Pickling methods and ingredients of pickles

Pickling methods and ingredients of pickles

Ingredients: cabbage 1 tree, half radish, 2 spoons of shrimp paste, leek 1 stick, apple 1 piece, pear 1 piece, 50g glutinous rice flour, Chili powder 150g, fish sauce 1 bowl, etc.

Steps:

1, prepare a fresh Chinese cabbage, haha, all the outside is removed, leaving the inside.

2. Tear them off one by one and clean them thoroughly.

3. After washing, each piece is divided into two pieces.

4. Drain the washed cabbage, put it in a large container, coat it with salt layer by layer, and marinate it for about 8 hours until the cabbage becomes soft, and pour off the excess water.

5. Other ingredients are ready.

6, shrimp sauce is like this, there is no specific brand.

7. Wash the apples and cut them into small pieces.

8. The same is true of pears.

9. Chopping garlic into fine foam can kill me.

10, Jiang ditto.

1 1. Peel the white radish and cut it into filaments.

12, wash leek and cut into small pieces.

13. Pour the fish sauce into the Chili noodles.

14. Add chopped apples, pears, minced ginger and garlic, shredded white radish, leeks, shrimp paste, a little sugar and a proper amount of salt and mix well.

15, 50g glutinous rice flour, and about 450g water are mixed evenly, and boiled to a paste with low heat.

16, during which stirring was continued.

17. Pour the cooked glutinous rice paste into the Chili sauce.

18, fully and evenly stirred.

19, bring disposable gloves, or fresh-keeping bags can also be dripped, one by one coated with Chili sauce, mainly at the roots, over cabbage leaves.

20. Roll up the cabbage dipped in Chili sauce from leaves to roots, put it in a clean container without oil and water, put it together evenly, put it at room temperature for one day and then put it in the refrigerator for 5 to 7 days.