Korean bibimbap.Materials used:1 bowl of cooked rice, 50g beef, 1 handful of bean sprouts, 1 egg, 6 bracken, half a carrot, 4 spinach, 2 shiitake mushrooms, 1 small handful of enoki mushrooms, 1 tablespoon of Korean sweet and hot sauce, sesame oil, a pinch of salt, black pepper.150g vermicelli, 100g beef, half a carrot, half an onion, 100g spinach, 3 dried shiitake mushrooms, 5g black fungus, 3 spring Onions, 2 garlic cloves, 15ml light soy sauce, 10ml sesame oil, 10g white sugar, 10g white sesame, 5g salt, 2g ground black pepper.
Practice:
1. Wash the spinach, bean sprouts, bracken and enoki mushroom and cut them into segments. Cut the carrot and mushroom into shreds.
2. Pour water into a pot and bring to a boil. Add bracken to boil, remove and drain.
3. Pour a little oil into the wok. When the oil is hot, add bean sprouts, bracken, enoki mushroom, shredded carrot and shredded mushroom, stir fry and sprinkle a little salt into the wok for reserve.
4. Pour a little oil into the wok again, stir fry the ground beef after the oil is hot, stir fry with a little salt and black pepper, and serve out. At the same time, add a little oil again, stir in the egg, and make a single-faced fried egg for use.
5, in the inner wall of the stone pot coated with sesame oil, put cooked rice, and then fried a variety of shredded vegetables and beef on the rice, fried until the single face cooked eggs in the center. The stone pot is heated on a low heat. When you hear the sizzling sound of the rice, you can turn off the heat. At this time, the rice at the bottom of the pot will form a slightly yellow crust.
6. Eat it with Korean sweet and hot sauce and mix it with rice.
Korean dajang soup.
Materials used:
Beef, tofu, enoki mushrooms, clams, zucchini, potatoes, bean sprouts, garlic, green pepper, onion, soybean paste, chili sauce, rice water, oil.
Practice:
1. Bought clams and kept in salt water, waiting for them to spit out sand.
2. Wash and slice zucchini, soak tofu in brine and cut into pieces.
3. Shred onion, slice beef, ring green pepper and mince garlic.
4. After cleaning the bean sprouts, choose to remove the bottom, wash and slice the potatoes, and wash and remove the roots of enoki mushrooms.
5. Put a little oil in the wok and fry the beef when the oil is hot.
6, beef color, add onion silk to burst fragrant.
7. When the onion is soft, scoop out the beef onion and set aside.
8. Pour the second rice washing water into the pot, add 3 tablespoons of soybean paste, add 2 tablespoons of chili paste, stir with chopsticks until the sauce is completely dissolved, open fire.
9. When the water is hot, bring the potato sprouts to a boil, add the tofu and zucchini, wait until the pot comes to a boil again, add the enoki mushrooms.
10. Put the pre-fried beef into the wok, add the green pepper and minced garlic.
11. After boiling the pot again, put the clams that spit out the sand into a few. After a few minutes of medium and small fire, turn off the fire.
Tips.
1. Put a few drops of oil in the clams’ water. Clams are more likely to spit out sand.
2. The material of miso soup can be whatever you like, you can put mushrooms or shiitake mushrooms, and other seasonal vegetables.
3, if you do not put beef, all raw materials can be cooked directly in the stone pot, directly on the pot saves the trouble of brush pot, lazy people must.
4, let miso soup more rich key is: add the second time of clean rice water, this flavor is, not water can be done, in fact, rice water is really nutritious, but the usual habits of life, let this nutrition is enjoyed by my flowers and plants.
5. Potatoes and tofu that are difficult to cook should be put first, others that are easy to cook should be put later, and clams should be put last because clams are easy to open their mouths, and too long heating will make the meat of clams become old and not tender.
Spicy fried octopus.
Materials used:
Octopus, 2 tablespoons hot sauce, 1/4 onion, 3 scallions, 1/2 red pepper, 3 cloves garlic, 1/2 carrot.
Practice:
1. Clean and cut octopus into small sections. Blanch for one minute, drain and set aside.
2. Shred onion, chili and scallion and slice garlic.
3, hot pot, Onions, garlic slices, after the sauce, the octopus quickly stir fry.
4. Add red pepper and green onion, stir fry for half a minute, and sprinkle with sesame seeds.
Tips.
1. The reason for this is not to make the soup too juicy, or not.
2. The octopus should not be fried for too long. It will become hard.
3. There is salt and sugar in the sauce. You don’t need to add any more.
Korean-style kimchi tofu pot
Materials used:
Kimchi, enoki mushroom, shiitake mushroom, pork belly, Beancurd, sugar
Practice:
1. I bought some kimchi in the supermarket. I bought 14 yuan for it, which was slightly small.
2. Prepare a piece of beancurd. Tender beancurd can also be used.
3. Cut the beancurd into cubes and fry until both sides are golden. Set aside.
4. Thinly slice the pork belly, fry it slightly over low heat, and set aside.
5. Add a little oil to the prepared kimchi, fry it slightly on low heat, and transfer the whole pot to the casserole pot after the red oil is out. Add enough water to cover the kimchi.
6, the fire boil, make a small fire Gu Lu, and then put the tofu before the preparation, pork belly what in, like other materials can also be put in turn, vegetables added at last.
7. Flavor with sugar before serving.
Tips.
Kimchi has enough salt in it that you don’t need to add any more.
Korean rice cake skewers.
Materials used:
Rice flour 150g, glutinous rice flour 75g, lard 20g, pork belly 100g, spicy cabbage 100g, white wine, salt, sugar.
Practice:
1. Mix rice flour and glutinous rice flour evenly, heat the noodles with hot boiling water, add lard while hot, stir evenly, and then form rice balls after cooling.
2. Grease the inner wall of the mold, put the rice ball into it, press it flat, put it into the steamer, steam it for 20 minutes, take it out, cool it a little, release the mold, put it in a cool and ventilated place to dry for a period of time, and then it can be used as rice cake.
3, the dried rice cake cut into small pieces, pork belly cut into pieces, spicy cabbage slices, pork with white wine, the spicy cabbage into, add a little salt, a little sugar, rub evenly with the hand, so that the pork fully into the flavor and pickling for half an hour.
4. Use a clean skewer to string up the rice cake, pork belly and spicy cabbage, spread a little oil in a pan, and fry both sides of the pan over a small fire until cooked.
Tips.
1. Master the ratio of rice cake. The ratio of rice flour to glutinous rice flour is 2:1. Add a little lard to make the rice cake whiter and more delicate.
2. Steamed rice cakes need to be air-dried for a while. Mine was air-dried for about a day and used the next day.
3. Adding a little liquor to the pork belly can play the role of removing the fishy and fresh. It tastes better to marinate the pork belly with spicy cabbage and soup.
4. In order to make the meat taste faster, you can massage the meat with both hands to speed up the curing speed.
5, when frying rice cake to small fire, not too much oil, because the pork belly itself has oil, it is best to use non-stick pan, easy to operate.
