What happens when you make kimchi with raw glutinous rice cereal

Ingredients: 1 Chinese cabbage, 1 white radish, 1 carrot, half an onion, 1 handful of chives, 1 apple, 1 pear, 2 whole garlic, 2 large pieces of ginger.

Seasoning: 1 packet of extra fine chili powder (50g), shrimp paste, fish sauce, white sugar, small dried dried dried shrimp or shrimp skin, glutinous rice paste (1 cup of water, 2 tablespoons glutinous rice flour).

To make glutinous rice paste: boil 1 2 cups of water, add glutinous rice flour to the remaining 1 2 cups of water, add glutinous rice water when the water boils, mix well with your hands and let it cool.

Don't pour too much soup for glutinous rice noodles, and you won't be able to see the flowing soup after the kimchi is done, because the vegetables will come out of the water after a long time.

How to make: 05Cut the Chinese cabbage in half (I made a mistake in cutting it into four portions here, it is not good to put it when the seasoning shreds are plugged for a while, so it is best to cut them in half).

06.Soak the cabbage in 15% salt water for 8-10 hours.

07.Remove the soaked cabbage and rinse it with cool boiled water, drain the water.

08.Grind the garlic and ginger in a blender.

09.Put extra fine chili powder in the basin, add the glutinous rice paste that has been prepared to cool in advance and stir well.

10.Rub 1 white radish, 1 carrot, half an onion, 1 handful of chives, 1 apple, and 1 pear into shreds. Place in a pot with chili powder.

11.Pour in the ground garlic and ginger (1:1 for garlic and ginger).

12.Add 4 tablespoons of shrimp paste and an appropriate amount of fish sauce (fish sauce and shrimp paste are salty), so you don't need to add salt. Dried shrimp, appropriate amount of white sugar (the amount is controlled by yourself, you can taste the taste while mixing.) My family eats sweet, so I put a lot of shrimp paste and white sugar).

13.Put on gloves and mix all the ingredients to make a seasoning silk. (The vegetables will soon come out of the water and become soft and stirred with clean chopsticks).

14.Open the cabbage leaves, sandwich the mixed seasoning silk into the cabbage leaves, and spread each layer evenly.

15.Finally, each layer is sandwiched with the finished cabbage with shredded leaves.

16.(Make pickled radish) take another white radish and cut it into pieces, soak it in salted water for half an hour to get angry, then rinse it with cool boiled water and drain the water, and mix it evenly with the seasoning shreds.

Preservation of kimchi.

01.Seal the kimchi with a grocery bag.

02.Put it in a box with good sealing performance for collection, and the mouth of the bag must be tightened.

03.Cover the lid and let it ferment at room temperature for 24 hours in summer and 48 hours in winter. Then put it in the refrigerator and ferment for 10 days. (The longer you leave it, the more acidic it becomes).

2.The container and chopsticks used to make the kimchi must be clean and free of raw water, and the vegetables should be washed with cool boiled water and drained thoroughly.

3.The sealing performance of the box containing kimchi must be good, otherwise the taste of kimchi is very strong, which will make the refrigerator smell.

4.The reason for putting glutinous rice cereal is to make the chili powder thicker and taste better, and if you don't make glutinous rice cereal, you can also replace it with cold boiled water.

If it is not clean water, it will not ferment well, and the density is not as large as water.

Hello, I'm glad to answer for you, the following is the answer to your query, plus glutinous rice white is a kind of edible starch book accusation, can not be used to make kimchi. Kimchi Preparation: 1

Prepare ingredients: kimchi, onion, garlic, chili, chopped green onion, salt, soy sauce, sugar, vinegar, sesame oil, flower tead pepper powder, star anise, cinnamon, cooking wine, etc. 2.

Soak the kimchi in clean water, usually for 2-3 hours, to achieve the softening effect. 3.Cut the onion, garlic and pepper into small pieces, and chop the green onion for later use.

4.Remove the kimchi, rinse in clean water and drain. 5.

Put the onion, garlic, chili pepper and chopped green onion into the pot, add salt, soy sauce, sugar, vinegar, sesame oil, Sichuan pepper powder, star anise, cinnamon, Liuzhou Ming wine and other seasonings, and stir-fry until the fat is separated. 6.Put the kimchi into the pot, stir-fry evenly, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook until the kimchi becomes soft, and reduce the juice.

The above is all my reply, I hope it can help you and I wish you a happy life

You can also use glutinous rice flour, we don't use Sichuan kimchi in China, in fact, kimchi is almost the same, there are salty, sweet, spicy, sour and spicy flavors, all according to their favorite taste with seasoning. As long as the kimchi is kept well, it will not spoil.

You can leave it out, but uneven beating will affect the taste.

If you want to replace glutinous rice flour, it depends on what kind of snack you want to make, and different foods require different ingredients.

Case 1: Purple sweet potato pearls.

To make purple sweet potato pearls in milk tea, glutinous rice flour is used for pearls. If there is no glutinous rice flour at this time, the best choice is cornstarch, because this drink is sticky, cornstarch will be sticky, flour and starch are not so glutinous, so it is best not to use flour and ordinary starch.

Case 2: Pumpkin pie.

Generally, pumpkin pie is made with glutinous rice flour, but if there is no glutinous rice flour, flour can also be used instead. Here's how to do it: pumpkin cheesecake 1/2 pumpkin, 125 grams of flour, 1 egg, 150 ml of milk, and half a mozzarella cheese.

1. Peel the pumpkin, steam it, and press the mud. 2. The eggs are blistered. 3. Stir the egg mixture and milk well.

4. Pour both the cheese and flour into the pumpkin puree, stir well, add the egg wash and milk, and continue to stir. 5. Pour all the ingredients into the mold and put it in the oven at 150 degrees for 15 minutes and 200 degrees for 15 minutes. 6. Put the basically formed pumpkin pie on the tin foil and continue to bake at 150 degrees for 10 minutes.

Case 3: Snowy skin mooncakes.

When making moon cakes, it is best to use soft glutinous rice flour, if there is really no glutinous rice flour, you can use corn flour, tapioca flour, potato flour, sweet potato flour to replace, their nutrition is almost the same, plus it also has a certain stickiness.

It can be seen that glutinous rice flour can also be replaced by some other materials to make food, but the viscosity of glutinous rice flour is difficult to replace with ordinary cereal powder, in order to pursue the best taste bud enjoyment.

Jiajia glutinous rice white is a kind of glutinous rice, which is suitable for making glutinous rice foods such as porridge and glutinous rice glutinous rice. As for whether it can be used to make kimchi with glutinous rice white, it is theoretically possible to have an early shortage, but it is not common. Generally, cabbage, radish, pepper and other vegetables are used in kimchi, and the size and taste of the white grains of glutinous rice will be inconsistent with the vegetables of kimchi, and its glutinousness will also affect the texture of kimchi.

Therefore, although Jiajia Glutinous Rice Hall Brother Bai can use Lu Fu to make a variety of dishes, it is not recommended to use it to make kimchi.

When making the first messy kimchi, the glutinous rice flour is not enough, and an appropriate amount of flour can be added instead, the purpose is to make the taste more smooth. Ingredients: Chinese cabbage, pear, apple, dried shrimp, fish sauce, salt, sugar, chili paste, chili powder, a little green onion, a little glutinous rice flour. Here's how:

1. Peel the apples and pears after washing, and put the pears into shreds and put them in a pot;

2. After the apples are cut into pieces, they are mixed with the dried shrimp and mixed into a puree with the morning mixer, and the beaten apple and dried shrimp paste is poured into the basin;

3. Add 30 grams of fish sauce, 30 grams of sugar, 70 grams of chili paste, 40 grams of chili powder, glutinous rice flour and green onions, stir well;

4. To process the cabbage, divide the cabbage into four, rinse it well, add 100 grams of salt, put it in a large glass bottle, fill it with water and marinate for 5 to 1