Kimchi . spicy cabbage. chilly . savor Monk soup.

Teach you the self-made kimchi - spicy cabbage



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

need to prepare the chief ingredient / ingredients / seasoning:

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

salted cabbage:

1. First, pick a good solid full surface of cabbage leaves and dead leaves removed.

2. the cabbage into two, the head and then cut back (see 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 quake off excess water.

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



5. the cabbage into the container, the oppression on his hands, and then fair soggy cabbage in salt water down approximate the container, can be silent over cabbage.

6. salted the best course 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 very soft and can be salted to complete (in my personal 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, often 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 sack full of all spices stirring.

smear sauce:

1. the salted cabbage into a good wash vessel with the grasp a morsel to make a good sauce cast, erase from the inside out when mandate, both ahead and after each leaf of the full hurl sauces.

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

Tips:

1. Select chili powder ingredients most fussy time. Have to purchase 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 wash with water several times more. Can also be soaked in water.

3. salted cabbage and eventually put a good spicy taste best eaten the day behind. If you like to eat a little mordant tin also be put on the apartment temperature in a daytime after eating.

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



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



6. wipe the remaining sauce in the refrigerator and then the next 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 powder, 1 tablespoon Korean chili sauce, 1 tablespoon fresh lemon juice, green onion powder (light blue part) 3 tablespoons, 1 tablespoon shattered garlic, sesame seeds 1 / 2 tablespoons

production methods:

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

then each cut into 4 equal-sized strips



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



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

container ambition be preserved after some cucumber beverage, cucumber juice to pour, and then put sauce miscellaneous with a uniform mix, so that a simple Korean trays - cucumber salad on the well . Put into the refrigerator crisper frozen after half an hour to eat. It is quite uncomplicated!





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 net 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 fine lace knot knit 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 three a aggregate of about 1,000 grams

peeled, cut wire; onions 500 grams, cut Filament; 100 grams of ginger, garlic, four, five, are chopped.

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



then put the squeeze brake achieved 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 ℃ environment is fitting.

(3) should pay attention to reserve clean feeding pickles, someone to prevent grease dyes mixed with the high altar, or easy to make kimchi water corruption, reek.

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

(5) base a white film surface should be immediately removed, and add a small amount of shochu and fresh ginger slices, garlic taboo the bacteria growth. Within the same time, the altar filled with vegetables, you can stop the institution of anaerobic conditions.





the matchless taste of Korean kimchi -



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

buy, you should select relatively thick cucumber. After the repurchase, to salt scour, 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 activity when that marinated, and marinated cucumber cut 2 equal parts, leaving almost one-fifth do not want to cut, because even inside the folder

filling the direcotry is: a small green, blue, red peppers, onions and apples. They always have to clean the appearance except green onion cut into cable.

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 caution you that among the restricted capacity of cucumber, then roll the Soviet Union not to roll too thick cotyledons, ah ~ ~ ~ If you have the ability to dig out the yellow seeds, the effect of that will naturally make it better.

next take a small glass rice flour, add 3 cups of water to boil and convert 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 appropriate to add some pure water. Then dip a few hours, and so into the taste,GHD IV Pink Straighteners, you can eat. Cut into bite to eat when the size of the block on it.







the practice of genuine Korean spicy cabbage Second



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

Note: spicy cabbage production from starting to end can not mallet a little oil



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



3. ready: ginger, garlic, apples, pears

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



5. red pepper, salt,GHD MK4 Pure Straighteners, monosodium glutamate, for well for fish sauce, soy sauce, feel and processing the same amount.

the amount of red pepper spicy you like to penetrate how many also depends on the freshness of red pepper, preferably to a small Hong



6. add amount of chilly white open, the red 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 membrane mittens ah



11. Zhengke are wiping good



12. Take a stopper of the container, pay attention to cleaning, must not have oil, whether there is no cover , with plastic mantle and can be.



13.3-5 days after the successful



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













Korean super luscious and heaviness wastage cold







the noodles in a large bowl, put their favorite spicy Cuisheng raw cabbage, cucumber, apple slices or a slice of watermelon, tomato slices, sliced ​​beef sauce, half pieces of egg or egg sharing Pisi, sprinkle with sesame seeds, red pepper and then doused with cold soup, cold soup of the most essential must do first, and in the freezer to the refrigerator and even in some cases refrigerated ballast with ice,GHD MK4 Gold Straighteners, this will be even more reanimating. If I eat in a restaurant occasionally put a little cold malt in the soup will have different neatness, it will put some real brandy, you may also wish to attempt.

cold at home to do the raw materials:

Korean cold half a catty, amount of spicy cabbage, cucumber and half a pear 2, 1 eggs, 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 hold sesame oil) Korean chili sauce (can not)

production methods:

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

2, jug filled with water, add egg 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 medley of sweet and sour taste to

4, add salt, adjusted slightly salty, then add a little soy sauce, monosodium glutamate,GHD Midnight Gift Set 2011, sesame oil, sesame , orange juice or (Pear, pineapple juice), and then shredded cucumber juice to soak into the

5, after water is boiling below the surface of the wok, the fire can boil, and now the surface remove and area on a wire bowl, then rub the pat to clear soup noodles until noodles sleek viscous

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

7, the eggs out,GHD IV Black Straighteners, peel cut in half, in a bowl and put on the final point of the ice and you're done the





teach you self-Korean cuisine - potatoes, braised chicken





basic substances and spices : whole chicken, onion 1, 1 onion, 1 carrot, 2-3 potatoes, green pepper and ruddy 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 good visceral block, soak in the water about half an hour just about 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 4 after a soak in cold water put aside.

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

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

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 glue sauce.

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

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 pot a good stir fry chicken. After the surface entirely fried chicken from the pot 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 added to the chicken when the 7 adult prepared potatoes, carrots into them, then add salt and stir fry a few right after the cover and continue to have a middle heat.

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





Korea tomato oxtail soup





Tips:

Shelter is the most active livestock parts, so its flavor of the meat is most delicious. Meanwhile, the Shelter of sweet flat, rich in pectin, little more than bones lotion fat, full flavor, can behalf blood, supplement the core of strong physique, AIDS face; modern nutrition because of their low-fat, high protein, rich in nutrition materials, and them as healthy and nutritious food.





blood and kidney of the ox tail soup



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



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



3, yam, peeled cut, add the water Shelter fly, ginger, a spoonful of wine, boiled hot ample to boil, playing to the drifting foam;



4, corner slow launch to flame 3 hours , until the soup shallow pearly, soft, oxtail, and finally rolling boil for 10 minutes and 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 regular 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 1st microwave oven to cook 7-8 minutes. (Korea's kelp and we're in a little bit differ, there is not Korean edible recipes in this program.)



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 namely thought maintaining seaweed be accustomed. Kelp namely rich in protein, vitamin A, minerals, iodine. Easy to sponge, there are magnificent benefits to the body. In addition, kelp involving soluble fiber, more easily than customary fiber absorption and absorption. Can eat kelp iodine, blood, thin.





Korean miso soup



sauce is Korean preference 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, making barbecued 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, low in calories used to make miso soup and more fresh and cozy to have a sense of satiety, it is suitable to eat to cut down MM Oh!

cooking materials (3 copies)

materials: beef (184 grams), shrimp (68 grams), tofu (1 stop), 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 meat contrary the texture tear into pieces, add 1 / 5 tablespoon salt and 1 / 2 tablespoon fuel clutch uniform, preserved because 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, tall 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 mutton color, into the shrimp soup boil, then pour into the casserole alongside. 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, fresh mushrooms and onions and mix 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 piglet hot pot



Korean hot pot (with meat bone soup virtually)

material:

Korean hot pepper glue, Korean soybean glue, pig 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 just 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 bun or in cake chips, onion 1 / 4, fewer than half the carrot root, cabbage or cabbage a mini, shallot 2, Korean peppery pepper sauce apt savor (merely put hot sauce seasoning ashore it, which already includes sweet, salty, spicy taste, etc., and also according to their absence to join sugar, garlic, salt and additional seasonings anew.), sum of water or broth.

Preparation: Wash the shredded cabbage or cabbage; onion strips; carrot slices; scallions washed and cut into segments switch.









mouth-watering Korean BBQ clouded

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

mention Korean food, people immediately muse 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 (steel nails into the plate), the following wood-grilled; and Korean restaurants the grill should be considered strictly speaking a variety of iron matron first thin layer of oil upon the brush, then put steak, bull tongue, sirloin and seafood, sashimi, etc. on top. Blink of an eye, floating Meat will curl into your lungs,GHD Green Butterfly 2011, by with meat on it,

effectively Korean barbecue beef-based, beef fillet, steak, ox tongue, sirloin, as well as seafood, sashimi, Korean barbecue are all delicious, especially the grilled beef tenderloin and grilled steak the most famous . The delicious cool of its tender meat, so that each human will relish tasted. This is because every Korean restaurant attaches great importance to the alternative of materials, numerous Korean restaurants with beef get cracking a special Roulian company. According to different parts of the required meat, where the cattle eat the fared, there are different formula. It is said that some cattle raising, we should drink beer, listen to melody, but also for specialized knead. If true, is nameless. However, strict material culling Korean barbecue is definitely true.

, reveals a delicious; Hunan cuisine is spicy hot, straight into the red, and without anybody camouflage; Thai spicy and sweet, spicy rough, with a rich tropical flavor; and the spicy Korean food is imported mellow, potentially very lusty , was actually on the ground to make you perspiration through. Like hot friend, wish to personally experience.