tod's shoes-12 Korean pickled pickles method

(A ) 1 ----- Korean spicy cabbage recipe cabbage raw salt, 250 g 50 kg 50 g ginger, garlic, 1 kg pepper Pear 500 g sugar 250 g caraway seeds 1 MSG appropriate production methods. selected large trees, large core real cabbage, to the old help, slashing the leaf to root, washed three times with water, then neatly placed in the altar.
2. burn salt water, let cool loaded into the altar of cabbage (the cabbage submerged so far.) Marinate 3 to 4 days, remove the cabbage, and then washed twice with water, dry control water.
3. first ginger, garlic, chopped mud, then with salt, coriander seed, red pepper Ban Cheng with mud, remove, put a little water and stir again with MSG. Peel pears, cut each into a large, spare.
4. seasoning evenly to put on each piece of cabbage leaves, pickled altar neatly within the code in each release layers, layer of bretschneideri film.
5. the remaining spices and the right amount of water, add a little salt, some light scent, 3 days later into the altar, so that the water height is 20 centimeters. Put in kiln, about 20 days you can eat.
(b) of the raw material recipe cabbage Kimchi ------ 5000 grams 250 grams apple pear white radish 500 grams 250 grams 1500 grams of beef broth, garlic, onion 250 grams 150 grams 250 grams salt 150 grams of red pepper 50 grams of MSG
production methods
1. will help Chinese cabbage after removing the root and the old, washed with water, drain water, knife and cut into 4, into the basin, sprinkle with salt 4 to 5 hours; radish to the root, to be, skin, cut into thin slices, salted look; apple, peeled, cut into slices; onions, chopped garlic mash.
2. will be a good pickled cabbage, pickled radish Lek to the water, into the altar, then apples, pears, beef soup poured all the spices mixed with cabbage, and gravy to drown cabbage, top with a clean heavy compression, the dish sink. Time can be determined according to the season, generally 1 to 2 days in summer; the winter is generally 3 to 4 days to remove the food.
Features bright color, hot and sour crisp, fresh and delicious, with a strong local characteristics.

(c) of the new law ------ 1 pickled Brassica juncea, Brassica juncea, taking 15 kg, 0.5 kg salt, 5-7 garlic, 50 grams of pepper, 2 red peppers. Will Potherb washed with water, slashing the roots, remove the yellow leaves, dry ventilated place, to the entire Brassica juncea leaves little too tired as well. Brassica juncea, cut into about 1 cm to sub-paragraph, on the bowl aside.
2, the garlic, ginger, pepper cut into fine, with pepper, salt, Brassica juncea, installed on the basin with uniform mixing, and then rub their hands far too tired to Brassica juncea. Will install the altar Banhao Brassica juncea, 10 cm high will be installed compression, tamping, to slightly water, then pressed tamping, until the succession Bahrain.
3, Brassica juncea, all installed after the close with plastic sheeting to seal the altar, placed in a cool place, about 20 days you can eat. Preserved by this method Brassica juncea, and taste fresh and tasty, with crispy in spicy, do not have a flavor. Brassica juncea, in order to maintain fresh
not bad when the best food in take special with a pair of chopsticks, can not have that traces of oil, take the finished dish sealed after the altar.

(d) mushroom kimchi ------ 1. Ingredients: Mushroom 20kg, cabbage, celery, lettuce, carrots, green pepper and the 4kg, ginger, white wine, pepper each 0.5kg, sugar amount.
2. raw material pretreatment: mushrooms, vegetables, washed with water, drained,tods shoes, celery to the leaves, cut into 2 ~ 3cm-long pieces, other vegetables cut into 5 ~ 6cm long Article.
3. kimchi Water: kimchi water to salt water as well (can crispness.) Salt water per 10kg 800g, remove from heat after boiling cooling stand. To speed up the cook speed the preparation of kimchi in the new adding a little water of good quality water kimchi Chen.
4. cook: the mushrooms and cut vegetables and pepper, white wine, ginger, sugar, etc. and mix well, wash the pickles into the altar,tods sale, into the pickle of water, cover the top of the altar after the fill with water seal tank. Sealed by the fermentation of 10 to 15 days, you can remove the food. Food can be cold, but also seasoned fried.
(e) spicy sweet and sour cabbage ------ Ingredients: Cabbage Ingredients: coriander, red chili,tods, soybean oil, salt,tods shoe, vinegar, monosodium glutamate, onion ginger
the amount of silk production methods (1) take the spoon, plus base oil pan, pot with onion ginger soy silk, then add chili fried about
(2) the pan put sugar, add appropriate amount of soup to boil, points MSG, let cool slightly, pour in the cabbage mixing bowl and mix well in the shade marinate 2 hours, sprinkle with parsley segment can
f) hot and sour cabbage ------ Ingredients: Cabbage Ingredients: red pepper, salt, vinegar,buy tods, sugar
production methods: (1) cabbage, chili respectively boiled for 2 minutes, remove and control water.
(2) to take pots. A layer of cabbage in the bowl, sprinkle a little salt, some pepper Zaisa wire, pour a little vinegar, sprinkle some sugar, so laid layer by layer, the pots Gaiyan, 30 minutes, you can eat

(g) hot and sour pickled radish ------ Ingredients: 5 kg of white radish Ingredients: 30 grams of chilli powder, vinegar 0.8 kg, 200 grams of sugar, salt, 175 grams, 100 grams of sesame oil, pepper and aniseed 10 grams of MSG appropriate, water 2 kg.
production methods: first by choosing clean, white radish, and then processed into 3 cm length and width, and 1 cm thick section, drying to Bacheng dry spare. Heat sesame oil, add chili powder and deep fry in yellowish when dry mix down Ruluo Bo. The salt, sugar, pepper, aniseed open into the pot, add water boil, add MSG Let cool and pour into the cylinder, and the radish mix, turned over once every 15 days Serve finished
(h) acid spicy radish ------ Ingredients: large turnip or radish Ingredients: dried red chili pepper grains, the amount of salt.
Production Method: cylinder brush go-getters, dried, and the radish mix with the chili and put it into the cylinder,tod's shoes, placed in salt water (500 grams of water plus 50 grams of salt, dissolved open) did not have radish , Zaisa some peppercorns, the vats in a warm place about 15 days or so edible,

(IX) ------ Sweet & Spicy Cucumber Ingredients: 10 kg of fresh cucumber ingredients: 2 kg of salt, soy sauce, 3 kg, 2 kg of sugar, sugar amount, 200 grams of dried chili, ginger silk 50 grams, 20 grams of MSG, sesame seeds 100 grams.
Production Method: Wash fresh cucumber, melon layer a layer of salt,tods mens shoes, into the pickling tank. The next day an inverted cylinder, 18 degrees on the small amount of salt water, inverted cylinder after the first day, even down 6 times. 20 days can be salted thoroughly. After the salted cucumber out, soaked with water one day, in the middle for the water twice, and then press out the water, so that with only a touch of salty cucumber, then add soy sauce, sugar, chili, soaked in a mixture of MSG and other spices , twice a day, turning mix, two days of fish, mix with cooked sesame seeds.
(x) ------ Eggplant pickled garlic Ingredients: Small eggplants tender 1,000 grams of water washed and put up the cage pot boiling, let cool stand out. Peeled garlic slap a knife, into the pot mashed garlic, salt, MSG, mixing evenly. From the middle of the steamed eggplant torn in half, garlic evenly between prepared cast. And then placed in pots or altar, in the refrigerator.



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