Chinese Food
Korean cucumber pickle and shallot pickle
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Cucumber pickle and shallot pickle are two kinds of kimchi that are very common in Korea. The fresh shallots and cucumbers are very much in the spring. Because these two kinds of pickles use the same material, so we made them together today. Guys can try it, too.
Cooking ingredients
Cooking Steps
Step1:Now wash the onion, cucumber and leek. The leeks should be dried by water control. The cleaned leeks should be salted in salt water until the leaves are soft. Sprinkle coarse salt on the cucumber section and pour less water until the cucumber is soft. (turn it over in half an hour. Marinate evenly
Step2:Shallot pickle sauce - 2 cups of chili noodles, 4 spoons of garlic, 3 spoons of ginger, glutinous rice paste (1 spoonful of glutinous rice noodles + 1 cup of water to boil and cool). Whitebait liquid (mainly use it to mix the salt and add it a little bit. How much depends on your taste).
Step3:Cucumber pickle sauce - two and a half cups of chili noodles, a handful of leeks cut into a centimeter long section, 4 tablespoons of garlic, 3 tablespoons of ginger, and shrimp sauce (it's mainly used to adjust the saltiness. The amount is determined by yourself. It's better to mix it with a little saltiness
Step4:Pickles with shallots - rinse the pickled shallots and control the dry water. Apply a pinch of sauce to the pickled shallots. Roll the leaves and place them. Cucumber pickle - wash and control the water content of the pickled cucumber. Cut the cucumber vertically. Don't cut the cucumber. Leave about 1 cm. Put a proper amount of the sauce into the cucumber core and put it evenly on the outside. Pickles are practical and tasty after being put in the refrigerator for a day.
Cooking tips:You can also add some sugar to the sauce. There are skills in making delicious dishes.
