Kimchi is a common pickle, how to make stir fried meat with kimchi

Kimchi is a common pickle, how to make stir-fried meat with kimchiKimchi is a general term for a variety of Korean pickles, and spicy cabbage is one of the most popular pickles. In front of the pickle stalls in the major supermarkets and vegetable markets in our Northeast China, there are spicy cabbages, which can be bought at any time as long as you want to eat, and many families in the Northeast will pickle spicy cabbage by themselves.

How to do it Step 1: Cut off the attached roots of enoki mushrooms, wash them and set aside. Step 2: Cut the spicy cabbage into shreds and set aside, leaving a tablespoon of kimchi juice. Step 3: Cut the meat into thin slices against the grain, then add soy sauce, cooking wine and dry starch and mix well, then add 1 teaspoon of vegetable oil and mix well for later use.

Step 4: Heat the wok, add an appropriate amount of vegetable oil, add the meat slices and stir-fry to change color. Step 5 Then put the spicy cabbage shreds into the wok and stir-fry the kimchi with the remaining oil in the pan until fragrant. Step 6: Add enoki mushrooms and kimchi juice and stir-fry.

Step 7: Stir-fry the enoki mushrooms until soft. Then add the fried meat slices, drizzle a little sesame oil and stir-fry evenly, then turn off the heat, sprinkle in chopped green onions and cooked sesame seeds.

There are many dishes of kimchi, so let's take a look at the details of how to stir-fry meat with kimchi.

Kimchi (cowpeas, carrots, green radish, cabbage, pickled peppers) pork, green onions, ginger, dried red peppers, Sichuan peppercorns, cooking wine, light soy sauce, Sichuan pepper oil, peanut oil.

1. First of all, cut the pork into strips, green onions, ginger, and dried red pepper and set aside;

2. Then wash the kimchi, drain the water, heat the oil in the wok, fry the chives, ginger, dried red pepper and Sichuan pepper;

3. Then add shredded meat and fry until the color turns white, add cooking wine, light soy sauce and stir-fry evenly;

4. Finally, add kimchi and stir-fry until the soup is collected!

Ingredients for pickles: white wine, ginger, salt, Chaotian pepper, spices, Sichuan pepper, white sugar, white radish.

Steps to pickle vegetables:

1. Wash the kimchi jar, wipe it dry and set it aside.

2. Wash the white radish and cut the jujube pieces and sprinkle a little salt.

3. Add an appropriate amount of water to the pot and bring to a boil over high heat.

4. Add Youbucha liquor, ginger, salt, Chaotian pepper, spices, Sichuan pepper, and white sugar to the pot, continue to heat for 10 minutes after boiling, turn off the heat, put it in a basin, and wait for the soup to cool.

5. Clean the white radish with salt, drain the water, put it in a kimchi jar and spread it, and pour in the boiled soup.

6. Soak the skin for about two days, and the pickles can be completed.

Pickled vegetables. <>

The pickles soaked by yourself have no additives, so you can eat them with confidence.

Ingredients: 8 taels of edible coarse salt.

Ginger to taste.

10 pounds of dishes.

The practice of pickles.

Wash and dry.

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Ditto. <>

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Cut into small pieces and mix with the salted ginger and let it sit for a few hours until it is soft before bottling.

Finish. <>

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I always want to eat capers at a certain time, I don't want to go out to buy it temporarily, I always think that I can eat it at any time, I can eat it at any time, it would be too comfortable, so I checked the method on the Internet, and tried it, but I didn't expect it to be successful for the first time, and I will share it with you the lazy simple version of the production method.

Ingredients: 150 grams of salt.

Cowpea about 1 pound.

White radish 1/2.

150 grams of ginger.

Chaotian pepper to taste.

Star anise: 1 pc.

Cinnamon 2 pieces.

3 bay leaves.

Sichuan pepper A small handful.

50 grams of high liquor.

Kimchi (the first soaking was very successful) practice.

Wash the vegetables first, the rotten places must be cleaned up, and the cowpeas should not be cut off, so that they are not easy to soak and rot, and the air dries the water, and there can be no water at all.

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I bought a 5-pound glass jar on the Internet, because my family couldn't eat much, and it was the first time to do it, so I bought a glass transparent one with the mentality of trying it out.

The jar is first washed with water, and then poured with high liquor to sterilize.

Kimchi water, the method of making is to wash the star anise, cinnamon, bay leaves, and peppercorns, put salt in the tap water, boil, and let it cool naturally.

When putting vegetables in the jar, you can first put the vegetables that need to be soaked for a long time below, such as cowpeas, which can be eaten after a short soaking time, such as radish for two or three days, and put them on top, so that it is more convenient to take them.

Slowly pour in the kimchi water, submerge the vegetables, cover the lid, and pour in the saliva seal, because my bottle mouth is small and the saliva is also small, so be sure to check it every day, the saliva must not be dry.

Then it's just a matter of waiting, and every time you look at it, you can see the bubbles in the kimchi water slowly rising, and then bubbling out, which feels so fun.

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It was pickled on September 19th, and today it is October 5th, and the color is very beautiful.

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Fish it out and eat.

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Tips: The jar sealing saliva must not be dry, and when you are old, you must use oil-free and waterless chopsticks to fish.

Ingredients: 1 green radish, 1 carrot, 1 cucumber, appropriate amount of green pepper, appropriate amount of red pepper.

Seasoning: Appropriate amount of soy sauce, appropriate amount of vinegar, 7 tablespoons of salt.

Preparation steps: 1. Cut green radish, carrots, cucumbers (cored), green peppers, and red peppers into pots and set aside.

2. Add an appropriate amount of soy sauce, vinegar (2:1), 6 tablespoons of salt, and stir.

3. Pour the mixed pickles into a sealed jar.

4. Add a spoonful of salt to the surface.

1.Red peppers, depending on your needs, will be red peppers (sharp peppers or chaotian peppers), and of course, ripe chaotian peppers are yellow. 2.Prepare a glass bottle that is large enough, preferably with a lid that is also glass.

If you want to make delicious pickles, it's best to have the raw water of pickles, so that the pickles are very delicious.

Different regions have different ways to soak pickles. The easiest and most catchy is the Sichuan kimchi.

Ingredients: 300 grams of cabbage, 8 grams of salt, 2 grams of sugar, 2 grams of Sichuan pepper powder, chili powder, appropriate amount of red oil and chili seeds.

1. Choopy heads.

2. Divide into small pieces and clean them.

3. Cut into slices and dry with moisture.

4. Wash twice with cool boiled water.

5. Soak off the dust.

6. Wash off the dust with cool boiled water twice.

7. Put salt. 8. Add sugar again.

9. Sichuan pepper powder, chili powder.

10. Mix well. Ten.

1. Put it in a clean glass bottle, put it in rock sugar and store it for 1 week, take out an appropriate amount and mix it with red oil and chili seeds.

Ingredients: 1 green radish, 1 carrot, 1 cucumber, appropriate amount of green pepper, appropriate amount of red pepper Seasoning: appropriate amount of soy sauce, appropriate amount of vinegar, 7 tablespoons of salt.

Steps: 1. Cut green radish, carrot, cucumber (cored), green pepper and red pepper into cubes and put them in a pot, set aside 2, add an appropriate amount of soy sauce, vinegar (2:1), 6 tablespoons of salt, stir 3, pour the mixed pickles into a sealed jar.

4. Add a spoonful of salt to the surface.

The production of Sichuan kimchi.

Utensils: Sichuan kimchi jar (closed with water).

Ingredients: 1 bottle of wild pepper.

Salt, white sugar. Liquor monosodium glutamate.

Big ingredient ginger. Sichuan pepper cold boiled water.

Method: 1 Wash the kimchi jar, dry it and set aside.

2 Put the boiled water in the jar (about half of the jar), and mix the juice from the jar of wild pepper.

3 Put salt, white sugar, white wine, monosodium glutamate (chicken essence, mushroom essence), ingredients, ginger (peeled and sliced), Sichuan pepper (more than 10 grains) and other appropriate amounts into the jar, if you like spicy, you can add wild pepper.

4 Mix well with clean chopsticks, add the vegetables to be soaked, cover with a lid, and seal tightly with water. Generally, it can be eaten after 8 hours, and after a long time, it is sauerkraut kimchi, which can be used to stir-fry vegetables and make sauerkraut fish.

Precautions: 1 The soup in the kimchi jar should not be in contact with oil, raw water and air for a long time, and clean chopsticks must be used every time you take the kimchi.

2 Vegetables such as radish, cabbage, cowpea, garlic, celery, etc. can be put into the kimchi jar.

3 If the temperature is too high in summer, it should be placed in the refrigerator, and in winter, it should not be placed next to the heater, and placed in a place with a relatively low temperature.

4 After the kimchi taste is light, you can add salt, seasoning, monosodium glutamate and other seasonings at any time.

5 After a few months, the kimchi soup is relatively turbid, you should wash it again, first take out the kimchi, then pour out the soup and filter it, wash the jar and then pour in the strained soup, and continue the kimchi.

Kimchi and meat fried together, the fragrance of the house drooling, very delicious today is a simple home-cooked dish, three-layer meat fried kimchi, the method is very simple, as long as three steps, the taste of kimchi with the process of cooking is full of fragrance, meat and vegetable combination, especially under the rice, worth collecting!

Stir-fried kimchi with three layers of meat.

Ingredient list: 300 grams of kimchi, 200 grams of three-layer meat, salt, appropriate amount, sugar 5 grams [Cooking steps].

Step 1: Wash the three-layer meat and cut it into thin slices, pour a little oil into the pan and fry the three-layer meat in the pan to get the oil out of the second step: Fry until both sides are browned, then put out the excess oil.

Step 3: Add kimchi to the pot and stir-fry, add salt and sugar to taste, then stir-fry evenly and then put it on the plateStep 4: Super simple but delicious three-layer meat stir-fried kimchi to complete the [delicious presentation].

I like the color of the dish very much, so let's make one and try it.

Clean the kimchi and place it in cold water and cut it into small pieces. Then heat the oil, add the green onions, ginger and garlic and stir-fry until fragrant, then add the sauerkraut and fresh meat slices and stir-fry a few well.

Ingredients: 200 grams of kimchi.

Ingredients: 150 grams of pork belly, 150 grams of onion, two shiitake mushrooms.

Seasoning: 20 grams of chili paste, chili flakes, salt, monosodium glutamate, sugar, pepper, sesame seeds, appropriate amount of sesame oil.

Production: 1Shred the kimchi and slice the pork belly.

2.Shred onions and shiitake mushrooms.

3.Heat oil in a pot, add kimchi and stir-fry until fragrant.

4.Add the pork belly, shredded onion and shredded shiitake mushrooms and continue to stir-fry, add chili sauce and chili flakes and stir-fry.

5.Add salt, monosodium glutamate, sugar, pepper to taste, sprinkle sesame seeds, drizzle sesame oil, and remove from the pot.

(1) Squeeze out the water from the kimchi and chop the pork into minced pieces, and cut the pepper into short sections. (2) Put the peppercorns into the hot oil, fry the yellow and pick out, then fry the peppers to black and purple, add the minced meat, stir-fry until cooked, add sugar, salt, monosodium glutamate, cooking wine and kimchi, stir-fry evenly.

Kimchi fried meat, kimchi fried meat, it is recommended that you use fat and thin small pork belly is the best, both fat and thin, fat is not greasy, thin is not firewood, just right, buy a piece of good small pork belly back for him to wash it, cut it into thin slices Well, try not to remove the skin, and then use salt chicken essence, five-spice powder, pepper, cooking wine, light soy sauce, oyster sauce, use your little white hands to give him a massage, and finally beat an egg white um, put a little cornstarch, and then use your little white hands to give him a little massage, marinate for about 15 minutes, Every piece of meat will taste good, and finally your kimchi must be cleaned many times, because if you buy the original kimchi, it is very idle, you have to wash it carefully for him, clean it twice more, and then you use the kimchi you taste again, it is not particularly idle, and then, the oil in the pot is not too hot, put the pickled pork belly into it, stir-fry quickly, and then put garlic cloves, green onions and small ginger shreds, and quickly stir-fry him, fry until each piece of meat is broken, add a little water, and give him a small boil, Then put on your cut, kimchi slices, and then oh fried kimchi crispy and flavorful, the taste is just right, and then use starch to hook a thick sauce, stir quickly, you can get out of the pot, put a small drop of chicken essence before the pot, put a small drop of sesame oil to taste, and then a small bowl of rice, what a dish for rice, this is not to eat more, eat more but to grow meat, this dish is more suitable for eating at noon, after eating, you do a little exercise, help keep your figure to the best.