Ingredients: douchi,soy sauce,green pepper,onion,red onion,chicken gizzards,MSG,onion,Jiang,garlic,octagonal,clove,Pi County bean paste,cumin,dried chili
I have been making kimchi for many years. I didn't know how to make kimchi at all at first, and I started slowly exploring it, but now the kimchi I make is amazing even to Koreans. Along the way, I have paid a lot of tuition fees. This is the spicy cabbage sauce that I have made many times and has been well received. It is very delicious to make cabbage kimchi, radish kimchi, and cucumber kimchi. <br />Many of my friends 'kimchi always seem to be one piece short of what they want. I looked at some and found two main points. First, you must use Korean paprika powder. Korean paprika powder is sun-dried on the beach and is de-seeded. The color is very red. Only then can the kimchi be made have a very beautiful "kimchi color". Second, glutinous rice flour must be added. On the one hand, it is for better fermentation, and on the other hand, it is also to make it more viscous, so that the finished product will not have too much water, which will affect the color and taste.
Salmon is a type of salmon, which is the largest producer in Norway and is also very famous. Salmon is rich in nutrients and sweet in taste. It is one of the main raw materials for making Japanese sushi and sashimi. It is said that it is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol, prevent cardiovascular diseases, and prevent diabetes. A doctor friend of mine said that the most important food women should eat is salmon. Its unsaturated fatty acids can eliminate active biological substances that damage skin collagen and skin moisturizing factors, and can prevent wrinkles. Therefore, salmon is also a good food for beauty. <br />When buying salmon in the market, you should buy dark ones, because the color of the salmon is directly proportional to its nutritional value, that is, the darker the color, the higher the nutritional value, and of course the higher the value.
Chili diced chicken should be regarded as the most perfect interpretation of people's concept of Sichuan cuisine. Full of dried peppers and dried pepper, fried diced chicken, not the ginger, onion and garlic that come out... At least I can't stand its temptation. <br />The spiciness of diced chicken with chili is the spicy heat obtained by frying dried peppers in oil. Therefore, this is a dish that must be willing to put oil in, otherwise, it will be spicy but not fragrant. Although it is called diced chicken with chili pepper, the taste is not inferior. Every bite can bring a small paralysis to the tip of the tongue. Controlling the oil temperature is the key to this dish. How to bring into full play the flavor of the condiments, especially the aroma of dried peppers and dried prickly ash, but not burnt out, my secret is to stir-fry the ginger, onions and garlic at high temperature first. Then add the dried peppers and dried prickly ash, adjust to medium heat as soon as they change color, slowly let the flavor be released, and then add the fried diced chicken and stir-fry slowly to let the flavor penetrate into the chicken. <br />This dish does not use starch to flavor the chicken, but only dry fry it in an oil pan. Therefore, the requirements for the chicken are relatively high. It must be tender and juicy chicken legs to ensure that the chicken is dry and chewy.
I like curry, and my husband and he prefer the beef in curry. Haha, this guy who loves meat, beef is so expensive, but potatoes are still affordable! <br />My husband is from Northeast China. He said that he ate enough potatoes when he was a child, so now he only eats shredded potatoes. After making curry potatoes today, he ate a lot of them. While eating, he said,"I actually ate so many potatoes, honey, but I still like the beef in curry. Next time, please make me a curry beef!"
