Lanjia spicy cabbage recipe

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor will now introduce Lanjia spicy cabbage to you. Come and learn it quickly.

1. First, wash the cabbage and carrots you bought, and wash them leaf by leaf. I forgot to take a photo yesterday, so there is no photo of this step. The authentic way is not to wash them first, but to wash them after blanching them with water. In view of the serious pesticide residues now, it is better to wash them, otherwise the blanching process is tantamount to killing the pesticides into the cabbage. The second step is to spread a layer of cabbage, sprinkle a layer of salt, then spread another layer of cabbage and sprinkle salt again. In order to speed up the process, you can poke the cabbage stalks with a fork a few times. Here is a detail I summarized. The tenderest cabbage heart should be put at the bottom, and you don't need to use a fork. The cabbage heart is very tender and easy to absorb flavor. The wilted old leaves on the outside should be put in the middle layer and poke it a few more times, because the leaves on the outside lose more water, and the middle layer receives the least pressure. Generally speaking, put it in the middle. The layers in the middle of the whole cabbage have not lost water and are very plump. They should be put on the top, but should be poke less often, because a large basin of water will be placed on it later, and this layer will be subject to the greatest direct pressure. With this arrangement, all leaves can be dehydrated to the same extent as much as possible, so that some have completely lost water and some have not changed much. That would be tragic. Put carrot slices on the cabbage, and then put a large basin filled with water on it to put pressure on the cabbage and radishes.

2. Add the picture in the previous step, with carrots on top and cabbage on the bottom

3. See? This is the water that has been boiled for a day and a night. It’s a lot. Next, rinse the cabbage with water once or twice, then take it out and let it sit for a few hours to avoid too much water that will dilute the sauce and make it spoil easily.

4. Prepare the ingredients for the salad. 1. Glutinous rice paste. To make it, boil a bowl of Sprite and add a spoonful of glutinous rice flour. Stir well and then boil again. Turn off the heat and let it cool.

5.2: 17 catties of cabbage, use two apples and two pears

6.3: The authentic method is to add sugar, but my family uses honey as long as it can replace sugar. I use honey all the way. I don’t care about the cost when making it for myself. I put 8 spoons.

7.4: Necessary ingredients. In fact, there should be fish sauce. I searched everywhere and didn’t find it sold here, so just ignore it. Put 4 spoons. If you like, put more. I don’t like it, so I only put 4 spoons.

8.5: Salt, plus one packet of salt used for pickling cabbage, the rest will be discussed during the process

9. Remove the apples and pears from the pot, wash the ginger, peel the garlic, and grind them into a paste.

10. Fruit Puree

11. Add chili peppers. I bought non-spicy chili peppers. It would be best if I could buy Korean chili pepper powder. It is said that it is not spicy at all and has no seeds. Actually, I like chili peppers with seeds. Besides, I don’t buy seedless chili pepper powder here. I’ll make do with it. Add 300 grams of chili peppers.

12. Add glutinous rice paste and about two bowls of sticky chili sauce.

13. Mixed chili sauce

14. Add side dishes, such as chopped leeks and celery, as much as you like

15. Dice the carrots and add them in.

16. After the cabbage is drained, cut it into bite-sized pieces. The authentic way is not to cut it, but I really don’t want it to be all over the place every time I eat it, so cut it now.

17.17 catties of cabbage is so little. Finally, mix the seasoning and cabbage together and it's ok.

I am very happy that I shared with you today the recipe of Lan’s spicy cabbage. If it suits your taste, you might as well try it. I believe you will love its taste.