Nutritional value and practice of kimichi
The nutritional value of kimichi
1. Less nutrient loss
The main raw materials of kimichi are various kinds of vegetables. The contents of vitamins, calcium, iron, phosphorus and other minerals in kimichi are rich, and beans also contain rich full value protein. In the process of brewing, the temperature of vegetables has been kept at room temperature, and the vitamin C and B group vitamins in vegetables will not be damaged. Therefore, the nutritional value of kimichi is higher than that of stir fried vegetables.
2. Low heat and high antibacterial effect
Kimichi are very low in calories, but they are rich in microorganisms and minerals. During the fermentation of pickle, because of the effect of Lactobacillus, it can inhibit the growth of bad bacteria, promote the secretion of pepsin, a proteolytic enzyme in gastrointestinal tract, normalize the distribution of intestinal microorganisms, and help maintain the healthy environment of intestinal tract. Intestinal health, constipation caused by obesity naturally solved.
3. Activate body function
Pepper, the main material of pickle, can promote the secretion of gastric juice, and then help gastrointestinal digestion; in addition, rich vitamins also have anti acid effect, and can help physiological metabolism, increase appetite and promote blood circulation. Chili, garlic, onion and ginger in kimichi can promote metabolism and help the body to sweat.
4. Keep healthy
As the main material of pickle, the heat of cabbage is very low. Garlic has the effect of burning fat. In addition, it has a lot of dietary fiber, which can prevent constipation and enteritis, prevent fat accumulation and effectively burn the formed fat, achieve the effect of slimming and make the body lighter.
Pickled tofu soup
Ingredients: pickle (200g), tofu (half piece), streaky pork (100g), vermicelli (50g)
Accessories: red pepper (1), green pepper (1), onion (1 / 4)
Practice:
1. Cut the kimichi into 2cm long pieces, cut the streaky pork into slices, cut the tofu into 1cm thick pieces of appropriate size, soak the strips in warm water and make them soft, and slice the red and green peppers and shallots obliquely for standby.
2. Put a little oil in the pot. After the oil is hot, stir fry the pork in medium heat
3. When the streaky pork is discolored, put in the cut kimichi and continue to stir fry
4. Stir fry for about 2 minutes, then add some warm water
5. Add some pickle soup
6. After the water is boiled, continue to boil for about 5 minutes, add tofu and vermicelli, continue to boil for 3-5 minutes, and then add beef powder (or chicken essence) and salt to taste.
7. Finally, put in red, green pepper and scallion, and finish.
Stir-Fried Rice with Pickled Vegetables
Ingredients: Cooked Rice (2 bowls), Korean kimchi (100g), carrot (1 small root), egg (1), pork (100g), mushroom (20g), ready to eat seaweed (right amount)
Accessories: Korean hot sauce (1 teaspoon), vegetable oil (appropriate), sesame oil (a little)
Practice:
1. Prepare all materials, peel and dice carrot, dice mushroom, cut pork or dice, drain pickle and cut into pieces
2. Heat the oil in the pot and stir fry the diced mushroom to make it fragrant
3. Add the pork into the diced mushroom and stir fry until the meat changes color
4. Add the chopped kimichi and continue to stir evenly
5. Add a spoonful of hot sauce, add more if you like, and stir well
6. Add cooked rice again, stir fry until there is no caking, sprinkle a little chicken essence seasoning, stir well
7. After coloring, pour in a little sesame oil, mix well and then put it on the plate (no need to add salt in the middle, because kimichi and hot sauces are salty enough)
8. Fry an egg in another pan and put it on the fried rice. You can add the seaweed you like to eat or omit it