Go abroad and become famous in the world(zou chu guo men yang ming shi jie han shi la bai cai )

Go abroad and become famous in the world

Introduction:

"Whether you are a fan of Korean dramas or not, you will hear more or less about Korean food. The food in Japan and South Korea is not only small and exquisite, but also bright and beautiful in color, which makes people have an appetite. Today's Korean hot cabbage is one of the representative works, with hot color, exquisite production techniques, pungent mixed smell and excellent taste, No matter which season of the four seasons, it should be a permanent scenery of your refrigerator ~ ~ I believe you will never be disappointed as long as you are willing to have a try ~ "

Production steps:

Step 1: wash and pick the baby cabbage piece by piece (you can choose Chinese cabbage, I'm afraid I'll choose baby cabbage if you want to buy something bad. It's just as delicious in fact) because the leaves are small, you don't have to cut them, and then soak them in water (for better cleaning). I also cut half white radish ~ white radish cut 1.5cm square block

Step 2: prepare a bag of coarse salt, drain the pickled cabbage a little, find a container that can put all the cabbage and radish, sprinkle a thin layer of salt first, then put a layer of cabbage, and then sprinkle a thin layer of salt, but sprinkle evenly, then put cabbage, and so on until the cabbage and radish are finished, Coarse salt is specially used for this ~) and then put a fresh-keeping film on the cabbage, and press a heavy weight on the fresh-keeping film for at least five hours

Step 3: This is the pickled cabbage in the afternoon. It's very soft, because there are so many cabbage soup. At this time, the cabbage is very salty, so you need to pour the water out of the pickled cabbage and radish, wash it with water several times, and then fill the container with water to submerge the cabbage, which is also to remove the salty taste. After this step, soak the cabbage and radish in the water, and then prepare the marinade

Step 4: prepare the fruits and vegetables, cut them into pieces and put them into the cooking machine for juicing (Note: juicing ~). Don't omit the fruits, which will help the fermentation and make the finished product have a delicate fragrance. It's sweet that can't be replaced by white sugar. Carrots are for color enhancement and onion flavor enhancement~

Step 5: peel and cut ginger and garlic into pieces, and continue to put them into the cooking machine for juicing. You don't need to distinguish them from fruit and vegetable juices, just juicing them together ~ I'm taking pictures~

Step 6: place the squeezed sauce and fruit and vegetable residue separately, then take out the glutinous rice flour

Step 7: here comes the personal secret weapon ~ ~ it's absolutely my exclusive research and development ~ ~ mix the glutinous rice flour and fruit and vegetable juice in the proportion of 1:10 ~ pay attention to the fruit and vegetable juice ~ if your juice output is not large, you have to add some water, if enough, use all the fruit and vegetable juice~

Step 8: put it on the fire, turn down the heat and keep stirring, so as not to stick the pot. Heat it until the glutinous rice paste is big and thick, as shown in the picture

Step 9: put the glutinous rice paste aside to cool. Peel half of the white radish and rub it into shreds. Generally, I will join the radish in pickled hot cabbage, because the sauce of hot cabbage needs white radish shreds. After rubbing, add appropriate amount of salt to submerge the water, and then pour out the water

Step 10: after the glutinous rice paste is cooled, add the fruit and vegetable dregs and pickled white radish shreds

The eleventh step: add Korean style chili sauce (I use every household, taste good, chili sauce is not afraid to add more, can put more) and thin pepper powder (hot pepper noodles). You can see that my chili noodles are added very little, because the chili noodles are very spicy.

Step 12: add sugar and fish sauce

Step 13: remove the root of leek, wash and cut into sections

Step 14: add leek segment and white sesame and a small amount of salt, 10 million a small amount of salt, then you want to taste your cabbage, if the cabbage is just a little salty, add less, if it is very salty, do not add at all, and then use more water to soak the cabbage~

Step 15: stir all the ingredients evenly and taste the taste. The taste should be very good at this time. If it is not sweet or spicy enough, add chili noodles or sugar. If the taste of garlic and ginger is not good enough, chop them into small pieces and add them. However, the taste of garlic and ginger should not be too prominent. The whole sauce should be a new taste of multiple ingredients. The main taste is sweet and spicy~

Step 16: first, apply a layer of sauce on the bottom of the fresh-keeping box (the box should be disinfected in advance without oil and water)

Step 17: clean the soaked cabbage and spread the water evenly on the hot sauce to make sure that every slice is stained with the hot sauce

Step 18: coat the cabbage with chili sauce

Step 19: lay all the cabbages in the same way. It's up to you to put the white radishes first or last. It's up to you to put them in the middle. It's also up to you to dry the water and apply thick chili sauce on the top. It's good for fermentation~

Step 20: cover the lid and ferment in the room. If it's winter, put it in a warm place. In summer, put it in the room for one or two days. In winter, it's three or four days. When you open the box, it's slightly sour. If you press the cabbage gently with the chopsticks head, you can feel that there is a certain space under the cabbage. If you press it up, it's not a solid feeling, but a virtual one, indicating that the preliminary fermentation is completed~

Step 21: after the initial fermentation, put it in the refrigerator fresh-keeping cabinet, that is, refrigerate ~ ~ I don't like the special sour, just like the taste of just fermentation, so generally I eat it on the fifth or sixth day ~ the more sour it will be, the more prominent it will be ~ what flavor you like depends on you~

Step 22: side view of the box, sauce must be enough to taste the pickled pieces~

Step 23: finished product ~ if there are guests, cut it into pieces to eat ~ if there are no guests, just eat one piece ~ or like Korean people eating with their hands torn ~ cool! Good taste is born like this ~ absolutely can't stop talking ~ with it, you can make a variety of pickles~

Materials required:

Baby food: Four

Most apples

Pear: one

Fresh ginger: a large piece

Garlic: a handful

Onion: half of it

Glutinous rice flour: right amount

Carrot: half

Leeks: a handful

White radish: one

Korean chili sauce: 2 tablespoons

Fish sauce: moderate

White Sesame: right amount

Chili powder: appropriate amount

Crude salt: appropriate amount

Refined salt: right amount

Sugar: right amount

Note: 1. Although the ingredients are more complex, they taste the best ~ ~ ~ so you should prepare them as much as possible ~ fish sauce is a seasoning often used in coastal countries, which is available in supermarkets, If you don't have it, use shrimp instead. You can put some of both. If you don't have shrimp at home, you can't put it. 2. One of the key steps is to use fruit and vegetable juice instead of water to boil the glutinous rice paste. 3. The second key step is to clean the water of radish and cabbage, and make the glutinous rice paste thicker, White radish shreds need to be pickled to remove water. If their water is not cleaned up, resulting in a large number of soups in the fermentation process, it will make the sauce taste lighter and the dish too soft, which will destroy the pickles that have been working hard for a long time, So if you put it in the room for slight fermentation, you have to move it to the cold room to slow down its fermentation speed, so as not to make it too sour if you can't finish it in a short time. 5. The keynote of this dish is sweet and spicy. In fact, it is also a prominent feature of Korean cuisine, so we must grasp the amount of salt. We have already said that before we put chili noodles carefully. 6. Although eating alone is already an irresistible delicacy, But you can also make kimchi fried rice, Korean chili sauce soup, spicy fried rice cake and other Korean dishes. On busy days, cooking a bowl of porridge or rice with it will definitely make you enjoy it ~ ~ it's so delicious, it's absolutely worth trying ~ ~ here omit 30000 words of praise, I hope you will learn it ~ it's definitely an exotic delicacy for everyone to exclaim, praise and follow~

Production difficulty: ordinary

Process: salting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Zou Chu Guo Men Yang Ming Shi Jie Han Shi La Bai Cai