I'm even amazed by the Korean people. I've paid a lot of tuition along the way. This is the hot cabbage sauce that I have made many times and have been highly praised. It is very delicious for making pakchoi pickles, radish pickles and cucumber pickles. It seems that the pickles made by many friends are always one bar away from what they want. I read some and found two main points. Korean kimchi powder is very beautiful, and the color of kimchi is very red. Second, we must add glutinous rice flour. On the one hand, it is for better fermentation, and on the other hand, it is also for making it more viscous, so that the color and taste of the finished product will not be affected by too much water. "

Production steps:

Step 1: dry and chop the fish.

Step 2: bring to a boil in water and simmer for another 10 minutes until soft.

Step 3: add cold water to the glutinous rice flour to make it liquid.

Step 4: add the dried fish into the pan, stir until cooked (paste), remove to cool

Step 5: peel and clean the garlic, ginger, onion and red onion.

Step 6: clean up the green pepper and green onion

Step 7: Chop ginger, onion, garlic, red onion, onion and green pepper into small pieces.

Step 8: Chop ginger, onion, garlic, red onion, onion and green pepper into small pieces.

Step 9: remove the seeds of apples and pears and cut them into small pieces.

Step 10: pour all the small pieces into an oil-free and water-free pot, add salt, sugar and monosodium glutamate, and stir.

Step 11: add hot pepper noodles and fish sauce and stir well.

Step 12: add the paste of dried fish and glutinous rice.

Step 13: mix well.

Step 14: dissolve the coarse salt in water and soak the cabbage in water.

Step 15: dissolve the coarse salt in water and soak the cabbage until soft.

Step 16: take out the cabbage and squeeze it dry.

Step 17: Rinse repeatedly with cold water.

Step 18: squeeze the cabbage to dry.

Step 19: put a layer of sauce in a clean, water-free and oil-free pot, and spread the cabbage in.

Step 20: spread another layer of chili sauce on the cabbage.

Step 21: spread a layer of cabbage.

Step 22: in this way until the cabbage is finished, spread more chili sauce on the top. Put it in the room for half an hour, ferment slightly and put it in the refrigerator.

Step 23: about 3-5 days after fermentation, you can eat.

Materials required:

Apple: 1

Pear: 1

Jiang: one

Garlic: 15

Cabbage: 1

Red onion: 1

Onion: 1

Green pepper: 1

Scallion: 3

Glutinous rice flour: 50g

Dried fish: 50g

Salt: 30g

Fish sauce: 100ml

Sugar: 50g

MSG: 5g

Korean chili powder: 150g

Note: 3, fermentation time depends on the temperature, you can adjust the time according to the situation, about 3 to 5 days can be eaten directly, about a month can only be used to make pickles and fried rice. 4. Can not add red onion, add some leeks is very delicious. 5. The best chili powder is Korean chili powder, the color is red, and the spicy taste is suitable. If you like spicy, you can add some chili rings. It is better to mix the thickness of chili powder. 6. Dried fish can be replaced by shrimp sauce, or add dried shrimp or fresh seafood, or not. 7. If you find it troublesome, you can also smash the materials in a blender and cut them into small pieces by hand, which makes them taste better. 8. Glutinous rice paste had better be a little thicker, because apples, pears and vegetables will come out of the water.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : La Bai Cai