↓How >> How to make Korean hot and sour cabbage?

↓How to make Korean hot and sour cabbage?

Recipe for hot and sour cabbage: Ingredients: 300g chili noodles, 75g oysters, 25g green onions, 15g garlic, 100g water celery, 100g raw pears, 200g fresh pears, 5g ginger, 15g sugar, 25g salt, 15g chili, 100g chives

, 25g pine nuts, 500g cabbage Preparation process: Chinese cabbage: First remove the bad outer leaves of the cabbage, cut it into 4 pieces, put 1/2 salt in 5 cups of water, then add the cabbage, and then sprinkle a little

After salting, marinate for about 3 hours.

Fine water celery: Remove the roots, wash and cut into about 5 cm.

Oysters: Wash the oysters with light salt water to remove dirt, and put them into a dish to remove the remaining water.

Chestnut: Remove the outside and remove the sticky skin from the inside when putting it in water.

Pears: Remove the skin and cut into slices.

Method: Wash the pickled cabbage with fresh water, put the cabbage in a dew dish, and drain away the water.

Cut the green onions into 5 cm long sections, cut the garlic and ginger into nice-looking pieces, then add the garlic and ginger into the chili noodles and mix well.

Cut the dehydrated cabbage into 5 cm long sections and put them into a dish. Add salt and sugar to the mixed chili noodles and continue mixing. When the cabbage is salty and light, add the chopped green onions and chives.

After adding the water celery and water celery and mixing well, add the chopped chestnuts, pears, large chili peppers, and sesame seeds, mix gently, and wait to see how salty it is.

Put the spicy cabbage on a plate and sprinkle pine seeds on top. It will be beautiful and delicious.

When adding radish to spicy cabbage, cut the radish into 3 cm lengths, marinate them with salt, drain off the water, and put them together with the cabbage and add seasonings.

Reference: Soak in vinegar for half an hour, then lightly fry in oil. Delicious taste. Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.

Note: Fish sauce is the most essential thing, and it is also the biggest difference between Chinese hot and sour kimchi and Korean kimchi. In Korea, almost every household makes their own fish sauce. Chinese people don’t eat this food, but it can be found in large supermarkets.

There are some for sale, about 8-10 yuan a bottle, mostly fish sauce from Thailand.

Preparation materials: 1. Cabbage. Cabbage has many green leaves, thin skin, and dense leaves. There are not too many outer leaves that need to be removed. The ones that look clean and fresh are the best.

For storage, cabbage with green leaves and fresh appearance is suitable. The bigger the new cabbage is, the better. The autumn cabbage should be moderate in size, good in balling and heavy in weight.

Cabbage is not only rich in vitamins or minerals, but also contains various ingredients with various pharmacological effects.

According to published academic papers, methyLmethionine contained in cabbage is a bioactive substance of methionine and has curative effect on arteriosclerosis, while methyLsysteinsuLfoxid has the effect of strengthening cholesterol.

How to make spicy cabbage: Necessary ingredients: ginger, green onions, coarse salt, chili powder, fish sauce, sugar, sesame seeds, shrimp paste, onions, cabbage, white radish Step 1: Cut the whole cabbage in half vertically and use coarse salt

Dissolve in water and apply salt on each layer of vegetable leaves, layer by layer, from the inside to the outside.

Then put the cabbage in the water. Generally, you need to use stones to press the cabbage. If it floats in the water, it will be difficult to taste.

It takes about 7 hours to soak in South Korea, but 3 hours is enough in Guangzhou.

Step 2: 1. Cut the radish and green onions into shreds.

2. Grind garlic, onion and ginger into puree.

3. Put the chopped ingredients into a transparent container, and add an appropriate amount of chili powder, sesame seeds, sugar, salt, shrimp paste, and fish sauce to the finished product.

4. Use your hands to slowly blend the condiments into the shredded vegetables.

5. Marinate for 30 minutes after mixing.

Step 3: Apply the pickled condiments on the soaked cabbage from top to bottom, spread evenly leaf by leaf, wrap half of the cabbage with the outermost big leaves of the cabbage, so that

You're done.

Wait about 2 hours for fermentation and then you can eat it.

1.

Take a cabbage, peel off the outer layer, wash it, apply salt evenly on the inside and outside, and marinate for half a day. Note: The spicy cabbage should not be dipped in any oil from beginning to end 2.

After marinating for half a day, squeeze out the water 3.

Prepare: ginger, garlic, apple, pear 4.

Chop ginger, garlic, apples and pears into small pieces. Use 1/3 or half of apples and pears 5.

Chili noodles, salt, MSG. The amount of chili noodles depends on how spicy you like it. It also depends on the freshness of the chili noodles. Add an appropriate amount and boil it cold. Mix the chili noodles, salt and MSG thoroughly 6.

Pour the minced ginger, garlic, apples and pears into the chili noodles and stir evenly7.

Start pickling!

Starting from the innermost layer, smear the prepared chili paste on the cabbage, both inside and outside 8.