How to cook kimchi is the best.

Kimchi is a spicy dish made of cabbage, radish or cucumber with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food, which is not only delicious and refreshing, but also rich in nutrition. Kimchi is an indispensable appetizer on the table. Kimchi is made of fish sauce, pepper, garlic and other ingredients. Kimchi is cooked by every family. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and pickled radish in autumn and various kinds of kimchi in winter.

The following is how to make spicy cabbage. The production process is 1. Divide the cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and marinate it with salt water; 2. Cut the radish into filaments. 3. Wash oysters (jellyfish) and seafood with salt water; 4. Add a proper amount of Chili noodles into shredded radish and stir evenly; 5. Stir all kinds of seasonings (garlic, ginger, etc.) into a paste. ) and add them to (4). Add appropriate amount of fish sauce, salt and sugar to taste and mix well; 6. Finally, add the oysters and mix well (the filling is finished); 7. Sandwich the stuffing between pickled cabbage leaves; 8. Fill the cabbage core until the outer leaves are polished; 9. Finally, wrap it with the outermost leaves, put the spicy cabbage neatly in the jar, and gently press a layer of sauerkraut leaves.

Types of kimchi (*** 187) Chinese cabbage kimchi 25 kinds of radish kimchi 62 kinds of cucumber kimchi 10 kinds of other vegetables kimchi 54 kinds of seaweed kimchi 5 kinds.

The main materials of kimchi

Ingredients: Chinese cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Accessories: bean sprouts, pepper leaves, Adenophora adenophora, celery, pumpkin, pear, shallot, leek, chestnut, pine nuts, frozen whitebait, pheasant, chicken, mullet, flounder, cuttlefish and shrimp. Ingredients: Chili noodles, garlic, ginger, onion salt, sugar, sesame and so on. Fish sauce: shrimp sauce, hairtail sauce, lake sauce, yellow croaker sauce, etc.

Characteristics of pickles

As a fermented food, kimchi has different taste and nutrition with different fermentation degree. Pickle is a kind of comprehensive nutritious food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. The taste and fragrance of kimchi also vary with raw materials, containers, weather and technology. Especially in Korea, every family keeps its own unique production method and taste.

Nutritional components of pickles

Vitamins A, B 1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein, etc.

Health care function of pickles

Vegetables and peppers in kimchi contain a lot of vitamin C and carotene, which can play an anti-cancer role. Cellulose in vegetables can effectively prevent constipation and inhibit colorectal cancer. The cellulose in kimchi can lower cholesterol and prevent adult circulatory diseases such as hypertension and arteriosclerosis. Pepper, garlic, ginger, onion and other irritating condiments in kimchi can play a bactericidal role and promote the secretion of digestive enzymes.

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1 "Sichuan Pickle Making Strategy"

Sichuan pickles are more particular. Key points: soak seasoning dishes, soak rice, and soak in water to cook dishes. Like soaked red pepper, tender ginger, garlic, etc. , generally used as a seasoning for cooking, is a seasoning dish; Seasonal vegetables such as pickles, radishes and green onions are generally used as side dishes for the next meal. Some meals should not be soaked for a long time, such as soaked radish skin, radish pieces and lettuce strips. You only need to soak them in a hurry to make them crisp, and most of them can be marinated overnight. This kind of pickles is usually called "boiled vegetables". Soak in water to cook, the wider the salt water, the better, and then hurry. So for the convenience of use, people are used to soaking separately, so under normal circumstances, there will be several pickle jars.

Pickled vegetables, also called sauerkraut. Pickles are salty and sour, crisp and refreshing, bright and fragrant in color, appetizing and refreshing, and suitable for all ages. It is a regular side dish of home life. However, if you want to make delicious dishes, you must first choose a pickle jar.

The pickle jar has pottery, glass and fine magnets. If the restaurant is not specially used to soak "boiled vegetables", it is generally better to choose a ceramic or fine magnetic pickle jar that is dark. Attention should be paid to testing its sealing performance when selecting the type. Good dishes can only be cooked in opaque jars. How to test? Earth pottery altar, commonly used, how to choose, might as well teach you a few tricks. Take a picture first, lift the jar, look at the light, and see if there is any bright eye in the jar from the mouth of the jar; The second is to listen, and the ear is attached to the altar. The louder the buzz, the better; The third is to light a piece or two of paper and throw it into the altar. Then, the jar cover is fastened, and water is quickly poured from the top of the jar cover to the jar edge. At this time, if the water in the brim "glugs" a few times, it will be pulled out, which is a good jar. At that time, it was with these times that the team took me to choose the keeper of the kimchi jar. I was stunned: "Hey, I am still an old hand! Hey, you said you couldn't choose, so I'll help you choose! " What's the big deal? Living in a compound since childhood, I have long been familiar with the experiences of my neighbors, mother-in-law and mother, but I just lack a kind of practice.

Choose a good jar and soak it in salt water. Wash the jar, dry the raw water, pour in cold water, add the pickle salt produced in Sichuan, stagger, dissolve the salt, add the seasoning vegetables such as tender ginger, garlic, onion and green pepper, and pickle the fresh seasonal vegetables later. It's better and faster to mix some high-quality old pickling water. Now, it is very convenient to use foaming brine. There are pickles in the supermarket, which contain some spices. Just follow its instructions. It used to be troublesome. It took some time to prepare for buying this and that. Life, like this, is getting simpler and simpler, and business is getting better and better. So is kimchi. However, in the past, I just used the general self-tribute well salt as brine according to the above method, not kimchi salt. Sometimes some indigenous methods are used, such as: copying some dried beans and throwing them in while they are hot; Or add some brown sugar. Clear mountain spring water, kimchi salt water is the best, coriander does not spend. When I was an educated youth, under the rocks in the team, the spring water lured a bay of people to fetch water there no matter how far or near, and tricked them into carrying it home and curing it with salt water. (knocking on the text, the scene naturally shook out again. Of course, now, we still have to use tap water to soak salt water.

Also pay attention to the maintenance of soaking salt water. Add some seasonal coriander, such as coriander, white celery, green celery, garlic sprout, onion, fennel, red pepper, tender ginger, small pepper, green pepper and bitter gourd. These flavored coriander, flowers and salt water. Always wash the cylinder head along the cylinder and change the cylinder water frequently. Vegetable jars should be kept in the shade. Some people's pickle jars are tall and big. They often dig holes and bury half of them for stability, convenience and coolness. Summer, inadvertently, flowers were born in the altar, what should I do? Putting brown sugar in the wine will make the food delicious and affect the taste. It is best to put green pepper and bitter gourd, or pepper leaves, which will soon disappear and taste particularly fragrant.

There are many vegetables that can be thrown into shrines to make kimchi all year round in Sichuan. Such as: onion, green vegetables, garlic shoots, summer cowpea, green beans, pumpkin, autumn taro, radish, winter horn, son's vegetables, head of vegetables and so on. Pickled pumpkin was learned from an educated youth that year. The fist-sized tender pumpkin is picked, washed and thrown into the altar, and can be eaten in two or three days. Crispy and beautiful! Their educated youth home is filled with pumpkins back and forth. Soaking tender pumpkins really surprised farmers: it's a pity to pick them! However, nowadays farmers often sell fist-sized tender pumpkins in the market.

There are many ways to eat Sichuan pickles. Porridge, steamed bread and crisp pickles seem to be common. That kimchi is still mixed, and the red oil is wanton and mouth-watering; Or stir-fry, supplemented by Chili peppers, with a fragrant smell; Still vegetarian, ready-to-eat, no need to dress up, authentic, simple and unrestrained, that is, rich and frugal, take it easy! In fact, sauerkraut can make all kinds of famous dishes!

For example, the most famous "pickled fish"! Soup is hot and sour, fish is tender and tender, which increases appetite and becomes the specialty of many restaurants. Even on weekdays, ordinary people serve a whole pot of fish with Chinese sauerkraut from time to time, which is fun and lively, and the family has a good time. From the "pickled fish", there are also "Taian fish" and "diving fish", and the main auxiliary material is pickled cabbage.

In midsummer, stewing ducks with old pickled radishes (soaked for a long time) in the altar is a nourishing and delicious way to cool off the heat! That taste is fresh, refreshing and comfortable. The most delicious thing is stewed old pickled radish, which is the most sought after! There are also sauerkraut vermicelli soup, sauerkraut rice noodles, sauerkraut bean curd, sauerkraut noodles, sauerkraut fried rice with eggs, sauerkraut meatball soup … the whole series of sauerkraut food!

Kimchi also makes some traditional Sichuan home-cooked dishes attractive. Such as: ginger slices, red peppers. When cooking these dishes now, we often put tender ginger and red bell pepper into the pickle jar to "boil water", then take them out and slice them, and fry them with the meat slices. That taste is particularly unique. As usual, stir-fry lotus root with dried pepper. However, if pickled peppers and ginger are used as auxiliary materials to stir-fry lotus root silk, it will definitely feel particularly delicious! In Sichuan, there is a kind of soybean. Cooked after harvest, peeled and discarded, and washed with clear water before being eaten cold or fried. If you want to fry shredded edamame, you have to soak ginger with pickled peppers! Kimchi has also given new vitality to some meat products. Such as making kimchi: soaking chicken feet, soaking ear leaves, soaking ... those meats taste like kimchi, fresh and refreshing, not greasy. The most Sichuan-style home-cooked rice: dry rice with sauerkraut. This is probably the most common and simple fast food cooking! Take out sauerkraut, chop it up, put it in an iron pan, add oil to make it spicy, pour sauerkraut, pick it up, add water to boil, pour dry rice and boil. Some people, it is easier to operate: put the pot, boil water, soak sauerkraut, throw it into the pot, boil, cook for a while, pour dry rice and boil. Of course, you can also add vegetables or egg flowers at will to increase nutrition. When I was young, I saw with my own eyes those important people who played an important role in a place, and I often ate such fast food!

In Sichuan, kimchi is still indispensable to people! No matter what level of banquet, no matter what level of restaurant, no matter what level of family, kimchi is indispensable in the dishes. At the end of a meal in a restaurant, there is always a plate of kimchi. Dishes are white, pickles are red, yellow, white, green or variegated, with bright colors and overflowing fragrance, which are provided to guests for free. If not, the guests will naturally shout: boss, kimchi! When you are impolite, you will also blame: What? Can't even pickle? The boss must apologize and make amends.

The humble Sichuan pickles also help people get rid of poverty and become rich. I met a woman entrepreneur who started from producing Sichuan pickles and founded a large-scale food factory.