Ingredients: Xinmei radish 150g, lettuce 150g, cherry radish 100g, carrot 80g, red pepper 40g, celery 100g, ginger 15g, star anise 1 and salt/kloc.
Practice: 1) Clean the pickle jar and dry the water.
2) Put salt, pepper, star anise, cinnamon and fragrant leaves into a large bowl, pour boiling water and cool naturally.
3) Wash cherry radish, celery and red pepper.
4) Heart is beautiful, carrots and lettuce are also washed separately.
5) Cut the cherry radish in half, slice the ginger and shred the celery.
6) The lettuce and carrot are peeled and cut into strips, and the beauty in the heart is also cut into strips.
7) Put the cut vegetables into a pickle jar and compact.
8) Pour cold seasoning water, cover the pickle jar and fill the sink with water. It can be eaten in 3-4 days in summer, about 5-6 days in spring and autumn and 8- 10 days in winter.
Simple kimchi:
Ingredients: 500g of Chinese cabbage, 300g of cucumber, 250g of garlic, Korean hot sauce, salt, sugar, white wine and ginger.
Practice: 1) Wash the cabbage, break it into small pieces by hand, wash the cucumber, cut it into slightly thick pieces, put the cabbage and cucumber slices into a large basin, sprinkle with salt, and mix well for pickling.
2) After killing the water in the cabbage and cucumber, clean them with cold water and control the water for later use.
3) Garlic and ginger are mashed with a cooking machine.
4) Add it to vegetables, then add appropriate amount of salt, sugar, white wine and two spoonfuls of Korean hot sauce and mix well.
5) put it in a fresh-keeping box, cover it and put it in the refrigerator for one day.
Pickled pepper:
Ingredients: 500g of little finger pepper, celery, pickles, ginger and white wine.
Practice: 1) Remove the little finger pepper pedicle. 2) Wash the water and dry it.
3) Cut celery into sections and cut ginger into pieces. 4) Take a small jar that can be sealed.
5) Add half boiled water, add pickles at a ratio of 1: 10, and then put celery and ginger slices into the jar.
6) Put the dried little finger pepper into the jar. 7) Pour a proper amount of white wine.
8) Finally, cover it and you can eat it in about 20 days. The longer you soak, the stronger the flavor.
Automatic quick pickle:
Ingredients: Chinese cabbage 200g, salt 1 tablespoon, pepper and ginger sugar 1 tablespoon, 2 tablespoons of white wine, appropriate amount of ginger, 50g of green pepper, and red pepper 10g.
Practice: 1) Pour water into the pot and add a handful of peppers to boil.
2) Wash green pepper and red pepper, remove seeds and slice. 3) Wash the cabbage and cut it into large pieces.
4) After the pepper water is cooled, add 2 tablespoons of refined salt and add ginger.
5) Pour in a tablespoon of sugar. 6) Pour a proper amount of white wine, about two tablespoons.
7) Boil the pepper water again, and turn off the fire to cool. A complete collection of home-cooked dish practices
8) Pour water into the boiling water pot, turn off the fire after the water boils, blanch the cabbage and green and red pepper slices, remove them and let them cool.
9) Put the cool cabbage and green pepper into a clean container and pour in the cool pepper water.
10) After it is covered, it can be taken out for two days.
1 1) kimchi with a little Chili oil tastes sour and appetizing.
Vegetables and pickles:
Ingredients: white radish 1000g, cucumber 1000g, plum 250g, salt, crystal sugar and purified water.
Practice: 1) Prepare materials and wash them for later use.
2) Cut the cucumber into sections and strips for later use.
3) Plums are also sliced.
4) Cut the radish into small pieces for later use.
5) Cut and mix, put in a clean container, and put a layer of salt and rock sugar. There is more salt than usual.
6) Put all the vegetables in and put a layer of rock sugar on them. 7) Pour in purified water, soak at the top, cover and let stand for a week.
Homemade pickles:
Ingredients: 2500g cowpea, 200g Chinese cabbage, 250g green pepper, 0/50g red pepper120g crude salt120g.
1) Buy cowpeas, put them in a big bamboo dish and dry them in a sunny place.
2) Dry the baby cabbage and green pepper to remove water.
3) Boil a pot of boiling water and rinse the pickle bottle with boiling water.
4) Then add crude salt. If kimchi is salty, add more salt. If kimchi is sour, add less salt.
5) Then pour boiling water, dissolve the crude salt and let the water cool naturally.
6) Tie the sun-dried cowpeas into small bundles and put them neatly in a pickle bottle.
7) Finally, draw a cross on the bottle mouth with two bamboo chopsticks to prevent the vegetables inside from floating, and then pour the salt water into the bottle until all the vegetables are completely missed.
8) You can eat it when it changes color, about a week!
Korean pear kimchi:
Ingredients: 800g of cabbage, 200g of pear, 25g of Chili noodles, 0/5g of shrimp skin/kloc-,40g of leek moss, 30g of garlic, 20g of ginger, 25g of salt and 30g of sugar.
Practice: 1) Wash Chinese cabbage and divide it into 4 petals longitudinally with a knife.
2) Smooth all the leaves of Chinese cabbage with 20g of salt.
3) press the weight on the cabbage and marinate for 3-4 hours.
4) Turn 1-2 times in the middle, wash pickled cabbage with clear water once, and squeeze out excess water.
5) Peel, core and dice the pear, mince garlic and ginger respectively, and cut the leek moss into small pieces.
6) First, mix pears, shrimps, Chili noodles, garlic and ginger.
7) Add leek moss, 5g salt and sugar, mix well and marinate for 5min.
8) Put the pickled ingredients on the cabbage layer by layer, and then roll up the cabbage.
9) Put the cabbage roll in a sealed box or bag and let it stand at room temperature for 2-3 days, then it can be eaten.