When making, the amount of spicy cabbage depends on personal taste. The amount of spicy cabbage is similar to that of rice, which is basically 1 to 1, that is, a bowl of rice and a bowl of spicy cabbage. Because spicy cabbage is salty and spicy cabbage soup tastes heavy, there is no need to put salt.

Practice editing

Main and auxiliary materials

Korean spicy cabbage (kimchi) 1 50g, rice100g, one onion, 50g of lean meat, egg1piece, a little soy sauce, an appropriate amount of edible oil and a little white sesame seeds. [ 1]

Fried rice with spicy cabbage

Fried rice with spicy cabbage

Exercise 1

1. Cut kimchi into small pieces, diced meat, sliced onion and fried eggs into poached eggs.

2. Put oil on the pan and heat it to 50%. Add pickles, onions and diced meat and stir-fry until cooked.

3. Pour in the rice and stir well. Later, I thought there seemed to be too few vegetables, so I added a little peas temporarily.

4, add the right amount of salt, stir well, then put a pan, and then put a poached egg to eat. [ 1]

Exercise 2

1, shred spicy cabbage, put it in a pot of sesame oil, add seasoning and stir-fry over medium heat.

2. Bacon is baked on both sides in a dry pan.

3.( 1) Spicy cabbage bibimbap.

4. Put the spicy cabbage fried rice on the roasted bacon and roll it up carefully.

5, put the right amount of chicory on the plate, and then put the right amount of fried rice and bacon rolls. [ 1]

Exercise 3

Ingredients: spicy cabbage, spicy cabbage juice, 1 celery, 5 mushrooms, 2 eggs, 6 veal sausages, white rice and salt.

Preparation: Soak mushrooms in warm water. working methods

1. Chop all mushrooms, pickles and celery for later use;

2. Sit in the pot, pour the oil, fry the eggs and take them out for later use;

3. Sit in the pot again, pour the oil, first put the sausage in the pot, then add the mushrooms, celery and pickles, stir fry evenly, saute until fragrant, add the rice and stir fry the rice.

4. Finally, add the scrambled eggs, pickle juice, and appropriate amount of salt according to the salinity, and stir well. [ 1]

Practice 4

material

Appropriate amount of leftover rice, a Korean spicy cabbage, an egg, an onion, scallops (if not), sugar and sesame oil;

working methods

1. Prepare the required materials (leftover rice is best overnight);

2. Break the eggs into egg liquid, chop the spicy cabbage and cut the onion into small pieces;

3. Put oil in a hot pot, fire, pour in egg liquid, stir quickly with chopsticks, and fry into small pieces;

4. Pour in the rice and stir fry quickly until the rice grains jump in the pot;

5. Add spicy cabbage and stir evenly;

6. Add chopped green onion, scallops, sugar, drizzle a little sesame oil and mix well.

skill

1. It is best to cook the rice overnight, loosen it while it is hot, cover it with plastic wrap, cool it completely and put it in the refrigerator. In this way, the rice will not agglomerate, which is convenient for frying the fried rice with clear grains;

2. It is suggested to start a big fire when frying rice. There should not be too little oil. Rice grains should be fried to the pot;

3. Spicy cabbage contains salt, so there is no need to add salt; [2]

Simple exercises

Ingredients: spicy cabbage, spicy cabbage soup, spicy cabbage rice.

Production: Cut all the spicy cabbage casually, put oil in the pot, cook and stir fry, then add the spicy cabbage and soup, and add salt if it is not salty enough.

The materials added by other methods are all added according to my own preferences. This method was taught by my friend in Fushun, and it is absolutely authentic. Remember, put rice first! Matters needing attention

The calorie of Korean spicy cabbage fried rice (calculated by100g edible part) is 14 1 kcal (589 kj), and the unit calorie is moderate. The calorie per100g of Korean spicy cabbage fried rice accounts for about 6% of the total daily calories recommended by China Nutrition Society for ordinary adults to keep healthy. In fact, kimchi fried rice is very simple and will be learned as soon as you learn it. The key lies in canned tuna and sesame oil, which are the most delicious and must not be less.