韩式辣白菜

2024-06-13 17:58:58 572

韩式辣白菜
韩国人喜欢吃泡菜的另外一个原因是,他们认为泡菜中含有酵素,能抑制癌细胞的生长,辣椒能燃烧体内的脂肪,有减肥的功效,配料中的蒜、姜中含有的维生素对皮肤特别好,而且还利于肠胃消化。

Details of ingredients

  • 大白菜1颗
  • 白萝卜1根
  • 胡萝卜半根
  • 洋葱半个
  • 苹果1个
  • 韭菜1把
  • 白芝麻少许
  • 糯米粉50g
  • 虾酱30g
  • 韩式辣酱30g
  • 红辣椒粉120g
  • 150g
  • 鱼露50ml
  • 水梨1个

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间约三天

Steps to make 韩式辣白菜

  • 1.大白菜,撕去表面发黄的叶片。
  • 2.将滤干水分的白菜叶,码入带眼的滤筛锅。
  • 3.将滤干水分的白菜叶,码入带眼的滤筛锅。
  • 4.滤筛锅中压上水袋,腌制的过程中,要多对腌制的白菜簸动几次,利用撞动逼出白菜自身水分。
  • 5.腌制2-3天,腌制好后,挤去水分。
  • 6.将腌过的大白菜用凉开水浸泡漂洗后,挤干水分备用。
  • 7.糯米粉50g加500g水(1:10)拌匀,然后小火加热,边煮边搅拌;煮至冒泡时即可关火,然后余温继续搅拌,些时即成浆糊般比较黏稠的状态,晾凉至完全冷却备用。
  • 8.胡萝卜、洋葱、苹果、梨切小块;韭菜切段备用。
  • 9.将切成小块的蔬果与去皮的大蒜、生姜一起,加入料理中搅打成泥。
  • 10.白萝卜擦成细丝,挤干水分备用。
  • 11.将白萝卜丝中加入晾凉的糯米糊,再加入红辣椒粉,搅拌均匀。
  • 12.加入辣椒酱再次拌匀。
  • 13.倒入搅打好的果蔬泥,加入虾酱、鱼露、拌匀;加入白芝麻、韭菜段、白糖,拌匀,即成腌酱。
  • 14.将白菜正反两面均匀的涂抹上一层酱料,再放一片再涂,如此重复,直至涂完所有的白菜。
  • 15.将涂抹好酱料的白菜在盒中码放整齐,最后在表面再抹上一层比较厚的酱料,盖上盖子,室温发酵2-3天(夏天室温1天,冬天3-5天)再放入冰箱冷藏30-40天即可。
  • 16.
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