1. The cabbage is salted and marinated overnight. All vegetables are washed with dried scallops and drained.
2. Apples, pears, garlic, onions, boiled soft scallops, put them in a blender and puree them.
3. Add 200 g of scallop water to the glutinous rice flour, heat it into a paste on a low heat, and let it dry.
4. Cut the vegetables into small pieces, pour the pureed ingredients and glutinous rice flour paste, add chili powder, and stir.
5. Put it in a fresh-keeping box, cover with plastic wrap, and keep it in the refrigerator for 1 month.
6. Finished, ready to eat!
Tips:1. The preparation of scallop water is very simple. Because there is no shrimp skin and fish sauce, the scallops are boiled with water until the scallops are softened and the scallops are pureed and tasted. The scallop water is added to the glutinous rice paste to enhance the flavor. The dried scallops are also cooked in water Vegetables can be cleaned and disinfected.
2. I put it in the refrigerator directly, so it doesn't matter if it takes longer.
3. Because the chili powder is granular, the color is not so red, but it is quite spicy.
