How to eat kimchi, how to eat kimchi

1. Eat alone, buy authentic Korean kimchi, as an appetizer, or eat with rice;

2. Wrap rice balls, use the kind of seaweed that is placed on top of the rice, and then put in kimchi and meat to make the rice balls;

3. Kimchi cake, production process: cut the kimchi into thin strips, put it in a container and add ingredients and seasonings and mix well; Put oil in the frying pan, heat it up, put in the freshly mixed noodles, and flatten it; After one side is cooked, flip the dough and fry the other side;

4. Stir-fried pork belly with kimchi and boiled tofu in white water, method: put the pork belly in the pot and stir-fry the oil, put in the garlic slices to stir-fry the fragrance, and put the kimchi together to fry and season the plate; Put the slices of northern tofu into plain water and boil, add a little salt to the water to prevent the tofu from breaking, cook and serve on a plate; When eating, lay the tofu flat, cover it with a piece of pork belly, and add a slice of spicy cabbage;

5. Kimchi fried rice, kimchi may be a little sour after a period of time, which is the result of the fermentation of kimchi over time. Put some oil in the pan, and when the oil is boiling, put the kimchi in and stir-fry it, then pour the rice into it and stir-fry well.

1. The pickled kimchi can be fried with pork belly, and you need to prepare 200 grams of pickled kimchi, 200 grams of pork belly, cooking wine, and an appropriate amount of cooking oil.

2. After washing the prepared pork belly, cut it into thin slices, then cut the prepared kimchi into pieces, put oil in the wok and heat it, put the pork belly into the pot and stir-fry the fat, then put in the chopped green onion, and then put in the cut kimchi and stir-fry together, then add an appropriate amount of cooking wine to enhance the flavor, and then fry well to eat it out of the pot.

How to make pickled kimchi delicious.

Kimchi tofu soup.

1. Pickled kimchi and tofu, make soup and drink together, especially delicious, you need to prepare kimchi when you do it, 200 pieces of tofu 150 grams of shiitake mushrooms and pork belly appropriate amount, in addition to soy sauce and green onions and white sugar should also be properly prepared, the pork belly and tofu have all been cut into slices, and the shiitake mushrooms are soaked in warm water in advance to soften and cut into thin strips.

How to eat pickled kimchi How to make pickled kimchi delicious.

2. The prepared green onion and ginger should also be washed and cut into shreds, then the prepared kimchi should be cut into pieces, put the wok on the fire and burn dry, and then fry the pork belly in the pan until the grease is removed, add shredded mushrooms, kimchi and tofu and stir-fry for a while, then add an appropriate amount of clear soup, put an appropriate amount of soy sauce and sugar to taste after boiling, and put in the shredded green onion and a small amount of monosodium glutamate before going abroad to enhance the flavor.

Teach you how to make kimchi crisp and refreshing.

Simple kimchi is very tasty.

Teach you how to make kimchi crisp and refreshing.

1. Scoop up the kimchi and cut it, mix some monosodium glutamate and chili oil and eat it directly, which is the most traditional way to eat. Absolutely tasty, most recommended, but be sure to cut it on a charcuterie board.

2. Pick up the kimchi and cut it into minced pieces, you can fry it in vegetable oil and eat it, it is very fragrant, and it can be left for several days.

3. Scoop up the kimchi and chop it into minced pieces, which can be fried and minced meat. If it's cowpea, it's a copycat version of minced meat capers! Not only for meals, but also for several days.

4. The pickled ginger and pickled pepper in the jar can be used as ingredients to stir-fry vegetables and meat, which is very delicious.

This is not simple, just take it out of the kimchi jar and eat it!

But for better taste, you can eat it with a mix or stir-fry meat. It's up to your taste!

Ingredients Recipe Calories: 691 (kcal).

Appropriate amount of white radish as the main ingredient.

Appropriate amount of tender ginger. Method steps.

Prepare the kimchi jar and sorghum liquor, wash and dry the kimchi jar.

Prepare more vegetables, all varieties taste good.

To make kimchi brine: boil water in a small oil-free pot, add pickle salt (a larger amount), add peppercorns, bay leaves, ingredients, cinnamon, dried chili peppers, add rock sugar (can be replaced with sugar cane), boil and turn off the heat to cool for later use.

Wash all the vegetables, cut them into pieces, control the water, it is best to dry them, the more complete the variety, the better the taste, broccoli stems, cabbage, and purple cabbage stems can be made into kimchi.

Put the dried vegetables in the jar. For ease of observation, I used a glass jar for demonstration, and its practical tile jar or terracotta jar is the best.

Pour the boiled salt water into the jar, add some liquor to the mouth of the jar, cover the lid, and pour the sealing water on the edge of the jar.

Put it in a dark and ventilated place and wait for fermentation, which will take about ten days.

The newly opened kimchi does not taste very good, so it is necessary to keep adding new dishes to become more and more mellow.

When adding new dishes, add some salt and white wine, and when the vegetables come out of the water, you don't need to add more water.

The white radish is dyed a pretty pink color, the refreshing kimchi makes a hors d'oeuvre, and the stir-fried pork with sour cowpeas is a great dish to accompany the meal.

end precautions.

During the production and storage process, it is necessary to ensure that it is clean and oil-free, and special chopsticks are used to turn and eat kimchi.

Stir the water regularly, keep the seal clean, change the water regularly and clean the edge of the altar.

The kimchi jar should be placed in a place protected from light and wind.

When boiling fish, put more points, especially beautiful.

Korean kimchi is famous all over the world, it is the most representative local food in this country, it is sour and spicy, refreshing, nutritious, and with the continuous opening of China and South Korea, now Korean kimchi is also more common in China, but how should Korean kimchi be eaten? In fact, there are many different ways to eat Korean kimchi, and I will write out a complete set of its spells to share with you later.

How to eat kimchi in Korea.

There are many different ways to eat Korean kimchi, usually he can cut it into thin strips and eat it directly, especially appetizing, you can also use it to wrap rice balls with rice, and it can also be used to make fried rice. In addition to these ways to eat, a kimchi can also be stir-fried and eaten, and it can also be made into a soup for people to eat, no matter how you eat it, people can taste the enticing taste of Korean kimchi.

A complete list of ways to eat kimchi.

Kimchi soup. 1. Korean kimchi can be used to make soup, when making it, you need to wash the pork belly in advance, cut it into slices, and then cut the kimchi into shreds, and prepare an appropriate amount of Korean hot sauce. Put the stone pot on the fire and heat it, then put the pork belly in the stone pot and stir-fry, after the fragrance comes out, then add an appropriate amount of garlic slices, and then add the Korean hot sauce and stir-fry well.

2. After the pork belly in the stone pot is fried, then put in the Korean kimchi and fry it together, add an appropriate amount of clear soup after the fragrance, boil it over low heat, then you can add an appropriate amount of clams or shrimp according to your own taste, you can also put in some shellfish, cook for about five minutes, put in an appropriate amount of tofu, boil together, and finally add a small amount of salt and monosodium glutamate to enhance the flavor, and you can eat it out of the pot after mixing thoroughly.

Kimchi fried rice. 1. Kimchi fried rice is also particularly delicious, you need to prepare Korean kimchi, 300 grams of rice, a bowl, chopped green onions or cooking oil when making it. Slice the prepared kimchi into shreds.

Heat oil in a wok, add chopped green onions and stir-fry until fragrant, then stir-fry kimchi in a pan.

2. After smelling the unique fragrance of Korean kimchi, put the prepared rice into the pot and fry it with the kimchi, after all the rice is fried, you can add an appropriate amount of edible salt to enhance the flavor, and after stir-frying it again, it is a spicy and delicious Korean kimchi fried rice, and the taste must be particularly good.

Simple kimchi is very tasty.

How to eat kimchi: If it is more complicated, you can make a kimchi pot, or eat it stir-fried, stewed, and if it is simpler, you can make gimbap, kimchi fried rice, or eat it directly. In fact, it is the most traditional way to eat kimchi, cut it, mix it with some monosodium glutamate and chili oil, and eat it directly.

Absolutely delicious and most recommended.

You can make sauerkraut fish or shredded pork with kimchi.

Grass carp: 1 piece, kimchi: 400 grams, ginger, garlic: appropriate amount, dried Sichuan pepper: appropriate amount, bean paste: appropriate amount, chopped coriander, chopped green onion: appropriate amount.

1. Chop the grass carp into large pieces, fry them in an oil pan until golden brown, and then scoop them up for later use.

2. Chop the kimchi, ginger, green onion and coriander and set aside.

3. Heat the appropriate amount of oil from the pot, then pour in the chopped ginger, crushed garlic, Sichuan pepper and bean paste and stir-fry the red oil.

4. Add kimchi and stir-fry until fragrant.

5. Add light soy sauce, dark soy sauce, and then add an appropriate amount of water to boil.

6. Add the fried yellow fish pieces and cook for 20 minutes.

After a few minutes, remove the pieces and place them in the bottom of the container.

8. Try the taste of the remaining soup, add salt to taste according to personal taste, then add chopped green onion and chopped coriander and stir-fry well.

9. Stir-fry well and pour it into the container containing the fish.