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Picture of finished product. -
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Preparation method: Choose plump cabbage for cabbage, cut it in half with a knife, cut it again, and divide it into four parts. -
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Add an appropriate amount of water, add an appropriate amount of salt, put the cabbage into a container, and pickle the water. -
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Stir occasionally to marinate more evenly. -
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The pickled cabbage will release moisture. The pickled cabbage will be wilted. Wash both sides to wash out the salt and squeeze out the water. -
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Punch out the excess water from the cabbage, drain it and set aside. -
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Half a pound of fine chili noodles and 3 taels of thick chili noodles, set aside. -
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Boil a pot of boiling water in advance. Add an appropriate amount of boiling water to the chili noodles to make a hot sauce that does not smell like raw chili powder. Add an appropriate amount of boiling water and stir evenly until it can be held together. -
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Add appropriate amount of glutinous rice flour, add appropriate amount of water, stir evenly, stir continuously over medium and low heat until it becomes like yogurt paste. -
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Pour the cooked glutinous rice paste directly into the chili noodles and stir evenly. -
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One onion, appropriate amount of ginger, 1 apple, 1 pear, cut into pieces with a knife, appropriate amount of garlic, prepare the ingredients and set aside. -
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Put apples, pears, garlic, and onions into a wall breaker and blend into puree. -
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Put the fruit and vegetable juice ingredients into the container and stir evenly. -
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Cut a handful of leeks into sections, grate one carrot, and grate half a green radish, set aside. -
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Put shredded carrots, green radish and leeks into a container, add appropriate amount of salt and white sugar [if you like sweetness, you can add white sugar as appropriate]. -
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Stir evenly and let it sit for half an hour to enhance the flavor. -
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Control the moisture of the cabbage and spread the hot sauce evenly layer by layer. -
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Prepare everything, seal it in a fresh-keeping box, put it in the refrigerator to keep it fresh, and you can eat it the next day.