Cách Làm Kim Chi Chuẩn Vị Hàn Quốc Tại Nhà | Muasalebang

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Ibhekisela ku-cuisine yaseKorea, akunakwenzeka ukusho i-kimchi yaseKorea. I-Kimchi futhi iyisidlo esidumile ezindaweni eziningi kubandakanya neVietnam, ephakelwa izitsha eziningi ezahlukahlukene. Ikakhulukazi i-kimchi nayo kulula ukuyenza, yenziwe kahle ekhishini lami elincane. Namuhla ngizokukhombisa indlela yokwenza i-kimchi elungiselelwe yaseKorea ekhaya. I-Kimchi inezinhlobo eziningi ezifana neklabishi kimchi, i-radish kimchi, i-kimchi ka-anyanisi oluhlaza, i-kimchi yekhukhamba ekhethiwe.

Indlela yokwenza i-kimchi yeklabishi evamile yaseKorea

Izithako zokwenza i-kimchi yeklabishi evamile yaseKorea

– Iklabishi: 2kg

– Ufulawa onuka kamnandi: 2 wezipuni

– Ushukela: 2 wezipuni

Amanzi: 400ml

– Izinhlamvu zikasawoti: 500g

I-garlic – 150 g

– I-Ginger: 100g

– Amapheya: 1 isithelo

– I-apula: 1 isithelo

– Anyanisi: 1 piece

– Isanqante: 1 piece

– Ushizi: mayelana ne-100g

– Isoso yenhlanzi emnandi: 2 wezipuni

– I-shrimp emuncu / i-shrimp paste / i-shrimp paste ingasetshenziswa.

– I-chili powder yaseKorea: 300gr

– Isesame egazingiwe: njengoba uthanda

Izithako zeklabishi kimchi

Izinyathelo zokwenza iklabishi yesitayela saseKorea i-kimchi

– Uma uthenga iklabishi, susa amahlamvu angaphandle ajulile noma amadala, bese ugeza amahlamvu angaphandle, uphehle futhi wome.

Sebenzisa ummese ukusika iklabishi libe ngu-4 phezulu (ungasebenzisi ummese ukulisika liqonde kusukela ekuqaleni kuze kube sekugcineni ngoba lizohlephula imifino kalula), sebenzisa izandla zakho ukuliklebhula ngobumnene ukuhlukanisa iklabishi libe ngu-4 izingxenye.

– Yikhiphe, uyigeze, bese uyeke yome

– Fafaza usawoti emifino, usakaze ngokulinganayo kusukela ekuqaleni kuze kube sekupheleni kweqabunga, amaqabunga emva kweqabunga, kuze kube yilapho yonke imigodla yamaqabunga ifafazwa ngosawoti (umgodla omhlophe ufafaza usawoti omningi kunengxenye yeqabunga)

indlela yokwenza kimchi

– Bese ucwilisa cishe amahora amabili, vula imifino njalo ngemizuzu engama-30. Lapho uphenduka, sebenzisa izandla zakho ukuhlikihla amanzi anosawoti aphumile

– Ngemva kwamahora angu-2, khipha imifino (ngalesi sikhathi zama ukugoba igobolondo elimhlophe ukuze ubone ukuthi liphukile yini, uma liguquguquka khona-ke lihle, uma liphukile, licwilise kancane), lihlanza ngamanzi ambalwa. izikhathi zokuphuma emanzini anosawoti

– Yenza isoso ye-kimchi:

+ Hlanganisa ufulawa werayisi onama-glutinous namanzi abandayo, ugovuze kuze kube yilapho impushana ichitheka ngokuphelele. Ngemuva kokuhlanganisa, faka esitofini upheke, ugovuze ubilise, bese unciphisa ukushisa, faka ushukela, uma inhlama inamathele, cisha ukushisa, faka isoso yezinhlanzi, ushukela, i-chili powder, ugovuze kahle, uyeke kuphole.

+ Qoba u-garlic + u-ginger + u-anyanisi usifake ku-blender, ugaye ngaphandle kokucoleka kakhulu noma ungadingi ukusebenzisa i-blender, sebenzisa imisipha yezandla ukuze uyigaye.

+ Ipheya + i-apula ku-blender

+ Hlanza futhi usike izaqathi.

+ Sika ama-shallots kusayizi wama-knuckles ama-2 noma amancane, kuya ngokuthanda kwakho

indlela yokwenza kimchi

– Ngemuva kokuthi ingxube kafulawa werayisi osubilikayo isipholile, thela ingxube kagalikhi, ujinja, ipheya le-apula elihlanzekile, izaqathe kanye nama-shallots, uhlanganise kahle, uvivinye ukunambitheka kwengxube ukuze ubone ukuthi isinongo futhi imnandi ngokwanele, bese isizini ukunambitha okwengeziwe. .

– Gqoka amagilavu ​​epulasitiki bese ugcoba ingxube yesoso eqabungeni ngalinye leklabishi uze uqiniseke ukuthi wonke amaqabunga eklabishi anomkhuhlane (kufanele agqoke amagilavu, ngoba le ngxube iyahlaba, uma ungayisebenzisi). izandla zizovutha)

Iklabishi kimchi ingadliwa ngokushesha (i-kimchi entsha) ngemva kokwenziwa noma uma ufuna ibe muncu kakhulu, ungayigcina ezimbizeni noma ezitsheni zengilazi, ngemva kwamahora angu-24-30, ungayidla ku-crispy, sweet, nesitayela esimuncu. Ngemuva kwalesi sikhathi, kufanele igcinwe esiqandisini ukugwema i-kimchi eshiywe isikhathi eside izoba muncu kakhulu.

iklabishi kimchi

Uma udla owethulwe epuletini ufafaze isesame egazingiwe phezulu, ukudla kuzokwandisa ukunambitheka.

Indlela yokwenza isithombo saseKorea esijwayelekile kimchi

Izithako ze-Korean standard radish kimchi

– Isithombo esincane: 5kg (kuhlanganise namaqabunga)

– Ama-anyanisi e-Booaro, ama-scallions: ngendlela othanda ngayo

– Ugaliki ochotshoziwe: 6 wezipuni zelayisi

– Ijinja egayiwe: 2 wezipuni zelayisi

– I-chili powder yaseKorea: 250gr

– Ushukela: 100g

– I-Korean shrimp unama: 3/2 wezipuni

– Ijusi yamabhilikosi yaseKorea: isipuni esingu-1

– Ufulawa onama-Glutinous: 200gr + 500ml amanzi

– Itswayi lamabele

– Imbewu yeSesame

– U-anyanisi (ama-5 amakhulu noma ama-6 amancane)

– I-pear puree

– Anchovy fish sauce: 2 wezipuni

i-radish kimchi

Izinyathelo zokwenza i-kimchi yesithombo saseKorea esijwayelekile

– Thenga isithombo, ugeze imifino emincane ku-radish nomhlabathi oyisihlabathi esiqwini sesithombo, susa amaqabunga amabi ngaphandle bese usika izingxenye ezimnyama ezinezibazi kanye nokukhubazeka esiqwini sesithombo.

Sebenzisa ummese ukusika isithombo ngobude sibe yizicucu ezingu-2-3 uma isithombo sisikhulu.

yenza i-radish kimchi

– Faka isithombo ebhodweni, ufafaze usawoti (usawoti uvala izingcezu zesithombo) bese u-marinate cishe amahora amabili (cishe imizuzu engama-30, vula futhi)

– Ngemva kokucwilisa ama-radishes, yikhiphe bese uwahlanza ngamanzi ukuze ugeze usawoti ocwilisiwe, uyeke ubhasikidi wome kahle (uwomise elangeni ngangokunokwenzeka, kuzokwenza i-kimchi yesithombo ihlafune kakhulu)

– U-anyanisi osikiwe, usike ama-scallions, usike ama-scallions.

– Pheka ufulawa werayisi oshibilikayo ngamanzi ube ugqinsi oluthe xaxa, oluhlanjululwe kancane (ungapheka izitsha ezingaba ngu-3 zelayisi), ubeke esitofu ukuze ubilise, ugovuze ngenkathi inhlama ishubile futhi icacile (ibilisiwe), bese ugoqa inhlama. ushukela kancane Vala isitofu, faka isoso yenhlanzi, impushana kachili, inhlama yezimfanzi, ugovuze kahle bese ulinda ukuthi kuphole.

– Faka amapheya esitsheni ukuze uwagaye emanzini

Ngemva kokuphola kwengxube kafulawa welayisi oshibilikayo, engeza ijinja, ugalikhi, ipheya eliphansi, u-anyanisi we-baro, u-anyanisi oluhlaza, u-anyanisi, nejusi yamabhilikosi.

– Thela isithombo esikhanyisiwe (singabuna kancane lapho sichayeka elangeni) kusoso esilungisiwe ngenhla, uhlanganise kahle namagilavu ​​ukuze izingcezu zesithombo zimunce ukunambitheka.

i-radish kimchi

Londoloza ngokufaka embizeni noma ebhokisini lengilazi, ngemva kwamahora angu-36-48, ungawudla.

i-radish kimchi

Indlela yokwenza i-kimchi yesitayela saseKorea eluhlaza okwesibhakabhaka

Izithako ze-kimchi ka-anyanisi oluhlaza ojwayelekile wase-Korea

– U-anyanisi oluhlaza: 1kg

– Amapheya: 1 isithelo

– Anyanisi: 1 piece

– Ufulawa onama-Glutinous: 150g

– I-chili powder yaseKorea: 100gr

– Isosi yezinhlanzi: 1 isipuni

Ushukela: 80g

Qaphela: Uma uthenga u-anyanisi oluhlaza kufanele: Amaqabunga amasha aluhlaza kusukela phansi kuya phezulu, u-anyanisi ophansi ugcwele, umhlophe, usenayo izimpande.

i-scallion kimchi

Izinyathelo zokwenza i-kimchi ye-anyanisi eluhlaza yaseKorea ejwayelekile

– U-anyanisi othengiwe, wawashwa, unquma izimpande, usike izigaxa zika-anyanisi ezibunile, kufanele ugezwe ngamanzi anosawoti ahlanjululwe izikhathi ezimbalwa, uhlanjululwe ngamanzi, bese ukhishwa.

– Faka u-anyanisi endishini, ufake isoso yezinhlanzi esiqhingini uhlanganise kahle no-anyanisi (ungakwenzi uqine kakhulu, ngoba u-anyanisi kulula ukuwuchoboza)

Ukucubungula kokuqala kwe-kimchi ka-anyanisi oluhlaza

– Faka ebhodweni lamanzi anofulawa welayisi oshibilikayo, ugovuze kuze kuqedwe impushana emanzini abandayo, ubeke esitofini, upheke ugoqoze ize ijiye, ijiye futhi icace, bese ucisha ukushisa, wengeze. ushukela kanye ne-chili powder ukuze uphole.

Sika u-anyanisi futhi usike ube yizicucu eziwu-1cm ubukhulu.

– Sika amapheya uwafake ku-blender

– Ngemva kokuba ingxube kafulawa ipholile, faka i-pear egayiwe no-anyanisi uhlanganise kahle

– Faka ama-scallions acwiliswe ngesosi yenhlanzi kusoso ye-kimchi elungisiwe, ugovuze kahle ukuze umunce isoso (ungayenzi ngokweqile)

i-scallion kimchi

I-kimchi ka-anyanisi eluhlaza igcinwa izinsuku ezimbalwa, noma ebhokisini lengilazi cishe izinsuku ezingu-2-3, ungayisebenzisa, ungasebenzisa i-kimchi ye-anyanisi eluhlaza nelayisi elixutshwe laseKorea, ama-noodle amnyama e-soy sauce noma irayisi elishisayo.

Ungayenza kanjani i-kimchi yaseKorea ekhethiwe ikhukhamba

Izithako zokwenza i-kimchi yaseKorea yekhukhamba enosawoti ejwayelekile

Amakhukhamba amancane: izithelo ezi-5-6 (isisu esingcono, amathumbu amancane ikhabe lenza i-kimchi engcono)

– Usawoti: 1 isipuni

– Anyanisi: kwe

– U-anyanisi oluhlaza: izitshalo ezingu-4-5

– Igaliki egayiwe: 1 ithisipuni yerayisi

– Ushukela: 1 ithisipuni yerayisi

– Isosi yezinhlanzi: 3 wezipuni zelayisi

I-chili powder yaseKorea: 50gr

yenza i-cucumber kimchi

Izinyathelo zokwenza i-kimchi yaseKorea ekhethiwe ikhukhamba

– Thenga ama-cucumber, geza, cwilisa ngamanzi anosawoti acwebile, uwakhiphe ukuze ukhiphe.

– Sika ukhukhamba ube yizicucu ezi-4, kodwa ulethe ummese ku-2/3 yesithelo, bese u-1/3 wesithelo ushiywe uphelele ukuze izingcezu ezi-4 ezisikiwe zibe nesithelo esisodwa. Faka usawoti kumakhabe bese uwuhlikihla kusuka ngaphakathi kuya ngaphandle, vumela ikhabe lihambe imizuzu engu-20-30.

ikhukhamba kimchi

– Izaqathi ezisikiwe

– U-anyanisi uthathe izingcezu ezincane.

– U-anyanisi osikiwe kancane.

– Letha ikhabe elinosawoti, hlambulula ngamanzi kaningi, ukunciphisa usawoti, khipha amanzi

– Sebenzisa indishi enkulu, ukwenza ingxube yezinongo: u-anyanisi, ama-scallions, i-garlic, isoso yezinhlanzi, ushukela, impushana yepelepele, namanzi amancane. Hlanganisa kahle kuze kube yilapho izinongo zincibilika, bese ufaka izaqathe, ama-scallions, no-anyanisi.

ikhukhamba eqoshiwe i-kimchi

– Ngemuva kokuthi ingxube yesoso isilungile, faka ingxube ekhabeni elisikiwe, ulishiye cishe amahora angama-24-36 ngaphandle, lingasetshenziswa, faka i-kimchi yekhukhamba efakwe emanzini anosawoti esiqandisini ukuze uyigcine.

Amanye amanothi lapho wenza i-kimchi yaseKorea evamile

– Esikhathini sokugeza izithako eziyinhloko zokwenza i-kimchi njengeklabishi, i-radish, u-anyanisi oluhlaza, ikhukhamba, khipha okuningi ngangokunokwenzeka, khipha amanzi, lapho upheka i-kimchi, izoba namanzi amancane.

Ngesikhathi sokufukamela kwe-kimchi, kufanele ibekwe endaweni epholile futhi kude nokukhanya kwelanga okuqondile ngoba kulula ukulimaza i-kimchi ngenxa yokuvutshelwa okumuncu ngokweqile.

– Gcina i-kimchi esiqandisini ukuze ukwazi ukuyisebenzisa isikhathi eside ngaphandle kokwesaba ukuba muncu kakhulu.

Uma ufuna ukudla okungamuncu kakhulu, akufanele wenze i-kimchi eningi kusawoti ongu-1, kodwa vele udle okwanele amasonto angu-1-1.5.

KwabaseKorea, i-kimchi iyisidlo esibalulekile ekuphekeni kwezwe kwe-“Oppas”. Ngokuqondene nabantu baseVietnam, i-kimchi iyisidlo esithakazelisayo nesikhangayo. UKimchi wavela kancane kancane etafuleni lokudlela le-Vietnamese kusukela nsuku zonke kuya ephathini. Ngenhla izindlela zokwenza i-kimchi yesitayela saseKorea ekhaya engizethulile. Indlela yokwenza i-kimchi nayo ilula futhi ilula, akunjalo? Ngikufisela impumelelo!

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