Korean spicy radish(han guo dian shi ju li na shuang kou xiang cui de kou gan han shi la luo bo kuai )

Korean spicy radish

Introduction:

"Korean spicy radish belongs to Korean cuisine, the main raw material is white radish, the taste is spicy, the process is salting, the difficulty is intermediate, many times we will be attracted by the Korean TV drama in those leading men and women who eat refreshing Korean dishes, now the Korean wave is still popular, not we are the post-80s, post-90s Kazakh, in fact, a lot of culture is slowly integrated into our life I like Korean opera, so I also like Korean cuisine. Through many ways, I learned the method of Korean spicy radish and shared it with you. I hope it can satisfy our needs. "

Production steps:

Step 1: prepare the ingredients, white radish, pear, apple, onion and glutinous rice flour

Step 2: cut the white radish into pieces. This piece is moderate in size and easy to eat. The cut white radish is salted with salt. Pay attention to dip each white radish with salt. So sprinkle the salt on the radish and turn it evenly

Step 3: Sprinkle the salt on the white radish, put on the plastic wrap, and press it with a heavy object. 2-3 hours. Let the water in the radish marinate out

Step 4: after two or three hours, the white radish will pickle out a lot of water, and pour out the water.

Step 5: wash twice with clean water, then take a grate to control water. This is to remove the fishy smell, also can make radish have a light salty taste, put in a ventilated place, half an hour, put the water on the surface of white radish air dry.

Step 6: when pickling radish, you can prepare other materials. Peel apples and pears, cut them into small cubes, and dice onions. Mince garlic and ginger. Shred the scallion leaves, mince the scallion body and soak the sea rice well.

Step 7: wash the glutinous rice flour with cold water. The glutinous rice flour is not easy to lump in this way.

Step 8: pour it into the pot and cook it into glutinous rice paste. Keep stirring evenly, otherwise it is not easy to paste the pot.

Step 9: put two kinds of chili powder in a big bowl. Add fish sauce. Soak the sea rice and cut it into powder. Add a little sesame oil to make it taste more fragrant.

Step 10: add onion, onion, ginger and garlic. Stir well.

Step 11: add apple pear dice, 1 tbsp salt, 2 tbsp chicken essence, 4 tbsp sugar.

Step 12: mix well.

Step 13: finally put in the glutinous rice paste.

Step 14: finally, add the cooked white sesame and stir well.

Step 15: take a new large container. In fact, the best one is the pickle jar. Because I don't have one at home, I took a basin. Dry inside, no oil, no water, put in the pickled white radish.

Step 16: stir evenly.

Step 17: seal it with plastic wrap and marinate it for one day. It tastes strong. If you put it in the refrigerator in summer, it will make it refreshing.

Step 18: that's it. See if it's the same as in Korean dramas? It's really a natural delicacy to have a crisp taste.

Materials required:

White radish: 2

Apple: 1

Pear: 1

Onion: 1

Onion, ginger and garlic: moderate

Minced chili: one yuan

Minced chili: one yuan

Fish sauce: 30g

Glutinous rice paste: moderate

Haimi: a lot

White Sesame: a handful

Salt: 3 teaspoons

Chicken essence: 2 teaspoons

Sesame oil: 1 teaspoon

Fine granulated sugar: 4 teaspoons

Note: 1, fish sauce, Fujian known as shrimp oil (Xiamen dialect (vernacular): he6-iu2, Fuzhou dialect (Pinghua): H à - I à) or Luan 12, is one of the commonly used seasonings in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. It is a very delicious juice obtained by marinating, fermenting and refining small fish and shrimp. The color is amber, and the taste is salty and delicious It's delicious. They are sold in this supermarket. 2. Remember the process of pickling white radish, so as to remove the fishy and spicy taste and make it refreshing. 3. What I add is onion. In fact, if I don't add onion, I can add leek. I'm sensitive to leek. 4. I cut the apple pear into very small cubes. If you think it is too big, you can use a blender to grind it. This sauce will be made according to the taste. In fact, I prefer the taste of pear and apple granules.

Production difficulty: ordinary

Process: salting

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Han Guo Dian Shi Ju Li Na Shuang Kou Xiang Cui De Kou Gan Han Shi La Luo Bo Kuai