How to blanch cabbage. Cabbage wrap
Cabbage wrap that you often eat because it's crunchy and full. If you buy a large one, you can eat it as a wrap, stir-fry it as a stew, and it's a satisfactory ingredient at a good price. I'll put up a method of blanching a large cabbage from the outside to the inside. It's simpler to blanch it without steaming it in a steamer.
6 serving
Within 10 minutes
요리쿡조리쿡
Ingredients
  • Cabbage
  • Vinegar
  • Ssamjang
Cooking Steps
STEP 1/3
The first way to blanch cabbage is to parboil a large cabbage in four equal portions. If you wrap the leftovers tightly with plastic wrap and store them in the refrigerator, you can leave them for a long time by blocking the air.
STEP 2/3
Put a few drops of vinegar in cold water and let it soak for a while. Take it out and cut off the bottom.
STEP 3/3
When the water boils, add a quarter of a barrel of cut bottoms. You can take it out as if you're peeling off the outer layer. If you take it out with wooden chopsticks or tongs, you can blanch it to the inside. Isn't it simple to blanch cabbage?^^
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