Hot cabbage
By VicentaLakin
Every season, I make hot cabbage, and I always feel like my home tastes the best
Recipe Recommendations
- cabbage appropriate amount
- chili powder appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- glutinous rice flour appropriate amount
- leek appropriate amount
- Apple appropriate amount
- pear appropriate amount
- syrup appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- fish sauce appropriate amount
- hot and sour
- pickled
- several days
- ordinary
Steps for Hot cabbage
1
The cabbage washes the water and cuts the four petals with salt first. It's going to be produced a day to two days early. The purpose is to get the cabbage extra water。
2
Make sauce: hot water is boiled in the boiler, rice powder is pumped with cold water, pouring in, constantly mixing up to prepare for cooling. Apples, pears, ginger, garlic are all mixed with cuisine and cold rice powder, put in pepper powder, sugar rare, fish truffles, white sugar, salt. The sauce can also be made one day earlier, so it tastes better. Finally, it can be used when cuisine washes the water and cuts are evenly mixed with sauce。
3
Pre-cooked cabbage, which removes the excess water, laminates the sauce layer by layer, and is coded in clean, oil-free containers. My home is a special pickle box. It's easier to get things done。
4
Spicy cabbage with the code, boxing, timeless transformation
5
Give me a view, it's not so red. When it's time, it's unique
6
Covered, stored in the shade。
7
In any case, the container should not be filled, leave room for fermentation and continue to produce part of the soup. Much more can be done to store in the shade, and less can be stored in refrigerators. You can eat it now, but it doesn't smell like fermented acid. After more than a week, the nitrite content will be high, so don't eat, waiting to be fully fermented and eaten。