My friend sent a lot of kimchi, is there anything delicious to make it?

Some people say that kimchi is good, some people say that kimchi is not good, in fact, kimchi also has two sides, say the good side, the nutritional value of kimchi is very high, it is rich in various vitamins, and there is also dietary fiber that we need very much, which can play a certain role in health and health care. So let's take a look at kimchi today, is there any delicious way to make it?

1. Pickled cucumbers.

1.Prepare the ingredients, 3 cucumbers, appropriate amount of garlic, and appropriate amount of red pepper.

2.Sort the cucumbers well, then cut them into sections and then cut them into strips, not too thin. Slice the garlic and red pepper into pieces and set aside.

3.Add 1/2 tablespoon of salt and 1 tablespoon of sugar to the cucumber strips, mix well and marinate for 30 minutes.

4.Take an empty bowl, add 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 5 tablespoons of vinegar, 3 tablespoons of sugar, then put the garlic slices and chili peppers into the bowl, stir well.

5.After the cucumber is marinated, pour out the excess water, then put the cucumber in the crisper box, and then pour the sauce just mixed into the crisper box.

6.Cover the crisper and refrigerate overnight before taking it out and eating it the next day.

2. Appetizer pickles.

1.Add 500 grams of water to the pot, pour in 40 grams of sugar and 15 grams of salt, stir and melt, bring to a boil over high heat and set aside to cool.

2.After the sugar water is cooled, add about 60 ml of white vinegar to taste, then you can taste the taste, and you can appropriately adjust the specific amount of sugar, salt and white vinegar according to your preferences. When the taste is adjusted, the kimchi juice is ready.

3.Rinse the surface of the cabbage with clean water, cut it in half and tear the leaves into small pieces. 1 carrot, peeled and cut into diamond-shaped pieces. Put them together, add the appropriate amount of salt according to the amount of dishes, mix well, and set aside to marinate for an hour.

4.Then prepare the garlic and cut it into garlic slices, or crush it. Then prepare a few red peppers according to your ability to eat spicy peppers, and cut them into circles with an oblique knife.

5.Marinate the cabbage for an hour, then pour out the marinated water. Then add cool boiled water to wash off the excessive salt on the surface. If the cabbage is not very salty, the cleaning step can also be omitted.

6.Squeeze the cabbage dry and add the garlic slices and chili peppers. Then pour in the previously prepared kimchi water, preferably no more than the cabbage, or level with the cabbage, so that the ingredients can absorb the flavor. Seal with plastic wrap and refrigerate overnight before serving.

3. Sichuan pickles.

1.Add an appropriate amount of cold water to the pot, 20-30 peppercorns and 2 star anise.

2.After boiling, let cool and set aside.

3.Wash the beans, fold them into long sections, and dry the moisture on the surface.

4.Other materials are cut into strips or pieces, and the surface moisture is also dried.

5.Blanch the inside of the kimchi jar with boiling water, let it dry, and add the dried vegetables to the jar.

6.Put a little more salt than usual when cooking, and stop when it has a salty taste.

7.Add 50 grams of white wine.

After the day, you can pay attention to carefully observe, whether there are small bubbles formed, if there are bubbles, it means that the fermentation is normal, and after the vegetables change color, they can be eaten for a few days.

You can make kimchi fried tofu, prepare better quality tofu, then cut the tofu into pieces of the same size, put it in a pot and add water to boil for about 5 minutes, soak it in cold water for 1 2 minutes, heat the oil in the pot, add some auxiliary materials and fry until fragrant, then put the tofu in, and finally put in the kimchi, stir-fry for about 20 minutes.

You can make Korean kimchi, you can cut it into small pieces, you can put some green onions, ginger and garlic sesame oil in it, then stir, you can pour in cooking oil, and then stir-fry all the kimchi and bacon. Finally, you can put some of your favorite hot sauce on it, so you can prepare a rice dish and put an omelet in it. You can put some white sesame seeds and chopped seaweed.

You can cut the kimchi into quick packs, cut the bacon into thin strips, add sesame oil to the rice, heat the oil, add chopped green onions, minced garlic, pour the bacon and kimchi into the pot, stir-fry evenly, then add the chili pepper and rice, stir-fry evenly, then put the fried egg on top of the rice, sprinkle with the appropriate amount of white sesame seeds and crushed seaweed.

Maybe make Korean kimchi, maybe cut it into small pieces, maybe put some green onion, ginger and garlic oil in it, then stir, maybe pour in cooking oil, and then stir-fry all the kimchi and bacon. Then you might put some hot sauce you like, and if you wish, you might prepare a piece of rice, and then put one in it.

You can maybe make kimchi fried tofu, prepare good quality and fighting tofu, then cut the tofu into pieces of the same size, put it in a pot, add water and boil for 5 minutes, take it out, soak it in cold water for 1 2 minutes, heat the oil, add some help ingredients and fry until fragrant, then put the tofu in, and finally put in the kimchi and stir-fry.

This varies from person to person, and it's hard to say, but the one that suits your taste is the one you think is the best.

It depends on what flavor you like to eat, this depends on the individual's situation.

1. Pickled cabbage.

Cabbage is probably the most common and popular type of kimchi. Wash the fresh cabbage, drain it, then spread the sauce of the pickled cabbage on top, place it in a jar or a sealed jar, and marinate it for three to five days before eating. There is also a type of Northeast kimchi.

Place the fresh cabbage neatly in a jar, then sprinkle coarse salt on top and press it with a stone. After about 20 days, you can eat it, and it is also very delicious.

2. Pickled cowpeas.

Cowpea is one of the vegetables. Everyone knows that raw cowpeas are inedible, but soaked cowpeas are actually cooked, without any toxicity, and can be eaten. And the soaked sour cowpeas are particularly delicious and chewy, and they are especially delicious when eaten with porridge or steamed buns.

3. Pickled radish.

Wash and slice the carrots or radishes you bought, then add soy sauce, vinegar, salt, sugar and other seasonings to them, and marinate them for about 3 days before eating. In this way, the pickled radish slices are particularly crispy and can be eaten as they can be eaten as they are or stir-fried.

4. Soak the cucumber skin.

Many friends don't like to eat cucumber slices, but the soaked cucumber skin is very delicious. Carefully peel off the cucumber skin of a fresh cucumber, then wash it and cut it into sections, marinate it with sauce, put it in a jar and put it in the refrigerator, and you can eat it the next day, which is better than the usual cold cucumber.