All kinds of kimchi in Korean dramas are eye-catching, but in fact, it is obvious that the kimchi in Yanbian is not inferior, okay?

How exactly is it done? Yanbian people tell you.

Yanbian spicy cabbage has a unique flavor, because it enjoys superior environmental resources, namely, suitable climate, abundant water sources, fertile soil and high-quality air. In addition, the unique processing technology of making spicy cabbage makes it white, green and red, clear, fragrant, beautiful, sour, sweet and spicy, and has the effects of relieving boredom and hangover, helping digestion and stimulating appetite. Now I'll teach you how to make the most authentic Yanbian kimchi, delicious and delicious!

Usually we choose Chinese cabbage as the top grade, while making kimchi is just the opposite. Remove the green leaves outside, and the leaves inside have a deep walnut pattern (thick leaves), showing a charming goose yellow.

After cutting, it is more obvious, not very tight, but each leaf is thick enough to divide the cabbage into four petals longitudinally.

Spread it evenly with coarse salt, and the amount of salt used for each cabbage is about 1 to 1. After more than ten hours ... the workshop version or industrial version is soaked in warm salt water, which is suitable for large-scale processing. If you cook 4 or 5 cabbages at home, you can also refer to the salt water method. Come on!

Rinse with clear water, then soak for an hour, repeat, pinch a little cabbage leaves, and control to dry after a little salty taste.

This Chili powder is close to the fineness of Chili noodles, and fish sauce needs to be prepared.

All tableware and hands must be free of oil stains, or kimchi will go bad! ! ! Without garlic, leeks and Sydney, it is difficult for you to tell others that you are making kimchi. Pear, apple, pear or Sydney. Apples-yellow meat, crisp and sweet apples will do. Syrup-one part water+one part rock sugar+two parts malt syrup+two pieces of ginger, boil and cool!

Onions are white instead of green, leeks are green instead of white, and ginger is peeled.

It is best to knead leeks into an inch and a half by hand and rub them by hand. I didn't rub it for taking pictures in the back. Chop onion and ginger. If you have time, you should pound the juice out with a garlic can. If you are too lazy to pound, cut it thinner than the picture.

Garlic is directly crushed by garlic press, ginger and onion.

Macro is actually very thin Chili noodles, about 30 grams.

Mix all the materials, add 10g fish sauce (containing a lot of salt), 30-50g soju, and add 2.5g refined salt, stir well, let stand for a while, and then stir well.

Finally, gently roll it up, grasp the strength, don't squeeze out all the juice, and edge it.

Refrigerate in the refrigerator (no more than 5 degrees) and eat after two weeks. The best effect is one month, not more than three months.

Refrigerate and eat in two weeks.

(Yanbian on the tip of the tongue)

Kimchi in Yanbian, Jilin is delicious and deeply loved by everyone. It tastes delicious, simple to make and crisp to eat. There are many kinds of kimchi in Yanbian, including garlic sprout kimchi, radish kimchi and kohlrabi kimchi. They are all delicious and can be cooked according to your own preferences. It tastes sour and delicious.

Kimchi is familiar to everyone and is often seen on TV. It's red and bright, and it makes you want to eat. Many supermarkets also sell them now. It's made at home, simple and hygienic. Kimchi in Yanbian, Jilin Province is also very famous, sour and crisp, and delicious. I also like kimchi very much. There are many kinds of pickles in Yanbian, Jilin, so you can choose according to your own preferences. Let's share the practice of kimchi in Yanbian, Jilin.

First, the practice of radish and kimchi in Yanbian, Jilin 1. Ingredients: beef, three radishes, 300g salt, a bottle of Sprite, 200g plum juice, 300g sugar, a small bowl of cold rice, 200g fish sauce, 50g shrimp paste, 1 apple, 1 pear, 1 onion.

2. Wash the beef and soak it in water for half an hour. After soaking, blanch in cold water, add ginger slices, cooking wine and scallions, boil over high fire, skim off floating foam, blanch and rinse. Put the beef in the pot, add the ginger slices, add enough water and simmer for two hours, and the soup will be thick and white.

3. Wash the radish and cut it into small squares for later use. Add salt, sprite and sugar into the basin, add a little water and stir well. Pour into the radish pieces, stir well and marinate for two hours. After pickling, take out the radish, drain the water and put it in a pot.

4. Add the fine pepper noodles, grab them evenly, put the coarse pepper noodles into the pot, pour the cooked beef soup while it is hot, stir well, wash the onions and cut into pieces, wash the pears and cut into pieces, wash the apples and cut into pieces, and wash the ginger and garlic and cut into pieces.

5. Put the apples, pears and onions into the cooking machine, then add the rice, add the shrimp paste, pour a little broth and break it, pour the beaten juice into the radish, and then add the minced ginger and garlic, fish sauce and green plum juice.

6. Then put the stirred pepper in, stir it evenly by hand, marinate it for one day, and put it in the refrigerator. It will taste better, crisp and delicious.

Small technique

1, Jilin Yanbian kimchi can be made into kohlrabi kimchi, radish kimchi, pepper kimchi, shallot kimchi and so on. According to your own preferences, they are all delicious. Everyone puts different side dishes and seasonings in kimchi.

2. Make pickles and choose fresh radishes. You should pickle the radish before making pickles. The pickled vegetables that are stirred evenly should be kept in the refrigerator, so that they will taste better.

Summary: Jilin Yanbian pickle with bright red color, crisp taste and appetizing taste is ready It is really delicious. It makes my mouth water. Crispy appetizer, served with steamed bread. It was really enjoyable. Everyone puts different ingredients and seasonings in kimchi. You can put it according to your taste. Anyone who likes kimchi can try it.

When it comes to kimchi, most people will think of Korean dramas and all kinds of beautiful men and women, while the northeast people will be surprised. Kimchi? Who hasn't? What's there to say? Yes, once upon a time, kimchi was just a rustic side dish on the table of ordinary people. Since when has it become a foreign language term? Perhaps this inevitably reminds people of the popularity of Korean dramas and the integration of cultures. In the eyes of today's young people, kimchi is almost equivalent to the Korean model, and it is sought after by every fan like a shining star. Then let's talk to you in detail about the practice of Yanji kimchi, which is a cliche and consistent dish.

First, choose

To make kimchi, you must first choose ingredients. Choose a medium-sized Chinese cabbage, wash it with clear water and dry it for later use. Then there are ingredients. There are six core ingredients: salt, chopped pepper, sugar, garlic, vegetarian dishes and aniseed (that is, spiced powder). Salt is more useful and should be prepared more appropriately. Anita, also known as spiced powder, was originally made by grinding fennel, dried tangerine peel and other materials, and now it can be bought in the general market. Finally, prepare a pickle jar, wash and dry it. If you don't have it at home, you can also find an idle washbasin instead.

Second, stains

As mentioned above, salt is more important in the process of making kimchi. The first process of making kimchi is pickling and dehydration. Take the whole prepared Chinese cabbage, cut it in half vertically from the middle, and you can see the fresh stalks. Prepare 7- 10 tablespoons of salt for each half cabbage (the amount of salt can be controlled according to the size of the cabbage) and put it on the plate. It doesn't matter how much, just enough to wipe half a cabbage. Then, according to the height of cabbage leaves, salt is evenly put into the leaves layer by layer from the inside out, then each layer is compacted in turn, and then put into a clean jar for sealing and preservation.

Third, squeeze

When I opened it two days later, I found that the original energetic Chinese cabbage had faded a lot. Wash the stained cabbage with clear water. Don't tear off one side of the cabbage when washing, and keep the original half of the cabbage. Squeeze out the water hidden in the vegetables for a few minutes, and the washed cabbage will hardly get wet.

Fourth, materials.

The ingredients of kimchi are the essence of taste. Before selecting the ingredients, we already have six core ingredients-salt, shredded pepper, sugar, garlic, vegetarian dishes and aniseed, each of which is put on a plate. Speaking of ingredients, just find a clean pot, mix all the ingredients together and stir for a while until all the ingredients are almost evenly mixed together, and the basic ingredients of kimchi are ready. Although this step is not difficult, it is the key to determine the taste.

Verb (abbreviation for verb) pickling

The final operation is pickling. In fact, the technique is the same as pickling, but now the mixed seasoning should be placed between the leaves of Chinese cabbage layer by layer. Start from the innermost layer, evenly inside and outside, and carefully smear with a spoon. This link needs a little patience. The more evenly the seasoning is spread, the more delicious the cabbage will be. Otherwise, the pickles you eat in the future may be different in salinity and acidity. At this time, the production of kimchi has been basically completed, and all that remains is eager expectation and waiting.

Sixth, food.

Pickled vegetables are usually preserved for ten days and a half months in winter, and it is common for three or five days when the temperature is high in summer. If you are greedy, you can open it in two days. However, it should be noted that it is best to use clean chopsticks to pick kimchi, and there can be no oil stars.

As for how to eat kimchi, it should be varied in the eyes of modern people. You can directly cook side dishes, pickled pepper sauce soup, pickled pepper fried rice or pickled pepper cake, whatever you want.

Above, I hope my answer will help you.

I am Yanji Armani Kimchi. The first step of spicy cabbage is to choose the long one. If you fail, you will be pimped after the salt is flooded. Cabbage will be removed from the outside, and the green ones will not be used. Cut the cabbage in half and soak it in concentrated salt water 12- 15 hours. After taking it out, soak it in clear water for one and a half hours, change the blisters for half an hour, and then take it out and wipe it for two hours. Put it on the outermost layer and fold it. This is an introduction to the production process. The ingredients are flour sugar, maltose, fish sauce, Xi Da, ginger, garlic, pear juice, thick pepper slices and cold boiled water. Stir well and keep fresh for 24 hours. I won't be on the picture, sorry everyone! ! ! Want to contact in detail 1303 9088588-

I like to eat my mother's pancakes with pickles. The method is simple, sour and sweet, oily.

Pickled kimchi is marinated with selected Chinese cabbage and unique sauce, mixed with batter and seasoning, fried in a flat-top pan with a little oil until both sides are golden and crisp, sprinkled with white sesame seeds and sliced out of the pan. The fried pickle cake not only has the crisp and spicy taste of pickles, but also has the crisp and refreshing feeling of pancakes. The homemade secret sauce can be dipped and eaten according to personal needs, and the taste is rich.

In Korea, there is a tradition of eating pancakes on rainy days. As for why there is such a tradition, there are all kinds of conjectures. Some people say that when it rains, the sound of rain is like the sizzling sound of baking pancakes. From the scenery and things, we can only say that the feelings of Ouba in South Korea are too delicate. Others think that when farming, farmers can't go out to work in rainy days, rest at home and find some ingredients such as wheat flour and vegetables to make pancakes.

Eating kimchi pancakes is also experiencing a Korean culture. You must get it! !

Nowadays, fresh kimchi is also improving. Pickled pickles used to be similar to pickled pickles in the northeast, that is, adding more seasonings such as peppers, then pickling for a month or two and eating for a winter. Now that the conditions are good, many things are easy to buy, and now pickled food is also delicious. Some Koreans cook a large pot of kimchi, bury it in the ground, ferment it and then open it. That's what others say.