How to make kimchi with cold skin?

Ingredients: 300g Chinese cabbage, 3 red peppers.

Seasoning: garlic powder, cooking wine, korean chili sauce, salt, sugar and monosodium glutamate.

Exercise:

1, Chinese cabbage is washed and cut into large pieces; Wash the red pepper, remove the pedicle and seeds, and cut into pieces.

2. Put the sliced Chinese cabbage and salt into the pot, marinate for 10 minute, rinse with cold boiled water and drain.

3. Put Chinese cabbage slices, red pepper blocks, minced garlic, cooking wine, korean chili sauce, white sugar and monosodium glutamate into a jar, mix well, cover and seal for 3 days.

Tip: After washing cabbage and pepper, be sure to drain the water first and then put it in the jar, otherwise it will easily deteriorate the kimchi water and lose its fragrance.

Second, kimchi.

Ingredients: one cabbage, half a pear and half an apple.

Seasoning: white wine, ginger slices, garlic cloves and Chili powder.

Exercise:

1. Wash and dry the jar; Cut the cabbage in half, evenly sprinkle salt on its surface, leave it overnight and squeeze out the water; Wash pears and apples and cut into pieces.

2. Put apples, pears, ginger slices and garlic cloves into a pulverizer, add a little white wine, mash them, take them out, add Chili powder and stir them evenly to make hot sauce.

3. Put the hot sauce on the cabbage, put it in a jar, seal it and leave it for 3-5 days.

Tip: Cabbage is salted overnight and then pickled, which makes it more crisp.

Third, traditional kimchi.

Ingredients: half a cabbage, 1 radish, carrot and cucumber.

Seasoning: salt, liquor, pepper granules, sugar.

Exercise:

1, Chinese cabbage, carrot, radish and cucumber are washed and cut into pieces.

2. Wash and dry the jar, add pepper, salt and sugar, pour in appropriate amount of cold water, stir well, add all kinds of chopped vegetables, add a little white wine, and seal for 3-5 days.

Tip: You can also add other vegetables and cauliflower according to your personal taste.

Fourth, Sichuan pickles

Ingredients: 250g of white radish and 250g of carrot.

Seasoning: pepper, salt, sugar, white wine, aniseed, ginger slices and pepper granules.

Exercise:

1, white radish and carrot are washed, drained and cut into strips.

2. Pour half a can with cold boiled water, then add pepper, salt, sugar, white wine, aniseed, ginger slices and pepper granules and mix well.

3. Put the white radish strips and carrot strips into the jar evenly, cover them, marinate for 2-3 days, and then take them out.

Tip: When making kimchi for the first time, you must use radish, which will easily make the juice of kimchi sour and more like kimchi.

Five, soak red pepper

Ingredients: 5000 grams of red pepper.

Seasoning: appropriate amount of white wine and salt water.

Exercise:

1, red pepper stalks and seeds, washed and drained, cut into pieces and dried.

2. Put the dried red pepper blocks into a jar, pour salt water to submerge the red pepper blocks, then pour a proper amount of white wine, seal the jar mouth, and marinate for 1 month.

3. Take a proper amount of pickled red pepper slices and put them in the plate.

Tip: Choose small and thin peppers that are listed in June, which are more spicy.

Six, pickled mustard

Ingredients: 5000 grams of mustard.

Seasoning: salt, brown sugar, dried red pepper, tremella, aniseed, tsaoko, pepper, pepper powder, galangal and grass.

Exercise:

1. Remove the old stems and dead leaves of mustard, wash them and dry them in the sun until they are 80% dry.

2. Take clean gauze, wrap it with tremella, aniseed, Amomum tsaoko, pepper, pepper powder, Alpinia officinarum and straw, and make a seasoning package.

3. Put the mustard layer by layer into the jar, sprinkle salt layer by layer, press it with a heavy object, take it out and drain it after curing 1 day.

4. Wash the original jar, add mustard, pour proper amount of water, add salt, brown sugar, dried red pepper and spice bag, and cover the jar after compaction.

5. Fill the altar rim with water and soak it for 2 days.

6. Take out a proper amount of mustard tuber, cut it into sections and put it on a plate.

Tip: The darker the mustard, the more bitter it tastes. Therefore, if you don't like bitter taste, you can choose light-colored vegetables to make kimchi.

Seven, sauerkraut

Ingredients: 5000g Chinese cabbage, 0/000g carrot/kloc-0, 2 pears.

Seasoning: dried Chili, minced garlic, Jiang Mo, salt, sugar and vinegar.

Exercise:

1. Remove the roots and yellow leaves from Chinese cabbage, wash it, cut it in half, blanch it and let it cool.

2, pears peeled and washed, chopped, carrots washed and shredded.

3. Put the minced pears, shredded carrots, dried peppers, minced garlic, Jiang Mo, salt, white sugar and vinegar into a pot, and stir them evenly to make seasoning.

4. Put the Chinese cabbage with the knife edge facing upwards into the jar layer by layer, evenly sprinkle seasoning on each layer of Chinese cabbage, cover it, and marinate for 10- 15 days.

5. Take a proper amount of sauerkraut, shred it and put it on a plate.

Tip: When blanching Chinese cabbage, hold the leaf tip, put the stem in boiling water, and then put the leaf tip in, so as not to blanch the leaves too much and lose the fresh taste.

Eight, salt and pepper pickles

Ingredients: 500 grams of Chinese cabbage.

Seasoning: salt and pepper.

Exercise:

1. Remove old leaves from Chinese cabbage, cut into four pieces and wash.

2. Cook the cabbage with boiling water until it is soft and thorough. When the cabbage is milky white, take it out, drain the water and let it cool.

3. Put the processed cabbage in the jar layer by layer, and sprinkle salt and pepper on each layer of cabbage.

4. Pour a proper amount of water into the tank so that the water surface does not exceed 10 cm, press a heavy object and brew for 10 day.

5. Take appropriate amount of sauerkraut and cut into pieces.

Tip: Don't blanch Chinese cabbage to keep its crisp taste.

Nine, red juice yam pickles

Ingredients: 200 grams of yam.

Seasoning: red pepper powder, garlic paste, salt, sugar, spicy bean paste, vinegar and sesame oil.

Exercise:

1. Wash yam, peel and slice, add salt and mix well, marinate for 30 minutes, wash and drain.

2. Put chopped red pepper, mashed garlic, sugar, spicy bean paste, vinegar and sesame oil into a basin and mix well.

3. Add yam slices, mix well and marinate 1 day.

Tip: You can pour Chili oil when eating.

Ten, cucumber pickles

Materials: cucumber 1 root, leek 100g.

Seasoning: Jiang Mo, minced garlic, pear juice, glutinous rice flour, shrimp paste, salt, coarse salt and Chili powder.

Exercise:

1. Wash the cucumber, cut it into 6 cm sections, cross the knife at one end, put it in a bowl, sprinkle with coarse salt, marinate for 1 hour, rinse it with clear water, and squeeze out excess water.

2. Wash the leek and cut it into sections of about 1 cm.

3. Take a small bowl, add glutinous rice flour and cold water, and stir into glutinous rice paste.

4. Heat the wok, pour in the glutinous rice paste and stir-fry until it becomes thick.

5. Take a large bowl, add leek, Chili powder, shrimp paste, salt, pear juice, minced garlic, Jiang Mo and glutinous rice paste, and stir well to make kimchi stuffing.

6. Kimchi stuffing can be stuffed into the cross knife at the top of cucumber, or it can be sealed and put outdoors for fermentation before eating.

Tip: Squeezing out the excess water in cucumber can make cucumber more crisp and refreshing.

Eleven, radish pickles

Ingredients: 2000g radish, 300g mustard and 300g leek.

Seasoning: salt water, glutinous rice flour, salt, mashed garlic, Jiang Mo, sauce shad juice, shrimp sauce, sugar and Chili powder.

Exercise:

1, peeled and washed radish, marinated in salt water, fished out, rinsed and drained, and cut into pieces.

2. Wash and shred the shallots; Wash mustard, marinate in salt water, take out, rinse and drain.

3. Pour a proper amount of water into the pot, add glutinous rice flour, cook until it is paste, add salt to taste, take it out and cool it to make glutinous rice paste.

4. Put the glutinous rice paste, sauce shad juice, Chili powder, garlic paste, Jiang Mo, shrimp sauce and white sugar into a basin, and adjust until it is slightly thick to form a marinade.

5. Put the radish pieces, shredded chives, mustard greens and marinade into a jar, mix well and marinate until it tastes good, and put a proper amount of pickled radish mustard greens into a plate.

Tip: You can put more sugar in radish kimchi to remove the spicy taste of raw radish.

Twelve, eggplant pickles

Ingredients: 500 grams of eggplant, 200 grams of carrot and 30 grams of water celery.

Seasoning: 60% salt water, onion, glutinous rice flour, Chili powder, fish sauce, minced garlic, Jiang Mo and sugar.

Exercise:

1. Wash the eggplant, cut it into thick slices first, then cut it from the middle with a horizontal knife, but don't cut it off, make it into eggplant clips, soak it in salt water until it tastes delicious, and take it out to squeeze out the water.

2. Wash carrots, peel and shred; Wash water celery, cut into sections, and drain.

3. Put the glutinous rice flour into the pot, add appropriate amount of water, cook it into a paste with low heat, and let it cool.

4. Add shredded carrot, Chili powder, fish sauce, minced garlic, Jiang Mo, white sugar and glutinous rice paste into the pot, stir well, and then add celery and onion to make stuffing.

5. Stuff the stuffing into the eggplant clip, smear the remaining stuffing on the surface of the eggplant clip, put it until the eggplant becomes soft and tasty, and then put a proper amount of eggplant into the plate.

Tip: After the eggplant is soaked in salt water, squeeze out the black water, so as to avoid affecting the color of the whole dish and make the taste smoother.

Thirteen, leeks and pickles

Ingredients: 3000 grams of shallots, 500 grams of shallots and 300 grams of red peppers.

Seasoning: 3% salt water, mud carp sauce, sticky rice flour, minced garlic, Jiang Mo and Chili powder.

Exercise:

1. Rooted shallots, washed, soaked in 3% salt water for 10 minute, taken out and drained; Wash and shred onions; Seed the red pepper, wash it and shred it.

2. Put sticky rice noodles into a basin, add a little water, make it into paste, add mud carp juice, minced garlic, Jiang Mo and Chili powder, and stir well to make marinade.

3. Take another pot, add shallots and marinade, mix well, add shredded shallots and shredded red peppers, mix well, then pour them all into the jar, press on heavy objects, and marinate until they taste good.

4. Take a proper amount of pickled shallots, cut them into sections, put them on a plate, add pickled shredded shallots and shredded red peppers, and mix well.

Tip: Before eating, you can pour in sesame oil, which is more fragrant.

Fourteen, sauerkraut and carrots

Ingredients: 4 pieces of Chinese cabbage, carrot 1 root.

Seasoning: salt, sugar, vinegar, pepper, dried pepper, shredded ginger.

Exercise:

1, Chinese cabbage leaves are washed, cut into pieces and cooked; Peel, wash, slice and blanch carrots.

2. Take out the cooked vegetables, drain the water, let them cool, put them in a large pot, add shredded ginger, dried red pepper, prickly ash, salt, sugar and vinegar, mix well, and marinate for about 2 hours before eating.

Tip: If you don't like spicy food, you can use whole dried red pepper instead of Chili powder.

Fifteen, perilla pickles

Ingredients: 600g of perilla leaf, apple 1 piece, 50g of leek.

Seasoning: salt, shrimp paste, red pepper powder, garlic powder, Jiang Mo, Chili powder and fish sauce.

Exercise:

1. Wash and drain the perilla leaves, add salt for curing 12 hours, then wash and drain.

2. Wash apples, peel, stem, dice and chop them; Wash leek and cut into powder.

3. Put the salt, shrimp paste, minced red pepper, minced garlic, Jiang Mo, minced leek, Chili powder, fish sauce and apples into a pot and stir them evenly to form a marinade.

4. Put the perilla leaves and marinade into a jar, mix well and marinate for 3 days.

5. Take a proper amount of pickled perilla and put it on the plate.

Tip: Minced leeks can also be replaced by ready-made bottled leeks.

Sixteen, assorted pickles

Ingredients: cabbage, garlic, onion, lettuce, cucumber, fresh red pepper, radish and lentils, 250g each.

Seasoning: garlic cloves, dried red pepper, pepper granules, ginger, salt, white wine and brown sugar.

Exercise:

1. Wash Chinese cabbage and cut into pieces; Wash the garlic surface and cut into sections; Peel and shred onions; Peel lettuce and radish and cut into pieces.

2. Wash cucumber and cut into sections; Wash red peppers, remove pedicels and seeds; Remove both ends of lentils and blanch them.

3. Pour clear water into the pot, add dried red pepper, pepper, ginger, brown sugar, white wine, garlic cloves and salt, boil over high fire, take it out and let it cool to make kimchi water.

4. Disinfect the jar, wash it, dry it with a cloth, pour in pickling water, put in materials, seal the jar mouth and pickle it for 7- 10 days.

5. Take a proper amount of pickled kimchi and put it on the plate.

Tip: Ginger needs to be old, and the aroma is stronger.

Seventeen, Zhi Xiang Kimchi

Ingredients: 300g cucumber and 20g cooked sesame.

Seasoning: salt, sesame sauce, sugar water, soy sauce, water starch, Chili powder.

Exercise:

1, cucumber head and tail, washed and cut into long strips.

2. Put sesame sauce, sugar water, soy sauce, water starch and Chili powder into a basin and mix well to make seasoning sauce.

3. Take another pot, add cucumber strips and salt, mix well, marinate for 10 minute, wash and drain.

4. Wash the original basin, add the pickled cucumber strips, add the sauce, mix well, and then sprinkle with cooked sesame seeds.

Tip: When choosing cucumbers, the more thorns on the outside, the thinner the body, the more crisp the cucumbers are.

Eighteen, medlar pickles

Ingredients: 300g of Chinese cabbage, 25g of Chinese wolfberry and 25g of Chinese jujube.

Seasoning: shredded red pepper, garlic slices, onion segments and salt.

Exercise:

1. Wash the cabbage and cut it into small pieces; Wash medlar; Remove the core from the red dates and wash them.

2. Add shredded red pepper, garlic slices, onion segments, Lycium barbarum, red dates and water into the pot, cook for 10 minute, take out and let it cool into a marinade.

3. Put the cabbage into the basin, sprinkle salt evenly, pour in appropriate amount of water, marinate for 20 minutes, remove and rinse, and drain.

4. Wash the original basin, add Chinese cabbage slices, marinade and salt, mix well, and put it in the refrigerator for 2 days.

Tip: Don't cook the gravy for too long to avoid losing its flavor.

Nineteen, Korean concourse kimchi

Ingredients: 500g of Chinese cabbage pickle, mustard leaf100g, octopus100g, oyster meat100g, chestnuts 50g, celery 50g, Pleurotus ostreatus 50g, Ginkgo biloba10g, and cooked pine nuts 5g.

Seasoning: shredded onion, salt.

Exercise:

1, slightly wash and drain pickles; Wash mustard leaves and shred them; Coat octopus and oyster meat with salt, wash, drain and slice.

2. Wash chestnuts and cut into pieces; Remove leaves from celery, wash and shred; Wash mushrooms, remove pedicels, shred and wash ginkgo.

3. Put the gingko into the wok, stir-fry until it is green, then take it out and let it cool.

4. Put all the ingredients and seasonings into the basin and mix well.

Tip: If you don't want to eat raw food, you can also blanch octopus and oyster with water before eating.

Twenty, Yuan Qiren ginseng juice kimchi

Ingredients: 500g fresh ginseng, 50g carrot, 50g radish and 50g asparagus.

Seasoning: red pepper segments, salt, sugar, fermented wine.

Exercise:

1, fresh ginseng washed; Wash radish, carrot and asparagus separately, peel and cut into pieces.

2. Put fresh ginseng and water into a steamer, steam for 1.5 hours, and let it cool and slice.

3. Put carrots, radishes, asparagus and proper amount of salt into a pot, marinate for 5 minutes, then rinse with water and drain for later use.

4. Add salt, sugar and fermented wine into a large bowl and mix well, then add ginseng slices, red pepper segments, pickled carrots, radishes and asparagus, mix well and marinate in the refrigerator for 2 days.

5. Take a proper amount of pickled kimchi and put it on the plate.

Tip: Soaking asparagus in clear water for 20-30 minutes can remove the bitter taste of asparagus and increase the fresh and tender taste. 1.jpg

Briefly describe the steps:

1, low-gluten flour mixed with water to make a thin paste, and put it in the refrigerator overnight.

Take it out the next morning, put it at room temperature, and boil a large pot of boiling water at the same time.

3. Prepare two baking pans, brush them with oil, pour in a proper amount of batter, put them in a boiling water pot, take them out quickly after the batter solidifies and bubbles, and put them in cold water. The two baking pans are used alternately.

4. Gently uncover the cold noodles, put them on a big plate and brush them with oil.

5. Repeat steps 3-4.

6. When all the cold noodles are ready, take 2 or 3 pieces and cut them into wide strips. Add shredded cucumber or celery and gluten, add red oil and all kinds of seasonings you like, and mix well to serve.

Sincerely answer, hope to adopt, thank you!