Where can I find syrup for making honey with three knives in Dezhou?

Kimchi, first you have to buy a kimchi jar (for example, a circle of concave trays around the jar mouth can hold water, and the jar mouth has a bowl-shaped cover, and the tray water cover can be sealed.

Wash the first can with cold water, put it on a plate and add salt (a bowl of water and a spoonful of salt).

2. Add pepper, garlic and pepper.

3. Wash the soaked vegetables, such as radish, cabbage, beans, cowpea, lettuce, pepper, cucumber and bergamot, cut into pieces, dry them, and put them in a jar.

5, the taste is too weak, you can add some salt and brine. Too sour, add a little white wine.

2 "Authentic Kimchi (Figure)

Matters:

Chinese cabbage and white radish 2

Raw materials:

Half a packet of Chili powder, about 2 tablespoons of onion sauce, 5 and a half cups of ginger and garlic, 1 teaspoon of sugar.

Exercise:

1, cut Chinese cabbage and soak it in salt water for about half a day (just soak it soft).

2, shredded radish, onion />3 discharge a large pot of cabbage, radish, onion, ginger, garlic, sugar, Chili powder, and mix well.

4 fresh boxes, soak in water for about one night, put them in the refrigerator, eat and delete some, and be careful not to touch raw water.

note:

1, about a day, which means that you can only put water in the refrigerator in winter.

2. Chili powder, especially from South Korea and Taiwan Province Province, but can be sent by mail.

Carefully prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.

3 The materials and practices of kimchi are as follows:

Preparation materials:

1。 Cabbage-cabbage, green leaves, thin and dense leaves, not too many outer leaves to be removed, looks clean and fresh. The stored green leaves of Chinese cabbage are suitable for fresh-looking Chinese cabbage, and the bigger the new Chinese cabbage, the better. Autumn Chinese cabbage is moderate in degree, and its weight and weight are not only rich in vitamins and minerals, but also contain a variety of ingredients with various pharmacological effects. According to the paper, Chinese cabbage contains methionine, which is a bioactive substance of methionine and has therapeutic effect on atherosclerosis, but it does not have the effect of strengthening cholesterol with methyl cysteine sulfoxide.

2。 Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzymes-amylase and glucoamylase. If eaten raw, compared with radish heart, vitamin C? Mainly distributed in radish skin, it is best not to peel it. After washing, the radish is uniform in thickness, without scar, fresh and smooth in color, soft and juicy in fruit, not too spicy, and sweet is the best choice.

Pepper-Pepper contains not only carotene and vitamin C, but also many ingredients. Capsaicin has bactericidal and bactericidal effects, which can promote the secretion of saliva or gastric juice, promote digestion and increase the metabolism of the body. You should choose bright red, dry, thick and smooth epidermis, peppers, pickles and red peppers. & ltBR/ Garlic-Garlic belongs to Liliaceae. Onions and garlic surround the ground. Garlic originated in Central Asia, and its skin is light brown, 5? 6 cloves of garlic. Representatives of local varieties planted by ordinary farmers are late-maturing varieties such as garlic oil, multi-petal garlic and long-stemmed garlic. How spicy is kimchi? Multi-petalled garlic is used to produce salt. Long-stemmed garlic or garlic leaves are used, and sulfite is used. Stimulating ingredient-garlic? 15 times bactericidal carbonic acid, promoting metabolism, relieving pain, constipation and expelling toxin.

5。 Onion-common vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store. The green part of onion contains about 80% water, vitamins A and C, and sulfur and propylene compounds, which have bactericidal and insecticidal effects. Pick stalks with chopped green onion. Short, thick, fresh and thin green onions pick fresh leaves. The blue parts of these two kinds of onions are long and thick, and the shiny ones are more suitable.

6。 Ginger-the consistency of ginger with vinegar, soy sauce, salt and honey will not destroy the inherent taste of food, and the water is rich in inorganic substances accounting for about 80%. It has a unique flavor and spicy taste, and the spicy substance named gingerol has the effect of sweating, nourishing the stomach and helping to lose weight. The petal is thick, with few twists and turns, thin skin, transparent, less fiber, spicy ginger, water and relatively soft.

7。 Pinus spinosa, a kind of green algae parasitic in shallow water, is dark green, smooth to the touch and moderate in calcium and phosphorus content. Pickling and storage of Chinese cabbage.

Salt-salt condiment is the oldest and most important thing in the history of human utilization, because salt not only regulates the salty taste of food, but also plays an irreplaceable role in nutrition or physiology. It can be absorbed by the human body, such as salt, sodium, chlorine, etc., and enters the blood and digestive juice to play the role of osmotic pressure of tissue fluid and participate in the regulation of acidity and neuromuscular excitability.

9。 Protein degradation of fish and shrimp soy sauce fermented food during storage is an amino acid. Fish bones with inherent taste and fragrance are decomposed into easily absorbed calcium, and fats are converted into volatile fatty acids. Sauced fish sauce with unique flavor and fragrance is a high-quality protein, calcium and fat substances, and an alkaline food source with high calcium content, which plays an important role in body fluids. The most commonly used shrimp paste has less fat, so it is light and light.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, divide it into two pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. The preliminary material of Chinese cabbage shrinkage is good.

Step 2: Find a large pot of garlic (one and a half kilos of cabbage is about two garlic), Chili powder (according to your own taste), sugar, fish sauce (like soy sauce as much as possible), and you can get back some salt according to your own taste. These spices are mixed and matched together, just like wrapping jiaozi.

The first three steps: the fermentation should be sealed and the fermentation time depends on the temperature. Generally 4-5 days in spring, Xia Dong 1 week.

& gt Step 4: Taste delicious food, please be careful not to leave it for too long. It is suggested that single friends must share with friends, otherwise it would be a pity to eat alone.

Kimchi Kimchi,/> A famous world with a long history? In June of 5438+0996 and June of 5438+00, Ke Jinbotou and his wife from Korea Rural Development Bureau came and personally taught the processing of cabbage, radish, cucumber and wild vegetables of six kinds of fine pickles.

Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.

Vegetable selection and pretreatment: choose fresh cabbage with bright color, no pests and diseases, light green, cut the cabbage vertically after root removal, and separate the third tender cabbage. 2-5 kg is divided in half, and more than 5 kg is divided into 4 and a half. Then put it into a container and sprinkle with Shanghai salt evenly. The tablets are pressed evenly, marinated and turned over. After six hours, wash the tablets with clear water for another six hours. Turn the washed cabbage upside down and naturally control the cold dishes for 4 hours.

Prepare seasoning: obliquely cut onion into filaments, cut onion into filaments, peel ginger, mash garlic, cut leek into pieces of 1-2 cm, and knead white radish into filaments. Mix the above raw materials in a container, add flour, then add appropriate amount of red pepper, shrimp paste and shrimp oil, stir evenly and compact for 3-5 minutes/pickle: put the cabbage with good water control on the chopping board, evenly spread each layer of leaves mixed with seasoning, and tightly wrap the whole cabbage in the outer leaves of the cabbage sealed in the jar. They can eat delicious kimchi and ferment it for 3-5 days.

Self-made kimchi, tested according to your own taste, tasted again and again.

Ok, until you are satisfied. Pickles are best stored at 3-5℃ and can be kept fresh for 3 months at 3- 15℃.

12 "Attention should be paid to the problems in the pickling process of pickles.

The jar under (1) must be dry and add raw water.

(1) The pickle jar is easy to be placed in a low temperature place. BR/>； (3) Pay attention to keep the feeding clean, and prevent grease and dirt from mixing into the mixing tank, otherwise the pickle water will easily rot and stink, and keep the receiver clean.

(4) Fill it with water, pay attention to cleaning and clean it regularly. To be on the safe side, add 15%? There is 20% salt water in the sink.

(5) If a white film is found on the liquid surface, it should be removed immediately, and a small amount of soju and fresh ginger should be added. Garlic can inhibit the growth of bacteria. The jar is full of vegetables and can be stopped without oxygen.

Breeding of 13 brain vegetable

(1) Vegetables have compact structure, less fiber, and the pickled roots are crisp and delicious. Vegetable varieties, such as radish, carrot, white radish and mustard, are suitable for human consumption after pickling. Some vegetables have higher economic value than fresh vegetables, such as mustard seed, China Jerusalem artichoke and Jerusalem artichoke.

(2)

(4) Different kinds of vegetables, different processing methods and different quality requirements and specifications, such as rich in sugar, are beneficial to fermentation, such as Chinese cabbage.

(3) It has good shape, color and taste. In addition to the above conditions, mustard tuber should also have blunt protrusions. Although there are not many shallow grooves, the conditions are spherical or elliptical.

(5) Appropriate harvesting time, such as premature harvesting, light taste, humidity and low yield; If the harvest is too late, the old cortex is rough and the meat is soft, and the sugar reduces the lactic acid fermentation characteristics.

Carbohydrate.

14 "Kimchi is degraded by microorganisms under anaerobic conditions, which is called lactic acid fermentation in the process of lactic acid fermentation. Pickled vegetables are mainly fermented by lactic acid bacteria to inhibit the activity of microorganisms and preserve vegetables, as well as seasonings with bactericidal effect such as salt. In the solidification process of fermented vegetables, besides lactic acid fermentation, alcohol fermentation and acetic acid fermentation, various ester acids and alcohols are also produced, and fermented kimchi has a unique flavor.

2. The suitable temperature of active lactic acid bacteria is 26-36℃, the salt concentration is lower than 6%- 10%, the PH value is in the range of 3.0-4.4, and the lowest sugar content in raw materials is 1.5%-3%. At the same time, anaerobic conditions must be created to promote lactic acid fermentation of lactic acid bacteria and inhibit the growth and reproduction of mold and yeast. Keep >

DIY pickles grow today.

Kimchi statement: I am neither Korean nor a fan. "(A fan of Daejang Geum) Korean Wave has never learned to make kimchi, not only because of its spicy and sour taste, but also because it suddenly made me develop an addictive habit. From then on, it was out of control!

A rather warm sunshine, bleak autumn wind, but it is still too early, which makes our family afraid to go out. On the afternoon of the weekend, even curled up in a small space, there is still a cup of strong coffee with a chill. Naturally, this good book can easily kill an afternoon. However, have you ever thought that doing something for your beloved person or family is just to kill time, and your heart is expressed implicitly? It's a good idea to make kimchi. Maybe you and I don't have exquisite cooking skills, but we also have a delicate heart.

Actually, is it difficult to make kimchi? Even in a kitchen that has never been used, you can easily make authentic kimchi. The day before yesterday, the reporter tried his hand and unexpectedly gained all the praise. Learn from me!

Teach you how to make kimchi.

Study Notes: My apprentice, after choosing homework, collected a lot of articles about kimchi from the Internet, saying that the total score of kimchi was 1.87 kinds of materials, including 2,562 kinds of cabbage kimchi and radish kimchi ..... it seems very difficult. Bai's teacher is the chef of Zongjiafu Kimchi, the world's largest Korean kimchi brand. The teacher works quickly in North Korea, and I can watch a tempting kimchi before it is delivered. "The method of making kimchi is very simple!" After listening to the teacher's encouragement, I started making kimchi for the first time.

At my repeated request, the teacher promised to teach me the simplest pickles. I happily prepared the materials and started the first step-pickling cabbage. This is a good time for you to display your talents and say, "A meal without kimchi (Korean: kimchi) is not prepared in Korea. Korean kimchi has a long history and is very popular in Korea." It can be seen that kimchi is in my heart. A cabbage is marinated with two kinds of salt at room temperature for 4 hours (Chinese cabbage is best marinated before evening and reserved the next day). Sauerkraut can produce lactic acid, which is good for human food. Step two, make Chili sauce. Kimchi sauce is not a finished product, you need to make it yourself. 2 Prepare white radish, 1 onion, 1 onion, 1/4 garlic, 1 teaspoon shrimp paste, 1/2 teaspoons sugar and 2? Second, everyone mashed and stirred into a dark red sauce. In the production process, some eyes are spicy, but for the sake of food, they have to bear it. On the chopping block, the pickled cabbage is controlled, and the good sauce is evenly coated on the outer leaves of each layer of sauerkraut, which is more nutritious and has a stronger taste. The whole cabbage is tightly wrapped in a sealed fresh-keeping box (to prevent the taste from running away) and fermented for 3? You can eat delicious kimchi in 5 days.

In fact, in addition to common vegetables and vegetables such as cabbage, cucumber and radish, there are also meat and seafood pickles. The seemingly red and sour kimchi can be served with spicy kimchi, or made into kimchi hot pot or kimchi fried rice, which are all good choices!

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most important. Almost every family in Korea makes their own fish sauce. People in China don't eat this kind of food, but they sell it in large supermarkets, about 8- 10 yuan/bottle, mainly Thai fish sauce.

Preparation materials:

Chinese cabbage

Chinese cabbage, with thin leaves, many green leaves and dense leaves, looks clean and fresh without too many outer leaves to be removed.

2. Radish

Radish is mainly made of water and is rich in vitamins? There are also digestive enzymes-amylase and glucoamylase, which can help digestion when eaten raw. Compared with radish heart, vitamin C? Radish skin is mainly distributed, so it is best not to peel it and eat it after cleaning.

pepper

In addition to carotene and vitamin C, pepper also contains many ingredients. Capsaicin has the function of sterilization, which can promote the secretion of saliva or gastric juice and promote digestion. In addition, increase the body's metabolism. Pickle Chili powder in pickling system, it is recommended to use bright red pepper dried in the sun, and the meat is thick and smooth.

4. Garlic

Make pickles. Garlic with orange peel, a pungent ingredient with garlic smell-C sulfite 15 times sterilization, pain relief, constipation, metabolism promotion and detoxification.

5. onions (surname) .../>

Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is rich in vitamins A and C, and the thick fresh roots of scallion are selected. The irritating components of fresh onion with short leaves are sulfur and propylene compounds, which have bactericidal and insecticidal effects.

6. Ginger

Ginger has the same taste as vinegar, soy sauce, salt, honey and does not destroy food. Water accounts for about 80% and is rich in inorganic substances. Named after the effect of Prime Minister Ginger, it has a unique flavor and spicy taste, spicy stomach sweating, and it also helps to lose weight.

7.sea pine

The green algae parasitic on the shore of shallow sea is dark green, smooth to the touch and moderate in calcium and phosphorus content. Pickling and storage of Chinese cabbage.

salt

Salt not only regulates the salty taste of food, but also is irreplaceable in nutrition or physiology. Other substances can be absorbed by human body. Sodium and chlorine enter blood, digestive juice and tissue fluid to play a penetrating role, and participate in regulating acidity and neuromuscular excitability.

9 fish and shrimp soy sauce

Protein, which stores fermented food, is decomposed into amino acids during storage, resulting in inherent taste and aroma. Fresh fishbone is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, thus producing soy sauce and fish sauce with unique flavor and fragrance, high-quality protein and calcium, sources of fat supply, alkaline foods with high calcium content, and important body fluids.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, do the preliminary materials.

Step 2: Find a large pot and grind the garlic (rarely more than 5 kg). 3 garlic), Chili powder (according to your own taste), sugar, fish sauce (like soy sauce as much as possible), and you can also add some salt according to your preference. Combination, like jiaozi.

BR/>； Step 3: the fermentation should be sealed. Fermentation time depends on temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Step 4: Taste delicious food and be careful not to spend too long. It is recommended that single friends share their friends, otherwise it is a pity that none of them can eat.