Spicy Chinese Cabbage
1.
Prepare the materials and ignore it
2.
Chinese cabbage tearing piece cleaning
3.
Drain and cut into pieces
4.
A layer of vegetable and a layer of salt
5.
A layer of vegetable and a layer of salt to complete
6.
Put heavy objects on
7.
Just press it for four or five hours. I press it for one night and there is only this left.
8.
Wash off the salty water and taste it if it is not salty.
9.
Apple diced
10.
Mashed apples and ginger garlic together
11.
Squeeze the cabbage with water
12.
Put chili noodles, more spicy
13.
Laoganma chili sauce, which is different from Korean chili sauce in terms of freshness and sweetness. Laoganma is salty and spicy
14.
Put two spoons of sauce
15.
Stir well
16.
Stir well
17.
Put it into the fresh-keeping box and press tightly
18.
Keep it sealed and refrigerated for seven days to eat. In fact, it’s better to keep it for a few days without uncovering the lid.
19.
Perfect, spicy and refreshing, eat two more bowls of rice. For those who cannot eat spicy food, you can use Korean chili paste instead of dried chilies.
Tips:
The process looked at many pages, but it was actually really simple. Add salt to the dishes to remove the water, soak the water to remove the salt, and squeeze out the water. Mix the seasonings together and mix them together. That is, the amount of seasoning added must be explored by yourself, and home-cooked dishes are not accurate in grams. . . When the vegetables are out of water, they must be soaked and washed until they are not salty, otherwise the chili sauce will also have a salty taste, which will be difficult to swallow.
