Kimchi . spicy cabbage. chilly . savor Monk soup.

Teach you the self-made kimchi - spicy cabbage



Today I kimchi production methods to teach you. We may wish to do a do it yourself, after the supermarket to buy can not eat delicious spicy cabbage.

absence to prepare the cardinal ingredient / ingredients / seasoning:

a cabbage, radish 800g, leek 150g, water celery (Korean condensed marts are sold) 150g, green onions 100g, shallot 100g, shrimp (sacrificed) 100g, Jiang Mo 20g, garlic bubble 160g, sugar 50g, chili powder, 200g, seafood and shrimp paste lofty 250 3 / 4 cup onions 300g,GHD Purple Straighteners, pear 2, glutinous rice flour 50g, sesame seeds a little.

salted cabbage:

1. First, elect a good solid full surface of cabbage leaves and die leaves removed.

2. the cabbage into two, the head and then cut behind (discern blueprint).



3. the cabbage soaked in salt water (a small basin of water put 3 tablespoons of salt) over 2 / 3 minutes later picked up and vibrate off excess water.

4. to put on a uniform harsh salt cabbage leaf on each.



5. the cabbage into the container, the pressure on his hands, and then just soaked cabbage in salt water down near the container, can be silent over cabbage.

6. salted the best way of an hour or two to double every cabbage, cabbage makes every part of both salt thoroughly.



7. cabbage, cabbage, salt and pressed to the stem with your fingers feel quite soft and can be salted to complete (in my private experience about 20 hours to salt system).



8. the salted cabbage with water, a good 2 / 3 times well into the drain excess water in the control basket.



sauce production:

1. first transferred into a thin paste of glutinous rice flour and pour boiling pot of seafood, such as soup,GHD MK4 Pure Straighteners, constantly a clockwise Sheng way to the container after mixing cooling.

2. carrot, onion cut into filaments, water celery, green onion, leek cut into small bits 2/3cm.

3. the prepared ingredients and garlic foam, foam ginger, chopped green onions are placed with the cooling liquid sauce good seafood, but also prepared the chili powder and a bag full of all spices stirring.

smear sauce:

1. the salted cabbage into a good clean container with the hold a bit to make a good sauce actors, wipe from the inside out when mandate, both ahead and after every leaf of the full cast sauces.

2. wiping after completion sprinkle sesame sauce into a good stamp in place near the refrigerator crisper.

Tips:

1. Select chili powder ingredients most critical time. Have to buy the Korean or Korean chili. General chilli powder sold in supermarkets are not very satisfactory.

2. If the system too long salt, salty, you can rinse with water several times more. Can also be soaked in water.

3. salted cabbage and finally put a good spicy taste best eaten the day after. If you favor to eat a little acid can also be put on the apartment temperature in a day after eating.

4. The best time to wipe the sauce, send rubber gloves, so as not to displease your hands.



5. kimchi fried rice can be done, you can also make soup, but also to eat with the Pork. Have period after after another to teach you.



6. wipe the remaining sauce in the refrigerator and then the afterward time when you can make use







teach you self-Korean side dishes - salad cucumber



prepared materials and spices:

Ingredients: 3 cucumbers, salt, sauces, grain : 2 tablespoons chili abrasive, 1 tablespoon Korean chili sauce, 1 tablespoon fresh lemon nectar, green onion powder (light blue part) 3 tablespoons, 1 tablespoon minced garlic, sesame seeds 1 / 2 tablespoons

creation methods:

Wash the cucumber, remove the ends and cut into blocks of average size of the blocks 4,5

then every slit into 4 equal-sized strips



After all the cut cucumber sprinkled with molecules of salt into the container, about ten minutes



marinated in pickled cucumber sauce time to adjust. Very simple, all prepared in the seasoning sauce into a small container mix evenly.

container will be maintained after some cucumber juice, cucumber juice to pour, and then put sauce mixed with a uniform mix, so that a easy Korean dishes - cucumber salad on the well . Put into the refrigerator crisper frozen after half an hour to eat. It is very simple!





Detailed authentic grams, 500 grams of red pepper, cucumber and 1,500 grams. Abstract The first tread is to wash dishes.

then cabbage, cut into segments of about five centimeters, white radish cut into blocks about two centimeters square, red pepper into a piece of lobe, cucumber, cut into large segments. Then 300 grams of salt, brake water. About four or five hours later will be a lot of brake to the water.







the web to detect a pan without oil, into the water three liters, and then addition 100 grams of rice flour, 150 grams of crystal sugar, then boil, so that sugar dissolves, have the rice flour with a nice mesh tie knot up again. And then poured into 100 grams of chilli powder cook boil again and turn off fire, cool. Note that this can not be singed sauce pan ah ~ ~ ~

friends next to prepare the other marinade. Including the 1000 grams of white radish, shredded; leeks 250 grams, cut into segments of about two centimeters; apples and pears of the 3 a absolute of about 1,000 grams

peeled, cut cable; onions 500 grams, cut Filament; 100 grams of ginger, garlic, 4, 5, are chopped.

so that pan sauce cool, put these ingredients in a sack, mix well.



then put the squeeze stop finished dish of water purification, into the sauce, the all mix well, put the altar, fermentation ... ...

this fermentatiin season may, depending on temperature, are generally 4-5 days in spring, summer, 3 days a week the winter.





Summary: kimchi pickled should pay attention to the publish during the

(1) jars, cleaned, must be dry, not with raw water.

(1) pickles should be placed on the altar where the lower temperature ,3 - 5 ℃ context is appropriate.

(3) should pay attention to reserve clean feeding pickles, filthy entities to be mixed with oil to prevent the altar, otherwise easy to make kimchi water corruption, stench.

(4) to retain the water tank full and pay attention to cleaning, regular cleaning replacement. For security intentions can also be added in the sink 15% to 20% salt water.

(5) found a white membrane surface should be immediately removed, and add a small amount of shochu and fresh ginger slices, garlic inhibit the bacteria growth. Within the same time, the altar fraught with vegetables, you can stop the production of anaerobic conditions.





the distinctive taste of Korean kimchi -



stuffed cucumber kimchi to do this, use the Northeast dry cucumber

buy, you should select relatively thick cucumber. After the repurchase, to salt scrub, and placed in brine salted 4-6 hours. The amount and proportion of salt can refer to my previous blog post - homemade pickles Korean pork with cucumber kimchi +

when bent cucumbers are free to play when namely marinated, and marinated cucumber cut 2 equal portions, leaving about one-fifth do not ambition to cut, because even inside the folder

filling the folder is: a small green, blue, red peppers, onions and apples. They all must clean the outdoor except green onion cut into wire.

Su cotyledon cleaned, put in the green leaf, green, red pepper, apple and onion, then rolled up into the Soviet Union cotyledon volume. Core in the cucumber into It should remind you that within the limited capability of cucumber, then coil the Soviet Union not to roll too thick cotyledons, ah ~ ~ ~ If you have the ability to excavate out the yellow seeds, the effect of that will certainly make it better.

Next take a small cup rice flour, add 3 cups of water to boil and become venues tend the rice paste, and other cool thoroughly, Add 3 tablespoons of white vinegar, salt, 1 tsp sugar, 1 tablespoon to adjust taste, then add dried mushrooms, peppers, onions, and lemon slices to add savor.

and then installed may be fitting to add some pure water. Then submerge a few hours, and so into the taste, you can eat. Cut into bite to eat when the size of the block on it.







the practice of authentic Korean spicy cabbage Second



1. cabbage tree, Strip the external membrane, washed, inside and out evenly with salt, salted half a day.

Note: spicy cabbage production from beginning to end tin not mallet a tiny oil



2. marinate because a half a day, squeezing out the water



3. ready: ginger, garlic, apples, pears

4. ginger, garlic, apple, pear cut the end of babies, apples, pears with 1 / 3 or a half can



5. red pepper, salt, monosodium glutamate, as well as fish sauce, soy sauce, feel and processing the same amount.

the amount of red pepper spicy you like to see how much also depends on the freshness of red pepper, rather to a small Hong



6. add quantity of cool white open, the ruddy pepper, salt, MSG and mix thoroughly



7. to the end of kid into the apple-pear ginger and garlic pepper in



8 . stirring



9. Start pickles! Starting from the innermost to put on a good tune chili gooey cabbage, the inside and outside wipe



Note: You must wash your hands or with a plastic film mitts ah



11. Zhengke are wiping good



12. Take a stopper of the container, pay attention to washing, must not have oil, whether there is not cover , with plastic coat and can be.



13.3-5 days after the successful



14. Finally, transfer to a panel bird, wow Kaka ~!













Korean super tasty and heaviness detriment cold







the noodles in a massive bowl, put their favorite spicy Cuisheng raw cabbage, cucumber, apple slices or a slice of watermelon, tomato slices, sliced ​​beef sauce, spread half of Egg or egg Pisi, sprinkle with sesame seeds, red pepper and then doused with cold soup, cold soup of the most essential must do 1st, and in the freezer to the refrigerator and even in some cases refrigerated ballast with ice, this will be even more activating. If I eat in a restaurant sometimes put a little cold beer in the soup will have different neatness,GHD Purple Gift Set, it will put some real wine, you may also wish to try.

cold by family to do the raw materials:

Korean cold half a catty, amount of spicy cabbage, cucumber and half a pear 2, 1 egg, some cooked white sesame seeds, dried chili a little, 2 slices of beef cooked sauce, coriander 1, 2 slices tomato, vinegar, sugar, salt, soy sauce,, monosodium glutamate, orange juice or (Pear, pineapple juice), sesame oil (I clutch sesame oil) Korean chili sauce (can not)

production methods:

1, the cold blisters cold soggy 1 hour, then rub their hands open, so that surface is no longer sticking together, remove and keep

2, pot filled with water, add eggs start to cook

3, by adding pure water in a large bowl, then add vinegar and a half two, two teaspoons of sugar, until then enjoy according to individual taste that nor vinegar nor Tang Wei, but a blend of sweet and sour taste to

4, add salt, adjusted slightly salty, then add a little soy sauce, monosodium glutamate,GHD IV Straighteners, sesame oil, sesame , orange juice or (Pear, pineapple juice), and then shredded cucumber juice to soak into the

5, after water is boiling under the surface of the wok, the fire can boil, and immediately the surface remove and place on a wire bowl, then rub the pat to explicit soup noodles until noodles sleek viscous

6, to remove surface water control, add a large bowl, add pickles, pear slices, cooked beef sauce, dried red pepper, chili sauce, parsley, tomatoes

7, the egg out, skin cut in half, in a bowl and put aboard the last point of the ice and you're done the





educate you self-Korean cuisine - potatoes, braised chicken





basic materials and spices : whole chicken, onion 1, 1 onion, 1 carrot, 2-3 potatoes, green pepper and red pepper little

sauce, garlic, chili powder, ginger, a little, half a teaspoon of sugar, pepper a little flour, a little sesame oil.

1. Cut the chicken into the right after a nice visceral block, soak in the water about half one hour or so to the smell out.

2. the chicken, cleaned it a good soaking on the good control of excess water on the colander.

3. the prepared potatoes and carrots, cleaned cut into large pieces.

4. the onions and red peppers, green peppers into four after a soak in cold water put aside.

5. 3CM the onion cut length, cut the garlic flakes, ginger pounded the broken foam.

6. to prepare a small container, put 3 tablespoons chili sauce, two spoonfuls of soy sauce, half a teaspoon of sugar, a tablespoon chili powder, chopped garlic with the ginger, pepper, sugar, sesame oil, after a little full mix a mix, until the sauce into shape.

7. and then prepare a slightly larger container to control the chicken to put to good water, then pour the prepared sauce on the chicken full of stirring, making every place chicken paste sauce.

8. the mixing well salted chicken for half an hour, set alongside.

9. salted into the pot after about two spoonfuls of oil after heating.

10. the oil burned for heat in the system when the salt into the jug a good stir fry chicken. After the surface completely fried chicken from the boiler gently into the water on one side, over three-quarters of water added to the foam cover and after the chicken to a medium heat.

12. heat additional to the fowl when the seven adult arranged potatoes, carrots into them, then join salt and stir fry a few right behind the cover and persist to have a middling heat.

13. heated to a decisive extent and then the soup thickens less scallion, peppers, onions in it after the anti-speculation by a few high-fire, until the vegetables are shine in color after pan.





Korea tomato oxtail soup





Tips:

Shelter is the most spirited cattle parts, so its flavor of the meat is most delicious. Meanwhile, the Shelter of sweet smooth, rich in pectin, little more than bones cream fat, full flavor, can benefit blood, complement the essence of strong physique, AIDS face; modern nutrition because of their low-fat, high protein, rich in nourishment materials, and them as healthy and nutritious food.





blood and kidney of the ox tail soup



1, raw: beef tail of 1, two mountain ginseng a, ginger chip;



2, Shelter extension joints divided into segments, soaked in cold water to the bloody;



3, yam, peeled cut, add the water Shelter fly, ginger, a spoonful of wine,GHD Carry Case & Heat Mat, boiled hot enough to boil, playing to the drifting foam;



4, turn slow fire to blaze 3 hours , until the soup superficial white, soft, oxtail, and finally rolling boil for 10 minutes plus wolfberry;



5, drink it, to taste add the right amount of salt, white pepper seasoning can the.





Korean seaweed soup



beef ingredients: seaweed: beef (1:1), green onions, garlic



Ingredients: White sauce Lu, sesame oil (soy sauce, white sauce is a colorless gel. You can also use normal soy sauce, but the color will be darker soup. Korean dishes do have a special seaweed soup soy sauce.)

practice:

seaweed cut into 1 × 5cm to the bar, plus a bowl of water, put the first microwave oven to cook 7-8 minutes. (Korea's kelp and we're in a little bit different, there is no Korean food recipes in this procedure.)



Beef and white sauce into filaments exposed, sesame oil and mix well, marinate for 10 minutes. Shredded green onions.

pan pour a little oil, burn 7 into the heat, add garlic until fragrant removed. (Korean dish is corned beef with minced garlic, feel the taste too many.)

Into the beef stir fry, beef color and pour into cooked seaweed (with water). Salt, to boil. Finally, you can add green onions.

in South Korea is thought maintaining seaweed be accustom. Kelp is rich in protein, vitamin A, minerals, iodine. Easy to sponge, there are great benefits to the body. In addition, kelp involving soluble fiber, extra easily than regular fiber digestion and digestion. Can eat kelp iodine, blood, skinny.





Korean miso soup



sauce is Korean favorite seasonings, it has a clear sauce, a large sauce, chili sauce, juice, sauce, mire sauce, miso and other category, including soybean paste, hot pepper sauce can be used for miso soup, production grilled fish, barbecue dips, can also be used to burn a kind of dishes. Red cooking is very good, especially good at making Korean food, she said low fat content of soybean paste, in the absnece of calories used to make miso soup and more fresh and easy to have a sense of satiety, it is appropriate to eat to cut down MM Oh!

cooking materials (three copies)

materials: beef (184 grams), shrimp (68 grams), tofu (1 block), green peppers (1), red peppers ( 1), cucumber (half root), onion (half), fresh mushrooms (3), minced garlic (1 tablespoon), chopped green onion (1 tablespoon)

seasoning: oil (5 tablespoons) salt (1 / 5 tablespoons), South Korea miso (2 tablespoons), South Korea chili sauce (1 tablespoon), chili powder (1 / 3 tablespoons), chicken powder (1 / 3 tablespoons)

1 beef contrary the texture cut into pieces, add 1 / 5 tablespoon salt and 1 / 2 tablespoon oil grasp uniform, preserved for quarterutes.

2 cucumber slices, green peppers cut into triangular pieces, onion cut into filaments, fresh mushrooms, cut into strips, cut into small pieces of tofu, shrimp and cut thorn to be.

3 Take a casserole, into 4 bowls of water, high heat 5 minutes into the shrimp soup made of shrimp, the dish cooked shrimp aside.

4 Heat 2 tablespoons oil, pour the marinated beef and stir-fry until the meat color, into the shrimp soup boil, then pour into the casserole aside. Tim continued

5 Heat 2 tablespoons oil, saute garlic and onion, into the cucumber, green peppers and fresh mushrooms, stir-fry 2 minutes the fire.

6 to the casserole, add 2 tablespoons of Korean soybean paste, 1 tablespoon Korean chili sauce, 1 / 3 tablespoons chili powder, 1 / 3 tablespoon chicken powder and 1 tablespoon chopped green onion and stir well.

7 into a good fried cucumber, green peppers,GHD Hair, fresh increases and onions and mingle well, cover with the heat and simmer for 15 minutes.

8 Add the cooked shrimp and chunks of tofu, stir gently, cover continued cook for 5 minutes to heat.











Korean pig hot pot



Korean hot pot (with pork bone soup almost)

material:

Korean peppery pepper paste, Korean soybean paste, piglet bones, potatoes, bean sprouts, cabbage, onions, ginger, etc. .





practice:

1. bones have washed with water, seethe again remove the blood into the water.

2. pot of cold water into the water equitable after the bones, put onions, sauce, cooking wine, cinnamon stew slowly.

3. then into the South Korean hot pepper paste, Korean soybean paste, a pinch of salt, and simmer.

4. to be slightly away from the bone when the meat into the potatoes simmer.

5. and then into the cabbage, cooked off the fire, finally into the bean sprouts can be.







Korea Lachao cakes



material:



amount of cake or in cake pieces, onion 1 / 4, fewer than half the carrot root, cabbage or cabbage a little, shallot 2, Korean hot pepper sauce to taste (only put hot sauce seasoning on it, which yet includes sweet, salty, spicy taste, etc., and also according to their need to add sugar, garlic, salt and other seasonings again.), amount of water or broth.

Preparation: Wash the snatched cabbage or cabbage; onion strips; carrot slices; scallions cleaned and cut into sections switch.









mouth-watering Korean BBQ clouded

dipped in special sauce, listening to imported vegetables softly with the sound, taste the loin, slightly mellow, the acid juice of any seepage through the tongue, cool, cool cool, and sip a cup of beer in Lhasa, there has never been really a splendid Experience ... ...

advert Korean food, folk immediately consider of is its barbecue. Is also a barbecue, Korean and Chinese food are very different. The barbecue lunch is to put meat on Sunburn son (iron fixes into the plate), the emulating wood-grilled; and Korean restaurants the grill should be considered strictly speaking a kind of iron lady first thin layer of oil upon the brush, then put steak, ox tongue, sirloin and seafood, sashimi, etc. on top. Blink of an eye, floating Meat will ringlet into your lungs, forward with meat on it,

mainly Korean grill beef-based, meat fillet, steak, ox tongue, sirloin, as well as seafood, sashimi, Korean barbecue are entire delicious, particularly the barbecued beef tenderloin and barbecued steak the maximum notable . The delicious chilly of its tender mutton, so that each human ambition relish tasted. This namely because every Korean restaurant attaches great magnitude to the choice of materials, numerous Korean restaurants with beef get down to a special Roulian enterprise. According to differ parts of the necessitated mutton, where the livestock eat the fared, there are different formula. It is said that some cattle raising, we should beverage beer, hear to music, yet too for specialized knead. If true, is nameless. However, rigid stuff culling Korean barbecue is definitely true.

, reveals a delicious; Hunan cuisine is spicy hot, straight into the red, and without anyone mask; Thai spicy and sweet, spicy coarse, with a rich tropical flavor; and the spicy Korean food is imported ripe, potentially very muscular , was really on the ground to make you perspiration via. Like hot friend, wish to individually experience.