Winter is a good time to eat cabbage, at this time the cabbage through the frost and cold air raging, become exceptionally sweet, while this season of cabbage cellulose content is the highest, eat up the taste is also very crisp, to pickle spicy cabbage is also the best choice, our family every year to this season to pickle a large basin, put in the refrigerator refrigerated preservation, taste sour, sweet, spicy, crisp very delicious.
Spicy cabbage is also a trick to be delicious, the key is how you make the hot sauce. Delicious hot sauce, no matter what vegetables are pickled, today I will share with you more than 10 years of secret methods of pickling spicy cabbage, simple and easy to learn, to ensure that one time will succeed, do it!
Ingredients: 1/2 cabbage, fine paprika, 1 pear, 1 apple, fish sauce, white radish, chives, salt, white sugar
Step 1: Remove the outer layer of cabbage from the bought cabbage, yellow leaves, and then directly everything into two, take a handful of salt and sprinkle it evenly in the cabbage, pay attention to the cabbage leaves should also be sprinkled a little, so placed aside to marinate for 1 hour, the purpose of this step is to kill the water in the cabbage, so that the taste of the cabbage is more crisp.
Step 2: While the cabbage is marinating, let's make the spicy cabbage sauce. Add two bowls of water to the pot, add a large spoonful of glutinous rice flour, turn on low heat and cook slowly until it becomes translucent and viscous and turn off the heat.
Step 3: Pour out the glutinous rice paste, prepare about 50 grams of fine chili powder while hot, stir well, and use the heat to remove the spicy taste in the paprika.
Step 4: Prepare a pear, an apple and 6 garlic cloves, put them in a blender and stir into a paste, then pour into the mixture of paprika and glutinous rice paste, then add a small half of shredded white radish, chives, half a spoon of fish sauce, a tablespoon of sugar, a tablespoon of salt, and stir evenly to the spicy cabbage sauce, the salt here is slightly more, slightly saltier than the usual stir-fry.
Step 5: Wash the pickled cabbage with cool boiling water, remove it and drain it slightly. The purpose of this step is first to clean, and then to remove the salt in the cabbage, it should be noted that it is washed with cool boiled water or pure water as much as possible to prevent spoilage during the pickling process.
Step 6: Pour the spicy cabbage sauce into the cabbage, spread evenly with disposable gloves in both hands, pay attention to the inside of the cabbage, close to the root of the cabbage to spread evenly, try to ensure that the cabbage tastes the same, so you can eat, if you want spicy cabbage with a sweet and sour taste, you can put it in the crisper box sealed, put it in the refrigerator to refrigerate and ferment, the flavor is better.
The above recipe is the amount of half a Chinese cabbage, making the taste a little sweeter, slightly spicy, suitable for most people to eat. There are two spices indispensable for making spicy cabbage, one is pear and apple, which can add some fruit flavor to spicy cabbage, one is fish sauce, which can add fresh flavor to spicy cabbage, and conditional can also add a little shrimp paste appropriately, which can add a different flavor, and finally, the production of spicy cabbage should pay attention to hygiene, do not get greasy, and prevent spoilage.
I am Ahu, a small diner who likes to study food and make food, friends who like today's content trouble to point a thumbs up, and pay attention to it, tomorrow there are more wonderful content waiting for you, thank you for reading, see you tomorrow!