How to eat kimchi?

First, kimchi pancakes.

Ingredients: kimchi 1 cup, half an onion, flour 1/2 cup, half a teaspoon of salt, half a teaspoon of sugar, 0//4 cup of water/kloc-0, 3 tablespoons of kimchi juice, and proper amount of oil. Practice: prepare materials. Chop the pickles and put them in a large bowl. Add chopped onion, pickle juice, water, flour, salt and sugar. Stir well. Heat the pan, pour the oil, add the batter, spread it out, fry for about a minute, and turn over. Fry for about half a minute until both sides are golden and crisp, and cut into pieces.

Second, pickled pork belly

Ingredients: spicy kimchi, pork belly, onion, red pepper, green pepper, soy sauce.

Practice: cut pork belly into thin slices; You'd better take juice to pickle peppers. The taste of this dish depends on it, but not too much, or it will be very salty. Slice onion, red pepper and green pepper. Pour a proper amount of base oil into the pot, stir-fry pork belly with low fire until the oil is slightly burnt, add a proper amount of light soy sauce to taste, drain the meat to the side of the pot, add onion and green pepper to stir-fry, and finally add spicy kimchi to stir-fry.

Third, Korean kimchi fried rice

Ingredients: rice, pickles, zucchini, hot dog sausage, eggs, soy sauce, Chili powder.

Practice: Cut kimchi into small pieces with scissors. Cut zucchini and hot dog sausage. Stir-fry zucchini and hot dog sausage with a little oil, then add rice and stir well, and then add diced pickles and stir well. It is best to stir fry with a small iron spoon to avoid the rice in the pot turning out too hard when stirring with a large spoon. After frying, put it in a bowl and buckle it on a plate, which is more beautiful. When the egg white is a little burnt, then the yolk can be cooked while it is still raw, that's all.

Four, kimchi tofu soup

Ingredients: kimchi, tofu, pork belly, vermicelli, red pepper, onion, oil, salt and water.

Practice: cut kimchi into 2cm long slices, pork belly slices, tofu slices into 1cm thick slices, soak the vermicelli in warm water until soft, and obliquely cut the red green pepper and onion for later use. Put a little oil in the pot. When the oil is hot, stir-fry the pork belly over medium heat. After the streaky pork is discolored, add the cut kimchi and continue to stir fry. Stir-fry for about 2 minutes, add some warm water and pickle soup. After boiling, continue to cook for about 5 minutes, add tofu and vermicelli, continue to cook for 3-5 minutes, and then add beef powder (or chicken essence) and salt to taste. Finally, add red and green pepper and onion to finish.

Five, kimchi hot pot

Ingredients: pork stuffing, pickles, ham sausage, soybeans, chrysanthemums, tofu, green beans, onions, Flammulina velutipes, mushrooms, green onions, chicken bone soup, soy sauce, minced garlic, sesame oil and salt.

Practice: cut the kimchi into pieces. Heat the wok with oil, add the meat and minced onion and garlic and stir-fry until fragrant. Add soy sauce, sugar and sesame oil and stir well. Pour in pickles and stir well. Pour chicken bone soup, add salt and chicken essence, and bring to a boil. Slice ham sausage; Shred onion; Wash and slice mushrooms; Remove the roots of Flammulina velutipes and wash them; Cut tofu into pieces; Wash chrysanthemum and cut into 2 sections; Cut the scallion into oblique slices, and put the processed ingredients into a casserole. Pour pickle soup into a casserole with ingredients and bring to a boil.

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