Spicy cabbage

1. Finished product drawings.

2. Production method: Choose full cabbage, cut it in half with a knife, then cut it into four parts.

3. Add an appropriate amount of water and salt, then put the cabbage into a container and marinate to remove water.

4. Flip it occasionally to make the pickling more even.

5. When pickling cabbage, it will lose moisture. When pickling cabbage, it will wither. Clean both sides, wash out the salt, and squeeze out the moisture.

6. Squeeze out excess water from the cabbage, control the moisture, and set aside.

7. Half a pound of thin chili noodles and 3 liang of thick chili noodles, set aside.

8. Boil a pot of hot water in advance, add an appropriate amount of hot water to make chili sauce that does not have the taste of raw chili powder. Add an appropriate amount of hot water and stir well until you can hold it together.

9. Add proper amount of water into glutinous rice flour and stir it evenly. When it is cooked, it will look like yogurt paste.

10. Pour the cooked glutinous rice paste directly into the chili noodles and stir well.

11. One scallion, an appropriate amount of ginger, one apple, one pear, cut into pieces with a knife, and an appropriate amount of garlic. Prepare the ingredients for later use.

12. Apple pears, garlic, and scallions, put them into a blender and stir into a paste.

13. Put the fruit and vegetable juice ingredients into a container and stir well.

14. Cut a handful of chives into sections, wipe one carrot into shreds, and half a green carrot into shreds. Set aside.

15. Put shredded carrots, shredded green radishes, and chives into a container, add an appropriate amount of salt, and white sugar. If you like sweetness, you can add white sugar as needed.

16. Stir well and let it stand for half an hour for a more flavorful taste.

17. Control the moisture content of the cabbage and spread the spicy sauce layer by layer evenly.

18. Prepare everything, seal it in a preservation box, store it in the refrigerator for preservation, and it can be consumed the next day.