All purpose kimchi sauce(wan neng han guo pao cai jiang zhi )

All purpose kimchi sauce

Introduction:

"It's a hot cabbage sauce that I've tried many times and received high praise. It's also very delicious for mixing radish pickles, cabbage pickles and cucumber pickles."

Production steps:

Step 1: dry and chop the fish.

Step 2: bring to a boil in water and simmer for another 10 minutes until soft.

Step 3: add cold water to the glutinous rice flour to make it liquid.

Step 4: add cold water to make glutinous rice flour liquid.

Step 5: add the dried fish into the pan, stir until cooked (paste), remove to cool.

Step 6: peel and clean the garlic, ginger, onion and red onion.

Step 7: clean up the green pepper and green onion

Step 8: Chop ginger, onion, garlic, red onion, onion and green pepper into small pieces.

Step 9: Chop ginger, onion, garlic, red onion, onion and green pepper into small pieces.

Step 10: remove the seeds of apples and pears and cut them into small pieces.

Step 11: pour all the small pieces into an oil-free and water-free pot, add salt, sugar and monosodium glutamate, and stir.

Step 12: add hot pepper noodles and fish sauce and stir well.

Step 13: add the paste of dried fish and glutinous rice.

Step 14: stir well, place in dark room for half an hour, ferment slightly, and move into refrigerator.

Materials required:

Apple: one

Pear: one

Jiang: one

Garlic: 15

Red onion: one

Onion: one

Scallion: 3

Green pepper: one

Glutinous rice flour: 50g

Dried fish: 50g

Salt: 30g

Fish sauce: 100ml

MSG: 5g

Sugar: 50g

Korean chili powder: 150g

Note: 1, vegetables need to be softened in coarse salt water, vegetables can be added before fermentation, with sauce to spread vegetables evenly. 2. Vegetables can also be added after the sauce is fully fermented, which is suitable for direct use. Vegetables should not be too large, but also need to be softened in coarse salt water. 3. The fermentation time depends on the temperature, and can be adjusted according to the situation, about 3 to 5 days is more appropriate. 4. Can not add red onion, add some leeks is very delicious. 5. The best chili powder is Korean chili powder, the color is red, and the spicy taste is suitable. If you like spicy, you can add some chili rings. It is better to mix the thickness of chili powder. 6. Dried fish can be replaced by shrimp sauce, or add dried shrimp or fresh seafood, or not. 7. If you find it troublesome, you can also smash the materials in a blender and cut them into small pieces by hand, which makes them taste better. 8. Glutinous rice paste had better be a little thicker, because apples, pears and vegetables will come out of the water.

Production difficulty: Advanced

Process: mixing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Wan Neng Han Guo Pao Cai Jiang Zhi