Raw materials: cabbage, ginger, garlic, apples, pears, chili noodles, salt, monosodium glutamate
Making process:
1, the cabbage peeled off the outer layer, washed, inside and outside the uniformly smeared with salt, marinated for half a day, and then squeezed out of the water
2, ginger, garlic, apples, pears, chopped apple and pear, apples and pears can be used for 1/3 or half
3, add appropriate amount of cold white water, the apple, pears, salt, and MSG
3, add an appropriate amount of cold white water, chili noodles, salt, MSG, mix well, the amount of chili noodles depends on how much they like spicy, but also depends on the freshness of the chili noodles 4, ginger, garlic, apple and pear minced poured into the chili noodles, stirring well
5, start pickles! Starting from the innermost layer, to adjust the chili paste smeared on the cabbage, inside and outside are smeared, pay attention to be sure to wash your hands ah or with plastic film gloves
6, the whole are smeared, into a container with a lid, pay attention to the wash, there must be no oil, if there is no cover, with plastic wrap can be sealed
7, 3-5 days of spicy cabbage that is to be successful, you can cut the dishes on the plate! Success, you can cut the vegetables on the plate
Note: the production of spicy cabbage from start to finish can not be stained with a little bit of oil
Chai fish and cabbage rolled kimchi
Cuisine
Korean cuisine
Ingredients
(1) Cabbage 1 small cucumber 10 strips (2) 2 cups of Chai fish minced garlic 5 tbsp. minced ginger 3 tbsp. (3) green onion 5 (1) Salt 1/3 cup (2) chili powder 3 tbsp sesame oil 1 tbsp sugar 2 tbsp
How to do it
(1) Wash the cabbage, peel off the leaves one by one, drain thoroughly, and sprinkle half of the salt evenly on the leaves and marinate with the green onions for about 1 day. (2)Pour the brine out of the cabbage and rinse it, take out the green onions and leave them on. Wash and drain all the cucumbers, rub them with salt and refrigerate them for about 1 day, then cut them in half and leave them on. (3)Place each cabbage leaf into half of the cucumber, roll up from the hard leaf stem to the end of the leaf to secure it, all the cabbage leaves and cucumber segments are rolled up and set aside. (4)Mix the ingredients (2) and seasoning (2), sprinkle on the rolled cabbage rolls, refrigerate and marinate for 2 days to make it taste good, and then take out the slices before serving, which can be preserved for about 10 days
Celery kimchi
Cuisine
Korean food
Ingredients
Celery 1 handful of yellow bell peppers 3 red bell peppers 3 white radishes 1 1 pear 1 garlic (minced) 10 green onions (chopped) 3 green onions (sliced) 5 ginger slices (1) salt 1/4 cup water 2 cups (2) pickled shrimp 1 tbsp sugar 2 tbsp chili powder 1 tbsp
How to do it
(1) Wash and drain the ingredients, then cut them up and set aside. Marinate the shrimp in the seasoning (1) for about 1 day, then strain the brine to remove the salt water. (2)Stir the seasoning (2) well and add the above ingredients, then put it into an urn and cover it with a lid to marinate for about 1 day until it tastes good and can be eaten, it can be stored for about 1 week.
Eggplant kimchi
Cuisine
Korean cuisine
Ingredients
(1) 6 eggplants (1) leeks (cut into sections) 1 handful of scallions (cut into sections) 3 garlic (minced) 10 (1) salt 1/4 cup water 1 and 1/2 cups (2) chili powder 4 tbsp. pickled salted shrimp 1 and 1/2 tbsp. sugar 1 tbsp.
How to
Methods
These are the best ways to make the kimchi. p>
(1)Wash the eggplant and cut diagonally (about 1cm wide, do not cut off), sprinkle evenly with salt and marinate for about 12 hours, then add water and continue to marinate for another 12 hours, and finally strain off the brine and set aside. (2)Wash the ingredients (2), drain thoroughly and cut them into pieces. (3)Stir the seasoning (2) and mix well with the above ingredients, can be placed in a container refrigerated marinade for about 3 to 5 days until it tastes can be eaten, can be stored for about 1 week Introducing a variety of cold dishes.
The protagonist is radish and tofu silk, to these two as raw materials, and then add some green pepper, bean sprouts, fans, cucumbers, etc., see what can be mixed at home to put in, but try not to choose the flavor of the heavy side dishes, such as shredded green onions, garlic and so on.
Seasoning is more simple only need salt, sugar, vinegar (preferably white rice vinegar) according to personal taste can be deployed, the biggest advantage of this dish is that in the same dish can eat a variety of vegetables the most primitive flavors, and taste and nutrition are very comprehensive: