How to make kimchi slices? A classic recipe for stir fried pork with kimchi?

Ingredients: Green onion, garlic, Zheng'an kimchi, sliced pork.

Method: Grab and marinate the pork slices with soy sauce, rice wine, and kimchi juice first (the seasoning does not need too much);

Slice shallots, garlic sliced or minced;

Heat the pan, fry the meat slices in the pan until 6 minutes cooked, and set aside;

Add shallots and garlic and stir-fry until fragrant, then add kimchi and stir-fry to bring out the aroma;

After the kimchi is stir-fried until fragrant, add a little water, then pour in the pork slices and stir-fry until cooked;

The fragrant and delicious kimchi fried pork slices are finished.

Tips: Nutritional value of kimchi:Kimchi is rich in vitamins A and C, calcium, phosphorus, iron and other inorganic substances, and the fiber in it can also help food and digestive enzymes to integrate well, improve digestion and absorption, and have a good effect on preventing constipation and colorectal cancer.

Contraindications for the consumption of kimchi:(1) Patients with hepatitis should not eat; (2) Pregnant women should not consume it.

Storage of kimchi:(1) Seal the kimchi with a food bag; (2) Put it in a box with good sealing performance for collection, and the bag mouth must be tightened.

Materials:

200 grams of lean pork, 150 grams of kimchi, 1 2 tsp minced ginger, 40 tsp water, 1 tsp soy sauce, 1 2 tsp sugar, 1 tsp rice wine, 1 tsp soy sauce, 1 2 tsp taibai powder, 1 2 tsp Shaoxing wine, a pinch of sugar.

Method

1.Cut the lean meat into thick slices, add all the marinade and let it sit for 15 minutes.

2.Cut the kimchi into 3 cm lengths and set aside.

3.After the pot is heated, add 1 tablespoon of oil, add the marinated lean pork slices in Method 1, stir-fry until the meat is white, and then serve.

4.Take the original pot used as Method 3 to fry the lean pork slices, add the minced ginger and the kimchi cut in Method 2, and stir-fry over low heat for half a minute.

5.Put Method 4 into the slightly fried lean pork slices in Method 3, then add water and all seasonings, and stir-fry over low heat until the soup is dry.

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How to stir-fry pork slices Step 1 Cut off the attached roots of enoki mushrooms, wash them and set aside Step 2 Cut the spicy cabbage.

Pork tenderloin, cucumber, kimchi.

Seasoning: minced garlic, light soy sauce, salt, cooking wine, chicken powder, sesame oil, water starch.

Method1. Wash the tenderloin and cut it into small slices; Wash and slice cucumbers; Mince the garlic.

3. Heat the bottom oil in the wok, add the minced garlic and stir-fry until fragrant, cook in the cooking wine, add the kimchi and stir-fry a few times, then add the meat slices, cucumber, light soy sauce, salt, chicken powder, stir-fry and mix well, pour sesame oil on the pan.

If the kimchi is large, it is best to cut it into small pieces with a knife before stir-frying it in the pan; Green peppers can also be used instead of cucumbers; You can also substitute pork belly for tenderloin.

Ingredients: 100g kimchi, 100g green pepper, 100g pork;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of garlic, appropriate amount of sharp pepper.

Stir-fried pork slices with kimchi and green peppers.

Wash the kimchi and squeeze out the water. Cut with an oblique knife and slice the green pepper. Slice the pork and marinate for about ten minutes.

Finely chop the peppers and crush the garlic.

Put a little oil in a pan and stir-fry the meat slices quickly over high heat. Mounted.

Leave the bottom oil and sauté the garlic.

Pour in the green peppers and stir-fry quickly.

Stir-fry a little, add a little salt and stir-fry again, pour in the kimchi and stir-fry quickly over high heat.

Wait until the green pepper pickles are medium-rare, and pour in the meat slices.

Stir-fry well for two minutes and add the peppers.

Stir-fry thoroughly to taste. Put a little soy sauce before cooking.

1.Cut off the attached roots of enoki mushrooms, wash them and set aside. Spicy cabbage cut into shreds and set aside, leaving a large spoonful of kimchi juice.

2.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. Heat the wok and add an appropriate amount of vegetable oil, add the meat slices and stir-fry to change color.

Then put the spicy cabbage shreds into the wok and use the remaining oil in the pan to fry the kimchi until fragrant. Add enoki mushrooms and kimchi juice and stir-fry.

3.Sauté 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.

I generally do this method of cabbage, the meat is first stir-fried in the pot slightly yellow and fragrant, and then a few garlic pieces are crushed, three or four millet peppers, stir-fried with the meat, smell the garlic and spicy fragrance, put the cabbage, continue to stir-fry on the high heat, fry until the cabbage moisture is reduced, add some water, pour some vinegar and fry. May all things go well in the days to come!

1.While the meat slices are not completely thawed, cut into thin slices. Add soy sauce, cooking wine, ginger slices, starch and marinate for 10 minutes. Heat the oil in a pan, remove the meat slices from the pan and fry until slightly browned. Remove from the pan and set aside2Fried slices of meat.

Ingredients: 240 grams of Korean kimchi, 300 grams of pork belly, appropriate amount of onion, light soy sauce, cooking wine, cooked white sesame seeds.

Stir-fried pork belly with kimchi - very refreshing and easy to eat.

Slice the pork belly, cut the onion into cubes, and cut off the kimchi.

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Put oil in a wok and stir-fry the pork belly.

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Slowly sauté until the pork belly changes color.

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Add the onion and sauté until fragrant.

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Add kimchi and stir-fry, then add cooking wine and light soy sauce, stir-fry the kimchi and pork belly evenly, and sprinkle cooked white sesame seeds on a plate to enhance the fragrance.

First of all, we need to rinse the kimchi and then cut it into long slices, and we also need to cut the pork into shreds, and then add cooking wine and light soy sauce to it, and we also need to add a little starch and stir it well. Ginger, green onions, and pickled peppers all need to be shredded. The oil pan needs us to heat it, add shredded pork to it for stir-frying, and when the meat is white and fully cooked, put it on the side of the pot for later use.

After that, add ginger, green onions, and shredded pickled pepper to the oil pan and stir-fry together, mix with shredded meat and stir-fry, and finally put kimchi and stir-fry a few times, and you can eat it out of the pot.

How to cook kimchi delicious.

Kimchi is a good choice to eat on a boil, you need to prepare the pork belly, after cutting the pork belly into slices, you also need to cut the kimchi into sections, and the onion also needs us to cut into slices. Add a little oil to the pot, then put the pork belly and continue to fry, and wait until the oil is fried, we can put onion slices and fry together, then we add kimchi to continue frying, and we also need to add soy sauce for seasoning, and when the fragrance of kimchi is completely stimulated, then we can thicken it with water starch, which is a relatively simple way to eat.

You can also make kimchi into rice and eat, we need to chop the kimchi into pieces, then add an appropriate amount of vegetable oil to the pot, then add kimchi, cucumber and spicy sauce to fry together, and then add the rice cooked before, stir evenly, and then put it in a stone pot, slowly heat it over low heat, and wait for 20 minutes to make it.

1. Ingredients: 150g of pork belly, appropriate amount of spicy cabbage kimchi, a little garlic sprouts, 1 4 onions, a little ginger, a little green pepper, an appropriate amount of light soy sauce, an appropriate amount of vegetable oil, a little white sugar, and a little pepper powder.

2. Slice the spicy cabbage and set aside.

3. Cut the green pepper, ginger, garlic sprouts, and onion for later use.

4. Cut the pork belly into thin slices, brush a thin layer of vegetable oil in the pot, add the pork belly, spread out the meat slices and fry them.

5. Fry the meat slices until they turn white on both sides.

6. Add chopped onions, green peppers, ginger and garlic stalks and stir-fry until fragrant.

7. Add the prepared kimchi and kimchi juice (or half a bowl of water).

8. Add an appropriate amount of light soy sauce.

9. Cook until the soup is dry, add a little peppercorn powder.

10. Add a little white sugar and mix well before cooking.

11. Turn off the heat and serve on a plate. Hope!

We first cut the pork into thin strips, then rinse the kimchi, then cut it into shreds, cut a few red peppers, prepare ginger, shallots and garlic, pour the appropriate amount of oil into the pot, pour the pork into the pot, stir-fry twice, then take out the pork first, then put the kimchi and chili peppers, stir-fry in the pot, after a minute, add the appropriate amount of salt, and then pour the pork into the pot, stir-fry for one minute, then put the appropriate amount of extremely fresh, spicy and delicious kimchi stir-fried pork is out of the pot.

Choose pickled kimchi and cut it into segments and slices, pork selection pork belly, cut into slices, green onions, ginger and dried chili peppers after stir-frying the pot, add pork slices, stir-fry goldfish and cooking wine, light soy sauce and color and pour kimchi, stir-fry quickly, and finally add salt to taste, the taste is very good.

Stir-fried pork with kimchi.

Ingredients: A can of commercially available kimchi, pork for one person, less oil Method 1, heat the pan, add a little oil, and fry the pork until it is half-cooked.

2. Add kimchi and kimchi juice and continue to stir-fry until the pork is cooked.

Preparation of sautéed pork fillets with kimchi.

Heat the oil, add the meat slices, fry for a while, and add the garlic slices (haha, I didn't buy fresh ones, I took them out of the refrigerator, and cut them out, so ugly).

Pour in the kimchi juice and stir-fry for a while, then pour in the remaining kimchi and kimchi juice and stir-fry for a while, then add water and cover and cook for a few minutes.

Ingredients: 1 box of kimchi and pork belly slices. Excipients:

Half an onion, cooked sesame seeds. Seasoning: Korean hot sauce, syrup, light soy sauce, sesame oil, oil.

Method: 1. Wash the pork belly slices and onions and change the knife. 2. Then put the Korean hot sauce, syrup, and light soy sauce into the pork belly slices and mix well, marinate for about 15 minutes Put a little oil in the pot, and after the oil is hot, add the onion and stir-fry until fragrant Then put in the marinated pork belly slices and continue to stir-fry When it is almost cooked, add a little sesame oil, stir-fry twice, turn off the heat, sprinkle in cooked sesame seeds and mix well If there is no syrup, you can also use ordinary white sugar instead.

1. Cut the pork into small pieces, drain the kimchi (keep the soup first) and cut into small pieces, and cut the onion into shreds.

2. Pour a little rice wine and grab a grab of pork, and set aside.

3. Mix all the sauce well and set aside.

4. Pour sesame oil into a hot pan, add shredded onions first, and pour in kimchi after the fragrance comes out.

5. Then stir-fry the pork, and then add the soybean sprouts.

6. Then add the sauce and kimchi soup, and then start the pot when the soup is dry.

Ingredients: 300-400g plum pork slices, 200g kimchi (small packets), small onions, appropriate amount of shredded carrots, appropriate amount of green onions, 2 slices of sweet and spicy (can be changed to adult rice cakes), about 15ml of Korean hot sauce, small sugar spoon, appropriate amount of water, appropriate amount of salt.

Method 1: Cut the kimchi into small pieces, cut the onion into shreds, cut the green onion into sections, cut the carrot into thin slices and cut into strips 2, start the oil pan, fry the pork and fry the white, add the onion and carrot shreds and fry until soft 3, add kimchi, Korean hot sauce, stir-fry until fragrant, add water, sugar, and add sweet or not spicy. Simmer to taste, test the taste, not enough to add salt to taste, stir in the green onion section. Stir-fry the green onion section slightly and then remove from the pot.

1. Heat the pan, add a little oil, and fry the pork until it is half cooked.

2. Add kimchi and kimchi juice and continue to stir-fry until the pork is cooked.

Those who have eaten Korean food must be familiar with this dish, in fact, you can also make Korean-style bibimbap at home

Bibimbap.

2 tbsp oil, 1/2 kg of fresh pork belly, 1 onion, 2 cups kimchi, 1/2 tbsp sugar, 1 tbsp Korean chili paste, 1 green onion, steamed rice.

Step 1: Pour oil into an iron pan and heat it, then pour in the pork belly and stir-fry for 1 minute.

Step 2: Add the onion, kimchi and sugar and stir-fry for 3 minutes.

Step 3: Add the Korean chili paste and stir-fry for another minute.

Step 4: Place the sautéed pork belly kimchi into a bowl with rice and garnish with chopped green onions on top.

Step 5: Serve with seaweed soup and enjoy it together.

MethodPrepare the ingredients 1Kimchi 2Pork slices 3Sesame oil 4Pepper.

Put an appropriate amount of sesame oil on the pork slices, and grasp the pork and sesame oil with your hands, and grasp it evenly, but also help the meat slices massage the meat, which will have a more taste.

Pour a little kimchi soup and an appropriate amount of kimchi into a bowl, mix well with the pork, mix well, and let it sit for a few minutes to taste.

Heat the pan, because there is sesame oil just now, so I will not pour oil into it, just put it down and stir-fry evenly, and the meat can be put on the plate when it is cooked. (The taste itself is relatively heavy, and I will sprinkle a little pepper after frying, whether you can add it or not, it depends on the individual.)

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