[Korean spicy radish] cold dishes can also be served as a banquet(han shi la luo bo liang cai ye ke yi yan ke )

[Korean spicy radish] cold dishes can also be served as a banquet

Introduction:

"Hot cabbage is delicious, hot radish is not inferior. When making hot cabbage, you can also make a plate of hot radish. If you can't wait to eat it, you can eat radish first. It's also delicious and appetizer. The radish here can also be diced, but the gray is flaked, which is not only more delicious, but also a little careful in the flowers. The radish can also produce beautiful flowers, the small cold dishes can also entertain guests, and it can also beautify your table. "

Production steps:

Step 1: prepare the required materials.

Step 2: sprinkle a little salt on the white radish, marinate for 20 minutes until the radish slices become soft, and pour out the water.

Step 3: cut apples and pears into small pieces; shred white radish; shred garlic and ginger; wash leeks and cut them into sections; chop shrimps and set aside.

Step 4: pour fish sauce into chili noodles.

Step 5: add chopped apple, pear, ginger and garlic, shredded radish, leek, sugar and salt.

Step 6: add the chopped shrimps and mix well.

Step 7: mix 10 grams of glutinous rice flour with 90 grams of clean water, and cook over low heat to make a paste.

Step 8: pour the cooked glutinous rice paste into the chili sauce

Step 9: mix well.

Step 10: dip radish slices with chili sauce evenly. Marinate for more than half a day.

Step 11: serve on a plate.

Materials required:

White radish: 1

Hot pepper noodles: 60g

Dried shrimps: a handful

Leeks: how many

Apple: 1 / 3

Pears: 1 / 3

Ginger: 2 tablets

Garlic: 5 pieces

Salt: right amount

Sugar: 1 tsp

Fish sauce: 30ml

Glutinous rice flour: 10g

Water: 90g

Note: this method is also applicable to hot cabbage, but cabbage needs to be pickled for more than 8 hours until the cabbage becomes soft. You can add some vinegar, which is sour and spicy, but the storage time will be shortened if you add vinegar. Chinese chives can accelerate the fermentation of Chinese cabbage and enhance its aroma. Shrimp skin is used to replace shrimp sauce, shrimp sauce is better, shrimp skin is also good. The glutinous rice flour paste can easily hang oars, have a sticky feeling, and taste better when fermented. When cooking, use cool water to mix well. When cooking, stir to prevent paste. Fish sauce is sold in large supermarkets, which can guarantee the flavor of spicy cabbage. It is suggested that fish sauce is indispensable. If you can't buy it, you can not put it.

Production difficulty: ordinary

Process: salting

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Han Shi La Luo Bo Liang Cai Ye Ke Yi Yan Ke