Chinese Food
Spicy Korean cabbage
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Recently, I began to watch Korean dramas again. As soon as there was a scene of hot cabbage giving to each other, I was itchy. My friend's family happened to be Korean in Yanbian. I asked my friend's mother about how to make hot cabbage. My aunt gave me authentic raw materials. I made them quickly^_ ^
Cooking ingredients
Cooking Steps
Step1:Throw away the dead leaves on the surface of cabbage, cut off the roots, divide them into four parts, and then salt them. Do not wash them. It is better to use the special salt for curing for 810 hours, and kill the cabbage's own wate
Step2:After marinating, wash the cabbage repeatedly. At this time, the salt has penetrated into the leaves. Mainly wash the floating salt on the surface. Otherwise, it will be very salty. Drain after washing
Step3:Weigh fish sauce, shrimp paste, glutinous rice flour, maltose and other materials
Step4:I use the raw materials provided by the aunt of the Xianzu living in Yanji. You can try some universal treasure net
Step5:The combination of medium and coarse chili noodles and ultra-fine chili noodles. Korean chili color is very outstanding.
Step6:There are many contents in this step. It's too late to take a picture. After mixing the thick and thin chili noodles in turn, add about 1 time of warm boiled water to make a paste. Scald the shrimp paste with 1 time of boiled water. Mix the glutinous rice flour with 2 times of boiled water to make a paste (patience is required). Mix the maltose with 1 time of boiled water to make a sugar water. Add 1 spoon of chicken essence. Finally, add the shrimp paste, glutinous rice paste, sugar water and fish sauce to the chili paste
Step7:Put ginger, onion, garlic, pear and apple into the blender and mash them up
Step8:Just make it as it looks on the picture. Then mix it with chili paste
Step9:Cut the leek and mix it with the chili sauce. The sauce of the hot cabbage is ready. You can taste it and adjust it
Step10:I want to save time. I directly spread a disposable tablecloth on the table top. Wear disposable gloves. Spread the strips of dried cabbage layer by layer evenly with chili sauce. Then code them according to the original 1 / 4 shape. After each layer is plastered, roll them up from the root of cabbage. Put them into a sealed box without water or oil
Step11:Close the lid. Leave it at room temperature for one day and refrigerate it for one week. If you like sour food, leave it at room temperature for two more days.
Cooking tips:The common formula is to refrigerate at room temperature for one day. In this case, the taste will not be very sour. I personally like the spicy cabbage with sour wooden face. If you like it, put the prepared spicy cabbage in the sealed box at room temperature (about 20 ℃) for three days. It will speed up fermentation. Remember to open the box once a day. You will find that there are small bubbles in it. Open the box Let out the air. After 3 days, you can smell the sour. Now put it in the refrigerator for 4 or 5 days, and you can cook delicious dishes.
