Kimchi of Korean cuisine(han guo liao li jia chang pao cai qing la jiao bao xian pao cai )

Kimchi of Korean cuisine

Introduction:

"It's a pickle made of pickled green peppers filled with perilla leaves, radish, shredded onion, etc. After about one day of fermentation, it will be put on the table, which is both beautiful and delicious. If you don't like spicy food, you will regret it! Hey, hey, hey ~~~"

Production steps:

Step 1: remove the green pepper pedicels and wash, wash the cotyledons of Perilla frutescens with running water and control the water content.

Step 2: prepare a small bowl of garlic chili sauce, cut white radish, carrot and onion into shreds and set aside.

Step 3: marinate the shredded white radish and carrot with salt for a while to remove the moisture of radish.

Step 4: mix garlic chili sauce, shredded white radish, shredded carrot, shredded onion, sugar, salt and monosodium glutamate together to make a stuffing.

Step 5: cut a long opening in the middle of the green pepper (leave a little at both ends), remove the seeds, put the mixed stuffing on the cotyledon of Perilla frutescens, roll it into a long thin roll, put it into the open green pepper, and put it into the pickle box.

Materials required:

Green pepper: right amount

Carrot: right amount

White radish: right amount

Onion: right amount

Cotyledon of Perilla frutescens: moderate amount

Garlic chili sauce: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Note: the pickle is delicious after 24 hours of fermentation, which is very refreshing.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Han Guo Liao Li Jia Chang Pao Cai Qing La Jiao Bao Xian Pao Cai