Chinese Food
Korean style
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I heard that kimchi is the most delicious made of Korean gold. The so-called gold stain is the general name of all kinds of spicy cabbage. Korean people use fish intestines, pine nuts in pickled cabbage, add a lot of garlic rice and chili powder, knead by hand, dig a large crystal pear into the hollow, and put the gold stain into the cold storage for several weeks. South Korean friends handed down the way of Korean kimchi. In the early autumn and winter, fresh Chinese cabbage is the best time to make pepper cabbage.
Cooking ingredients
Cooking Steps
Step1:A whole fresh Chinese cabbage. Clean it. Turn it into a little salt water with warm water. Soak the cabbage for 30 minutes.
Step2:Cut it into four and a half.
Step3:Put a little salt in the middle of each layer. Spread it over every half of the cabbage. Mainly wipe the white part of the vegetables. The leaves don't need to be wiped carefully. The leaves are very tender and easy to marinate. If so, they will be very salty at last.
Step4:Marinate in a well ventilated place for 8 to 10 hours after applying salt. The marinated ones are as shown in the picture. Then soak in cold water for 10 minutes. Drain off the water. Taste if the saltiness meets your taste.
Step5:The production of pickle for hot pepper; wash and cut the fresh red pepper into pieces and put them into the blender to make the chili powder.
Step6:The glutinous rice is cooked into a rotten porridge. It's ready to use after being cooled. You can also use glutinous rice flour. But glutinous rice porridge is better.
Step7:Add sugar, chili powder, ginger and garlic powder, a little salt, chicken essence, shrimp sauce and Thai fish sauce to the porridge. Stir them together and taste the taste. It doesn't need to be too salty. Because the cabbage is pickled. Continue to add shredded radish, shredded carrot and shredded apple. Refrigerate for 30 minutes.
Step8:Then take it out and put in the fresh chili powder. Pear shreds. Finally sprinkle rice wine.
Step9:Cabbage with water control. Put chili sauce into every layer of cabbage leaves.
Step10:After all the sauces.
Step11:Cover it with clean leaves. Put it in a large clean basin and then cover it with plastic wrap. Put it in a cool place at room temperature and ferment for 4-6 hours.
Step12:The fermented cabbage and pepper can be divided into sealed boxes and put in the refrigerator for more than a week.
Cooking tips:First of all, I seldom eat spicy food. The hot pepper cabbage looks red. But it's not very spicy after fermentation. At least it's the sour, sweet and spicy that the average person can accept. The best choice for cabbage is this yellow heart. Remember to ensure that there is no oil and raw water in the production process. Finally put in the pear shreds. Because the pears are crispy and juicy. The layers are more distinct. Rice wine is the function of sterilization and aroma enhancement. Apples and pears can help ferment. They also neutralize the spicy taste. I don't like garlic which tastes too heavy. It's OK to reduce it. There are skills in making delicious dishes.
