(1) 1 Korean spicy cabbage
Ingredients: 50 kilograms of Chinese cabbage, 250 grams of salt, 50 grams of ginger, 50 grams of garlic, 1 kilogram of white pears, 500 grams of chili noodles, 250 grams of coriander seeds, white sugar, MSG Appropriate amount
Preparation method:
1. Choose a large, firm Chinese cabbage, remove the old side, cut off the green leaves, remove the roots, wash it three times with clean water, and then tidy it up. Put the ground into the altar.
2. Boil salted water, let it cool and pour it into the jar of cabbage (until the cabbage is submerged). Marinate for 3 to 4 days, take out the cabbage, wash it twice with water and drain it.
3. First chop the ginger and garlic into a puree, then mix it with salt, coriander seeds, and chili powder to form a puree. Take it out, add a small amount of water and MSG, and stir evenly. Peel the pears, cut crosswise into large pieces, and set aside.
4. Spread the seasoning evenly on each cabbage leaf, arrange them neatly in the pickle jar, and place a layer of white pear slices after every few layers.
5. Add the remaining seasonings and appropriate amount of water, add a little salt, and make the flavor lighter. After 3 days, pour it into the jar so that the height of the water is about 20 cm. Put it in the underground kiln and it will be ready to eat in about 20 days.
(2) Korean kimchi
Ingredients: 5000 grams of Chinese cabbage, 250 grams of apples, 250 grams of pears, 250 grams of white radish, 500 grams of beef broth, 1500 grams of green onions, 250 grams of garlic, 250 grams of refined salt, 150 grams of chili pepper 150 grams of noodles, 50 grams of MSG
Preparation method:
1. Remove the roots and stems of the cabbage, wash it with water, drain the water, and cut it into 4 pieces with a knife. Put it in a basin, sprinkle with salt and marinate for 4 to 5 hours; remove the roots, whiskers, and skin of the radish, cut into thin slices, and marinate with salt; peel the apple and cut into slices; chop the green onion and mash the garlic.
2. Drain the pickled water from the pickled cabbage and radish, put it into a jar, then mix all the seasonings such as apples, pears, beef soup and so on and pour it on the cabbage. The marinade should cover the cabbage. Press the top with a clean heavy object to make the dish sink. The time can be determined according to the season. In summer, it usually takes 1 to 2 days; in winter, it usually takes 3 to 4 days to take it out and eat it.
The product features are bright in color, hot and sour, crispy and tender, refreshing and delicious, with strong local characteristics.
(3) New pickling method of mustard seeds
1. Take 15 kilograms of mustard seeds, 0.5 kilograms of salt, 5-7 heads of garlic, 50 grams of Sichuan peppercorns, and 2 red peppers. Wash the mustard root with clean water, peel off the roots, remove the yellow leaves, and place it in a ventilated place to dry in the shade until the entire mustard leaf is a little wilted. Cut the mustard into about 1 cm pieces and put them in a basin for later use.
2. Cut the garlic, ginger, and pepper into fine pieces, put them together with the peppercorns, and salt into the basin of mustard seeds, stir evenly, and then knead them with your hands until the mustard seeds become wilted. Put the mixed mustard seeds in a jar, fill it to a height of 10 centimeters, then press and tamp it until water comes out slightly, then press it and tamp it again until it is completely filled.
3. After all the mustard seeds are packed, seal the jar mouth tightly with plastic sheeting and place it in a cool place. It will be ready to eat in about 20 days. The mustard pickled in this way tastes fresh and refreshing, crispy and spicy, and has a unique flavor.
In order to keep the mustard seeds fresh and tender, it is best to use a pair of special chopsticks when taking out the vegetables, without any trace of oil, and seal the mouth of the jar after taking out the vegetables.
(4) Mushroom pickles
1. Ingredients: 20kg of fresh mushrooms, 4kg each of cabbage, celery, lettuce, carrots and green peppers, 0.5kg each of ginger, white wine and Sichuan peppercorns, appropriate amount of sugar .
2. Raw material preprocessing: Wash mushrooms and vegetables with clean water and drain. Remove celery leaves and cut into 2-3cm long segments, and cut other vegetables into 5-6cm long strips.
3. Pickle water: Salt water is the best pickle water (to keep it crispy). Add 800g of salt per 10kg of water, boil, remove from heat and cool until use. In order to speed up the brewing process, a small amount of good-quality old kimchi water can be added to the newly prepared kimchi water.
4. Brewing: Mix mushrooms and cut vegetables with pepper, white wine, ginger, sugar, etc., put them into a washed pickle jar, pour in the kimchi water, cover and place on top of the jar Fill the sink with clean water and seal it. After sealing and fermentation for 10 to 15 days, it can be taken out and eaten. It can be eaten cold or stir-fried with seasonings.
(5) Sweet and sour spicy cabbage
Ingredients: cabbage Ingredients: coriander, dried red pepper shreds, soybean oil, salt, mature vinegar, MSG, green onion and ginger shreds in appropriate amounts
Preparation method:
(1) Take a spoon, add base oil to heat, stir-fry the pot with shredded onion and ginger, then add shredded chili pepper and fry;
(2 ) Put sugar in the pot, add an appropriate amount of soup and bring to a boil, add some MSG, let it cool for a while, pour it into a cabbage basin, mix well, put it in a cool place to marinate for 2 hours, and sprinkle with coriander segments.
(6) Hot and sour shredded cabbage
Ingredients: cabbage Ingredients: dry red pepper, salt, vinegar, sugar
Preparation method:
(1) Blanch shredded cabbage and chili pepper in boiling water for 2 minutes respectively, remove and drain.
(2) Take the basin. Spread a layer of shredded cabbage in the basin, sprinkle with a little refined salt, sprinkle with some shredded chili peppers, drizzle with some vinegar, and sprinkle with some sugar. Spread it layer by layer, cover the basin tightly, and serve after 30 minutes
(7) Pickled hot and sour radish
Ingredients: 5 kg of white radish Ingredients: 30 g of chili powder, 0.8 kg of vinegar, 200 g of sugar, 175 g of salt, 100 g of sesame oil, Sichuan peppercorns 10 grams each of aniseed, appropriate amount of MSG, and 2 kilograms of water.
Preparation method: First, clean the white radish, then process it into strips of 3 cm long, 1 cm thick, and dry until 80% dry. Heat sesame oil, add chili powder and fry until slightly brown. Add in dried radish and mix well. Put the salt, sugar, pepper and aniseed into a pot and add water to boil. Add MSG and wait until it cools. Then pour it into the vat. Mix it with the dried radish and stir it once a day for 15 days. The finished product is ready
(8 ) Hot and sour radish strips
Ingredients: large radish or green radish Ingredients: appropriate amounts of dry red pepper essence, salt, and peppercorns.
Preparation method: Brush the jar dry, dry it, mix the radish strips and chili shreds evenly, put it into the jar, add salt water, (500 grams of water, add 50 grams of salt, dissolve,) Cover the radish strips, then sprinkle some peppercorns, and place the vat in a warm place. It will be edible in about 15 days.
(9) Sweet and Spicy Cucumbers
Ingredients: Ingredients for 10 kilograms of fresh cucumbers: 2 kilograms of salt, 3 kilograms of soy sauce, 2 kilograms of white sugar, appropriate amount of sugar, 200 grams of shredded dried chilies, 50 grams of shredded ginger, 20 grams of MSG, and 100 grams of sesame seeds.
Preparation method: Choose fresh and tender cucumbers, wash them, add a layer of salt to them, and pickle them in a vat. Pour the tank once the next day, and for a small amount of 18-degree salt water, pour the tank once a day, 6 times in a row. It can be marinated thoroughly after 20 days. Take out the pickled cucumbers and soak them in water for 1 day. Change the water twice in the middle, and then squeeze out the water so that the cucumbers only have a light salty taste. Then soak them in a mixture of soy sauce, sugar, chili shreds, MSG and other seasonings. , stir twice a day, take out after two days, and stir in cooked sesame seeds.
(10) Pickled garlic eggplants
Ingredients: 1000 grams of tender eggplants,
Wash with water, steam in a cage pot, take out and let cool stand-by. Peel the skin off the garlic and pat it with a knife, put it into a garlic jar and mash it, add salt and MSG and mix well. Tear the steamed eggplant in half in the middle and spread evenly seasoned garlic paste in the middle. Then place it in a basin or jar and put it in the refrigerator.