Composition:
1 Chinese cabbage (about 200g), 50g of Chili noodles, 80g of onion, 40g of garlic,1.5g of red pepper,1.5g of ginger, 500ml of beef soup,1.5g of light soy sauce, 5g of monosodium glutamate, 50g of sugar and.
Features:
Red and white, sour and delicious, promote appetite.
Operation:
1, peeled onion, peeled garlic and peeled ginger, all washed and cut into pieces; Clean the red pepper, remove the pedicle and cut into pieces.
2. Remove the root of Chinese cabbage, cut it in half and dry it in the sun for half a day. Then, put them in an unglazed ceramic pot, sprinkle with salt and pepper noodles, and put them layer by layer. After putting them away, cover them with a wooden lid, which is as big as the jar mouth, so that the lid is just pressed on the Chinese cabbage.
3. Then, press the heavy stone, rinse the cabbage thoroughly with cold water two or three days later, and squeeze out as much vegetable juice as possible. Next, put chopped green onion, garlic, pepper and ginger in the middle of the cabbage, then mix beef soup with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oil paper and cover it. After freezing 15 days, the pickle jar can be buried half underground and covered to prevent rain and snow from penetrating.
4. Eat kimchi from winter to the following spring. When eating, according to my hobby, I can add Pacific fish, squid, fruit, pear, radish and so on. , but definitely not the meat of shellfish and mussels.
5. In the cold winter, kimchi can be made without a refrigerator, but it can be kept in the refrigerator when the weather is warm.
Seasoning: 1 chunk of dried ginger (about 30g), 8 dried red peppers, 1 small pepper (about 30 pieces), 2 tablespoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 tablespoon of white sugar (1 5g),1teaspoon of chicken essence.
Exercise:
1, peeled and shredded dried ginger, peeled off the old leaves outside the Chinese cabbage. Put the leaves in a boiling pot. Cook for 1-2 minutes until it is ripe. Take out and drain. Cut into strips 2 cm wide and 5 cm long.
2. Put the balsamic vinegar, soy sauce, salt, sugar and chicken essence into a small bowl, and fully mix and stir into a sauce. Mix well with the cabbage strips in a slightly larger container, put the cabbage strips covered with sauce into a plate, and put shredded ginger on the surface.
3. Heat the wok with high fire, add cold oil, put the dried red pepper and pepper into the wok, and stir-fry slowly with low fire until the pepper turns yellow. Don't put the pepper on the fire until it turns black. Pour the oil directly on the cabbage on the plate.
Wash and dry the cabbage, spread the Chili sauce evenly on the cabbage, clean it piece by piece, put it neatly in the basin, seal it with plastic wrap and eat it for a few days!
1. A Chinese cabbage, peeled off the outer layer, washed, evenly coated with salt inside and outside and marinated for half a day.
Note: spicy cabbage should not be made with any oil from beginning to end.
2. After curing for half a day, squeeze out the water.
Preparation: ginger, garlic, apples and pears.
4. Chop ginger, garlic, apples and pears, and use 1/3 or half of apples and pears.
5. The amount of Chili noodles, salt and monosodium glutamate Chili noodles depends on your favorite spicy degree.
It also depends on the freshness of Chili noodles.
6. Add appropriate amount of boiling water and mix pepper noodles, salt and monosodium glutamate evenly.
7. Pour ginger, garlic, apples and pears into the Chili noodles.
stir
9. Start pickles! Starting from the innermost layer, smear the prepared pepper on the cabbage, both inside and outside.
10. Keep wiping.
1 1. The whole tree was plastered.
12. Take a covered container and clean it carefully. There must be no oil. If there is no cover,
It can also be sealed with plastic wrap.
13.3-5 days later.