1, Eight sauce dishes
1000 g cucumber, lotus root, each 800 grams beans, red beans 400 grams, 300 grams peanuts, chestnuts Ren 200 grams, 100 grams of walnut, almond 100 grams (more than raw materials should first preserved better) miso 2000 grams, sugar, color 100 grams, 1,000 grams of soy sauce.
the above raw materials are processed into the shape of equal size mixed together, with blisters on the part of the salt, remove and dry, into a bag into the tank, the tank put miso, soy sauce, sugar and color mixing 1 day, 5-7 days after the top.
preserved when the first ingredient should not be too much salt, a little longer ,5-8 days, tanks should be submerged in the sauce ingredients, such as lack of cold water can be added.
2. Fresh cucumber sauce cucumber
5000 grams, 400 grams of coarse salt, flour paste 700 grams.
1, the common melon wash, drain water, to be cut open into two long (or not cut) Add coarse salt and mix well compacted, the surface of large stones with a clean suppressed. Marinated 3-4 days, remove the cucumber, drain salt water;
2, the wash tank dry salted, fermented flour paste into the mix add the cucumber and drain, cover and cylinder head made 10 days or butter edible.
3. Hypertrophy of soft butter lettuce lettuce
3,000 grams, 50 grams of salt, 150 grams of bean paste.
1, the lettuce slashing the skin, wash; placed in a small tank clean and disinfect Shoujiyankuai uniform pickling salt, put the sun to dry;
2, will be applied in the lettuce with bean paste, re-release into the small cylinder. Sauce made 3-4 days later, you can eat.
1, to help spread lettuce bean paste rubbed in order to avoid inconsistent sauce flavor out of vegetables;
2, if a lot of sauce system to pick Douban residue can be dried, stored in a jar, the durable is not bad. This dish tastes delicious, sauce rich, comparable with Sichuan mustard.
4. Sour cabbage, Chinese cabbage
5000 g, pepper 100 grams, 500 grams of salt, ginger 250 grams, rice vinegar 1,000 grams.
Wash the cabbage into strips to old leaves, dry to semi-dry, into the altar, add seasoning and mix well and marinate for 2 days can be.
5. Bubble size medium spicy fresh tomato eggplant Article
2000 grams, the old salt water 2000 grams, sugar 20 grams, dry red pepper, 100 grams, 50 grams of salt, white wine 15 grams, spice packet 1.
eggplant stalks (do not cut leaving 1 cm) washed into the altar in a variety of spices and mix well, add eggplant and spices, bamboo grip tight, cover, fill up the altar along the water, Serve hot about 15 days.
6. Assorted pickles
cabbage, garlic, onion, Qing Sun, cucumber, red peppers, radishes, lentils, ginger, garlic each 250 grams, 100 grams of dry chili, pepper 100 grams, ginger 100 grams, 150 grams of salt, white wine 40 grams, sugar 80 grams.
altar kimchi disinfection wash water with a net cloth. To 2 kg of cold water into the altar, put salt, chili, pepper, ginger, brown sugar, white wine made from pickle water. To a variety of dishes to soak choose clean all the dry into the altar, the cover cap, adding football along the water, should always check the forum can not be lack of water along, so you can cook for 7-10 days.
7. Yang Jiang Yang Jiang
bubble 5000 g, 1000 g of salt, pepper 500 grams, five-spice powder 100 grams, 80 grams dried tangerine peel, pepper 9 grams, ginger slices 5.
1, prepared pot, wash inside and outside, with a dry cloth;
2, the foreign ginger, peeled, washed, sliced, semi-tan, and the seasoning mix, into the altar , the seal population can be preserved after 1 month.
8. Sweet and sour cucumber
tender cucumber 5000 g, sugar 250 grams, 250 grams of salt, vinegar 20 grams.
Wash the cucumber, cut, remove the seeds, dry to semi-dry, then soaked in sugar, vinegar and salt transfer into the solution, can be sealed 15 days.
9. Fresh white radish pickle radish Article
1000 grams, 1000 grams cold salt water, white wine 100 grams, dried chilli 30 grams, sugar 8 grams, 25 grams of salt, pepper 3 grams.
1, slashing the top of the carrot to be dry cleaned, then cut into appropriate strips, placed outside to dry to too tired;
2, the dried chili, sugar, pepper, salt, white wine and white radish Article mix into the altar, into the salt water. Forum edges sealed with water for 5 days, you can eat.
10. Assorted vegetables
bubble cabbage, garlic, wild rice stem, garlic sprouts, bitter gourd, lentils, onion, Taicai, radish, leaf mustard, Qing Sun, cucumber, ginger bud, red pepper 2,800 grams, 100 grams of dry chili, pepper 120 grams, ginger 120 grams, 150 grams of salt, white wine 40 grams, sugar 80 grams.
1, the kimchi altar washed with net cloth to remove the water. To 2 kg of cold water into the altar, under the salt, chili, pepper, ginger, brown sugar, liquor, etc., as flood damage;
2, the variety of dishes to soak all choose clean, dry, put into the altar;
3, cover the altar cover, adding football along the water, and regular examination, not to the altar along the water. This cook 7-10 days, you can eat.
11. Fresh green beans soak beans
2000 grams, 120 grams of salt, garlic 40 grams, 40 grams of dry chilli, white wine 20 grams, ginger 40 grams.
1, salinization with cold water to open the peeled garlic, chili, ginger, salt water soak on 1 month;
2, the green beans to the old bars optional wash, dry surface water, the water poured into the former system of good pickle jars, then add beans, vegetables with bamboo will be clamped, the pressure on the stones. Tim covered the altar cover football along the water, soak 10 days can be.
12. Sweet and sour pickled garlic
5000 grams of fresh garlic. 1000 grams of salt, sugar, 1,000 grams, 1,000 grams of cold water, vinegar, 500 grams.
1, slashing the garlic fibrous roots, 2-3 cm long stay garlic stems, stripped of bark, into the tank after cleaning. Per 5000 grams plus 250 grams of salt, garlic, and marinate for 1 day, 3-cylinder down the middle;
2, together with the water removed spicy, changing the water every day 1 for 4 days. Then remove the garlic, drained, garlic salt per 5000 grams (750 grams), sugar (1000 g), cold water (1000 grams), mixing, re-entry tank preserved, put shade;
3,15 days Serve. 5 days before eating normally a 10% vinegar soak. Sweet and sour.
13. Radish radish smell
4000 grams, 4 grams of salt, pepper 80 grams, five grams fennel, ginger, pepper 300 grams.
1, the radish dry cleaned, cut wire, and then salt, pepper, fennel, ginger, pepper into boiling water and cook for 30 minutes, remove the debris, put together after cooling tank with the radish within 7 days sealed can;
2, when eating a small amount of soy sauce, vinegar. If long-term storage, the need to water control dry seal.
14.
Spiced radish turnip 10,000 g, 1000 g coarse salt, pepper, aniseed taste.
1, cut the radish roots to the top of washed, cut from, into a clean tank, add coarse salt and water, surface water to flood the radish, pickled 1 month Serve pickled radish;
2, the carrot cut into thick strips, laundry to dry;
3, the spicy pickled radish skim the top of the dirt and bubbles that float gently into a large pot, (do not pour cylinder bottom ash material) plus aniseed pepper, red hair Aozhi sauce from heat, let cool;
4, then add the carrot cylinder, stir into the sauce, place 2 days after the stuffy, radish softened. If too dry add sauce to the radish can be wet prevail. Otherwise O'clock drying radish flip from cover to affect the taste.
15. Soy sauce, fresh peanuts, peanut
500 grams of high-quality soy sauce, 250 grams.
1, will be peanuts pick clean, into the pot fry, peeled on the big mouth glass bottles;
2, boil the sauce into the pot open, let cool and pour into peanuts in Peanut sauce to be submerged, then cover the lid can be eaten hot about 7 days. This dish should not be stored for a long time, suitable for handling hot ground to eat.
16. Spiced pickled chili pepper
10,000 g, 1000 g of salt, five spice powder 100 grams.
the pepper washed, semi-tan, add spices and mix well into the cylinder seal. After 15 days you can eat.
17. Red hot salty kohlrabi kohlrabi
5000 grams, 50 grams of salt, soy sauce 500 grams, 100 grams of chilli powder.
1, will wash salt turnip cut into thin slices are not dispersed into the tank, foam with soy sauce 2-3 days, remove;
2, the kohlrabi slices, spreading evenly chili powder, thin salt, into the container Serve stew five days.
18. Hot and sour radish pickled radish
5000 g, chili powder 30 grams, 800 grams of vinegar, sugar, 200 grams, 175 grams of salt, sesame oil, 100 grams, pepper, aniseed 10 grams of MSG appropriate, water 2000 grams.
1, first radish choose clean, and then processed into 3 cm length, width and thickness of 0.5 m section, drying until Bacheng dry reserve;
2, sesame oil pan, add chili powder and deep fry yellow O'clock within the mix of dry down Ruluo Bo;
3, the salt, sugar, pepper, aniseed open into the pot boil water, add MSG, let cool and pour it into the cylinder, and the radish mix, turning every day time, 15 days is the finished product, requiring a reddish yellow. Crisp texture bars, hot and sour taste.
19. Korean spicy pickled cabbage
cabbage, red dried pepper at the end, garlic, fresh ginger, salt, apples, bretschneideri, fish, beef soup the right amount.
1, the cabbage to help remove the old, yellow leaves, washed clean, all two and a half, with the amount of brine two days, remove and drain to the water;
2, the garlic, peeled, stem, washed and cut minced garlic. Apple, Pear washed, chopped. Washed minced fish, add dried pepper at the end, into a paste soup with beef, spare;
3, with a good seasoning the cabbage with the applied evenly, and then placed in a net cylinder in the code. The cylinder in the ground, surrounded by straw is good, leaving 20% out of the ground, and then sealed with grass Gaiyan, maintained at 4 degrees Celsius, can be eaten to be 15-20 days.
20. Pickled hot Jiucai Hua
Jiu Caihua 10,000 grams of salt 400 grams, 200 grams of ginger, pepper 50 grams, 50 grams of cooking wine, pepper 20 grams.
will Jiucai Hua ginger, chopped pepper, mix salt, pepper and wine loaded altar seal. 30 days Serve. Salty, fragrant, fresh, spicy.
21. Fresh garlic bulbs garlic
3,000 grams, 1,200 grams of sugar, salt, 70 grams.
1, the garlic to the old skin, clean and small code into the cylinder, a layer of garlic spread a layer of code O'clock salt, 3000 Urza (50 grams) of salt, and finally pour in the above (100 grams) of water, salt After 12 months the water bubble, to the garlic dip water tank, submerged garlic noodles. To change the water every 3 days meteorite consecutive days, except garlic to spicy;
2, remove the garlic into a clean basin, thrown into the sugar, sugar evenly by hand rubbing the garlic on the garlic and then loaded into the altar, every one house spread a layer of garlic spread the sugar sugar complete;
3, with water (300 grams), salt and let cool slowly into the open on the Huoao the altar, and then sealed with two layers of gauze altar, and with the tight string, place the sun at about 50 days to cool.
22. Ginger ginger foam
10,000 g, cold water 3,000 grams, 2,000 grams of salt.
1, will be dry cleaned, peeled ginger, pickles into the jar;
2, open the cold water and saline to join the altar, the cover cap, the altar, listening to the sink full of cold water in Riga, Serve 10 days.
23. Spiced bubble fresh cucumber cucumber
5000 g, 1500 g of cold water, red pepper, 100 grams, 250 grams of salt, white wine 50 grams, five-spice powder 50 grams of soy sauce 20 grams.
1, the cucumber washed first with 25% of the salt water soak 2 hours, remove and drain after;
2, the cold water, salt, white wine, red pepper, allspice, soy sauce into the altar , and then put cucumber, covered with the altar covered and sealed bubble 10 days Serve.
24. Laba garlic garlic
3,000 grams, 1,500 grams of vinegar, sugar 860 grams.
1, with a clean, bowl, it is best cooked with water disinfection, as Laba garlic foam containers;
2, selected garlic, peeled and washed, dried, soaked into the vinegar in first, and then add sugar, mix well, place the conditions of 10 degrees -15 degrees, the cook 10 days Serve.
garlic bulbs in the rural areas of this eighth day of the twelfth lunar month the day than soaking, soak silk for this season the temperature is suitable, it said Laba garlic. Vinegar and sugar with the amount of change can also be appropriate, but not too much change. Product was pale green garlic, spicy sweet and sour flavor and taste, very delicious.
25. Sichuan hot red chili pepper pointed
3,000 grams, coarse salt 560 grams, 120 grams of alum, 1800 grams of cold water.
1, first rough, alum put up a small cylinder, add cold water, stir until thick salt, alum melting, alternate;
2, red pepper pick of pest-free wash, dry, to stems, stalks, and then pointed bamboo stick poked two holes in the pepper on both sides, so tasty chili. Add salt and pepper then the cylinder with stones compacted tightly.
3, salt to half a month after turning cylinder inspection time, skim froth flotation, and pay attention to pick out moldy and rotten pepper, and then compacted, Gaiyan. Salt to 6 months after the branding, more than 3 edible.
1, two weeks after the look at a time, very important, otherwise the individual rot, mildew can cause the whole cylinder pepper victims. This is usually pickled pepper is one important reason for unsuccessful;
2, pepper foam tank should be placed in the shade to prevent under exposure, causing a bad cylinder;
3, eat hot peppers, from the cylinder Avoid taking hot pepper oil in contaminated stars, to prevent deterioration Pickle.
26. Sweet and sour fresh Garlic Garlic
3,000 grams, 150 grams of sugar, vinegar 85 g salt, 75 grams.
1, first choice Garlic ears clean and cut into 3 cm long segment to the spicy boiled with boiling water, remove, dry to the surface of water;
2, the net take a jar, put garlic sprouts, and then put into the sugar, vinegar, salt, add the appropriate water, the water did not have garlic sprouts. This cook one day, you can eat. Sweet and sour, tender crisp. Start tastes a bit weak, 7 days, Sauvignon salty flavor greatly increased.
27. Soak beans
5000 grams of fresh beans. Salt 400 grams, fresh ginger, garlic, each 100 grams of pepper, aniseed 15 grams, white wine 50 grams, 50 grams of sugar.
1, first salt, garlic, ginger, pepper, aniseed, sugar soak into the cold water after 20 days of standby;
2, will go to bars after the wash and drain beans, soup into the material , while adding white wine, sealed altar, and 10 days is finished.
whitening fresh cauliflower 1,000 grams, 1,000 grams old salt, brown sugar 20 grams, 20 grams white wine, dry red pepper 30 grams, 30 grams of salt, fermented glutinous rice juice, spice packet 1. (Pepper, aniseed, ginger)
1, will break it into small central hand cauliflower stems removed, blanched in boiling water about 5 minutes, remove and quickly spread out to dry;
2, the various spices, into the altar, put cauliflower and spices, covered with the bamboo stuck altar cover, fill up the altar along the water, soak 5 days Serve.
28. Spicy sauce, pickled cucumber Cucumber
8000 grams, 80 grams of dried chili, sugar 30 grams, 4,000 grams flour paste.
1, will wash with water pickled cucumber, cut into 3 cm square piece of thick, soaked in water for 1 hour, 2 times for the middle of the water, remove and control dry, put them into pasta sauces soaked bag, turning every day 2-3;
2, sauce made 6-7 days later, a bag poured out cucumber slices, dry control salty sauce, dried chili and sugar mix, 3 days after the epidermal stem bright Serve cucumber slices.
1, pay attention to clean the inside and outside the bag, in particular, the surface is not coated with bags of dirt into the cylinder;
2, cucumber slices and mix in pepper and sugar, be sure to pay attention to mix well, such as uneven, the taste of good food will not affect the quality. Light red color of finished dishes, sweet and spicy and delicious.
29. Pickled tomatoes tomatoes
2000 grams, 1,000 grams of salt.
1, scalded with boiling water to flush about tomatoes, peeled, cool, put up the cylinder, a layer of tomatoes with salt, cover and store for 7 days (during the period, the phenomenon of fermentation at fizzy, which is normal, not bad);
2, and then sealed with a piece of paper to cover up on the line, cool, well ventilated premises (do not freeze the winter), to the winter can bring to cooking, soup;
3, another method is to marinate for 20% of tomatoes put in the salt concentration of brine deposits. This fresh crisp and delicious pickled tomatoes. As full and fresh flavor. With cooking, soup can be absorbed.
30. Pickled garlic
5000 grams of fresh garlic, salt, 500 grams, 1,000 grams of brown sugar, vinegar, 500 grams.
1, will be cut out of fresh garlic, on the water soak 5-7 days (change the water every day);
2, the bubble after the sperm used in salt and garlic, turning once a day tank , salted and dried to remove the fourth day;
3, take pot, add water 3500 grams, brown sugar, Cuzhu open side away from the crater, cool thoroughly; will handle a good garlic into the altar, pour in the water, cured 7 days you can eat. Pickled garlic fresh and not hot, there are garlic; slightly sour and sweet, very tasty.
31. Spiced green color
radish radish, carrot, seaweed head, Radish, a total of 50,000 grams coriander stems. Salt, cumin, dried orange peel, cinnamon, pepper, aniseed 50 grams, 500 grams of vinegar, sugar 200 grams.
1, the filaments into a variety of radish, parsley stems cut into 3 cm-long section of the radish mix with salt, put cylinder (or altar) pickled 2-3 days, dry control moisture, sun Saturday into the dry. All kinds of spices into gauze bags, seal the mouth, into the pot, vinegar, water, 1000 grams, proudly flavor, the change Weihuo boil for 10 minutes, cool thoroughly, add sugar 100 grams melted stir up.
2, the radish stuffed into the jar pressed, poured into the juice with a good, thick papered on the altar, and then closed the clay, put the temperature at 5 degrees where, 10 days to consumption. Spiced rich, slightly sweet and sour feeling, bright color.
32.
Garlic Sauce 5000 g fresh Garlic, salt, 500 grams of flour paste 2,500 grams.
1, the garlic sprouts roots and seeds washed cut into the altar, the salt soak 1 day remove and cut into 4 cm long segment, then add the water soak 2 hours, the middle of the water for 2-3 times ;
2, remove the garlic sprouts, in the shade to dry, put into the bag;
3, the flour paste into the tank, put the bag Garlic sauce stains in the surface of vat, stirring 2 times a day 10 days Serve.
33.
Fresh white radish radish sauce 5000 g, coarse salt, 50 grams of sweet bean paste 800 grams.
1, wash and drain water will be cut radish strips. Into the cylinder, add coarse salt Mix well and marinated 2-3 days with stones compaction, remove the carrots, drain salt water;
2, drained cylinder marinade, dry wash down the cylinder purification of the radish into Lek add flour paste and mix well. Cylinder head cover, sauce can be made about 10 days. Sauce containers when the system must be clean, dry, in particular, is the second time with sweet sauce marinated, but also require equipment health.
34. Fresh lotus root, sweet and sour lotus root
3,000 grams, 800 grams of sugar, release 300 grams, 300 grams of salt, ginger 10 grams, star anise 6 grams.
1, the soil will be washed, peeled lotus root, sliced, salted 1 hour, pressed dry water;
2, the other spices into the boiling pot (add water 2000 grams) boil about 5 minutes, let cool After the altar back together with the lotus root, about 4-5 days you can eat.
35. Article
lettuce shoots foam 1000 grams, the old salt 700 grams brown sugar, 5 grams, 10 grams of salt, dried red pepper 10 grams, 20 grams of cooking wine, fermented glutinous rice juice 5 grams, spice packet 1.
1, the lettuce to the leaf, leather, wash, cuts two pieces, soak in salt water in 1 hour, picked up, drying the surface water;
2, will mix into the altar in a variety of spices . Put lettuce and spices, cover tightly with bamboo altar card altar cover fill up along the water, soak 1 hour Serve.
36. Brassica juncea, Brassica juncea, 200 g
bubble, first-class old salt 1400 g, salt 100 grams, 30 grams brown sugar, white wine 25 grams, 50 grams of dry red pepper revolution, spices (pepper, apple, aniseed, ginger) with gauze wrap.
1, will go to the old stems and yellow leaves of Brassica juncea, wash, drying in the sun to dry hair a little listless, even to cast salt into the tank with rocks pressure is good, 1 day out, drain the water Shibuya ;
2, to the variety of spices, mix well into the altar, put Brassica juncea and spices, with the bamboo stuck, cover the lid, adding football along the water, soak two days you can eat.
37.
Five Xiangla Wei garlic bulbs fresh garlic 2000 grams, salt 1500 grams, 400 grams of salt, red pepper 30 grams, white wine 30 grams, 30 grams brown sugar, spices, (pepper, aniseed, apple, ginger) of the a little wrap with gauze.
1, the garlic, peeled, washed salt, wine, salt and mix well put the basin for 10 days, remove and drain for two days turning 1;
2, will be the seasoning mix, into the altar garlic and spices in place, cover the altar cover, add 1 month football along the bubble top.
38. Fresh chili pepper foam tip
500 grams, 60 grams of salt, liquor amount.
put the pot with coarse salt, plus (200 grams) of water, pouring boiling brine to make salt dissolves into law, will be washed pepper seed stalks cut into small pieces, dried, take pickles with boiling water repeatedly washed the altar, disinfection, the dried chili pieces into the jar into the brine method, immersion pepper, then cover the lid trickle-down promise of liquor a month or so marinade can be eaten.
39. Hot and sour radish radish foam
10,000 g, red pepper, 100 grams, 150 grams salt, pepper 10 grains, vinegar 20 grams.
1, the fibrous roots were cut carrots washed, cut into strips, wash, and cut the pepper seed stalks wire;
2, the cylinder with a dry cloth to wipe the net, the radish, chili mix , into the cylinder, adding to the good salt, the ratio (1000 grams) of water added (50 grams) of salt;
3, saline plus one over radish Zaisa peppercorns, vinegar;
4, the cylinder placed in a warm place, about 10 days can be.
40. Fresh ginger ginger
paozi 2,500 grams, 2,500 grams First the old salt water, fresh red pepper, 150 grams, 120 grams of salt, brown sugar 25 grams, white wine 50 grams, spice packet 1.
1, first ginger bark off Joe, the old stems, and ginger will be washed in hot water for 2-5 days on, as a pretreatment, picked up, put the sun to dry adherent water, stand;
2, the old salt water into the altar, the first place (10 grams) brown sugar, and add salt and white wine and stir well, add pepper bottom, then add ginger, to be filled to half , then add the remaining brown sugar and spices and continue to install the remaining ginger, then top with a bamboo stuck in the ginger, the ginger does not move and float. Cover the altar cover, Tim football along the water, about one week Serve hot.
1, election materials should be selected Daini ginger, short roots, shoots, fresh ginger petals and more for raw materials;
2, the old salt brine is appropriate to first class. If the old salt water shortage can also be inoculated with the new and old salt brine, but the effect is less good;
3, spice bag after use, in addition to the rest of the white fungus, can not be reused;
4, if the ginger shred or slice into the bubble, in about 1 day Serve. This dish is Sichuan style pickles, color yellow, fresh fragrance, mild and sweet. Original paozi ginger can be stored for 2 years.
41. Five Spice Luobu Pi
Luobu Pi 3 kg, spiced noodles, soy sauce, salt, MSG amount.
will Luobu Pi shredded or small pieces, add spiced noodles, monosodium glutamate, salt, soy sauce, hot mix, two hours after consumption.
42. Fresh celery celery foam
1500 grams, great salt 10 grams, 5 grams pepper, aniseed 3 grams, red chilli 30 grams.
1, the great salt, pepper, aniseed, boiled water into the pot and add after five perfume let cool;
2, choose clean the celery leaves, cut into segments 10 cm long, red peppers Wash, dry water, into the altar with perfume cook in 1-2 days into the five can be eaten.
43. Cabbage pickled cabbage
5000 grams of salt 500 grams.
1, remove the yellow leaves of cabbage, roots were cut, washed with knife in half or quarters.
2, into the heart of the cabbage dishes, and tile in the cylinder, each layer of food to sprinkle a layer of salt, until all laid out, the pressure on pickled weight, share 3 / 5 of the salt, too 24 hours later. If the brine up, you can remove the complex salt.
3, the first marinated cabbage into another cylinder, a layer of vegetables, sprinkle a layer of salt, sprinkle the top sealing layer of salt, sprinkle the remaining salt, exhausted, cold tight seal with a thin package, the Canadian rock pressure, sealed with mud paste Gangkou, and finally put cover. After 10-15 grams of pickled, you can remove the food.
cabbage yellow color clear, crisp and salty tastes.
44. 【Material】
Korean cabbage kimchi, 5000 g; apple, 250 grams; pear, 250 grams; white radish, 500 grams; beef broth, 1,500 grams; onions, 250 grams; garlic, 250 grams; salt, 150 grams ; pepper, 150 grams; MSG, 50 grams;
sauce】 【】 【Method
(1) to the root of the cabbage and old to help after the wash, drain water, change the knife into four, into the basin, sprinkle with salt for 4-5 hours; radish roots to be, skin, cut into thin slices, salted look; apple, peeled, cut into slices; onions chopped; garlic mashed mud.
(2) would be a good pickled cabbage, pickled radish Lek to the water, into the altar, then apples, pears, beef broth and all spices together, pour in the cabbage on the total, gravy to drown cabbage, with a clean and heavy compression, the dish sink. Time can be determined according to the season, usually 1-2 days in summer; winter is generally 3-4 days you can eat. 【Features】
bright color, hot and sour crisp, fresh and delicious, with a strong local characteristics.
45. Onion sauce, sugar, onion
【Material】 5,000 g; brown sugar, 300 grams; ginger yo, 150 grams; salt, 75 grams; pepper, a little; aniseed, a little;
sauce】 【
【Method】
(1) the onion skin to the roots and outer shells, washed with water and drain to make water, change the knife into the hob, into the basin for later use.
(2) the soy sauce, brown sugar, salt, pepper, aniseed, etc. into the pot, let cool on fire after opening;
(3) to take a net forum, the onion, and against the good juice Stir together to mount the altar, seal the mouth, about 3-4 days you can eat. 【Features】
reddish color, crisp and sweet, savory by food.
46. Spiced pickled kohlrabi kohlrabi
【Material】 5,000 g; salt, 750 grams; five-spice powder, 100 grams;
sauce】 【】 【Method
the turnip to the roots washed, cut Buddha hand shape, using salt, 7 days drying out 6-7 into a dry, rubbing his hands about, Cuochu water, then salted the next 3 days after the cylinder, remove the sun to 6 into a dry, add five-spice powder and mix well into the Seal the mouth of the jar, January edible.
Note: The storage time longer as well. 【Features】
spiced rich, sweet and salty taste, is ideal for breakfast to share.
47. More flavor carrot
【Material】 White radish, 5000 g; salt, 750 grams; ginger powder, 50 grams; five-spice powder, 50 grams; chili powder, 30 grams; MSG, 10 grams;
】 【seasoning
【Method】
Ying pedicle to the radish, roots, water washed, changed into small pieces, into the pot, sprinkle with salt, mix well and marinate for about a week later, remove the salt water , mix ginger, allspice, chili powder and dumb, take one altar, the altar Banhao carrot pieces into the inner compression can also be injected into some soy sauce, seal the mouth about a week later to remove the food. 【Features】
crisp taste buds Xiangla Wei concentrated.
48. 【Material】
cabbage flavor cabbage, 5,000 grams; salt, 250 g; sugar, 250 g; apple, 250 g; pears, 250 g; garlic, 50 grams; onions, 100 grams; pepper, 25 grams; MSG , 10 grams;
sauce】 【】 【Method
the cabbage leaves and a little help to remove the old, water wash, dry control water, cut into diamond shapes, into the basin, and threw After clicking on the little salt pickled salted water to drain. A variety of seasonings and then place a container smashed and cabbage and mix well, then mix the cabbage into the cylinder, compressed mouth sealed about a week later to remove the food. 【Features】
rich aroma, delicious taste, crisp, good palatability.
49. Spicy raw cabbage
【Material】: Chinese cabbage, 5,000 grams; salt, 50 g; sugar, 500 grams; vinegar, 150 g; sesame oil, 100 grams; dried hot pepper, 100 grams; light blue 50 g; ginger 50 g ;
sauce】 【】 【Method
production methods: to help the old cabbage, roots removed, wash, change blade in half, then cut into 1.5 cm wide bar.
(2) to cut cabbage into the basin, sprinkle with salt 2-3 hours, in the cabbage in the water squeezed out, put into the basin.
(3) the dried pepper, Onion, ginger, cut into filaments, respectively. Heat sesame oil into a goal, put pepper, onion ginger Stir blow spicy flavor into the flavor, pour vinegar, sugar, let cool, to cool the sauce over the cabbage well, and marinate for 4-5 hours. 【Features】
bright color, fresh taste.
50. The most authentic kimchi practice
1. First cabbage, white radish, red radish (a small can of red carrots, because no other two out of good taste, good for color, like eating chili peppers can also be placed in clean) clean, and cut into strips or blocks (according to personal preference.)
2. Salt will be flooded more than 5-8 hours washed dishes, the main role is to make cabbage water. After all the water drained out of. - Then the best taste of what compensation, if too salty, you can wash dishes with water several times, and if too light can be salt.
3. Wash a small amount of ginger, garlic - slice, an apple - cut into Ding. All into the dishes, then add a small amount of pepper, chili sauce, vinegar, sugar. Vinegar and sugar, have to put, every time I pour half a bottle of white vinegar will do a lot of sugar, so that we can taste good.
4. After all tuned into the box kept in the refrigerator a day or two you can eat.
like to eat sweet friend will like it. Spices can not say how much I clean, try to do one or two naturally master lived. I first side edge tone compensation, for the first time it is very successful.
process of making kimchi
1. cut cabbage, cleaned, pour salt water, and then evenly coated with the cabbage on the salt, soak overnight in salt water after the drain out
2 . sauce: In the soup (water can) Stir in chili powder added, the onions. garlic. cut and put to add the seafood, fish, chopped into mud, adding a small amount of wine, and oil. Mix all the spices, the last salt (how much to taste.)
3. from the cabbage core, starting in the sauce evenly on each piece of cabbage, and finally wrapped in the outermost leaves, into a container you can.
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