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How to make mustard kimchi delicious, the most authentic kimchi

The mustard bought by the market will remove the old leaves and head, then put them in a clean, oil-free basin, add clean water, and then wash them. Put the balcony to bask in the leaves, which are not easy to dry and can be spread out or hung on a rope. Dry in the basin and rub the salt slightly, don't spoil the leaves, then marinate the mustard bottle after half an hour, and then pour the normally boiled rice water into it a minute later. It is better if it is glutinous rice water.

Wash the mustard and cut it well. Then blanch it in boiling water (don't marinate it too much), put it in a bucket, pour it into the sour soup, and wait for it to be pickled for 3 to 5 days. The second way: wash the mustard and cut it well. Put the mustard in the sun for a day until it is pickled.

The detailed steps of the practice of large mustard kimchi (1) wash the mustard heart and remove the thick skin, peel off the skin to the fine noodles with a peeler, then cross-cut into 0.3-0.4 cm thin slices and set aside. (2) sprinkle the thin slices of mustard heart into the seasoning (1) after stirring well, marinate for 30 minutes to infiltrate and dissolve the salt into the thin slices of mustard heart. After the texture of the heart becomes crisp, the brine can be filtered, and the water of the heart is pressed to dry and set aside.

Prepare to wash the kimchi bottle, rinse it with boiling water, and then dry it. After buying the mustard, shake the soil off it without washing it. Then it is divided into small pieces and hung out. The inner core is filled with dried water on a bamboo plate. Just bask it all in the sun. Put the crude sea salt in a large basin. Pour in boiling water. Then rinse the pickle bottle with a little salt water.

The first step: first peel off the potholed skin of mustard, because those potholes are hidden with soil, and pickled vegetables must not have soil, so they have to be peeled off. The texture of mustard itself is relatively hard, and it needs to be scrubbed with a steel ball. The smooth skin does not need to be peeled off. It is delicious, root and leaf, wash and dry. We also wash and dry the mustard leaves. I spread the leaves flat on the table and use an electric fan to help dry.

Remove the roots of fresh mustard (Hakka name: large vegetables) and put them in the sun to wilt. Generally, you don't have to wash them. Rub it directly with salt and soak it in a large basin full of salt water. At the same time, prepare Nanjiang (the soul of Hakka pickled cabbage, an ingredient similar to ginger,) and chop it into small pieces.

How to cook kimchi?

1. First of all, get all the ingredients ready. When we do Pickles, Sichuan Style, we must choose the earthen pottery altar, clean it in advance, and then dry the water for use. Take a bowl, put the spices in, 3 star anise, 2 pieces of cinnamon, 5 incense leaves, 1 handful of Shannai, 3 pieces of ginger, 4 pieces of wood incense, add the right amount of water, soak well half an hour in advance, so that you can remove some of the flavor of the herbs and add spices to make the kimchi taste better.

2. Prepare a kimchi jar, preferably glass, with a jar edge, which can be better sealed, cleaned and dried. Boil a pot of boiling water, pour out until the temperature drops to room temperature, then pour the water into the prepared jar, and then pour in the white vinegar. Will buy rock sugar, salt, pepper and ginger into the altar, according to their own taste to determine the amount, like a little spicy, you can also add some wild mountain pepper.

3. Add the right amount of water to the casserole, then pour in dried chili, fragrant leaves, sliced ginger, white pepper and salt to make kimchi water. Boil the liquid to turn yellow and turn off the heat, remove the fragrant slices and white pepper. Tear the cabbage into slices and heat it slightly in the pot. Cut the carrots into slices and put them in hot soup. Pour kimchi water, sugar and vinegar into the kimchi screen and stir well. Cabbage with carrots, carrots with cabbages into kimchi bottles.

4. After this step is done, the kimchi sauce is ready and can be put aside and fermented. The water will come out after fermentation for a period of time, never mind, just stir it before using it. If you find that the powder is too much, the paste has become a pimple, never mind, first mix into the material, and then look at the thickness of the sauce, and then add a little warm water is OK. You don't have to use up all the paste prepared here. Look at the sticky state of the sauce.

How to make kimchi pig heart delicious? what is the common practice of kimchi pig heart?

1. Cut some powdered ginger and fry the pig heart. Heat the pot and stir the pig heart with powdered ginger. It's delicious. You can try it. It's good to eat in the evening.

2. Soak the cut pig heart in clear water and add a little salt and liquor, which can effectively remove the blood and odor. After that, blanch the pig heart in boiling water and add sliced ginger and cooking wine. James water should not be too long, so as not to age the pig heart and affect the taste. Remove quickly after James water, wash with cold water, drain and set aside.

3. "roll" the pig heart in a small amount of flour, leave it for about 1 hour, and then wash it with clean water, so that the smell of the pig heart is much less. 2 cut the pig heart into pieces when cooking it.

4. Wash the chicken feet, scald them with boiling water and boil them in cold water. Because I wanted to use pickled peppers, I thought there was no need for spices, so I just put some ginger slices to remove the fishy smell and a little salt. Remove the cooked chicken feet into a large glass bowl and set them aside. Make juice.

5. Wash slices of pig heart into cooking wine, stir pepper and chicken essence or chicken powder and marinate for 30 minutes. In the 3 cm long celery section, minced garlic and chopped onions are prepared. Heat the oil in the pan and stir-fry the pickled pig heart over high heat for 10 minutes, then add ginger and garlic to stir-fry, then stir-fry with celery, finally add salt and stir-fry chopped onions and soy sauce. Fried pork heart with green pepper. Slice the soaked fungus and green pepper.