Chapter 1766 Pickled vegetables

There are also cold dishes that can be enriched.

Just make pickles.

In addition to the heavy mouths of Sichuan and Chongqing kimchi, the kimchi in Yanbian, North Korea is actually a major feature.

For Koreans, pickles are not just side dishes, but also a kind of power and a kind of culture.

Pickles are a favorite food for Koreans. They are mostly made of platycodon, bracken, cabbage, radish, cucumber, crafts, etc., washed and cut into pieces, shredded, and used salt fontanelle, and then mixed with sesame, garlic, shredded ginger, chili and other condiments. They taste crisp and refreshing, salty and moderately salty, spicy and numb, and have a unique taste. In the eyes of Han people in Northeast China, these side dishes can only be used as side dishes in a big meal, so that diners can pick up a few chopsticks when they are full of wine and meals. The main dishes should still be fryed, fried, fried, fried vegetables.

The first representative to bear the brunt is definitely spicy cabbage.

Korean spicy cabbage, choose a large and solid cabbage, remove the old gang, peel off the green leaves, remove the roots, wash three times with clean water, then put it neatly in the jar, boil salt and boil water, cool down and pour it into the jar filled with cabbage until it floods. Peel for three or four days, take out the cabbage, wash it twice with clean water, and control the water,

First chop the ginger and garlic into a paste, then mix it with salt, coriander seeds and pepper noodles into a paste, take it out, add a small amount of water and MSG and stir evenly; peel the pears, cut them horizontally into large slices, set aside, spread the seasoning evenly on each piece of cabbage leaf, neatly in the pickled jar, put a few layers of layers, lay a layer of white pear slices,

Put the remaining seasonings and an appropriate amount of water in a little salt, and lighten the flavor. After three days, pour it into the jar, so that the height of the water is about 20 cm, put it in the ground kiln, and it will be eaten in about 20 days.

Platycodon and beef tendons are representatives. Platycodon, first remove the outer skin of Platycodon and rinse it. You can use hard and thin tools to scrape off their skin like scraping potato skins. Next, cut off the black roots of Platycodon, cut them into long strips or pat them to tear them into long strips, put the Platycodon strips into larger basins, soak them in clean water for a day, take out the soaked Platycodon strips, control the water, and start making pickles. Add an appropriate amount of chili powder, salt, chicken essence, sugar and rice vinegar to the Platycodon strips, mix well.

Put the beef tendon into the pot and cook until crispy. Usually cook for about an hour and a half, then it’s enough. Tear the beef tendon into small strips and do not cut it with a knife, otherwise the taste will be wrong. Mix the beef tendon with chili powder, garlic paste, soy sauce, sugar, salt, coriander, sesame oil and black and white sesame seeds into the beef tendon. Mix well and leave it for half an hour to taste and it’s ready to eat.

It’s nothing that platycodon and beef tendons can be made into cold dishes. The mushrooms can actually pickle, which is really a feature among the characteristics.

Mushroom kimchi is to wash and drain the vegetables with clean water, cut the celery leaves into small pieces two or three centimeters long, and cut other vegetables into strips of one finger long. The best kimchi water is salted water to keep it crisp. Add one and a half pounds of salt for every ten kilograms of water, boil and cool off the heat and wait for use. In order to speed up the brewing speed, add a small amount of good-quality kimchi water to the newly prepared kimchi water, mix the mushrooms, cut vegetables and pepper, white wine, ginger, sugar, etc. well, put it into the washed kimchi jar, pour in kimchi water, cover it, fill it with clean water and seal the mouth

It is no different from other kimchi. It can be taken out and eaten after sealing for half a month after fermentation.

As for the method, it is not bad. You can mix it cold when eating or add seasonings to cook and stir-fry.

(End of this chapter)
Chapter completed!