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原料
大白菜: 1500g, 白蘿蔔: 400g, 幼辣椒粉: 20g, 鹽: 適量, 糖: 適量, 糯米粉: 100g, 韭菜: 50g, 蒜和姜: 50g磨成蓉, 辣椒醬: 適量調色
步驟
1根據白菜大小,把白菜切開四分之一
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2把白蘿蔔削皮,切絲,和大白菜一樣用鹽腌制一下,去掉辛辣味
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3等待蘿蔔和白菜腌制,變軟
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4腌制了一晚,白菜和蘿蔔都變軟了,冷水沖走鹽分再晾乾半天
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5糯米粉用冷水調和,再下鍋煮熟成稀漿狀,準備調入調味料
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6將所有輔料調勻加入辣椒粉糖鹽大蒜生薑蓉,分量依據自己口味決定,因為沒有了蝦醬魚露所以用少許鹽代替!
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7將醬料慢慢塗抹在每一片菜葉上,完成後稍微壓緊,放進飯盒中冰箱保存,大概等待20天就發酵完成可以吃啦!
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