Teach you how to make kimchi-spicy cabbage Today, I will teach you how to make kimchi. You might as well do it yourself, and you can eat delicious spicy cabbage without going to the supermarket in the future. Ingredients/ingredients/seasonings to be prepared: one Chinese cabbage, 800g radish, leek 150g, water celery 150g (sold in Korean centralized vegetable market), onion 100g, onion 100g, and shrimp 100g. Salted cabbage: 1. First, select full Chinese cabbage and remove the green leaves and dead leaves on the surface. 2. Divide the cabbage in two and cut the head again (as shown in the picture). 3. Soak the cabbage in salt water (put 3 spoonfuls of salt in a small pot of water) for 2/3 minutes, then pick it up and shake off the excess water. 4. Sprinkle coarse salt evenly on every leaf of Chinese cabbage. 5. Put the cabbage in a container and press it by hand, then pour the salt water that has just soaked the cabbage into the container and silently pass the cabbage. 6. It is best to turn the cabbage every one or two hours in the process of salt making, so that every part of the cabbage is soaked in salt. 7. Cabbage can be salted until the stem of cabbage feels soft with your fingers (in my personal experience, it can be salted for about 20 hours). 8. Wash the pickled cabbage with clear water for 2/3 times, and put it into the leaky basket to control the excess water. Sauce making: 1. First, make glutinous rice flour into a thin paste, then pour it into the seafood broth boiled in the pot, stir it clockwise, and then put it into a container to cool. 2. Radish and onion are cut into filaments, and water celery, shallots and leeks are cut into 2/3cm pieces. 3. Put the prepared ingredients, garlic foam, ginger foam and chopped green onion into the cooled seafood liquid sauce, and also put the Chili powder and all the prepared seasonings into it to fully stir. Spread sauce: 1. Put the pickled cabbage in a clean container and apply a little prepared sauce by hand. Spread the sauce from the inside out, and fully spread the sauce on both sides of each leaf. 2. After smearing the sauce, sprinkle some sesame seeds in a well-sealed fresh-keeping box and put it near the refrigerator. Tips: 1. Chili powder is the most important when choosing ingredients. Be sure to buy Korean or Korean peppers. Chili powder sold in general supermarkets is not ideal. 2. If the pickling time is too long and salty, you can wash it with clear water several times. You can also soak it in clear water. 3. Salty and spicy cabbage is the best on the last day. If you like to eat something slightly sour, you can also eat it at room temperature for one day. It's best to wear rubber gloves when applying sauce, and don't irritate your hands. Pickles can also be used for fried rice, soup and meat. I'll teach you one after another when I have time. 6. Put the remaining sauce in the refrigerator, and then use the cold cucumber strips, the material and seasoning that taught you to cook Korean side dishes: main ingredients: 3 cucumbers, granular salt sauce: 2 tablespoons of Chili powder, Korean hot sauce 1 tablespoon, fresh lemon juice 1 tablespoon, 3 tablespoons of chopped green onion, and minced garlic/kloc-0. Remove both ends, cut into 4 or 5 pieces of average size, and then cut each piece into 4 pieces of the same size. Cut all cucumbers, put them in a container and sprinkle with granular salt. Marinate 10 minutes or so, and adjust the sauce when pickling cucumber. It's simple. Put all the prepared sauces into a small container and stir well. After pickling, some cucumber juice will flow out of the container, and then the cucumber juice will be poured out, and then the sauce will be added and stirred evenly. In this way, a simple Korean side dish-cold cucumber is ready. Put it in a fresh-keeping box and put it in the refrigerator for half an hour. It's simple! Explain in detail the authentic "Korean" assorted kimchi, 6500g Chinese cabbage, 4000g white radish, 500g red pepper and cucumber 1500g. The first step is to select and clean vegetables. Then cut the cabbage into pieces about five centimeters, the white radish into pieces about two centimeters square, the red pepper petals into pieces, and the cucumber into large pieces. Then sprinkle 300 grams of salt and stop the water. There will be a lot of water coming out after braking for about four or five hours. Find an oil-free clean pot, put three liters of water in it, then add 100g sticky rice flour and 150g rock sugar, then boil it to dissolve the sugar, and take out the sticky rice flour with a fine net. Then pour in100g Chili powder, boil it again, turn off the fire and let it cool. Be careful, this pot of sauce won't burn ~ ~ ~ Then prepare other marinades. Comprises white radish1000g, and is cut into shreds; 250 grams of leek, cut into sections of about two centimeters; Three apples and three pears * * * about each 1000g peeled and shredded; 500 grams of onion, cut into silk; 100g ginger and four or five garlic, all chopped. When the sauce in the pot is completely cold, put all the ingredients in and stir well. Next, squeeze out the water from the vegetables, put it in the sauce, mix well, and put it in a jar for fermentation ... The fermentation time depends on the temperature, usually 4-5 days in spring, 3 days in summer and 0/week in winter. Summary: Problems needing attention in pickle pickling (1) The jar must be dried after washing, and no raw water can be added. (1) The pickle jar should be placed at a low temperature, and the environment of 3-5℃ is suitable. (3) When eating kimchi, attention should be paid to keeping it clean and hygienic, and greasy and dirty things should be prevented from being mixed into the tank, otherwise the kimchi water will easily rot and stink. (4) The water tank should be kept full and clean, and cleaned and replaced frequently. For safety, 15% ~ 20% salt water can also be added to the tank. (5) If a white film is found on the liquid surface, it should be removed immediately, and a small amount of soju, fresh ginger slices and garlic should be added to inhibit the growth of miscellaneous bacteria. At the same time, fill the jar with vegetables and create anaerobic conditions to stop it. A unique Korean kimchi-stuffed cucumber To make this kimchi, you need to use the "dried cucumber" in the northeast. This kind of cucumber has thin skin and thick flesh, and few seeds are sweet. When shopping, you should choose thicker cucumbers. Rub it with salt and marinate it with salt water for 4-6 hours. The amount and proportion of salt can refer to my last blog post-homemade Korean cucumber kimchi+pickled cucumber fried meat. When the cucumber can be bent at will, it means it is pickled. Cut the pickled cucumber into 2 equal parts, leaving about a fifth, because you have to put "stuffing" in it! The fillings are: shallots, green peppers, onions and apples. Clean everything, shred everything except shallots. After washing perilla leaves, put shallots, green peppers, apples and shredded onions on the leaves, and then roll them up to form perilla leaf rolls. Put the "Perilla Leaf Roll" into the cucumber core and bind it with leek leaves or shallots. One thing to remind, the internal capacity of cucumber is limited, so don't roll the perilla leaves too thick ~ ~ If you have the ability to dig out the cucumber seeds, the effect will definitely be better. Next, take half a cup of sticky rice flour, add 3 cups of water and boil it into a thin rice flour paste. When it is completely cooled, add 3 tablespoons of white vinegar, 65,438+0 tablespoons of salt and 65,438+0 tablespoons of white sugar to adjust the taste, and then add dried mushrooms, peppers, onions and lemon slices to enhance the flavor. Then put the stuffed cucumber into the soup. If you soak it for a few more hours and it tastes good, you can eat it. Just cut it into bite-sized pieces when eating. The second method of authentic Korean spicy cabbage is 1. Peel off the outer layer of a cabbage, wash it, sprinkle salt evenly inside and outside, and marinate for half a day. Note: spicy cabbage can't use any oil from beginning to end. 2. After curing for half a day, squeeze out the water. 3. Get ready: ginger, garlic, apples and pears. 4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears. 5. Pepper noodles, salt, monosodium glutamate, fish sauce, and the amount and feeling of soy sauce. The amount of Chili noodles depends on how spicy you like it and how fresh it is. It better be a little fragrant. 6. Add a proper amount of cold water and mix the pepper noodles, salt and monosodium glutamate evenly. 7. Pour ginger, garlic, apple and pear powder into Chili noodles. 8. stir 9. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, and put it inside and outside: be sure to wash your hands or wear plastic film gloves 1 1. Wipe the whole tree 12. Carefully clean a container with a lid to make sure there is no oil. If there is no cover, seal it with plastic wrap. 13.3-5 days later, 14 succeeded. Finally loaded with birds, wow Kaka ~! Super refreshing and slimming Korean cold noodles put the cold noodles in a big bowl, put your favorite crispy spicy cabbage, shredded cucumber, sliced apple or watermelon, sliced tomato, sliced beef sauce, half an egg or shredded egg, sprinkle with sesame and pepper noodles and then pour cold noodle soup. The most important cold noodle soup must be prepared and put in the refrigerator first, and some even have to be frozen until it is covered with ice, which will be more refreshing. If you eat cold noodles in a restaurant, sometimes you will put a little beer in the soup, which will have another taste. Now some of them will show the truth, so you might as well try. Raw materials for making cold noodles at home: half a catty of Korean cold noodles, a proper amount of spicy cabbage, half a cucumber, 2 pears, eggs 1 piece, a little cooked white sesame seeds, a little dried peppers, 2 slices of cooked sauce beef, 2 slices of parsley 1 piece, tomatoes, white vinegar, sugar, salt, soy sauce, vegetarian meal, orange juice or (Pak Lei, pineapple). Sesame oil (I don't put sesame oil) korean chili sauce (you don't need it) Production method: 1, soak the cold noodles in cold water 1 hour, then rub them by hand to make the noodles no longer stick together, and take them out for later use. 2. Fill the pot with water, add the eggs and start cooking. 3. Add purified water to a large bowl, then add half a teaspoon or two tablespoons of vinegar and taste it according to your personal taste until you feel it. It tastes sweet and sour. 4. Add salt to make it slightly salty, then add a little soy sauce, monosodium glutamate, sesame oil, orange juice or (Pak Lei, pineapple juice), then cut the cucumber into shreds and soak it in the juice. 5. After the water is boiled, put the noodles in the pot and boil them with high fire. Take it out immediately, put it into a mesh basin, and then knead the noodles with a faucet until the noodle soup becomes clear and the noodles are slippery and not sticky. Add kimchi, pear slices, cooked beef sauce, dried Chili noodles, Chili sauce, coriander, tomato 7 and eggs, peel and cut them in half, put them in a bowl, and finally put some ice cubes on them, and you're done. Teach you to cook Korean food-braised potato chicken. Ingredients and seasonings: whole chicken, 1 onion, 1 carrot. 1. Cut the chicken into pieces after eviscerating, and soak it in clear water for about half an hour to remove the fishy smell. 2. Wash the soaked chicken and put it on the colander to control the excess water. 3. Wash the prepared potatoes and carrots and cut them into pieces. 4. Divide onion, red pepper and green pepper into four parts, and then soak them in cold water for later use. 5. Cut the onion into 3cm long, slice the garlic and mash the ginger. 6. Prepare a small container, put 3 tablespoons of hot sauce, 2 tablespoons of soy sauce, half a spoonful of white sugar and 1 tablespoon of Chili powder, and mix chopped garlic with ginger, pepper, white sugar and sesame oil until it becomes paste. 7. Prepare a slightly larger container, put the chicken pieces with good water control into it, then pour the prepared sauce on the chicken pieces, and stir well to make the chicken pieces stick with sauce everywhere. 8. Marinate the stirred chicken pieces with salt for half an hour. 9. After the salt is ready, pour about two spoonfuls of oil into the pot and heat it. 10. When the oil is burned to a proper heat, put the chicken pieces made of salt into the pot and stir fry. Stir-fry the chicken pieces completely, and then gently pour water from one side of the pot. Add water to the chicken pieces soaked for three quarters, then cover the pot and heat them on medium heat. 12. Heat the chicken pieces. When the chicken pieces are cooked, add the prepared potatoes and carrots, add the right amount of salt and stir-fry a few times, then cover the pot and continue to heat over medium heat. 13. After heating to a certain extent, the soup becomes less and thicker. Add the onions, peppers and onions and stir-fry them for a few times until the dishes have bright colors. Tips for Korean tomato oxtail soup: Oxtail is the most active part of cattle, so its meat tastes the most delicious. At the same time, oxtail is sweet and flat, rich in gum, well-developed in bones and muscles, but less in oil, and full of flavor, which can benefit qi and blood, replenish essential qi, strengthen the body and beautify the face; Modern nutrition regards it as healthy and nutritious food, because it is low in fat and high in protein and rich in various nutrients. Buxue Yishen oxtail soup 1, raw materials: oxtail, ginseng, ginger; 2. Divide the condyle of oxtail into segments and soak it in cold water to remove blood; 3. Peel and cut the yam into pieces, add oxtail, ginger, a spoonful of cooking wine and enough hot water to boil, and beat off the foam; 4, simmer for 3 hours until the soup turns pale and the oxtail is soft and rotten. Finally, add Lycium barbarum and cook for 10 minute; 5. When drinking, add appropriate amount of salt and white pepper to taste according to personal taste. Korean kelp beef soup raw materials: kelp: beef (according to 1: 1), onion and garlic ingredients: white juice, sesame oil (white juice is colorless soy sauce. You can also use ordinary soy sauce, but the color of the soup will be darker. Korean cuisine has soy sauce specially made for seaweed soup. Practice: Cut kelp into strips of 1×5cm, add a bowl of water and cook in the microwave oven for 7 or 8 minutes. (Korean kelp is slightly different from ours, and this process is not in Korean recipes. ) Cut the beef into fine threads, mix well with white sauce and sesame oil, and marinate for 10 minute. Shred the green onions. Pour a little oil into the pot, heat it to 70%, add garlic and saute until fragrant. Korean food is beef with sauerkraut and minced garlic, which feels too strong. ) Add beef and stir fry. After the beef changes color, pour in the cooked kelp (with water). Add salt and bring to a boil. Finally, add green onions. Kelp is regarded as a nourishing sacred product in Korea. Kelp is rich in protein, vitamin A, minerals and iodine. It is easy to be absorbed, which is of great benefit to the body. In addition, kelp contains soluble fiber, which is easier to digest and absorb than ordinary fiber. Eating more kelp can supplement iodine, enrich blood and lose weight. Korean miso soup sauce is the favorite seasoning of Koreans. Include clear sauce, miso, chili sauce, maotai sauce, moss sauce, yellow sauce, etc. Among them, miso and Chili sauce can be used to make miso soup, dip in grilled fish and barbecue, and can also be used to make various dishes. Hong Yan is a good cook, especially good at cooking Korean food. She said that miso is low in fat and calories. It is easy to feel full when used to make miso soup, which is very suitable for MM who wants to lose weight. Cooking materials (three people) Materials: beef (184g), prawn with a knife (68g), tofu (1 block), green pepper (1 block), red pepper (1 block), cucumber (half root), cucumber. Korean soy sauce (2 tbsps), korean chili sauce (1 tbsps), Chili powder (1/3 tbsps), chicken powder (1/3 tbsps)/beef slice against the texture, and add 1/5 tbsps of salt and/kloc-. Slice cucumber, green pepper into triangles, onion into filaments, fresh mushrooms into strips, tofu into small pieces, and fresh prawns cut off thorns and whiskers. 3 Take a casserole, pour 4 bowls of clear water into it, put it in the knife and cook it for 5 minutes, make shrimp soup, and pick up the cooked shrimp for later use. 4 Heat 2 tablespoons of oil, pour in the marinated beef and stir-fry until the meat changes color. Pour in the shrimp soup and boil it, then pour it into the casserole for later use. 5 Add 2 tbsp oil to heat, saute minced garlic and shredded onion, pour in cucumber, green pepper and fresh mushrooms, and stir-fry for 2 minutes. 6 Add 2 tablespoons of Korean soy sauce, 1 tablespoon of korean chili sauce, 1/3 tablespoons of Chili powder, 1/3 tablespoons of chicken powder and 1 tablespoon of chopped green onion to the casserole and mix well. 7 Pour in the fried cucumber, green pepper, fresh mushrooms and onion, mix well, cover the lid and cook for 15 minutes. Add the cooked shrimp and tofu, stir gently, cover and cook for 5 minutes, then turn off the heat. Korean pork bone incense pot Korean incense pot (similar to pork bone soup) Ingredients: korean chili sauce, Korean soy sauce, pork bone, potatoes, bean sprouts, Chinese cabbage, onions, ginger, etc. Practice: 1. Wash the bones with clean water, put them in water and cook them once to remove the blood. 2. Put cold water in the pot, add the bones that have just been watered, and add onion, sauce, cooking wine and cinnamon to stew slowly. 3. Then add korean chili sauce, Korean soy sauce and a little salt, and continue to stew. 4. When the meat is slightly detached from the bone, add potatoes to continue stewing. 5. Then add the cabbage, turn off the heat after cooking, and finally add the bean sprouts. Korean-style spicy fried rice cake materials: appropriate amount of rice cake strips or slices, 4 onions1/,less than half of carrots, Chinese cabbage or one Chinese cabbage, 2 shallots, and appropriate amount of korean chili sauce (only seasoned with hot sauce, including sweet, salty, spicy and other flavors, you can also add seasonings such as sugar, garlic and salt according to your own needs. ), water or broth. Preparation: wash and shred Chinese cabbage or Chinese cabbage; Shred onion; Carrot slices; Wash shallots and cut into sections for later use. Mouth-watering Korean barbecue dipped in special smoked juice, listening to the soft sound of vegetables and savoring the slight fragrance of tenderloin, letting the sour juice seep through the tip of the tongue, making it cool and refreshing, and drinking a glass of Lhasa beer is really an unprecedented wonderful experience ... When it comes to Korean cuisine, people will immediately think of its barbecue. It's also a barbecue, but Korean food is very different from Chinese food. The barbecue in Chinese food is to put meat on a grill (a flat plate made of iron bars) and burn wood under it. Strictly speaking, the barbecue of Korean food should be regarded as a kind of "fried meat". It uses an induction cooker or a thick iron pan to brush a thin layer of oil on it, and then puts steak, beef tongue, beef loin, seafood and sashimi on it. Blink of an eye, the smell of meat will curl into your lungs, and with the sizzling sound of meat, people sitting around will drool. Korean barbecue is mainly beef, beef tenderloin, steak, beef tongue, beef loin, seafood and sashimi, all of which are delicious Korean barbecue, especially roast beef tenderloin and steak. Its tender meat makes everyone who has tasted it relish. This is because every Korean restaurant attaches great importance to the choice of ingredients, and many Korean restaurants use beef from specialized meat joint companies. According to the different parts of meat needed, the feed eaten by beef cattle here also has different formulas. It is said that some cows drink beer, listen to music and receive special massage every day when they are raised. Whether this is really the case is still unknown. However, South Korea's strict selection of barbecue ingredients is absolutely true. "Spicy" is one of the main tastes of Korean food, but it is different from Sichuan food, Hunan food and Thai food. Someone once described it like this, saying that the spicy taste of Sichuan food is spicy and delicious. The spicy taste of Hunan cuisine is spicy and blunt, without any disguise; Thai food is spicy and sweet, spicy and rough, with strong tropical flavor; Spicy Korean food is mellow and full of stamina, which will make you sweat thoroughly. Friends who like spicy food may wish to experience it for themselves.