Recipe: Korean spicy cabbage

Home Cooking Recipe: Korean spicy cabbage

Notes:

I always like to eat spicy cabbage, but I always feel that I don’t feel good about it. So I tried it a few times. It tastes good. My girlfriends also like it. I always ask how I did it. I taught it several times. She I still have to ask me every time I do it. Think about it.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the cabbage, control the dry water, tear it into pieces by hand, sprinkle some salt, stir it, then marinate for four or five hours (I usually pickle overnight), the cabbage will have a lot of water, squeeze the water, do not Squeeze too dry.

    Wash the cabbage, control the dry water, tear it into pieces by hand, sprinkle some salt, stir it, then marinate for four or five hours (I usually pickle overnight), the cabbage will have a lot of water, squeeze the water, do not Squeeze too dry.

  2. Home Cooking Recipe: Add water to the glutinous rice flour, mix well, then cook over medium and small heat. Stir it while cooking. I cook for about three minutes.

    Add water to the glutinous rice flour, mix well, then cook over medium and small heat. Stir it while cooking. I cook for about three minutes.

  3. Home Cooking Recipe: Add the chili noodles to the hot glutinous rice paste and mix well quickly, then add sugar, two teaspoons of salt, MSG, and let cool.

    Add the chili noodles to the hot glutinous rice paste and mix well quickly, then add sugar, two teaspoons of salt, MSG, and let cool.

  4. Home Cooking Recipe: Garlic, ginger, mashed into mud, apples are inserted into filaments, added to the cool chili paste, cool chili paste, cool chili paste, cool chili paste, important things said three times.

    Garlic, ginger, mashed into mud, apples are inserted into filaments, added to the cool chili paste, cool chili paste, cool chili paste, cool chili paste, important things said three times.

  5. Home Cooking Recipe: Mix the prepared chili sauce with Chinese cabbage, and then find a water-free and oil-free sealable container. At room temperature, you can eat it after three or five days. If you like to eat sour, you will have more. Put a few days.

    Mix the prepared chili sauce with Chinese cabbage, and then find a water-free and oil-free sealable container. At room temperature, you can eat it after three or five days. If you like to eat sour, you will have more. Put a few days.


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