Korean Kimchi
50 kg raw cabbage recipe 250 grams of salt 50 grams of garlic, ginger, 1 kg bretschneideri 500 grams of red pepper powder 250 grams sugar, MSG amount of rapeseed incense
Production Method 1. Selected trees large, solid core of cabbage, to old to help by depriving Aoba, to root, washed with water three times, and then neatly into the altar in the.
2. Burn salt water, Liang Liang loaded into the altar of cabbage (the cabbage submerged date). Marinate for 3 to 4 days, the cabbage out, and then washed twice with water, dry the water control.
3. Should first ginger, garlic and chop mud, then with salt, incense rapeseed, red pepper powder along with Ban Cheng mud, take out and put together a small amount of water, and monosodium glutamate Stir again. Peel pears, cut each into a large, spare.
4. Seasoning evenly to wipe each piece of cabbage leaf on the code neatly within the altar in the pickles, each release layers, laying a layer of bretschneideri film.
5. The remaining sauce and the right amount of water, put a pinch of salt, taste some notes short, 3 days later into the altar, allowing the height of 20 cm of water around. Put to kiln, about 20 days can be eaten.
Kimchi
5000 grams apple cabbage recipe ingredients 250 g pears 250 g of white radish 500 grams of beef broth 1500 grams onion 250 grams of garlic 250 grams salt 150 grams of red pepper powder 150 grams of MSG 50 grams
Production Method
1. The cabbage to remove the root and the old gang, after washed with water, drain water, a knife cut into 4, into the basin, sprinkle with salt 4 to 5 hours; radish roots to be, skin, cut into thin slices, with salt while; apples peeled and cut into pieces; chopped green onions, garlic Daocheng mud.
2. Would be a good pickled cabbage, radish pickled Lek to the water, into the altar inside, then apples, pears, beef soup and all other ingredients together, pour into the cabbage mixture, the marinade should be submerged cabbage, top with a clean heavy pressure tight, so that dish sink. Time can be determined according to the season, summer in general 1 to 2 days; winter is generally 3 to 4 days to remove the food.
Features bright color, hot and sour crisp, refreshing and delicious, with strong local characteristics.
Hot and sour cabbage
Ingredients: Cabbage Ingredients: dried red pepper, salt, vinegar, sugar
Production Method: (1) cabbage, pepper wire respectively boiled 2 minutes, remove and control water.
(2) take pots. Shop in the basin a layer of cabbage, sprinkle a little salt, some pepper Zaisa wire, pour point of vinegar, sprinkle some sugar, so that level by level, paved, will pots Gaiyan, 30 minutes later, you can eat
Hot and sour pickled radish
Ingredients: White radish 5 kg
Ingredients: 30 grams chilli powder, vinegar 0.8 kilograms, 200 grams of sugar, salt, 175 grams, 100 grams of sesame oil, pepper aniseed 10 grams each, MSG amount of water 2 kg.
Production Methods: The first white radish by choosing clean, and then processed into 3 cm length and width, and 1 cm thick section, drying to dry Bacheng spare. Heat sesame oil, add chili powder into the turnip dry when you deep fry Lunatia mix inside. The salt, sugar, pepper, aniseed water into the pot boil open into the cylinder after adding MSG Dai Liang, and turnip dry mix, stir once a day, 15 days after the branding for finished products
(8) hot and sour radish section ------ Ingredients: large radish or turnip green Ingredients: dried red chili pepper salt tablets of the amount.
Production Method: cylinder brush go-getters, dried, will radish pieces of silk Mix pepper and put it into cylinder and put it into salt water, (500 grams of water plus 50 grams of salt, dissolved open) you have not seen radish Article Zaisa some peppercorns, and will be placed in a warm vat Office, about 15 days or so edible.
Pickled garlic eggplant
Ingredients: Small eggplants tender 1,000 grams, water cleaned and released cage pot boiling, remove the stand-Liang Liang. Garlic, peeled with a knife to slap, pop-crushed garlic into the salt, MSG transferred evenly mixed. The steam from the middle of a good eggplant torn in half, in the middle of the garlic evenly cast modulation. And then placed in bowls of water, or the altar inside, on the refrigerator.
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