Hot cabbage

In modern life, there is a greater desire for food hygiene and safety, which is a very correct idea from a health point of view, so that people will also be more careful in their choice of food, and that is no shame. Indeed, a large number of genetically modified foods, anti-fat foods, heavy salt foods and excess preservative foods, among others, are on shelfed and marketed, reducing the choice of healthy foods. In general, when shopping and choosing foods, the intangibles allow people to take stock and accumulate common sense of selection and some knowledge related to food health, and while government departments are strictly regulated, we do have to raise some awareness about healthy foods, choosing only the right and not the only measure of price in shopping. Today, I'd like to introduce a pickled dish. There is some misunderstanding about pickles, most of which are considered unhealthy because of high levels of nitrite, which can cause cancer. It is also not entirely true that some of the long pickled dishes are not carcinogenic, but that high salty foods are still poorly eaten and, while not necessarily carcinogenic, are prone to the hardening of cardiovascular vessels, which is also detrimental to health. Pickles, if they are salted for longer than 20 days, will gradually decline from their initial peak to almost zero. Experimental use of pickles, while not carcinogenic, is also detrimental to the cardiovascular environment, especially for friends suffering from such diseases, who eat less or less. But pickled sour foods are different, and as long as they are made well and hygienicly controlled, they are healthier. It contains a large amount of lactacid that promotes metabolism in the human body, which is both appetizing and good for health. However, if there is no strict sanitary control during the pickle process, the mixing of the fungus can contaminate the raw materials of the pickle, and the bad taste can affect health. Today's first production is a spicy cabbage. This dish has already been introduced, but at the invitation of a friend, it is presented once more in detail. The most important thing about making spicy cabbage is hygiene, starting with the strict disinfection of the vessels in use and the burning and cooking of the upcoming bottle jar jars or scavengers with boiling water. If a box is used, it must be marked with a triangulation and marked with five words in the centre of the triangulation, which is a non-toxic, non-temperature-resistant container, with the market being open to South Korean imports and domestic production. The box was chosen to wash it and then put a small amount of clean water into the microwave and rotate it with a high fire for five minutes to achieve total disinfection. The pickle process, which selects the salt of small particles, is sold. It is suggested that, if you have the conditions, the pepper noodles should be made by yourself, that you can go to the market and choose some of the best pepper colours, which are pure and even, and then go home and use the scissors and mix them with a cuisine machine to grind them into pepper noodles, and that the hot cabbage is good-looking and delicious, if you don't like it too hot, and you can choose a small spicy brand of pepper, so that it tastes so hot and eats sour, salty and salty seafood with fruit and light. The reason I'm suggesting homemade pepper noodles is to prevent the purchase of fake chili noodles, which, if you don't look away, will be filled with nuclei nuclei or wheat peppers, which will probably be filled with poisons such as pigment, which will significantly affect your health and that of your family. Specific steps in the production of “spicy cabbage” are described below。