teach you the self-made kimchi - spicy cabbage
Today I kimchi production methods to teach everyone. We may wish to do a do it yourself, after the supermarket to buy can not eat delicious spicy cabbage.
need to prepare the main ingredient / ingredients / seasoning:
a cabbage, radish 800g, leek 150g, water celery (Korean concentrated markets are sold) 150g, green onions 100g, shallot 100g, shrimp (mashed) 100g, Jiang Mo 20g, garlic foam 160g,
nhl hockey jerseys, sugar 50g, chili powder, 200g, seafood and shrimp paste high 250 3 / 4 cup onions 300g, pear 2, glutinous rice flour 50g, sesame seeds a little.
salted cabbage:
1. First, pick a good solid full surface of cabbage leaves and dead leaves removed.
2. the cabbage into two, the head and then cut back (see chart).
3. the cabbage soaked in salt water (a small basin of water put 3 tablespoons of salt) over 2 / 3 minutes later picked up and shake off excess water.
4. to put on a uniform coarse salt cabbage leaf on each.
5. the cabbage into the container, the pressure on his hands, and then just soaked cabbage in salt water down near the container, can be silent over cabbage.
6. salted the best course of an hour or two to double every cabbage, cabbage makes every part of both salt thoroughly.
7. cabbage, cabbage, salt and pressed to the stem with your fingers feel very soft and can be salted to complete (in my personal experience about 20 hours to salt system).
8. the salted cabbage with water, a good 2 / 3 times well into the drain excess water in the control basket.
sauce production:
1. first transferred into a thin paste of glutinous rice flour and pour boiling pot of seafood,
barcelona jersey cheap, such as soup, constantly a clockwise Sheng direction to the container after mixing cooling.
2. carrot, onion cut into filaments, water celery,
wholesale jerseys, green onion, leek cut into small bits 2/3cm.
3. the prepared ingredients and garlic foam, foam ginger, chopped green onions are placed with the cooling liquid sauce good seafood, but also prepared the chili powder and a bag full of all spices stirring.
smear sauce:
1. the salted cabbage into a good clean container with the clutch a bit to make a good sauce cast, wipe from the inside out when order, both before and after every leaf of the full cast sauces.
2. wiping after completion sprinkle sesame sauce into a good seal in place near the refrigerator crisper.
Tips:
1. Select chili powder ingredients most critical time. Have to buy the Korean or Korean chili. General chilli powder sold in supermarkets are not very satisfactory.
2. If the system too long salt, salty, you can rinse with water several times more. Can also be soaked in water.
3. salted cabbage and finally put a good spicy taste best eaten the day after. If you like to eat a little acid can also be put on the room temperature in a day after eating.
4. The best time to wipe the sauce, bring rubber gloves, so as not to irritate your hands.
5. kimchi fried rice can be done, you can also make soup, but also to eat with the Pork. Have time later after another to teach you.
6. wipe the remaining sauce in the refrigerator and then the next time when you can make use
teach you self-Korean side dishes - salad cucumber
prepared materials and spices:
Ingredients: 3 cucumbers, salt, sauces, grain : 2 tablespoons chili powder, 1 tablespoon Korean chili sauce, 1 tablespoon fresh lemon juice, green onion powder (light blue part) 3 tablespoons, 1 tablespoon minced garlic, sesame seeds 1 / 2 tablespoons
production methods:
Wash the cucumber, remove the ends and cut into blocks of average size of the blocks 4,5
then each cut into 4 equal-sized strips
After all the cut cucumber sprinkled with particles of salt into the container, about ten minutes
marinated in pickled cucumber sauce time to adjust. Very simple, all prepared in the seasoning sauce into a small container mix evenly.
container will be preserved after some cucumber juice, cucumber juice to pour, and then put sauce mixed with a uniform mix, so that a simple Korean dishes - cucumber salad on the well . Put into the refrigerator crisper frozen after half an hour to eat. It is very simple!
Detailed authentic \grams, 500 grams of red pepper, cucumber and 1,500 grams. Abstract The first step is to wash dishes.
then cabbage, cut into segments of about five centimeters, white radish cut into blocks about two centimeters square, red pepper into a piece of lobe, cucumber, cut into large segments. Then 300 grams of salt, brake water. About four or five hours later will be a lot of brake to the water.
the net to find a pan without oil, into the water three liters, and then adding 100 grams of rice flour, 150 grams of crystal sugar, then boil, so that sugar dissolves, have the rice flour with a fine mesh knot knot up again. And then poured into 100 grams of chilli powder cook boil again and turn off fire, cool. Note that this can not be scorched sauce pan ah ~ ~ ~
friends next to prepare the other marinade. Including the 1000 grams of white radish, shredded; leeks 250 grams, cut into segments of about two centimeters; apples and pears of the three a total of about 1,000 grams
peeled, cut wire; onions 500 grams, cut Filament; 100 grams of ginger, garlic, four, five, are chopped.
so that pan sauce cool, put these ingredients in a bag, mix well.
then put the squeeze brake finished dish of water purification, into the sauce, the all mix well, put the altar, fermentation ... ...
this fermentation time may, depending on temperature, are generally 4-5 days in spring, summer, 3 days a week the winter.
Summary: kimchi pickled should pay attention to the issue during the
(1) jars, cleaned, must be dry, not with raw water.
(1) pickles should be placed on the altar where the lower temperature ,3 - 5 ℃ environment is appropriate.
(3) should pay attention to keep clean feeding pickles, something to prevent grease stains mixed with the high altar, or easy to make kimchi water corruption, stink.
(4) to maintain the water tank full and pay attention to cleaning, regular cleaning replacement. For security purposes can also be added in the sink 15% to 20% salt water.
(5) found a white film surface should be immediately removed, and add a small amount of shochu and fresh ginger slices, garlic inhibit the bacteria growth. Within the same time, the altar filled with vegetables, you can stop the creation of anaerobic conditions.
the unique taste of Korean kimchi -
stuffed cucumber kimchi to do this, use the Northeast \dry cucumber \
buy, you should choose relatively thick cucumber. After the repurchase, to salt scrub, and placed in brine salted 4-6 hours. The amount and proportion of salt can refer to my previous blog post - homemade pickles Korean pork with cucumber kimchi +
when bent cucumbers are free to play when that marinated, and marinated cucumber cut 2 equal parts, leaving about one-fifth do not want to cut, because even inside the folder \
filling the folder is: a small green, blue, red peppers, onions and apples. They all have to clean the outside except green onion cut into wire.
Su cotyledon cleaned, put in the green leaf, green, red pepper, apple and onion, then rolled up into the Soviet Union cotyledon volume. Core in the cucumber into \It should remind you that within the limited capacity of cucumber, then roll the Soviet Union not to roll too thick cotyledons, ah ~ ~ ~ If you have the ability to dig out the yellow seeds, the effect of that will certainly make it better.
Next take a small cup rice flour, add 3 cups of water to boil and become venues tend the rice paste, and other cool thoroughly, Add 3 tablespoons of white vinegar, salt, 1 tsp sugar, 1 tablespoon to adjust taste, then add dried mushrooms, peppers, onions, and lemon slices to add flavor.
and then installed \may be appropriate to add some pure water. Then dip a few hours, and so into the taste, you can eat. Cut into bite to eat when the size of the block on it.
the practice of authentic Korean spicy cabbage Second
1. cabbage tree, Strip the outer layer, washed, inside and out evenly with salt, salted half a day.
Note: spicy cabbage production from beginning to end can not stick a little oil
2. marinate for a half a day, squeezing out the water
3. ready: ginger, garlic, apples, pears
4. ginger, garlic, apple, pear cut the end of children, apples, pears with 1 / 3 or a half can
5. red pepper, salt, monosodium glutamate, as well as fish sauce, soy sauce, feel and processing the same amount.
the amount of red pepper spicy you like to see how much also depends on the freshness of red pepper, preferably to a small Hong
6. add amount of cool white open, the red pepper, salt, MSG and mix thoroughly
7. to the end of children into the apple-pear ginger and garlic pepper in
8 . stirring
9. Start pickles! Starting from the innermost to put on a good tune chili gooey cabbage, the inside and outside wipe
Note: You must wash your hands or with a plastic film gloves ah
11. Zhengke are wiping good
12. Take a lid of the container, pay attention to cleaning, must not have oil, if there is no cover , with plastic wrap and can be.
13.3-5 days after the successful
14. Finally, transfer to a plate bird, wow Kaka ~!
Korean super tasty and weight loss cold
the noodles in a large bowl, put their favorite spicy Cuisheng raw cabbage, cucumber, apple slices or a slice of watermelon, tomato slices, sliced beef sauce, spread half of Egg or egg Pisi, sprinkle with sesame seeds, red pepper and then doused with cold soup, cold soup of the most important must do first, and in the freezer to the refrigerator and even in some cases frozen ballast with ice, this will be even more refreshing. If I eat in a restaurant sometimes put a little cold beer in the soup will have another style, it will put some real wine, you may also wish to try.
cold at home to do the raw materials:
Korean cold half a catty, amount of spicy cabbage, cucumber and half a pear 2, 1 egg, some cooked white sesame seeds, dried chili a little, 2 slices of beef cooked sauce, coriander 1, 2 slices tomato, vinegar, sugar, salt, soy sauce,, monosodium glutamate, orange juice or (Pear, pineapple juice), sesame oil (I hold sesame oil) Korean chili sauce (can not)
production methods:
1, the cold blisters cold soaked 1 hour, then rub their hands open, so that surface is no longer sticking together, remove and reserve
2, pot filled with water, add eggs start to cook
3, by adding pure water in a large bowl, then add vinegar and a half two, two teaspoons of sugar, until then enjoy according to individual taste that neither vinegar nor Tang Wei, but a mixture of sweet and sour taste to
4, add salt, adjusted slightly salty, then add a little soy sauce, monosodium glutamate, sesame oil, sesame , orange juice or (Pear, pineapple juice), and then shredded cucumber juice to soak into the
5, after water is boiling under the surface of the wok, the fire can boil, and immediately the surface remove and place on a wire bowl, then rub the tap to clear soup noodles until noodles slippery sticky
6, to remove surface water control, add a large bowl, add pickles, pear slices, cooked beef sauce, dried red pepper, chili sauce, parsley, tomatoes
7, the eggs out, peel cut in half, in a bowl and put on the last point of the ice and you're done the
teach you self-Korean cuisine - potatoes, braised chicken
primary materials and spices : whole chicken, onion 1, 1 onion, 1 carrot, 2-3 potatoes, green pepper and red pepper little
sauce, garlic, chili powder, ginger, a little, half a teaspoon of sugar,
st louis rams jerseys, pepper a little flour, a little sesame oil.
1. Cut the chicken into the right after a good visceral block, soak in the water about half an hour or so to the smell out.
2. the chicken, cleaned it a good soaking on the good control of excess water on the colander.
3. the prepared potatoes and carrots, cleaned cut into large pieces.
4. the onions and red peppers, green peppers into four after a soak in cold water put aside.
5. 3CM the onion cut length, cut the garlic flakes, ginger pounded the broken foam.
6. to prepare a small container, put 3 tablespoons chili sauce, two spoonfuls of soy sauce, half a teaspoon of sugar,
minnesota twins jerseys, a tablespoon chili powder, chopped garlic with the ginger, pepper, sugar, sesame oil, after a little full mix a mix, until the sauce into shape.
7. and then prepare a slightly larger container to control the chicken to put to good water, then pour the prepared sauce on the chicken full of stirring, making every place chicken glue sauce.
8. the mixing well salted chicken for half an hour, set aside.
9. salted into the pot after about two spoonfuls of oil after heating.
10. the oil burned for heat in the system when the salt into the pot a good stir fry chicken. After the surface completely fried chicken from the pot gently into the water on one side, over three-quarters of water added to the foam cover and after the chicken to a medium heat.
12. heat added to the chicken when the seven mature prepared potatoes, carrots into them, then add salt and stir fry a few right after the cover and continue to have a medium heat.
13. heated to a certain extent and then the soup thickens fewer scallion, peppers, onions in it after the anti-speculation by a few high-fire, until the vegetables are bright in color after pan.
Korea tomato oxtail soup
Tips:
Shelter is the most active cattle parts, so its flavor of the meat is most delicious. Meanwhile, the Shelter of sweet flat, rich in pectin, little more than bones cream fat, full flavor, can benefit blood, complement the essence of strong physique, AIDS face; modern nutrition because of their low-fat, high protein, rich in nutrition substances, and them as healthy and nutritious food.
blood and kidney of the ox tail soup
1, raw: beef tail of one, two mountain ginseng a, ginger piece;
2, Shelter extension joints divided into segments, soaked in cold water to the bloody;
3, yam, peeled cut, add the water Shelter fly, ginger, a spoonful of wine, boiled hot enough to boil, playing to the floating foam;
4, turn slow fire to burn 3 hours , until the soup shallow white, soft, oxtail, and finally rolling boil for 10 minutes plus wolfberry;
5, drink it, to taste add the right amount of salt, white pepper seasoning can the.
Korean seaweed soup
beef ingredients: seaweed: beef (1:1), green onions, garlic
Ingredients: White sauce Lu, sesame oil (soy sauce, white sauce is a colorless gel. You can also use regular soy sauce, but the color will be darker soup. Korean dishes do have a special seaweed soup soy sauce.)
practice:
seaweed cut into 1 × 5cm to the bar, plus a bowl of water, put the first microwave oven to cook 7-8 minutes. (Korea's kelp and we're in a little bit different, there is no Korean food recipes in this procedure.)
Beef and white sauce into filaments exposed, sesame oil and mix well, marinate for 10 minutes. Shredded green onions.
pan pour a little oil, burn 7 into the heat, add garlic until fragrant removed. (Korean dish is corned beef with minced garlic, feel the taste too much.)
Into the beef stir fry, beef color and pour into cooked seaweed (with water). Salt, to boil. Finally, you can add green onions.
in South Korea is considered nourishing seaweed be used. Kelp is rich in protein, vitamin A, minerals, iodine. Easy to absorb, there are great benefits to the body. In addition, kelp containing soluble fiber, more easily than normal fiber digestion and absorption. Can eat kelp iodine, blood, thin.
Korean miso soup
sauce is Korean favorite seasonings, it has a clear sauce, a large sauce, chili sauce, juice, sauce, moss sauce, miso and other species, including soybean paste, hot pepper sauce can be used for miso soup, making grilled fish, barbecue dips, can also be used to burn a variety of dishes. Red cooking is very good, especially good at making Korean food, she said low fat content of soybean paste, low in calories used to make miso soup and more fresh and easy to have a sense of satiety, it is suitable to eat to lose weight MM Oh!
cooking materials (three copies)
materials: beef (184 grams), shrimp (68 grams), tofu (1 block), green peppers (1), red peppers ( 1), cucumber (half root), onion (half), fresh mushrooms (3), minced garlic (1 tablespoon), chopped green onion (1 tablespoon)
seasoning: oil (5 tablespoons) salt (1 / 5 tablespoons), South Korea miso (2 tablespoons), South Korea chili sauce (1 tablespoon), chili powder (1 / 3 tablespoons), chicken powder (1 / 3 tablespoons)
1 beef inverse the texture cut into pieces, add 1 / 5 tablespoon salt and 1 / 2 tablespoon oil grasp uniform, preserved for 15 minutes.
2 cucumber slices, green peppers cut into triangular pieces, onion cut into filaments, fresh mushrooms, cut into strips, cut into small pieces of tofu, shrimp and cut thorn to be.
3 Take a casserole, into 4 bowls of water, high heat 5 minutes into the shrimp soup made of shrimp, the dish cooked shrimp aside.
4 Heat 2 tablespoons oil, pour the marinated beef and stir-fry until the meat color, into the shrimp soup boil, then pour into the casserole aside. Tim continued
5 Heat 2 tablespoons oil,
cheap kobe bryant jersey, saute garlic and onion, into the cucumber, green peppers and fresh mushrooms, stir-fry 2 minutes the fire.
6 to the casserole, add 2 tablespoons of Korean soybean paste, 1 tablespoon Korean chili sauce, 1 / 3 tablespoons chili powder, 1 / 3 tablespoon chicken powder and 1 tablespoon chopped green onion and stir well.
7 into a good fried cucumber, green peppers, fresh mushrooms and onions and mix well, cover with the heat and simmer for 15 minutes.
8 Add the cooked shrimp and chunks of tofu, stir gently, cover continued cook for 5 minutes to heat.
Korean pig hot pot
Korean hot pot (with pork bone soup almost)
material:
Korean hot pepper paste, Korean soybean paste, pig bones, potatoes, bean sprouts, cabbage, onions, ginger, etc. .
practice:
1. bones have washed with water, boil again remove the blood into the water.
2. pot of cold water into the water just after the bones, put onions, sauce, cooking wine, cinnamon stew slowly.
3. then into the South Korean hot pepper paste, Korean soybean paste, a pinch of salt, and simmer.
4. to be slightly away from the bone when the meat into the potatoes simmer.
5. and then into the cabbage, cooked off the fire, finally into the bean sprouts can be.
Korea Lachao cakes
material:
amount of cake or in cake pieces, onion 1 / 4, less than half the carrot root, cabbage or cabbage a little, shallot 2, Korean hot pepper sauce to taste (only put hot sauce seasoning on it, which already includes sweet, salty, spicy taste, etc., and also according to their need to add sugar, garlic, salt and other seasonings again.), amount of water or broth.
Preparation: Wash the shredded cabbage or cabbage; onion strips; carrot slices; scallions washed and cut into sections alternate.
mouth-watering Korean BBQ smoked
dipped in special sauce, listening to imported vegetables lightly with the sound, taste the loin, slightly mellow, the sour juice of any seepage through the tongue, cool, cool cool, and sip a glass of beer in Lhasa, there has never been really a wonderful Experience ... ...
mention Korean food, people immediately think of is its barbecue. Is also a barbecue, Korean and Chinese food are very different. The barbecue lunch is to put meat on Sunburn son (iron nails into the plate), the following wood-grilled; and Korean restaurants the grill should be considered strictly speaking a kind of \iron lady first thin layer of oil above the brush, then put steak, ox tongue, sirloin and seafood, sashimi, etc. on top. Blink of an eye, floating Meat will curl into your lungs, along with meat on it, \
mainly Korean barbecue beef-based, beef fillet, steak, ox tongue, sirloin, as well as seafood, sashimi, Korean barbecue are all delicious, especially the grilled beef tenderloin and grilled steak the most famous . The delicious cool of its tender meat, so that each person will relish tasted. This is because every Korean restaurant attaches great importance to the choice of materials, many Korean restaurants with beef come from a special Roulian company. According to different parts of the required meat, where the cattle eat the feed, there are different formula. It is said that some cattle raising, we should drink beer, listen to music, but also for specialized massage. If true, is unknown. However, strict material selection Korean barbecue is definitely true.
\, reveals a delicious; Hunan cuisine is spicy hot, straight into the red, and without any disguise; Thai spicy and sweet, spicy rough, with a rich tropical flavor; and the spicy Korean food is imported mellow, potentially very strong , was really on the ground to make you sweat through. Like hot friend, wish to personally experience.
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