(A) 1 ----- Korean spicy cabbage recipe cabbage, 50 kg of raw materials salt 250 grams 50 grams of ginger garlic 1 kg Pear 500 grams of red pepper 250 g sugar, monosodium glutamate Hong amount of rapeseed production method 1. Selected trees large, solid core cabbage, to help the old, slashing the leaf to the root, washed three times with water, then neatly placed in the altar.
2. burn salt water, let cool and pour into jars fitted cabbage (the cabbage submerged so far). Marinate for 3 to 4 days, the cabbage out, and then washed twice with water, dry control water.
3. first ginger, garlic, chop the mud, then with salt, incense rapeseed, pepper Bancheng with mud, remove, put a little water and mix again with MSG. Peel pears, cut each into a large, spare.
4. seasoning evenly to put on each piece of cabbage leaves, neatly yards in the pickle jar, put several layers of each, a layer of Pear film.
5. the remaining spices and the right amount of water, add a little salt, taste some of the lighter, three days later into the altar, so that the water height of 20 cm. Put in the kiln, about 20 days can be eaten.
(b) of the Korean cabbage kimchi ------ raw recipe Apple 250 g 5000 g 250 g pears white radish 500 grams of beef broth 1500 g onions 250 g garlic, 250 grams salt 150 grams of red pepper 150 g monosodium glutamate 50 g
production methods
1. cabbage after removing roots and help the old, washed with water, drain water, a knife cut into four, into the basin, sprinkle with salt 4 to 5 hours; radish to the root, must, skin, cut into thin slices, with salt for a while; apples, peeled, cut into pieces; onions, chopped garlic mash.
2. would be a good pickled cabbage, pickled radish and drain to the water, into the altar, then apples, pears, beef, soup mix all the spices to the cabbage and pour on the marinade to be submerged cabbage, top with a clean heavy compression, the dish sink. Time can be determined according to the season, summer is generally 1 to 2 days; winter, usually 3 to 4 days to remove the food.
Features bright color, hot and sour crisp, fresh and delicious, with strong local characteristics.
(c) Brassica juncea pickled new law ------ 1, Brassica juncea, to take 15 kg, 0.5 kg salt, 5 - 7 garlic, 50 grams of pepper, 2 red peppers. The Brassica juncea, washed with water, slashing the roots, remove the yellow leaves, ventilated place to dry, to the entire Brassica juncea leaves little too tired as well. Brassica juncea, cut into about 1 cm to pieces, put the bowl aside.
2, the garlic, ginger, pepper cut fine, with pepper, salt loading on Brassica juncea with the bowl mix, and then rub their hands up too tired to Brassica juncea. Brassica juncea install the marinated altar, installed 10 cm high will be pressed, tamping, to slightly water, then pressed tamping, Bahrain up one after another.
3, Brassica juncea, after all the bottles with plastic sheeting to seal the altar tight, cool place, about 20 days can be eaten. Preserved with this method of Brassica juncea, and taste fresh and tasty, crispy and spicy in the band,
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Brassica juncea, in order to maintain fresh not bad, when the best food in take special chopsticks with a pair, there can be little traces of oil, after taking a meal to seal the altar.
(d) mushroom pickles ------ 1. Ingredients: Mushroom 20kg, cabbage, celery, lettuce, carrots, green pepper and the 4kg, ginger, white wine,
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2. Pretreatment of raw materials: the mushrooms, wash and drain vegetables with water and celery to the leaves, cut into 2 ~ 3cm-long pieces, other vegetables cut into 5 ~ 6cm long section.
3. kimchi water: water to salt water as well kimchi (insurable brittle). Salt water per 10kg 800g, after boiling cooling stand away from the fire. To speed up the cook speed, a new preparation of kimchi in a small amount of water of good quality water kimchi Chen.
4. cook: the mushrooms and cut vegetables and pepper, white wine, ginger, sugar, etc. and mix well,
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(e) spicy sweet and sour cabbage ------ Ingredients: Cabbage Ingredients: coriander, red chili, soybean oil, salt, vinegar,
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(1) take the spoon, plus base oil pan with onion ginger silk soy pan, then add the chili fry
(2) the pan put sugar,
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F) hot and sour cabbage ------ Ingredients: Cabbage Ingredients: red pepper, salt, vinegar, sugar
production methods: (1) cabbage, chili were boiled for 2 minutes, remove and control water.
(2) take the pots. Layer of cabbage in the bowl, sprinkle a little salt, some pepper Zaisa wire, pour a little vinegar, sprinkle some sugar, so laid layer by layer, the basin Gaiyan, 30 minutes, you can eat
(g) sour pickled radish ------ Ingredients: White radish 5 kg Ingredients: chili powder 30 grams, vinegar 0.8 kg, 200 grams of sugar, salt, 175 grams, 100 grams sesame oil, pepper and aniseed 10 grams of MSG amount of water 2 kg.
production methods: the first white radish choose a clean election, and then processed into 3 cm length and width, and 1 cm thick section, drying to eighty percent reserve. Heat sesame oil, add chili powder and deep fry in yellow dry mix when poured Ruluo Bo. The salt, sugar, pepper, aniseed open into the pot boil water, let cool and pour into the cylinder by adding monosodium glutamate, and radish and mix well, turning once every 15 days Serve finished
(VIII) acid spicy radish ------ Ingredients: large turnip or radish Ingredients: red chili salt, the amount of peppercorns.
Production Method: cylinder brush go-getters, dried, and the radish and chili mix, into the cylinder, placed in salt water (500 grams of water plus 50 grams of salt, dissolved open) you have not seen radish , Zaisa some peppercorns, the vats in a warm place, about 15 days or so edible,
(nine) sweet and spicy cucumber ------ Ingredients: cucumber, 10 kg of fresh ingredients: salt, 2 kg, 3 kg of soy sauce, sugar, 2 kg, the amount of sugar, 200 g dried chili, ginger, silk 50 grams of MSG 20 grams sesame seeds 100 grams.
Production Method: Wash fresh cucumber, melon layer a layer of salt,
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(x) ------ Eggplant pickled garlic Ingredients: small tender eggplants 1000 g, washed with water after boiling pot put up the cage, remove and let cool for later use. Garlic, peeled with a knife to slap, into the tank crushed garlic, salt,
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ed hardy women 12 kinds of pickles, pickled Korean
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