Taste: sour and sweet Hunan cuisine. Ingredients: 250g carrot, 250g radish, 250g mung bean horn, 250g cucumber and 500g cabbage.
Seasoning: 50g of yellow vinegar, 50g of sugar, 0/00g of white wine 150g of refined salt150g, 5g of pepper and 2500g of warm water. The characteristics of Hunan cuisine: the taste is similar to litchi, sweet and sour, refreshing and salty. Teach you how to cook Hunan cuisine and how to make it delicious. 1. Wash the main ingredients, cut them into strips and dry the surface moisture.
2. Disinfect, clean and drain the pickle jar (to make it free of oil stains), add warm water and seasoning, add the processed main ingredients, and seal and soak for 3-5 days to obtain pickled cabbage.
The practice of kimchi introduces the cuisine and its function in detail: the home-cooked menu of Southeast Asian cuisine.
Taste: Fish flavor Technology: Pickled pickles. Ingredients: 5000 grams of Chinese cabbage.
Accessories: 250g of white radish.
Seasoning: sweet apple 250g, sweet pear 250g, red pepper noodles 150g, onion 250g, garlic 250g, refined salt 150g, beef soup 1500g (look at this delicious taste) and monosodium glutamate 50g. Characteristics of kimchi: salty, sweet, sour, fragrant and refreshing. Teach you how to make kimchi, and how to make kimchi is delicious. 1. Remove the roots of Chinese cabbage, break off the old gang and rotten leaves, rinse with clear water and drain. Cut the whole Chinese cabbage vertically with a knife, and the big one will be broken three times and six times. Wash and peel apples and pears, slice and remove seeds and cores. Remove the roots and heads from the white radish, peel and wash. Divide the radish in two vertically, and divide the radish in two or four, and cut into pieces. Chop onion and garlic into powder.
2. Put the Chinese cabbage and white radish into the cleaned and disinfected containers respectively, sprinkle 50g of refined salt and mix well (sprinkle salt between each leaf of Chinese cabbage), marinate for 4h, and drain. Put the cabbage in a cleaned and disinfected ceramic jar (or enamel bucket). Mix apple slices, pear slices, radish slices, chopped green onion, minced garlic, red pepper noodles, refined salt and monosodium glutamate, sprinkle between each cabbage leaf, roll the cabbage, and add cold beef soup (depending on the submerged raw materials). Put a large porcelain plate on the cabbage, cover it tightly, and put it in a hot place (next to the heater in winter) for three or four days. When eating, take out the cabbage, drain the soup, cut it into strips and put it on the plate.
The practice of radish kimchi introduces the cuisine and its effects in detail: regulating qi and regulating diet, indigestion diet, invigorating spleen and appetizing diet, and anti-cancer diet.
Taste: Salty and sweet technology: pickled radish and pickles: ingredients: white radish 300g, cucumber 150g, apple 200g, pear 300g and pepper 25g (red tip).
Accessories: onion (red skin) 45g.
Seasoning: sugar 5g, salt 10g, onion 15g, garlic (white skin) 45g and ginger 15g. The right amount of water will teach you how to make radish kimchi, and how to make radish kimchi is delicious. Ginger, garlic and pepper are sliced with a knife and put into a clean cotton bag.
2. Wash radish and cucumber and cut them into thin slices, wash red apples and pears, remove the core and cut them into thin slices, and cut onions into sections for later use.
3. Mix radish, cucumber, apple and pear, marinate with salt for 30 minutes, then add appropriate amount of water, add onion and stir well. Finally, put all the materials into a clean and waterless crock, put the cloth bag filled with materials (ginger, garlic and pepper) in the center to pickle together, and then cover the remaining materials;
4. Press the top with a clean big stone and cover the crock. After fermentation, it can be eaten in cold storage for about 2 days, and can be stored for about 1 week.
Tips for making pickled radish: radish is a common vegetable, which can be obtained all year round, but the pickled radish made by the first frost is particularly sweet and full, and it tastes the most refreshing. If you brew with radish leaves, mustard leaves, cabbage leaves and other vegetables, the taste will be more delicious.
Tips-Health Tips:
1. Vegetables such as radish and cucumber, which are indispensable for kimchi, have appetizing, qi-smoothing and diuretic effects;
2. Apples and pears help to decompose body fat and have the effect of detoxification and beauty;
3. This dish can be said to be a light side dish with low calorie, and female friends can eat more to get rid of fat and lose weight.
Pie-food phase grams:
White radish: White radish should not be eaten with ginseng and American ginseng.
Apples: apples avoid eating products together, which will lead to constipation.
The practice of cabbage and kimchi introduces the dishes and their functions in detail: home-cooked recipes
Taste: sweet and sour technology: other Chinese cabbage kimchi making materials: main ingredient: 5000 grams of Chinese cabbage.
Accessories: carrot 250g, celery 250g, pepper 100g (dried red pepper).
Seasoning: 50 grams of sugar, 20 grams of garlic (white skin), 80 grams of monosodium glutamate 10, salt and 0/20 grams of vinegar/kloc-0. The characteristics of Chinese cabbage kimchi are fresh, crisp, slightly sweet and sour, spicy and salty. Teach you how to cook cabbage and kimchi, and how to cook cabbage and kimchi is delicious 1. Cut the cabbage into 3 cm cubes;
2. Dice carrots;
3. The celery segment is 3 cm long;
4. Marinate cabbage, diced carrots and celery with salt for 6 hours;
5. Take out the purified water and mix in spices such as Chili powder, sugar, monosodium glutamate, garlic cloves and vinegar. , and put it in the jar;
6. Add appropriate amount of water and soak for 4 ~ 5 days.
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 (white skin) 10g, Chili powder 30g, salt 15g.
Features of homemade kimchi: rich Korean flavor, delicious. 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 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 (white skin) 10g, Chili powder 30g, salt 15g.
Features of homemade kimchi: rich Korean flavor, delicious. 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.
Homemade practice of steaming shrimp
Recipe practice:
1. Pick out the shrimp line (simple, it takes a lot of effort to operate), clean it and drain it.
2. Marinate with cooking wine 15 minutes, and then pour off the excess water.
Spread garlic slices and ginger slices, and I also sprinkled some red pepper rings.
4. Evenly drizzle with oyster sauce or abalone juice.
5. Cover a bowl-sized plate.
6. If it is steamed, sprinkle the onion in the pot. Mix and eat.