<h1>【Kimchi minced meat】</h1>
Kimchi minced meat is a traditional dish of Sichuan Province made with lean pork minced pork, kimchi and other ingredients, and the kimchi we use here is pickled cowpea. Cowpea is rich in protein and a variety of amino acids, the tendons of soaked cowpea combined with the aroma of minced meat, can jump out of your mouth to make a pleasing taste, make your appetite increase, let you feel happiness and fun in your daily diet.
Kimchi used to be a fermented vegetable to facilitate long-term storage. Now no matter what level of feast, no matter what level of restaurant, no matter what level of people's home, there is a place for kimchi in the dish. In the restaurant, eat to the end, or when waiting for the dish, there will always be a plate of kimchi, small plate, kimchi or red or yellow or white or green or variegated, colorful, fragrant, there are radishes and beans, kelp peanuts, etc., although kimchi is only a humble small dish, but its impact, has long been a bag, a jar of the spread to the motherland, in all directions, quietly changing everyone's eating habits.
There are shadows of kimchi all over the world, and the flavor also varies according to different local practices, among which Fuling squeezed vegetables, French sour cucumbers, German sweet and sour cabbage, and known as the world's three major kimchi.
Features of Kimchi:
Simple to make, with a long history: any vegetable or fruit rich in fiber can be made into kimchi; such as cabbage, Chinese cabbage, carrots, white radish, garlic, shallots, cucumbers, onions, cabbage, etc. Vegetables have a special flavor after being pickled and seasoned, and many people will eat it as a common side dish. The production process of kimchi is one of the long and exquisite culinary technical heritages in China.
Rich in nutrition, appetizing rice: the main raw material of kimchi is a variety of vegetables, kimchi is rich in vitamins and calcium, iron, phosphorus and other minerals, of which beans are also rich in full-price protein. Kimchi is rich in lactic acid, which stimulates the digestive glands to secrete digestive juices and help digest and absorb food, which is why we feel that our appetite is open after eating kimchi
<h1>How to make kimchi minced meat</h1>
ingredient:
Lean pork 200 g / Pickled cowpeas 200 g / Ginger 10 g / Sugar 5 g / Shallot 1 stalk / Cooking oil 35 ml
<h1>【Cooking steps】</h1>
- step1 -
Finely chop the shallots and chop the ginger flat
- step2 -
Finely chop the soaked cowpeas
- step3 -
Mince the lean meat into minced meat
- step4 -
Heat the oil in the pan, first add the minced ginger to the pan and sauté until it changes color
- step5 -
Stir-fry the soaked ginger in a pan and add sugar to neutralize the sourness
- step6 -
Sprinkle with green onions
- step7 -
Finally, quickly stir the heat and mix well to get out of the pot!
- step8 -
A fragrant and refreshing home-cooked meal is complete
【Delicious Presentation】
Kimchi minced meat is really a very classic delicacy, special next meal, and can eat several meals, the more delicious it is, highly recommended
<h1>【Kikuko Monogatari】</h1>
Kimchi minced meat is kikuko's sister Cooking's 493rd delicious dish, kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid rather than relying on the osmotic pressure of salt to suppress spoiled microorganisms. Kimchi uses low concentration of brine, or a small amount of salt to pickle a variety of tender vegetables, and then fermented by lactic acid bacteria to make a sour pickled product, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, you can achieve the purpose of long-term storage. Kimchi has a salt content of 2% to 4% and is a low-salt food.
There are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to spoil and so on. If you accidentally eat contaminated kimchi, you are prone to diarrhea or food poisoning. Since kimchi produces nitrite during the pickling process, which is a recognized carcinogen, and the content of nitrite is closely related to many factors such as salt concentration, temperature, pickling time, etc., kimchi produced by families, small workshops or manufacturers without strict safety testing is more likely to have excessive nitrite content. Therefore, kimchi should not be eaten more. Food is worth sharing, life needs to be recorded, Kikuko food is worth moving forward with you
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