How to make kimchi in Korean cold noodles?

Analysis:

A whole cabbage. Ginger, garlic, dried Chili noodles, sugar, monosodium glutamate, salt, coriander powder (which is the main seasoning of kimchi), an apple, a pear and a carrot. There is a special kind of fruit called apple pear.

Practice: After washing the whole cabbage, cut it in half from the middle and marinate it with appropriate salt water for one or two days.

Cut ginger into powder, mash garlic, peel apples and pears, mash them together, shred or mash carrots, put a proper amount of Chili noodles into a large bowl, and pour a little boiling water until the amount of water is similar to that of Chili noodles. Stir the Chili noodles into a paste. Add a small amount of sugar, monosodium glutamate and salt, and the amount of salt should be controlled by yourself. After cooling, add garlic paste, Jiang Mo, apple and pear paste, carrot and coriander powder (slightly less than monosodium glutamate) into Chili sauce and stir well.

Drain the sauerkraut and put it in another basin. Wipe the prepared auxiliary materials on the cabbage. Pay attention to every leaf, especially the heel, and wipe it evenly. The method is to start from the outermost leaves of Chinese cabbage and start from the heels of Chinese cabbage. Finally, the wrapped spicy cabbage will be refrigerated in the refrigerator for one night and can be eaten the next day.

Method for making pickled vegetables

Ingredients: Chinese cabbage, leek, ginger, garlic, apple, glutinous rice, refined salt, sugar and Chili sauce.

Output: 1. Divide the cabbage into two parts, spread the salt evenly on each piece of cabbage, both front and back, put it in a pot, press heavy objects on it and marinate for half a day.

2. Cut garlic, ginger and leek; Apple shredding; Cook glutinous rice into thick porridge and let it cool. Put minced garlic, Jiang Mo, minced leek, Chili sauce, sugar, monosodium glutamate and shredded apple into a basin, then pour glutinous rice porridge into the basin and mix well.

3. Wash the jar with pickles, rinse the pickles with clear water several times and put them in the jar. Put a layer of cabbage and a layer of sauce. And constantly grab a few times with your hands, so that every piece of cabbage can be dipped in sauce as much as possible.

The jar is sealed. Leave it at room temperature for a day, and then move it to a cold place. You can eat it in two or three days. If the fermentation is fast, you can drop a little white wine and it won't ferment.

The following is family dedication:

The practice of cold noodles in North Korea

Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in supermarket). Pickles and special noodle sauce.

Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them with cold water, put them into the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, pickles, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, sweet and sour Korean cold noodles are ready. If you are interested, try it yourself.

Kimchi

Take a cabbage, peel off a few leaves, then sprinkle salt on their surfaces, and then marinate for two hours. After two hours, chop the leaves of pickled cabbage, then add appropriate amount of salt, chicken essence, monosodium glutamate, shredded onion, ginger foam, garlic paste and Chili powder, stir evenly, and then leave for a short time to make pickled cabbage.

Preparation method of special noodle sauce for Korean cold noodles

Prepare onion slices and ginger slices, as well as white vinegar and red vinegar, which can be bought in supermarkets. Then put the onion and ginger slices together with a little pepper and aniseed into the pot, add a little water and bring to a boil. We saw that the juice in the pot turned red, then filtered out the raw materials, added a little red vinegar and white vinegar, and a little salt, monosodium glutamate and sugar, so that the sweet and sour noodle juice was ready. Just put it in the refrigerator to cool it.