Chinese Food
Korean kimchi
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The winter has come and pickles have become an indispensable delicacy on everyone's dining table. Eating pickles in winter is not only appetizing. The fermenting bacteria in pickles can help intestinal absorption and digestion. We all know the famous Korean pickles for a long time, but the authentic ones are not authentic. Only when you taste them, you know that my pickles are not authentic. It's just a diversion of its taste. It's only a kind of personal taste that can't be separated from its origin It's Anan innovation Anan pickle
Cooking ingredients
Cooking Steps
Step1:The first step is to select the ingredients. I wrote it clearly in the column of main materials and auxiliary materials. Please refer to i
Step2:The second part is slicing cabbage. When slicing cabbage, it should be gentle and not hard to prevent the cabbage from breaking. I choose cabbage because I think cabbage leaves are full of water, which is the first choice in winter. Of course, Changbai vegetable is convenient to spread sauce and preserve, but Bangduo cabbage is all vegetable leaves. It will taste more delicate and tastes better. After cutting, evenly spread salt on the vegetable leaves to prevent the taste from changing Double layer by layer, put it in the container, and you can choose the pot or the fresh box to dehydrate for 2 hour
Step3:The third step is to make use of the dehydration time of cabbage. We can do the operation of sauce. I choose lotus root powder or hot water from corn flour and sweet potato powder pot. Pour the melted lotus root powder into the pot and stir it quickly. Remember that the water can't be bubbled at the bottom of the pot, and then stir it into paste and cool it for standby
Step4:Fourth, add the above auxiliary materials into the cool lotus root powder and stir evenly. The color should be heavy red. My taste is sweet, spicy and slightly sour. According to personal taste or sour, sweet, spicy or salty, no vinegar is recommended, because pickles will have natural sour taste after fermentation
Step5:Fifth, rinse the dehydrated cabbage with clear water and wring it dry with a clean hand cloth to avoid excess water
Step6:Sixth, put all the sauces in the container with the front and back sides of the coated cabbage, and lay them in the container, or roll them up together for convenient storage. I think if I eat them well within one month, it will be more strong without rolling the cabbage and lay it on the floor
Step7:Put the coated cabbage into the fresh-keeping box, seal the fresh-keeping film and cover i
Step8:It is recommended to store it for three days before eating it. It takes the shortest time to release the flavor of the sauce, i.e. the longer the 72 hours is, the better, but not too long, because the storage mode of this kind of pickle is not sealed storage. It is recommended not to exceed three months for how much to eat and how much to make
Cooking tips:Dehydration is salt. Don't sprinkle too much water. Don't take off too long. Lotus root starch shouldn't be too thin. If the sauce taste can't be kept for a long time, it will evaporate with the space and boil into a paste. It's best to wrap the sauce on cabbage. The Korean pickle that Anan's private dish is dedicated to you. Please refer to it. Thank you for your skills in cooking.
