Chinese Food
Korean hot cabbage
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Every time we go to eat Korean food, my husband and I will wipe out several plates of spicy cabbage. But we still don't have enough. I praised Haikou to my husband a long time ago - I made spicy cabbage for us when I went home. As a result, it took a long time. Some time ago, I was so greedy that I hurried to the supermarket to find fish sauce and shrimp sauce. I bought other ingredients. I tried to make them myself. The taste was really good. As a result, I ate two cabbages in two weeks. This is not. I made two more.
Cooking ingredients
Cooking Steps
Step1:Materials required.
Step2:Cut the cabbage into four parts.
Step3:Sprinkle coarse salt on the roots of each layer. Sprinkle more salt on the roots. Leave it on the leaves. Then put it in a large basin orderly.
Step4:Put a tablespoon of salt into the cold boiled water and stir to melt.
Step5:Spoon the water over the salted cabbage.
Step6:Find a weight and press it on the cabbage. Press it for 4 hours. Let the cabbage marinate fully.
Step7:Start making sauces. Put 100g of glutinous rice flour into 1000g of water and stir evenly.
Step8:Use a small and medium fire to boil slowly. Stir while burning to prevent the bottom from being pasted.
Step9:Turn off the fire and cool it when it's sticky.
Step10:Cut the apples, pears and ginger into pieces. Put the apples and pears in the blender.
Step11:Then pour in 4 tablespoons of fish sauce. Start beating.
Step12:After smashing, add garlic and continue beating.
Step13:Break it with ginger.
Step14:Pour it into the cold glutinous rice paste. Stir well.
Step15:Add another 4 tablespoons of shrimp paste. Stir well.
Step16:Add the chili noodles to the glutinous rice paste and stir well.
Step17:The carrot is sliced. Also put it into the glutinous rice paste and mix well
Step18:Then add 3 tablespoons of salt. Stir well and set aside.
Step19:Take out the pickled cabbage. Rinse it with clean water (I use pure water
Step20:Drain. Let it dry for four or five hours.
Step21:Let the water drain. Apply the sauce to each layer of cabbage.
Step22:Then put it into a fresh-keeping box and seal it for fermentation. Room temperature for three or four days. Refrigerators are ready to eat in a week or so.
Cooking tips:Tip-1. You can taste the sauce when you make it. It's OK to change it slightly according to your taste. 2. I'm used to washing the pickled cabbage. Because the cabbage is not cleaned before making, I usually wash it at this time. But the salt may be light after washing. So salt can be added to the sauce. But be sure to dry the water after washing. Otherwise, a lot of water will come out when pickling again. The taste will be diluted. 3. The amount of shrimp sauce and fish sauce can also be adjusted according to your own taste. 4. I didn't buy Korean chili noodles online. I bought the least spicy chili noodles in the market. Because Laoshan people can eat chili already. So we think the taste is just right. If you can't eat spicy, you can find Korean chili noodles online. There are skills in making delicious dishes.
