How to make soybean paste

1. Korean soybean paste.

2. Chili powder and a little ginger.

3. Zucchini, potatoes, mushrooms, tofu, pork belly (good quality), peppers, onions, and three or four scallops.

Preparation method:

Cut one-quarter of the tofu cubes into small cubes, cut the pork belly into thin slices, cut one-half of the potatoes into cubes, and cut one-third of the zucchini into small cubes. , tear three shiitake mushrooms into strips and boil them together in a pot with water. Beat a small piece of ginger to loosen it and add it together with the fresh scallops. After the water boils, skim off the foam and add a large spoonful of soybean sauce to taste until the saltiness is right (do not add too much in the miso soup) salt, otherwise the freshness will be lost, and the salty and light taste depends entirely on the sauce), switch to medium heat and cook until the potatoes are cooked, cut one or two peppers into sections, one-fifth of the onion and thick shreds, add them together and cook over slow heat for about ten minutes Minutes, add a little chili powder and serve.

Materials

Ingredients: Chinese cabbage, onions, ginger, sugar, salt, monosodium glutamate, cooking wine, garlic, glutinous rice noodles.

How to make kimchi

First choose Chinese cabbage, preferably cabbage, and remove the old cabbage (it can be used for other purposes). Cut it, you can cut it in half or quarter. Look at the container size. Spread half a pound of salt evenly on the cabbage, preferably the middle of the leaves, and leave it for 10 hours.

Depending on how spicy you like it, prepare half a pound to eight ounces of chili powder. Mix one ounce (two small spoons) of glutinous rice noodles with water and boil about a pound and a half of water. Boil the glutinous rice noodles evenly. It's like boiling thin stick noodle porridge, then while it's hot, mix the chili noodles with the boiled glutinous rice water into a paste, and let it cool.

Put boiling water in a pot, turn off the heat, blanch the cabbage in the water and let it cool.

Cut the onion, ginger, and garlic into broken rice shapes, add the sugar (depending on how sweet you like it), MSG, and cooking wine (less) into the cooled chili paste, and mix uniform.

Lift up the cabbage page by page, apply chili paste evenly on the inside and outside, put it in a container, seal it best, and leave it for about 5_6 days.

Take it out, roll up the cabbage leaves one by one, put them in a storage box, put them in the refrigerator compartment, and take them out directly when eating.

I also soaked the white radish, which was also delicious. I personally think it tastes better when cut into thin strips than soaked into chunks. Although it is troublesome to soak, it saves trouble when eating.

Finished product in storage box