How to make Korean spicy cabbage rice

Ingredients: spinach, carrots, onions, shredded beef, soybean sprouts, 1 egg, 1 bowl of rice, 1 small plate of Korean spicy cabbage, spicy leek, and radish, Korean chili paste.

Method: 1. Peel and shred the carrots, shred the onions, and starch the beef;

2. Put half a pot of water in the pot (add a little salt), soak the spinach, carrots and soybean sprouts in boiling water, remove them, and mix them with a little sesame oil for later use.

3. Heat the oil in a pan and stir-fry the onion and shredded beef.

4. Heat up the stone pot (I don't have a claypot to use), put some salad oil in the pot and put in the rice.

5. Put the spinach, carrots, shredded beef, soybean sprouts and kimchi on the rice, beat an egg in the middle, and simmer for about three or four minutes (to get out of the pot).

When eating, it is best to serve it with the following Korean chili sauce, stir it with a stainless steel spoon and eat it in large gulps.

I'll make it simple!!

Ingredients: new rice, old rice (all OK), ham sausage, eggs, carrots, green onions, salt, Korean kimchi (vacuum-packed and cut cabbage sold in supermarkets seem to be called Zong's house, very good!) ）。

Operation: Beat the eggs, dice the ham and carrots, and cut the green onions. Just open the bag of kimchi.

Put the wok on the heat, pour the oil when it is hot, put the eggs, chopped green onions, and then put the rice, stir-fry and stir-fry the heat, add a little salt, put in the kimchi, and mix well!

Ingredients: 1) 1 Chinese cabbage.

2) 2 heads of garlic, 3 pieces of ginger, finely chopped, 1 apple, 1 pear, 1 onion, and beat into a paste.

3) 4 fresh shallots, cut into 1-inch sections.

Seasoning: salt, chili powder (about 5 tablespoons Korean chili flakes), 2 tablespoons fish sauce, sugar to taste (about 2 tablespoons sugar, add 1 tablespoon powdered sugar).

40 to 50 small dried fish.

Korean spicy cabbage recipe.

1 Wash the fresh Chinese cabbage, drain for an hour, divide a vegetable into two, sprinkle an appropriate amount of salt (preferably granulated sea salt), and evenly on each leaf. After sprinkling with salt, let it sit for 2 days. Rinse the salt with clean water and drain.

2 About 40 to 50 small dried fish, pour in 3 small bowls of water, bring to a boil over high heat, turn to low heat and cook for another 20 minutes. Remove from heat and let cool.

3 5 tablespoons chili powder, in cooled dried fish broth, stir well. Add 2 tablespoons of fish sauce, then put together the prepared ingredients (2) and (3) and stir well. Add another 2 tablespoons of sugar and 1 teaspoon of powdered sugar and continue to stir well.

4 Coat each leaf from the inside out to prepare the seasoned pepper mixture. Cover the lid and put it in a porcelain basin container at a constant temperature for 1 day, and then transfer it to the refrigerator for 3 days.

1.Generally, it is better to choose a clay pottery or fine magnetic kimchi jar that is protected from light. When selecting, it is necessary to pay attention to testing its sealing performance.

2.Choose a good jar, but also brew a good soak in salt water.

Wash the jar, dry the raw water, pour in the cool boiled water, put in the kimchi salt, shake it, after the salt is dissolved, then put in the tender ginger, garlic, shallots, green pepper and other seasoning vegetables, and then pickle in the tender seasonal vegetables later.

You can find high-quality old pickled water to mix it in, better and faster.

Now, it is very convenient to brew brine, there is kimchi salt in the supermarket that is specially used for kimchi, and some spices are included in it, just follow its instructions.

3.Also pay attention to the maintenance of soaking in salt water. Add some seasonal coriander to the jar from time to time, such as: coriander, white celery, green celery, garlic sprouts, tender garlic, shallots, fennel, red pepper, tender ginger, small pepper, green pepper, bitter gourd, etc.

These flavored parsley, stop flowers, fragrant brine.

It is also necessary to wash the lid of the altar and change the water along the altar frequently. The vegetable jar should be placed in a cool place.

Some people's kimchi jars are tall and large, and they often dig pits to bury the kimchi jars in half, so that they are stable, convenient, and cool.

There are many vegetables that can be thrown into the jar to make kimchi in Sichuan all year round, such as: spring onions, green vegetables, garlic sprouts, summer cowpeas, green beans, pumpkin, autumn taro, radish, winter croissants, son vegetables, cabbage and so on. Pickled tender pumpkin.

Tender pumpkins the size of a fist, plucked, washed, and thrown into the jar, where they can be eaten in two or three days.

1. Prepare a glass jar, generally large. Wash it well.

2. Buy some peppercorns, ginger, dried peppers, and salt in the market or supermarket.

3. Buy some of the dishes you want to make. For example, turnips, carrots, cabbage, ginger, greens, etc.

4. Prepare cold water, cool and white. Pour it into a glass jar, about half of the jar.

After making it, put half a bag of salt (you can also put as much as you want), more than a dozen dried peppers, and a small handful of peppercorns into the water.

Once stirred, place the dish to be made into the jar.

5. Cover the altar cover, and then pour water on the side of the altar eaves. Remember to change the water by the eaves of the altar frequently.

6. You can eat it on the fifth or sixth day after soaking.

Zero failure peace of mind spicy cabbage! If there is one of the most versatile dishes in the world of gastronomy, who else is there besides spicy cabbage.

Beginners can learn how to make spicy cabbage, and then stir-fried pork belly with spicy cabbage, and eat it like this in summer.

How to cook spicy cabbage? Slice and chop the cabbage radish, stir with salt and marinate for five hours, then prepare the sauce, pour it into the cabbage and stir well.

Sprinkle the Chinese cabbage with salt and marinate for 12 hours and coat with chili sauce.

Quick and easy spicy cabbage, you can fry rice, stir-fry potato chips, and stir-fry pork belly.

Spicy cabbage, the production method, the recipe, the proportions are absolutely real and effective.

Learn to make spicy cabbage in a minute.

Spicy cabbage tutorial, better than buying.

Answer: 2 Chinese cabbages, 1 white radish, 1 apple, 1 pear, 1 carrot, 1 bowl of glutinous rice flour, 1 piece of ginger, 2 tablespoons of sugar, appropriate amount of salt, appropriate amount of chili noodles.

1. First wash the cabbage, cut a cross knife at the end, and tear it open by hand for later use;

2. Then apply salt to each leaf, this step is very important;

3. Then put the cabbage in a pot and press it with a heavy object for 12 hours;

4. Then put the pickled cabbage out of so much water, you must wash off a part of the salt repeatedly, otherwise it will be too salty;

5. Mix the glutinous rice flour with cold water;

6. Boil sticky with a pot, stir with a shovel while boiling, otherwise it will stick to the pot, and let it cool for later use;

7. Break the white radish, apple, pear, carrot and ginger in a food processor and set aside;

8. Add the beaten juice to the cooled glutinous rice paste, add sugar, stir well and set aside;

9. Evenly apply the prepared paste to each leaf, and be sure to apply it evenly;

10. Finally, cover with a layer of plastic wrap, cover the lid, and put it in a warm place for 24 hours before putting it in the refrigerator!

The time you can set is at least 7 days or more, so that the spicy cabbage is delicious and sour, and it has a spicy taste, which is super delicious.