Method of production 1. Select a large, solid core of cabbage, remove the old gangs, peel off the green leaves, remove the roots, wash three times with water, and then neatly placed in the altar.
2. Boil salted water, let it cool and pour it into the altar with cabbage (until the cabbage is submerged). Pickle for 3 to 4 days, take out the cabbage, then wash it twice with water and control the water.
3. First ginger, garlic minced into a puree, and then with salt, coriander seeds, chili noodles together into a puree, remove, put a small amount of water and monosodium glutamate together and then mix well. Pear peeling, cut crosswise into large pieces, standby.
4. Spread the seasoning evenly on each cabbage leaf, and neatly yard in the pickle altar, laying a layer of white pear slices for every few layers.
5. The remaining seasoning and the right amount of water, put a little salt, taste adjusted to lighten the taste, 3 days later poured into the altar, so that the height of the water is about 20 centimeters. Put in the kiln, about 20 days can be eaten.
(B) Korean kimchi ------ raw material recipe cabbage 5000 grams of apple 250 grams of pear 250 grams of white radish 500 grams of beef broth 1500 grams of green onion 250 grams of garlic 250 grams of refined salt 150 grams of chili pepper 150 grams of monosodium glutamate 50 grams of
Method of production
1. Cabbage to remove the roots and the old gangs, washed with water, drained, and then cut into 4 petals with a knife. Cut into 4 petals with a knife, put into a basin, sprinkle with salt and marinate for 4 to 5 hours; remove the roots, whiskers and skin of radish, cut into thin slices and marinate with salt; peel apples and cut into slices; chop green onions and mash garlic into a puree.
2. will be pickled cabbage, radish drained pickling water, into the altar, and then apples, pears, beef broth and all the seasonings mixed together and poured on the cabbage, marinade to submerge the cabbage, the top of a clean and heavy weight pressed, so that the dish sinks. The time can depend on the season, summer generally 1 to 2 days; winter is generally 3 to 4 days can be taken out to eat.
Product features bright color, hot and sour, crisp and tender, refreshing and delicious, with strong local characteristics.
(C) the new method of pickling potherb mustard ------1, take 15 kilograms of potherb mustard, 0.5 kilograms of salt, 5-7 heads of garlic, 50 grams of pepper, 2 red pepper. Wash the potherb mustard with water, peel off the roots, remove the yellow leaves, and put it in a ventilated place to dry, until the whole potherb mustard leaves are a little wilted for good. Cut the potherb into 1-centimeter sections and place in a pot for later use.
2, the garlic, ginger, chili finely chopped, along with pepper, salt together in the pot of potherb mustard, mix well, and then kneaded until the potherb mustard wilted. Will mix the good potherb mustard altar, installed 10 cm high then pressed, pounded, to slightly out of the water, and then pressed and pounded, successively installed until the end.
3, after all the potherb mustard loaded, with a plastic sheet will altar mouth tightly sealed, placed in a cool place, about 20 days can be eaten. With this method of pickling potherb mustard, eat fresh and crisp, crispy with spicy, a unique flavor.
In order to keep the potherb mustard fresh and tender, it is best to use a pair of special chopsticks when taking the vegetables, there can not be a trace of oil, after taking the vegetables to the altar mouth sealed.
(D) Mushroom kimchi ------1. Ingredients: 20kg of fresh mushrooms, cabbage, celery, lettuce, carrots, green peppers, 4kg each, ginger, white wine, peppercorns, 0.5kg each, the right amount of sugar.
2. Pre-treatment of raw materials: mushrooms, vegetables with water, wash and drain, celery leaf removal and cut into 2-3cm long small sections, other vegetables cut into 5-6cm long strips.
3. Pickle water: pickle water is better with salt water (can keep crisp). Add 800g of salt per 10kg of water and leave the fire after boiling to cool for use. In order to speed up the soaking speed, you can add a small amount of good quality old kimchi water in the newly prepared kimchi water.
4. Soak: Mix mushrooms and cut vegetables with pepper, white wine, ginger, sugar, etc., put them into the washed kimchi altar, pour in kimchi water, cover the altar with a full tank of water to seal. After sealing and fermenting for 10 to 15 days, it can be taken out and eaten. It can be eaten cold, and can also be fried with condiments.
(E) sweet and sour spicy cabbage ------ main ingredients: cabbage ingredients: coriander, dried red pepper, soybean oil, salt, vinegar, monosodium glutamate (MSG), green onion and ginger shredded appropriate amount
Methods of production (1) sitting in a spoon, add the bottom of the oil is hot, with green onion and ginger stir-frying pot, and then into the chili pepper shredded deep-fried
(2) pot of sugar, add the right amount of soup boiling, point MSG, a little cooled, poured in the cabbage pot mix, put in a cool place to marinate for 2 hours, sprinkled with coriander section can be
VI) hot and sour cabbage shredded ------ main ingredients: cabbage Ingredients: dry red pepper, salt, vinegar, sugar
Methods: (1) shredded cabbage, chili pepper shredded blanch with boiling water for 2 minutes, fish out the clean water control.
(2) Take the basin. Spread a layer of shredded cabbage in the basin, sprinkle a little fine salt, and then sprinkle some shredded chili pepper, drizzle some vinegar, sprinkle some sugar, so that one layer by layer, cover the basin tightly, 30 minutes later, can be eaten
(VII) Pickled Hot and Sour Radish ------ Main Ingredients: 5 kilograms of white radish Ingredients: 30 grams of paprika, 0.8 kilograms of vinegar, 200 grams of white sugar, 175 grams of salt, 100 grams of sesame oil, peppercorns 10 grams of each of the seasonings, monosodium glutamate, 2 kilograms of water.
Method of production: first of all, the white radish selection clean, and then processed into 3 centimeters long, wide, thick 1 centimeter strip, drying to eight into dry spare. Fragrant oil is hot, add chili powder fried until slightly yellow when poured into the dried radish and mix well. Salt, sugar, pepper, seasonings into the pot with water to boil, add monosodium glutamate to be cooled and poured into the tank, and dried radish mix well, turning once a day 15 days after the finished product
(H) hot and sour radish strips ------ main ingredients: carrots or carrots Ingredients: dried red chili pepper refined salt pepper grains of the appropriate amount.
Method of production: the cylinder brush dry will be, wipe dry, turnip strips and chili pepper wire mix, put into the cylinder, into the salt water, (500 grams of water plus 50 grams of salt, dissolved,) did not pass the turnip strips, and then sprinkle some pepper grains, will be placed in a warm place in the vat, about 15 days can be eaten,
(IX) sweet and spicy cucumber ------ Ingredients: 10 kilograms of fresh cucumber Ingredients: 2 kilograms of salt, soy sauce 3 kilograms of white sugar, sugar. Soy sauce 3 kilograms, 2 kilograms of sugar, sugar in moderation, 200 grams of dried chili pepper, 50 grams of ginger, 20 grams of monosodium glutamate, 100 grams of sesame.
Method of production: choose the tender cucumber washed, a layer of melon layer of salt, into the jar marinade. The next day to pour the tank once, to a small amount of 18 degrees of salt water, and then once a day to pour the tank, even pouring 6 times. 20 days after you can pickle through. After pickling the cucumber removed, soaked in water for 1 day, the middle of the water twice, and then pressed out of the water, so that the cucumber contains only a light salty flavor, and then into the soy sauce, sugar, chili pepper silk, monosodium glutamate and other seasoning mixture soaked, tossed twice a day, two days of fishing, mixed with cooked sesame seeds.
(10) pickled garlic eggplant ------ main ingredients: tender small eggplant 1000 grams, washed with water and put in a cage pot to steam, remove and cool for use. The garlic peeled off the skin with a knife and patted, put into the garlic jar pounded, add salt, monosodium glutamate mix evenly. Tear the steamed eggplant into two halves from the center and smear the garlic paste in the middle. Then arrange in a basin or altar and put in the refrigerator.