Radish kimchi (luo bo pao cai )

Radish kimchi

Introduction:

"I've never been a Star chaser. TV dramas, unless they're special to me, are my basic home station, which is the society and law of the 12th Pingdao road of the Central Committee. I've loved watching criminal investigation films since I was a child. This station talks about real things that happen in the society and related to the law. I can learn a lot, or I'll watch variety shows. It's just like this year's popular I didn't feel anything about you from the stars. I also laughed at myself for being old. Haha, later I watched some episodes of it. I really didn't feel much about it. However, I have always been very interested in Korean food. I bought a lot of recipes. Today I share a delicious food with you. Today I sent it to my circle of friends. Many people asked me how to do it

Production steps:

Step 1: prepare a tender water radish, trim the skin, wash it clean, control the dry water for standby

Step 2: cut the radish evenly into small cubes with dry water, marinate it with appropriate amount of salt for about three hours, wash off the salt taste and drain

Step 3: cut the scallion into sections, chop the ginger and garlic, and prepare the chopped pepper and chili powder

Step 4: take a pear, wash it and cut it into small pieces

Step 5: put the pear into the juicer to remove the juice

Step 6: take glutinous rice flour, not too much

Step 7: beat glutinous rice flour into paste, cool thoroughly, and make sauce with seasoning, scallion, ginger, garlic and pear juice

Step 8: This is shrimp sauce. Korean supermarket Taobao has it. Many Korean cold dishes use it

Step 9: put the seasoning into the radish with controlled dry water, and add appropriate amount of shrimp sauce

Step 10: mix thoroughly with seasoning

Step 11: put the pickled radish into a clean bottle and marinate it for about two days

Step 12: radish pickle is equivalent to dried radish pickle, the taste will be more tender and crispy, because this pickle added pear juice, so sweet and sour taste is heavier

Step 13: I control you, you are used to me, this is the life I want

Materials required:

Radish: one

Pear juice: one

Scallion: 5g

Minced ginger: 5g

Minced garlic: 4G

Glutinous rice flour: 3G

Chili powder: 5g

Minced chili: 5g

Shrimp sauce: 1 teaspoon

Salt: right amount

MSG: right amount

Note: PS: 1, usually most people will choose to use white radish to make this pickle. It is suggested that when you buy, try to choose the radish with long body, smooth surface and heavy weight. 2. Judge whether the radish is bran core. Fold the radish tassel. If there is no water in the tassel, the radish may also be bran core. Another is to weigh the radish with your hand, which means that it has enough water, no bran, and it's delicious. 3. If the amount of salt is not good enough and the pickled radish is too salty, you can flush it several times in the water, but you must fully drain the water, and then add the seasoning to mix it. 4. Shrimp sauce, which is often used in making Korean pickles, is salty and has a strong seafood flavor. Some large vegetable markets or places selling Korean food seasonings are available, about 4 yuan per small bag. 5. If it is made in summer, it can be preserved in the refrigerator after marinating at room temperature for half a day. When using, please remember to use clean chopsticks (chopsticks without saliva) to avoid the deterioration of the rest. 5. If you want to eat sweet and sour radish, you can add a small amount of white vinegar, about 1 teaspoon. But the radish with vinegar is not easy to preserve and should be eaten as soon as possible. 6. If there are no two kinds of chili noodles, you can choose only one. There is not much difference in taste, but the selling picture is a little different from the picture.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Luo Bo Pao Cai