Do you have any friends who know how to make kimchi, can you teach a few tricks? Thank you!! 5

The recipe for authentic Sichuan pickled and covered vegetables is 1000 grams of water and 15 grams of salt, and the recipe is as follows:

Ingredients: Appropriate amount of Sichuan pepper, 3 tablespoons of salt, 10 red peppers, 5 garlic, a little cinnamon, a little star anise.

1. Prepare a kimchi jar and a large bowl.

2. Prepare the required calling or troublesome materials.

3. Take an appropriate amount of water and bring to a boil and pour it into a large bowl.

4. Dry the washed kimchi jar and the cut dishes.

5. Put it in the kimchi jar in turn.

6. Completely submerge the vegetables with the seasoning water in a large bowl.

7. Cover the altar lid, mix it with water along the altar, and wait for it to ripen before eating.

Summary. Cooking Tips]:

Tip 1: In the early stage of preparing Chinese cabbage, there is no need to clean it, first use salt to marinate the water directly, and finally clean it, if you clean it first, it will bring more water into the cabbage, which is not easy to pickle.

Learn to make kimchi.

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<> pickles. Cooking ingredients]: four hidden Chinese cabbage, an apple, a chongtong pear, five cloves of raw and scattered garlic, a piece of ginger, a handful of leeks, half a white radish, five spoons of white sugar, five spoons of salt, a pack of chili powder, 50g of glutinous rice flour.

The steps are as follows: Step 1, I guess the hands of the first to make preliminary preparations, take out the Chinese cabbage that Bu Xun bought and then remove all the dirty or dry leaves on the outside, leave fresh for later use, and then use a knife to divide a whole cabbage into two trillion shades, put it in a large pot, pour in an appropriate amount of salt, and marinate for half a day. After marinating, wash with water, then take out the excess water and set aside.

Step 2: After removing the roots of the leeks, wash them, then cut them into sections and set aside.

Step 3: Peel and wash all the pears, apples, ginger and radish, cut them into small pieces, and then put them into the churning machine, then add an appropriate amount of glutinous rice flour and beat them into minced pieces.

Step 4: Then pour the beaten mixture directly into the leeks and mix, stir well.

Step 5, let Pei then continue to add sugar, salt and chili powder to the leek, stirring constantly, until the stirring is even, you can set aside, and the seasoning is completed.

Step 6, then take out the washed cabbage brigade orange, wear gloves, take an appropriate amount of sauce and evenly spread it on each cabbage leaf, and coat it all over. After the most balance, store it in a sealed jar and wait for a month.

Cooking tips]: Tip 1, in the early stage of preparing Chinese cabbage, there is no need to clean, first use salt to directly marinate the water, and finally clean it, if you clean it first, you will bring more water into the cabbage, which is not easy to pickle. Tip 2: Kimchi will have a special flavor after a month, and the taste is the best at this time, but if you like to eat crunchy and light taste, you can reduce the time according to personal preferences.

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Ingredients: 1 cabbage, 1 carrot, 25 dried chilies, 30 white peppers, 400 ml of white vinegar, 350 grams of sugar, 5 grams of salt, 1 small piece of ginger, 3 bay leaves.

1. To boil kimchi water, first put dried chilies, bay leaves, ginger slices, white peppercorns, salt in the pot, and pour in the water that has not covered the ingredients.

2. Bring to a boil over high heat, boil until the liquid of kimchi water turns yellow, turn off the heat and remove the bay leaves, white peppercorns, and let cool for later use.

3. Leave only the cabbage heart part and tear it into slices by hand. Blanch in boiling water and remove.

4. Cut the carrot into oblique slices, and also blanch them in boiling water and remove them.

5. Pour kimchi water into a kimchi jar and add 350 grams of sugar.

6. Pour in vinegar.

7. Stir well so that the kimchi juice is ready.

8. A layer of cabbage and a layer of carrots are neatly stacked, and remember to press the porcelain by hand.

9. Put it in a dark place, the room temperature is high, it can be placed in a cool place, and it can be eaten after 20 days of pickling10. The finished product.

Teach you how to make kimchi crisp and refreshing.

Sichuan kimchi can be eaten in two hours.

Simple and delicious kimchi, you should definitely try it.

Prepare all kinds of radishes, peel and cut into strips, add salt and marinate, sauce ingredients: millet pepper, ginger, garlic, rice vinegar, sugar, light soy sauce, brine, radish and sauce all put in a sealed jar and wait for one night to eat.

Dry the cabbage, carrots, celery, put it in the sauce jar, marinate for a week, wash and eat.

If you learn it, you can try it at home, it's super easy.

Teach you how to make kimchi crisp and refreshing.