Taste: sweet and sour technology: other kimchi roll making materials: main ingredients: cabbage 55g, carrot 250g.
Seasoning: 200g of sugar, 2g of fragrant leaves, 4g of salt, 3g of vinegar15g, 3g of pepper, 5g of clove and 2g of pepper (dried red tip). Features: beautiful and generous, sweet and sour and crisp. Teach you how to make kimchi rolls. How to make kimchi rolls is delicious 1. Wash the cabbage and peel the old leaves;
2. Peel off the leaves inside layer by layer;
3. Wash and peel carrots, and cut them into silk with the thickness of match stems;
4. Put the two raw materials into a boiling pot, slightly scald them, take them out and let them cool for later use;
5. Spread the cabbage leaves separately and put the shredded carrots aside;
6. Roll into a finger-thick roll, one by one, and put it on a big plate;
7. Put water, cloves, peppers, fragrant leaves and dried peppers into the pot, and continue to cook for a while after boiling;
8. Then add sugar until the sugar is completely dissolved;
9. Leave the fire, then add vinegar and salt to adjust the taste;
10. after cooling, pour it on the vegetable roll and put it in the refrigerator for 24 hours before eating;
1 1. Before serving, take out the kimchi roll, cut it into oblique sections about 3 cm long, and put it in a pattern. The practice of homemade kimchi introduces the dish and its effect in detail: private cuisine spleen-strengthening appetizing recipe
Taste: sour and spicy flavor technology: pickled and homemade kimchi making material: main ingredient: 500 grams of Chinese cabbage.
Accessories: 50 grams of pear and 30 grams of glutinous rice flour.
Seasoning: ginger 10g, garlic 10g (white skin), pepper powder 30g, salt 15g. Homemade kimchi is characterized by rich Korean flavor and delicious taste. Teach you how to make homemade kimchi and how to make it delicious. 1. Marinate Chinese cabbage with salt for 3 hours, take a small bowl, add rice flour, dilute it with a little water, pour a little water into the pot, pour rice soup, heat it, pour it out, cool it, and put the pear into a pulverizer to mash it for later use;
2. Add salt, ginger and garlic sauce, Chili noodles and pear sauce into the cooled rice soup, rub it on the Chinese cabbage layer by layer, and leave it for 3-4 days to make kimchi. The practice of kimchi introduces the dishes and their functions in detail: private cuisine, kimchi, diet, spleen-strengthening and appetizing diet, and diabetes diet.
Taste: Salty flavor technology: Pickled pickles. Ingredients: Chinese cabbage 400g, green pepper 400g, green beans 400g, cucumber 400g and lettuce 400g.
Seasoning: pepper 12g, onion 75g, ginger 25g, salt 100g, liquor 15g. Pickles are characterized by refreshing and appetizing. Teach you how to make kimchi, and how to make kimchi is delicious 1. Wash cabbage, green peppers, green beans, cucumbers and lettuce; Wash onion and ginger separately, cut onion and ginger.
2. Put 2,500 grams of clean water into the pot, add pepper packets, onion segments, ginger slices and refined salt, boil the pot and pour it into the tank for cooling.
3. Break the cabbage into large pieces; Green pepper cut into pieces; Cucumber and lettuce are cut into 6 cm long strips; Blanch the beans in boiling water for later use.
4. All the raw materials are soaked in pepper water, drenched with white wine, and covered. You can eat it for 2 days in summer and about 7 days in winter. Tips for making kimchi: if the kimchi is ready, continue to soak, the original soup can be opened, and continue to use after cooling; Cabbage is also called cabbage. Pickle refreshing method introduces the cooking and its function in detail: private cuisine, constipation recipes for the elderly, anti-aging recipes and weight loss recipes.
Taste: spicy technology: refreshing kimchi making material: main ingredient: Chinese cabbage 350g.
Seasoning: 15g Zanthoxylum bungeanum (red, sharp and dry), 5g pepper powder, 5g liquor, 20g pepper oil, 4g salt, 5g sesame oil, 3g monosodium glutamate and 5g sugar. Refreshing kimchi is characterized by crispness, stimulating appetite and promoting digestion. Teach you how to make refreshing kimchi, how to make refreshing kimchi delicious 1. Cut the cabbage into large pieces;
2. Boil dried capsicum and Zanthoxylum bungeanum, and add Chinese liquor, refined salt and white sugar to make juice;
3. Pour the above juice into a jar, let it cool completely, and then pickle it with Chinese cabbage for two or three days;
4. Take out the soaked cabbage, add sesame oil, monosodium glutamate or Chili oil according to different tastes, and mix well to serve. The practice of Sichuan kimchi introduces the cuisine and its function in detail: Sichuan cuisine.
Taste: sour and spicy flavor technology: other Sichuan kimchi making materials: main ingredients: 500g of Chinese cabbage, 0g of white radish1000g, and 75g of pepper (red tip).
Seasoning: vinegar 30g, ginger 40g, salt 30g, sugar15g to teach you how to cook Sichuan food. Wash cabbage leaves separately, completely absorb water with dry cloth, and then tear them into small pieces; Wash radish, peel and cut into thin slices; Wash peppers, remove pedicels and cut into sections; Wash ginger, peel and slice.
2. Put Chinese cabbage, white radish, vinegar, ginger, pepper, sugar and salt into a clean and non-greasy crock, cover it and soak it for 2 days and 2 nights.
Tips for making Sichuan pickles: 1. The jar for kimchi can be replaced by ordinary glass jar, but it must be very clean, and all the materials can't be stained with oil, otherwise it will stink.
You don't have to pour out the pickle juice. When the food is finished, continue to add cabbage and white radish. When the weather is hot, pickles can be kept in the refrigerator.
3. The seasoning for kimchi can be increased or decreased according to everyone's taste. The method of Russian kimchi production materials: ingredients: 5000 grams of cabbage and 500 grams of carrots.
Accessories: Apple 150g
Seasoning: sugar 100g, vinegar 50g, liquor 15g, pepper 25g, salt 20g to teach you how to make Russian kimchi, how to make Russian kimchi delicious, and select tender cabbage and carrots to remove roots; Remove the old yellow leaves from the cabbage, wash and shred. Marinate and mix with100g salt, dry the water, and then hang the cabbage with boiling water. 2. Take out the apple, wash it and cut it into small pieces. 3. Mix sugar, vinegar, wine, salt and pepper into a marinade (add some water). 4. Mix the marinade with shredded Chinese cabbage, shredded carrot and sliced apple, put it in a jar, cover it and eat it in 4-5 days.