Health benefits
Cucumber: activate blood circulation and remove blood stasis
Celery: activate blood circulation and remove blood stasis
Onion: activate blood circulation and remove blood stasis
Ingredients
Bell pepper ( 1 ) | Cucumber ( 1 root ) |
Celery ( 1 root ) | Onion ( 1 span> ) |
Lettuce ( 1 root ) | Red radish ( 1 piece ) |
Rock sugar ( 1 piece ) | Zanthoxylum bungeanum ( 10 pcs ) |
old Ginger ( 1 piece ) | Millet pepper ( 5 pieces ) |
Salt ( appropriate amount ) | Cold boiled water ( 1 bowl ) |
How to make appetizing kimchi
1.Prepare ingredients.(I have not used all the ingredients I prepared here, so you can weigh the portions yourself)
2.Prepare a larger pot or bowl.
3.Wash all the ingredients.(Peel the lettuce, do not peel the cucumber, remove the seeds from the bell pepper, and scrape the red radish with the back of a knife without peeling)
4.Cut cucumber and lettuce into strips.
5. Cut red radish and bell pepper into cubes, and cut celery into sections.(Only the skin and radish leaves are removed from the red radish)
6.Cut the onion into cubes and slice the ginger.
7. Prepare a bowl of cold water.
8.Put all the vegetables into a basin, add ginger slices, Sichuan peppercorns and rock sugar.
9. Pour the prepared cold boiled water into the basin, shake it around and cover it with the lid.(Turn the kimchi over halfway)
10.After five hours, you can basically enjoy it.Not only is this kind of kimchi appetizing, it is also delicious! Simple and convenient, yet elegant, because kimchi has now become the biggest highlight at the table.
Tips
1.Vegetables can be based on personal preference, but the ones I choose are delicious and easy to cook.Onions and celery are a must.2.The water must be cold boiled water, cold water cannot be used directly.3.Appetizer kimchi can be eaten basically within five hours, but it doesn’t matter if it takes longer, it will be more delicious.Remember to soak it for too long, it will be very salty.4.Radish tassel is actually a good thing, don’t throw it away, because it improves the color and can make the pickle brine more vivid and the pickled vegetables more beautiful.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
