Gaoli Kebab (20 servings)

Gaoli is a vegetable that can be purchased easily in all seasons. In the past, cabbage was quite rare in summer and was called golden cabbage, so it was replaced by galangal, also known as civilian kimchi. The sweetness of the high-quality vegetables is high, so it is OK to not add sweet ingredients.

● Recipe: If Gaoli kimchi is stored for a long time, it will easily become soft and acidic, and it is best to make it into a suitable amount of marinated.

● Main ingredients: 1 kg of leeks, 100g of leeks, 1 1 kilogram of leeks (medium size) 1

● Salt ingredients: 1 cup of water (150g), 1/2 cup of coarse salt (80g)

● Ingredients for glutinous rice paste: 1 cup of seafood soup (180g), 4 tablespoons of glutinous rice flour (100g)

● Sauce ingredients: 3 tablespoons of chili powder (30g), 1 tablespoon of minced garlic (20g), 1/4 tablespoon of ginger (2.5g), 3 tablespoons of pepper and fish dew (30g), 1 tablespoon of soy sauce (20g)

Method:

1. After removing the leaves of the high-algae, cut into 3 to 4 cm.

2. High-alcohol salt (1 cup of water, 1/2 cup of coarse salt) for 1 hour.

3. Cut leeks into 3 to 4 cm and cut them into pieces.

4. Boil glutinous rice paste: Add high soup and glutinous rice flour to the pot, stir continuously with a wooden ladle, boil over medium heat, turn off the heat after cooking, and cool.

5. Take a large bowl of glutinous rice paste, add the glutinous rice paste and sauce ingredients, add chili powder, minced garlic, ginger, pepper and fish sauce, add high-quality vegetables, leeks, and tangerine and stir, place it in a kimchi box and cook for 8 hours. After it is cooked, refrigerate.

● Can be eaten for about 20 days during refrigeration

Peach of tender tart (20 servings)

The large tarts used in all sauces for cooking are rich in fiber quality, which can promote blood circulation and improve immunity. Especially kimchi made with daiba, eaten with meat can aid digestion and remove oily feeling in the mouth.

● Remarks: Generally, large stews are too thick and have a mild taste. It is recommended to choose soft and tender large stews.

● Main ingredients: 1kg of tender stew

● Potato paste ingredients: 1 gram of pork (small) and 2 cups of water (300g)

● Sauce ingredients: 10 tablespoons of chili powder (100g), 2 tablespoons of minced garlic (40g), 12 tablespoons of pepper ginger sauce (120g), 4 tablespoons of soy sauce (80g), 8 tablespoons of plum sauce (80g)

Method:

1. Wash the tender stew after processing, and dry the moisture on the screen.

2. Use chili powder, plum sauce, minced garlic, pepper and ginger sauce.

3. Add 2 cups of macadamia and water to the pot, and after cooking, add a mixer to mix.

4. Add potato paste, chili powder, minced garlic, pepper ginger sauce, sausage, plum sauce and plum sauce to a bowl.

5. Apply the soy sauce to the roots of the pill.

6. After the large stew becomes soft, apply the sauce on the stew green.

7. Store in a kimchi box and cook for 3 to 4 days in room temperature and store in refrigerated.

● Edible for about 15-60 days

Summer spicy sausage (20 servings)

Basically, spicy sausage is not eaten in summer because the sausage is more moisture in summer, which is tasteless than the sausage in other seasons, because it is easy to get softer when it is high temperature. But if you want to eat spicy sausage, you can add sausage, pears, and macadamia to enhance the flavor.

● Recipe: Use summer sausage to make spicy sausage pieces. The sausage needs to be salted, so it is best to use the appropriate amount to cure multiple times. In summer, the sausage has a lot of moisture and a light taste. You can add plum sauce, apple, fruit and other ingredients to add flavor.

● Main ingredients: 1 tart (about 1.2kg), 2 tart potatoes, 1 tart, 1 pear, 100g beads

● Salt ingredients: 1 cup of water (150g), 1/2 cup of coarse salt (80g)

● Sauce ingredients: 4 tablespoons of chili powder (40g), 1 tablespoon of minced garlic (20g), 1/4 tablespoon of powdered ginger (2.5g), 2 tablespoons of mashed sauce (40g)

Method:

1. After washing the tart, cut 2 to 3 cm pieces and salt (1 cup of water, 1/2 cup of coarse salt) for 1 hour.

2. After the salt is finished, clean it once and dry the moisture on the screen.

3. Peel the potatoes, cut them into 4 equal parts, steam them and crush them.

4. Mix the mashed with mashed potatoes and grind the pears and pick up the juice.

5. Cut the beads by 1 to 2 cm.

6. Take a large bowl and add the stew, potato, pear juice, beads, chili powder, minced garlic, ginger, and soy sauce.

7. Put the stew into sauce and stir, put it in a kimchi box, cook it at room temperature for 10 hours, and store it in a refrigerated manner.

● Can be eaten for about 15 days during refrigeration