Spicy cabbage(la bai cai )

Spicy cabbage

Introduction:

"My husband likes to eat hot cabbage very much. His hometown is Jilin Province in Northeast China. He likes to eat Korean cold noodles and all kinds of small dishes very much. He makes some for him at this time of year. But this guy's mouth is also very nagging. When he is doing it, he looks at the side and does not put how much in this way. I said if he doesn't follow the prescription, can he make delicious food? People said, I don't care, anyway, I will eat like this! Well, since you insist, I can't help it. Anyway, you can eat it! In order to make hot cabbage, I found a lot of recipes before. I thought that the one with glutinous rice flour should be the most authentic one, but my husband refused. Now the leeks inside and outside the recipe have been forcibly deleted! "

Production steps:

Step 1: wash a piece of Chinese cabbage

Step 2: cut the pair into four pieces

Step 3: spread 80 grams of salt on the root of Chinese cabbage layer by layer

Step 4: dissolve another 80 grams of salt in proper amount of water. The amount of water is to melt all the salt. Try to be saturated, not too much

Step 5: put the salt coated Chinese cabbage in the salt water (10 hours), cover it with plastic film, and put heavy weight on it, so as not to let the cabbage float

Step 6: the pickled Chinese cabbage is soft

Step 7: rinse the Chinese cabbage and squeeze out the water

Step 8: one white radish, one onion, one apple, one pear, one ginger, five cloves of garlic and one scallion

Step 9: rub the white radish and marinate for 15 minutes with 10 grams of salt

Step 10: squeeze the pickled radish to dry

Step 11: add hot pepper noodles to white radish

Step 12: smash the onion, ginger and garlic with a cooking machine and put them in the radish

Step 13: break the apples and pears and continue to put them into the radish

Step 14: finally cut the scallion into powder, add it and stir well to make chili paste

Step 15: apply the chili paste layer by layer on the Chinese cabbage

Step 16: roll up the cabbage

Step 17: put it in the fresh-keeping bag, fasten the mouth, put it in the fresh-keeping box, cover it with fresh-keeping film before covering (to prevent odor in the room and refrigerator), put it in the refrigerator for about 5 days after 2 days at room temperature

Materials required:

Chinese cabbage: one

White radish: one

Apple: one

Pear: one

Onion: one

Jiang: together

Garlic: 5 petals

Scallion white: a period of time

Hot pepper noodles: 60g

Note: do this when the whole process must wear gloves ah! Ginger, garlic, onion can be put together in the blender, apple and pear can also be played together, do not add water throughout, onion and pear itself a lot of water!

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : La Bai Cai