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How to make wax gourd kimgee

1. Pickle pickling method: similar to kimgee's method, you need to prepare chili powder, fish sauce, sugar, garlic and other materials. Peel and slice the wax gourd, marinate it with salt, rinse and drain. Then, mix seasonings such as chili powder, fish sauce, sugar and garlic and apply to sliced wax gourd. Finally, put the seasoned wax gourd in a sealed container, ferment at room temperature for a few days and then store it in the refrigerator.

2. Take 200 grams of tofu, 400 grams of wax gourd and 100 grams of lean pork. Cut the lean meat into shredded meat, sliced wax gourd, cut tofu into pieces, add 3-4 bowls of water to cook soup, simmer for about an hour.

Kimgee cut kimchi bean curd soup, sliced pork, chopped garlic, chopped tofu; heat the pot, pour oil, add minced garlic; add pork belly, stir-fry; add kimchi, stir-fry; pour in tofu, simmer for 20 minutes; add beef powder, add sesame oil, sprinkle with chopped garlic.

4. If there is no ready-made shrimp, you can buy fresh shrimp and make it yourself. The method of making shrimp: first freeze it in the refrigerator for half an hour, peel it (the frozen shrimp can be easily peeled), remove the head, open the back and take the sand thread, mix well with a little salt and cooking wine before use to remove the fishy smell of the shrimp.

5. Stir-Fried Rice Cake uses 2 mung bean cakes for sausage and spicy cabbage; kimgee 150g; sausage 70g; 1 spoon of hot sauce; kimgee cut into strips in cold water, mung bean cake sliced and sliced for reservation. Blanch the mung bean cake in water, about 1min. There is no oil in the pot, put the sausage in the pot and stir-fry the oil. Pour it into the mung bean cake which is better than blanching. Pour it into kimgee and stir-fry. Add a tablespoon of Korean hot sauce.

How to make salted wax gourd?

The pickling method of salted wax gourd: peel and seed the wax gourd and cut into large pieces. Mix salt, sugar and beans well and set aside. Put the wax gourd into a conditioning bowl, sprinkle with a little salt and mix well. Let the wax gourd out of the water for about 1 hour. Drain the water from the wax gourd, press the weight on the wax gourd for about 12 hours, and then bask in the sun for one day.

Traditional salinization: this is the most basic pickling method, which only requires salt and wax gourd. First of all, wash and peel the wax gourd and cut it into pieces or strips of appropriate size. Then, put the cut wax gourd in a clean container and sprinkle with enough salt to make sure each piece of wax gourd is covered with salt. Next, seal the container and place it in a cool and ventilated place to let the wax gourd naturally come out of the water and absorb salt.

Let the wax gourd cool naturally in the pot. The wax gourd is translucent. Put it in a large bowl and pour some wax gourd juice into it. Excess wax gourd juice, with a little sugar, has become a cup of wax gourd tea drink to dispel summer heat and quench thirst. Add 3-4 tablespoons of salt, a little more salt, otherwise the unpickled wax gourd will be insipid, but not as salty as in the past. Cover with plastic wrap and put ice in the fridge overnight.

Wax gourd, salt, sugar, garlic, dried pepper steps to send a large wax gourd, can not finish cutting more than half for pickling. The ingredients are ready to wash and peel the wax gourd, cut into large pieces and steam in the steamer. Twenty minutes of the fire is enough. And let it cool. Cool and add salt, sugar, dried chili and garlic. Finally, load the plate. It is recommended to put it in the refrigerator when the weather is hot.

What are the methods of pickling wax gourd?

1. Squeeze out the water from the pickled wax gourd and use a clean cloth or paper towel to absorb water. Put the extruded wax gourd into a clean container and add some seasonings and seasonings. The commonly used seasonings are: minced garlic, minced ginger, chili powder and so on. Seasonings can be added according to personal taste, such as soy sauce, sugar, vinegar and so on. Stir evenly to make sure the wax gourd is evenly dipped with seasoning and seasoning.

2. Peel and seed the wax gourd and cut into large pieces. Mix salt, sugar and beans well and set aside. Put the wax gourd into a conditioning bowl, sprinkle with a little salt and mix well. Let the wax gourd out of the water for about 1 hour. Drain the water from the wax gourd, press the weight on the wax gourd for about 12 hours, and then bask in the sun for one day.

3. Wash the wax gourd first and then remove the skin and flesh of the melon. Then cut into blocks of the right size. Sprinkle with salt and smear evenly, then put the wax gourd neatly into the jar. Coat with sesame oil or prickly ash oil. Seal the cylinder mouth tightly and put it in a cool and ventilated place, which can be eaten in 3 small months, and the smelly wax gourd is finished.