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
Kimchi of Korean cuisine
Edible mushroom and rape. Hao You Xiang Gu You Cai
Sliced Boiled Pork with Garlic Sauce. Suan Ni Bai Rou
Desserts for weight loss and health. Jian Fei Yang Sheng Xiao Tian Pin
Sauteed Shrimps with Chinese Chives. Jiu Cai Chao He Xia
salad of cold steamed eggplant. Liang Ban Qie Zi
"Peach" my love -- DIY yellow peach can. Tao Wo Suo Ai Huang Tao Guan Tou