#料理 #美食 #食譜
料理手札
清潔食材時皆使用飲用水，以增加泡菜的保存期限。
醃漬醬料中的紅蘿蔔及南瓜，建議先蒸至鬆軟，並放涼後以調理機攪拌至綿密。
泡菜醃漬後，建議的保存期限為冷藏7天內食用完畢。
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食材
高麗菜-800g、紅蘿蔔(去皮切片)-150g、南瓜(去皮切片)-300g、蘋果(去皮切片)-50g、大蒜-6小瓣、辣椒(切小片)-5g
調味
鹽-1湯匙、豆腐乳-40g、白醋(壽司醋、蘋果醋皆可)-100ml、白砂糖-50g、香油-1湯匙
步驟
(1) 將高麗菜與鹽拌勻，並靜置30分鐘後，以飲用水沖洗，並瀝乾備用。
(2) 將紅蘿蔔片及南瓜片以中火蒸至鬆軟，約15分鐘，再起鍋放涼備用。
(3) 將所有調味料及食材(除高麗菜)放入調理機中，並攪拌至綿密。
(4) 將醬料與高麗菜拌勻，並密封冷藏至少12小時即可。
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Ingredients
800g cabbage, 150g carrot (peel and slice), 300g pumpkin (peel and slice), 50g apple (peel and slice), 6 cloves garlic, 5g chili pepper (cut into chops)
Seasoning
1 tsp salt, 40g fermented bean curd, 100ml white vinegar, 50g granulated sugar, 1 tsp sesame oil
Instructions
(1) Mix well the cabbage with salt, then let it stand for 30 minutes. Rinse the cabbage with water, then squeeze as much moisture out of the cabbage.
(2) Steam the carrot and pumpkin over medium heat until soft, around 15 minutes, then let it to cool.
(3) Apart from cabbage, add all ingredients and seasoning in a blender, then blend until smooth.
(4) Mix well the cabbage with the sauce, cover and let it stand at least for 12 hours, then serve within 7 days.