Concubine Chef Youxi: Lord, Master, stop

Chapter 219 New Hot Pot

Now the Su Mansion can be said to be the mobilization of the whole mansion, helping Mi Xiaoye pickle cabbage.The rice leaf to be pickled is Korean spicy cabbage.

Spicy cabbage is a traditional delicacy of the Korean nationality. It can maintain a variety of vitamins. The fermentation of kimchi produces sour lactic acid bacteria, which can not only purify the stomach and intestines, but also promote the decomposition and absorption of proteins in the stomach and intestines, and inhibit the growth of other harmful bacteria in the intestines.

Mi Xiaoye led the whole house to remove the old leaves of the cabbage, wash them with clean water, and cut them in half.Sprinkle salt on the surface of each cabbage leaf, put it in a clean tank, put it in a clean tank, add salt water, cover the cabbage, and marinate overnight.Then cut the white radish and green onion into shreds, cut the leek and shallot into sections, chop the pear, ginger and garlic into a puree, add water to the glutinous rice flour and boil it into a paste for later use. ?
After making preparations, everyone worked together to put shredded white radish, shredded green onion, sliced ​​leeks, and shallots into a clean container, then put pureed white pears, pureed ginger, and pureed garlic, and poured in sugar and stirred evenly. Then add salt for a second stirring, then pour in the chili powder, pour in the glutinous rice paste, and stir evenly.

Finally, wash the cabbage that has been marinated overnight with clean water, cut an inch in the middle of the root, squeeze out the water, and control the water for half an hour, and then spread the sauce on each layer of cabbage leaves from the inside to the outside Then put the cabbage with the sauce evenly in a clean container, and sprinkle some sauce on top of each layer of cabbage.After the cabbage is stacked, a stone is pressed on it and stored in the cellar.

After about ten days of fermentation, the spicy cabbage has been marinated successfully.

Su Ziling tasted it, and sure enough, the cabbage was refreshing and spicy, and it couldn't be better as a side dish.

"Are you going to sell this in the store?" Su Ziling asked, "Master, I remember you once said that there is a kind of Korean hot pot, right?"

"Master has a really good memory, yes." Mi Xiaoye said, "Isn't Li Ruyue selling seafood hot pot? I only sell Korean hot pot."

During the ten days of waiting for fermentation, Mi Xiaoye ordered a batch of copper pots urgently, preparing to make special pots for Korean hot pot.

In fact, the Korean hot pot is not difficult. It uses white fat meat as the main raw material, but Mi Xiaoye has improved it.According to the appearance of the Korean hot pot in my impression, rice leaflets are neatly stacked on the copper pot with scallions, radish strips, shredded mushrooms, tofu, spicy cabbage, etc., and cooked and sliced ​​pork belly is placed in the middle of the pot. Serve with a small dish of hot sauce, add broth and boil, and a pot of fresh and sweet hot pot is ready.

After the white meat is steamed and sliced, it is no longer greasy. It is matched with refreshing radish and spicy cabbage to relieve the greasy.The crispness of spicy cabbage, wrapped in white meat, or the tofu with the taste of the list, is another taste.

Li Ruyue used the seafood hot pot to steal away customers, Mi Xiaoye was silent for ten days, and a Korean hot pot immediately won the round.

The people in Chang'an City are discussing that this winter is a year when hot pot is frequently served.

In addition to the chrysanthemum hotpot and spicy hotpot launched in the first half of the year, as well as the recent Yipin hotpot, Yuanyang hotpot and Xianzu hotpot, Yunlai is full of hot air this winter.

The brothers and sisters of the Jun family and Mi Xiaoye have made an appointment a long time ago. At the end of this year, when the first snow falls, they will eat spicy hot pot at Yunlaiju.

When Mi Xiaoye used Xianzu hotpot to win the game and Yunlai's hotpot was selling like a raging fire, the sky gradually darkened.

(End of this chapter)