Mr. Shishang jiseng: kimchi(shi shang xian sheng han guo pao cai )

Mr. Shishang jiseng: kimchi

Introduction:

"Haha, that day I just arrived in Korea, just moved in, Korean friends took me to dinner. I got on the bus and turned around for a long time. Finally It's the most traditional architecture in South Korea. It's very beautiful. I like this kind of beautiful scenery and delicious food business Korean friends told me that this Korean cuisine is very authentic, especially kimchi. Because I was so anxious to leave, I regretted that I didn't bring my camera. In order to remember this delicious food, I had to take a picture with my mobile phone. The effect was not very good My Korean friend is a gourmet. I have learned a lot about Korean food from chatting with her. Let me talk about the nutrition of Korean kimchi. Among many fermented foods, pickle has many kinds of organic acids such as lactic acid, amino acids, vitamins, minerals and other nutrients. It is a very healthy preserved food. With the fermentation of pickle, it will produce rich vitamins A, B, B1, B2, B12, C, e, etc., which can not be compared with other foods In addition, its food fiber is also quite rich. Not only that, hot pepper can also promote the combustion of body fat, which is the most appropriate for people who want to lose weight. In fact, the highest nutritional value of kimchi is when it is moderately fermented, when it has the most lactic acid and vitamin content. Pickle is a low calorie, low cholesterol alkaline food because it uses pepper and garlic, so it doesn't need much salt. The nutrition of kimchi comes from the materials it uses and the state of fermentation. The red pungent taste and unique flavor can increase appetite, and the generation of carbon dioxide can also increase appetite

Production steps:

Step 1: remove the yellow leaves of Chinese cabbage, peel the white radish and carrot, wash them together, tear them into 4-5cm slices by hand, and shred the white radish and carrot.

Step 2: put the vegetables treated with main ingredient 1 into the sun, drain the water, then put them into the steel plate, add seasoning 1, mix and knead them. When the vegetables are in the state of moisture, press the vegetables with a big stone, marinate them for one hour, remove the stone, wash the salt with water, and then squeeze the water.

Step 3: peel the garlic in the main ingredient 2, remove the pedicel of the red round pepper, wash them together, drain the water and put the seasoning 2 into the juice machine to extract juice, which is the marinade.

Step 4: mix the vegetables in method 2 with the marinade in method 3, and then add seasoning 3 to mix well. Put them in the preservation box and refrigerate for two days.

Materials required:

Chinese cabbage: 1000g

White radish: 40g

Carrot: 40g

Garlic: 55g

Red round pepper: 55g

Salt: 8g

White vinegar: 80ml

Sugar: 45g

MSG: 15g

Spicy oil: 15ml

Sesame oil: 2 tsp

Note: Delicious secret: 1. Chinese cabbage is more delicious and crispy when it is torn by hand. 2. Put in the sun to remove moisture, to soften the effect. 3. If you like spicy food according to your taste, you can change red round pepper into red pepper, which is more delicious.

Production difficulty: ordinary

Technology: seasoning

Production time: 10 minutes

Taste: Original

Chinese PinYin : Shi Shang Xian Sheng Han Guo Pao Cai