1 eat alone: buy authentic kimchi as an appetizer or eat it with rice. It tastes great.

2 packets of rice balls. Use seaweed on rice, then add kimchi and meat to make rice balls. It is delicious.

3 can cook bibimbap method:

Production materials:

Ingredients: 3 slices of beef, 3 slices of celery, 70g of spinach, 2 tablespoons of spicy pickles, 1 bowl of rice, 1 bowl of sesame seeds and a little minced garlic, 1 tablespoon.

Seasoning a: spicy bean paste 1 tablespoon sugar 1 teaspoon seasoning b: salt 1/3 teaspoons sugar 1/3 teaspoons seasoning c: soy sauce 1/2 teaspoons sugar 1 teaspoon.

Exercise:

(1) Slice tempura and shred celery for later use.

(2) Put the processed tempura and celery into an oil pan, add seasoning A and stir evenly.

(3) Cut the spinach, saute the minced garlic, add seasoning B, stir evenly, and take out.

(4) Remove the oil pan and cook the fried beef slices with seasoning C..

4. The specific methods of pickled vegetable soup are as follows:

1, put the stone pot on the fire, turn on the small fire, pay attention to the small fire, cut the pork belly and fry it in the stone pot, don't put oil, because the pork belly will give out oil. Stir-fry the pork belly slowly until the oil basically comes out. Add garlic slices and stir fry. Add a spoonful of Korean hot sauce (sold in supermarkets) and stir fry together.

2. Add Korean spicy cabbage to stir-fry the meat when it is ripe, add soup or water to make it fragrant, or cook it on low heat.

3. When the water is about to boil, add some seafood (according to your own taste, you can do without it), such as two or three shrimps, clams and shellfish. Everything added after the soup is according to your own taste.

4. Add tofu slices and cook together.

5. condiments

Because kimchi itself is salty, you should taste it in advance, add salt and monosodium glutamate appropriately, and sprinkle some chopped green onion when cooking. Just bring it to the table and eat rice. It smells delicious.

To make pickle soup, try to prepare a stone pot or casserole.

5 delicious pickle cake ~

Ingredients: pickles

Accessories: eggs, glutinous rice flour, fried powder.

Seasoning/marinade: Chili noodles, beef powder, sugar.

manufacturing process

1. Cut kimchi into filaments, put it in a container, add ingredients and seasonings and mix well.

2. Heat the oil in the wok, heat it, put it in the freshly made noodles and spread it flat.

After frying one side, turn the bread over and fry the other side.

6 Stir-fried pork belly with pickles and boiled tofu:

1, put oil in the pork belly wok, add garlic slices and stir-fry until fragrant, and add kimchi and stir-fry to taste.

2. Boil the tofu slices in white water, add some salt in the water to prevent the tofu from breaking, and eat it after cooking.

When eating, put the tofu flat, cover it with a piece of pork belly, add a piece of spicy cabbage and swallow it in one gulp. That smell is not known until you eat it. It is really delicious.

7 kimchi fried rice:

Pickles may be a little sour after a period of time, which is the result of kimchi fermentation over time. At this time, kimchi is best for fried rice. Put some oil in the pot, stir-fry the kimchi after the oil is boiled, then pour in the rice and stir it evenly, and a plate of fried rice with spicy cabbage will be ready. This is a very traditional and popular way for Koreans to eat. It's really delicious. It's delicious and easy to make.

How to eat kimchi?

1 eat alone: buy authentic kimchi as an appetizer or eat it with rice. It tastes great. 150g kimchi+half a piece of tofu = supplementing female hormones, strengthening blood vessels, and more importantly, low in calories and fat, which should not be underestimated for slimming and beauty! 2 packets of rice balls. Use seaweed on rice, then add kimchi and meat to make rice balls. It is delicious. 3 bibimbap method: Ingredients: 3 slices of beef, 3 slices of celery, 70g of spinach, 2 tablespoons of kimchi, rice 1 bowl, sesame 1 bowl, a little minced garlic, seasoning 1 tablespoon A: spicy bean paste, 1 tablespoon sugar,/kloc. 3 tsp sugar 1/3 tsp seasoning c: soy sauce 1/2 tsp sugar 1 tsp practice: (1) slice tempura and celery for later use. (2) Put the processed tempura and celery into an oil pan, add seasoning A and stir evenly. (3) Cut the spinach, saute the minced garlic, add seasoning B, stir evenly, and take out. (4) Remove the oil pan, and add the fried beef slices to the seasoning C. 4 pickle soup. The specific method is as follows: 1. Put the stone pot on the fire, turn on the small fire, pay attention to the small fire, cut the pork belly into pieces and fry it in the stone pot, and don't put oil in it, because the pork belly will give out oil. Stir-fry the pork belly slowly until the oil basically comes out. Add garlic slices and stir fry. Add a spoonful of Korean hot sauce (sold in supermarkets) and stir fry together. 2. When the meat is ripe, add Korean spicy cabbage and stir fry, add soup or water to taste, or cook with low heat. 3. Add some seafood (you can keep it according to your own taste), such as two or three shrimps, clams and shellfish. Everything added after the soup is according to your own taste. 4. Add tofu slices and cook together. 5, seasoning, because kimchi itself is salty, so try it in advance, add salt, monosodium glutamate, and sprinkle some chopped green onion when going abroad. Just bring it to the table and eat rice. It smells delicious. To make pickle soup, try to prepare a stone pot or casserole. 5 delicious pickled cabbage cake ~ main ingredients: kimchi accessories: eggs, glutinous rice flour, fried powder seasoning/marinade: Chili noodles, beef powder, sugar production process 1. Slice the kimchi into filaments, put it in a container, add ingredients and seasonings and mix well. 2. Heat the oil in the wok, heat it, put it in the freshly made noodles and spread it flat. After frying one side, turn the bread over and fry the other side. 6 Saute pork belly with kimchi boiled tofu: 1, stir-fry pork belly in the pot, stir-fry garlic slices, add kimchi and stir-fry to taste. 2. Cook the cut tofu in white water, add some salt in the water to prevent the tofu from breaking, and eat it after cooking. When eating, put the tofu flat, cover it with a piece of pork belly, add a piece of spicy cabbage and swallow it in one gulp. That smell is really delicious only after eating it. 7 Kimchi fried rice: Kimchi may be a little sour after a period of time, which is the result of kimchi fermentation over time. At this time, kimchi fried rice is the best. Put some oil in the pot, stir-fry kimchi after the oil is boiled, then pour in the rice and stir it evenly, and a plate of fried rice with spicy cabbage will be ready. This is a very traditional and popular way for Koreans to eat. It's really delicious. It's delicious. You can try one by one when you are free ~

How to make authentic kimchi?

Pickling method of pickle 1

Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.

1. Wash and dry the jar first, add cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot and other vegetables to be soaked, cut into pieces, dry them, and put them in a jar.

4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week. After eating kimchi, you can continue new dishes in it.

5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.

2 "Authentic Kimchi (Figure)

Main materials:

Three Chinese cabbages and two white radishes.

Composition:

Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.

Exercise:

1. Cut the Chinese cabbage and soak it in salt water for about half a day.

2. Slice the radish and cut the onion into sections.

3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.

4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take some out when eating, be careful not to touch raw water.

note:

1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.

3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.

3) The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.

4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. Sulfite, the main component in garlic, has 0/5 times the bactericidal power of carbonic acid, and has many functions, such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the ingredient of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and shiny ones are more suitable.

6. Ginger-Ginger mixed with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.

7. sea pine-a kind of green algae parasitic in shallow water, ......

How to make kimchi delicious?

Sauté ed shredded beef with green pepper with kimchi is delicious.

working methods

Composition details

Beef 100g 4 green pepper.

Kimchi100g

Appropriate amount of egg white and garlic

Appropriate amount of starch and white pepper.

Appropriate oil and salt

1. Slice the beef into filaments, add salt, starch, egg white and oil, then add some water, grab it evenly with your hands and let it stand for ten minutes.

2. Prepare other raw materials, and cut green peppers, pickles and garlic into filaments.

3. Heat the pot, add the right amount of oil and add the marinated shredded pork;

4. Stir-fry until the beef changes color and immediately put it in a bowl;

5, leave a little base oil in the pot, add green pepper and shredded garlic and stir fry together;

6. Add salt when the green pepper is stir-fried and discolored slightly;

7. Continue to stir fry evenly, then add shredded kimchi and stir fry together;

8. Stir-fry a few times and then add the freshly cut beef shreds;

9. Add white pepper to taste;

10, put it in a bowl

Is kimchi delicious?

Delicious, I made it.

You also try:

There are more than 200 kinds of kimchi, and more than 30 kinds are often eaten. In addition to common vegetables such as cabbage, cucumber and radish, there are pickles of meat and seafood. Because the farmland in South Korea can't grow vegetables after winter, almost all housewives will pickle kimchi in autumn. Kimchi, which looks bright red and sour, is not as spicy as it looks. It is a free national food in Korean restaurants. It goes well with hot soup.

In fact, people in Guangzhou who are used to eating delicious food think kimchi tastes ordinary. Another reason why Koreans like to eat kimchi is that they think kimchi contains enzymes, which can inhibit the growth of cancer cells. Pepper can burn body fat and lose weight (strangely, no fat girl was found during the trip). The vitamins contained in garlic and ginger in the ingredients are particularly good for the skin and are also beneficial to gastrointestinal digestion. Since it has the effect of health care, I might as well introduce the skills of the president of Korea Kimchi College: the basic practice of cabbage kimchi:

Necessary materials: ginger, onion, coarse salt, Chili powder, fish sauce, sugar, sesame, shrimp paste, onion, Chinese cabbage and white radish.

Step one:

Cut the whole cabbage in half vertically, dissolve it in water with coarse salt, and smear salt on each layer of leaves, layer by layer from the inside out. After that, put the cabbage in the water. Generally, it is necessary to press cabbage with stones. If it floats in the water, it's hard to taste. South Korea soaks for about 7 hours and Guangzhou soaks for 3 hours.

Step two:

1, shredded white radish and onion.

2. Grind garlic, onion and ginger into mud.

3. Put the cut materials into a transparent container, and pour in a proper amount of Chili powder, sesame seeds, sugar, salt, shrimp paste and fish sauce to get the finished product.

4. Slowly melt the seasoning into the shredded vegetables by hand.

5. Mix well and marinate for 30 minutes.

Step 3:

Wipe the marinated seasoning on the soaked cabbage from top to bottom, spread one leaf evenly at a time, and wrap half of the cabbage with the outermost big leaf, and you're done. Wait for about 2 hours, and you can eat it after fermentation.

How to make a good video of kimchi home cooking

1. Peel off the outer layer of a Chinese cabbage, wash it, sprinkle salt evenly inside and outside, and marinate it for half a day or a day. PS: The spicy Chinese cabbage is made without any oil from beginning to end. 2. After curing for half a day, squeeze out the water.

Get ready: ginger, garlic, apples and pears.

4. Chop ginger, garlic, apples and pears, and use 1/3 or half for apples and pears. You can also put some diced beef.

5. Chili noodles, salt, monosodium glutamate

6. Add appropriate amount of boiling water and mix pepper noodles, salt and monosodium glutamate evenly.

7. Pour ginger, garlic, apple and pear powder into Chili noodles, then add shrimp sauce and fish sauce. Fish sauce is essential, just like soy sauce. )

stir

9. Start pickles! From the innermost layer, put the prepared pepper paste on the cabbage, both inside and outside.

10. Take a covered container and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap. 1 1.3-5 days.

What dishes can kimchi be used for?

You can fry rice.

Add fried rice on the spot.

Korean seafood pot zai

Boil the soup base with kimchi, add Korean Chili powder, salt monosodium glutamate, chicken essence and other seasonings, and then add some seafood, such as Meretrix meretrix, mullet, prawn with knife forehead,

How to make authentic kimchi by Koreans?

Authentic pickle

Main materials:

Three Chinese cabbages and two white radishes.

Composition:

Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.

Exercise:

1. Cut the Chinese cabbage and soak it in salt water for about half a day.

2. Slice the radish and cut the onion into sections.

3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.

4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take some out when eating, be careful not to touch raw water.

note:

1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.

3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.

How to pickle pickles? 10 point

Eggplant kimchi: blanch the whole eggplant, draw stripes on the eggplant, add seasonings such as onion, garlic and shredded pepper, then use soy sauce (oily food) to make soup and eat kimchi.

Pickling chives: Marinate with pickled chives mixed with rice flour paste, pickled shad, garlic, ginger and Chili powder, and eat after taste.

Radish pickles: pickled radishes are mixed with seasonings and sauces and eaten after tasting.

Eggplant is mainly composed of sugar and contains more minerals such as calcium (calcium food) and iron (iron food).

Ingredients: eggplant, soy sauce

Seasoning: salt, onion, garlic, shredded pepper.

Exercise:

(1) Put the whole eggplant in a pot, steam it a little, air it for a day, and cut it like a radish pickle with stuffing.

(2) Put the onion, garlic and shredded pepper in and cook.

(3) Cook soup with soy sauce.

(4) Marinate until late autumn. When you want to eat it in winter, boil the miso soup, cool it and then pour it out. Repeat this three times to prevent deterioration. Eggplant in autumn is sweeter and more delicious.

Materials:

3 kg of shallots? 1 cup rice paste, 2 cups shad, 2/3 cups garlic, 1/3 cups ginger, 1/2 cups pepper noodles, 1 cup onion, 1/2 cups red pepper and salt.

Exercise:

(1) Clean shallots, soak them in 3% salt water and take them out.

(2) Shred the onion and peel and shred the red pepper.

(3) Add the rice paste and mix in the sauce shad, garlic, ginger and Chili noodles.

(4) Add shallots into the prepared seasoning and mix well, then add the prepared onions and red peppers and mix well.

(5) Put it into a shovel and press it until the taste is soaked.

Materials:

2Kg radish, 300g shallot, 300g mustard, 50g shallot, 4 tablespoons garlic paste, 2 tablespoons ginger, 1/2 cups catfish sauce, 1 cup shrimp sauce, 2 tablespoons white sugar and 3 tablespoons sticky rice noodles (wet).

Exercise:

(1) Scrape the hair of the radish, peel off the green part of the radish, wash it, marinate it with 1/2 cups of salt, and then rinse off the water with clear water.

(2) When pickling radish, put the washed shallots and mustard together, remove and wash them, shred the white shallots, and make garlic and ginger.

(3) Put a glass of water in the pot, pour in glutinous rice flour, cook it with salt, and let it cool.

(4) Put the sauce shad juice into a large bowl, first mix the Chili noodles, and put the onion, garlic, ginger, shrimp paste and white sugar into the mixed and cooled glutinous rice paste to make a slightly thick seasoning.

(5) Put the radish, shallots and mustard into the mixed seasoning, mix well, roll two radishes, shallots and mustard, and put them neatly in the jar. It can be pickled for two weeks.

Authentic pickle making method

Exercise:

1) Wash the cabbage, break it into small pieces by hand, wash the cucumber, cut it into coarse pieces, put the sliced cabbage and cucumber into a big basin, sprinkle with salt, and mix well for pickling.

2) After killing the water in the cabbage and cucumber, clean them with cold water and control the water for later use.

3) Garlic and ginger are mashed with a cooking machine.

4) Add it to vegetables, then add appropriate amount of salt, sugar, white wine and two spoonfuls of Korean hot sauce and mix well.

5) put it in a fresh-keeping box, cover it and put it in the refrigerator for one day.