Spicy cabbage

Overview

How to cook Spicy cabbage at home

Tags

• cold dishes
• side dishes
• home cooking
• apple
• cabbage
• glutinous rice paste
• green radish
• onions
• pear
• thick chili noodles
• thin chili noodles
• white sugar
• carrot
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Finished product picture.

   

2. 2 Preparation method: Choose plump cabbage, cut it in half with a knife, cut it again, and divide it into four parts.

   

3. 3 Add an appropriate amount of water, add an appropriate amount of salt, put the cabbage into a container, and pickle the water.

   

4. 4 Stir occasionally to marinate more evenly.

   

5. 5 The cabbage has been pickled to release moisture. If the pickled cabbage is wilted, wash both sides to wash out the salt and squeeze out the water.

   

6. 6 Punch out the excess water from the cabbage, drain it and set aside.

   

7. 7 Half a pound of fine chili noodles and 3 taels of thick chili noodles, set aside.

   

8. 8 Boil a pot of boiling water in advance. Add an appropriate amount of boiling water to the chili powder to make a hot sauce that does not smell like raw chili powder. Add an appropriate amount of boiling water and stir evenly until it can be held together.

   

9. 9 Add an appropriate amount of glutinous rice flour, add an appropriate amount of water, stir evenly, stir constantly over medium-low heat until it becomes like yogurt paste.

   

10. 10 Pour the cooked glutinous rice paste directly into the chili noodles and stir evenly.

    

11. 11 One onion, appropriate amount of ginger, 1 apple, 1 pear, cut into pieces with a knife, appropriate amount of garlic, prepare the ingredients and set aside.

    

12. 12 Put apples, pears, garlic, and onions into a wall breaker and blend into puree.

    

13. 13 Put the fruit and vegetable juice ingredients into the container and stir evenly.

    

14. 14 Cut a handful of leeks into sections, grate one carrot, and grate half a green radish, set aside.

    

15. 15 Put shredded carrots, green radish, and leeks into a container, add appropriate amount of salt, and white sugar [if you like sweetness, you can add white sugar as appropriate].

    

16. 16 Stir evenly and let it sit for half an hour to enhance the flavor.

    

17. 17 Control the moisture of the cabbage and spread the hot sauce evenly layer by layer.

    

18. 18 Once everything is done, place it in a crisper box, seal it, put it in the refrigerator to keep it fresh, and you can eat it the next day.