Spicy Cabbage, A Must-have for Porridge
by chriszhou
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put all four Chinese cabbage, then wash and drain. Then put a layer of salt on each leaf and marinate for 6 hours.
2. Cut the apples, pears, ginger, garlic, and shrimp skins into minced pieces.
3. Then pour it into the chili noodles, then add fish sauce to the chili noodle mixture and stir well.
4. Add 400 milliliters of cold water to 50 grams of glutinous rice flour, and place it on a small fire, stirring constantly to form a paste.
5. Then let the glutinous rice paste cool and pour it into the chili noodle mixture and stir well.
6. Rinse the marinated cabbage with clean water and drain. Then put it on a clean plate, put on disposable gloves (I don't have gloves, so I put on a fresh-keeping bag), and then use chopsticks to spread the chili batter layer by layer on the cabbage.
7. The cabbage smeared with chili batter is rolled up from the leaves to the roots, and then fermented in a clean, oil- and water-free airtight box.
8. Put it at room temperature for 2 days in winter, then put it in the refrigerator, and you can eat it in about 7 days.
9. When eating, use clean, water- and oil-free chopsticks to hold it, otherwise the vegetables left in it will be spoiled.
Tips:1. When making chili noodles, you can slightly change the ingredients according to your own taste.
2. After the cabbage is marinated and washed, you can taste the taste. If you feel that the marinade is not salty enough, add a little more salt to the chili noodles.
3. The container for the cabbage must be clean, otherwise the cabbage will be easily damaged.
4. When making glutinous rice paste, be sure to use a low heat. Once you see that the glutinous rice paste is sticky, turn off the heat immediately.
