How to cook Korean food?

Raw materials:

Beef tendon 1750g, apple 1000g, onion 250g, refined salt 15g, soybean oil 250g, mashed potato 1250g, flour 50g, butter 100g, pepper 3g, beef soup/.

Exercise:

1. Wash beef tendon, remove fascia, cut into 20 pieces, each piece is about 87.5g, pat thin, sprinkle with salt and pepper, and soak flour evenly. 2. Wash the apples, peel them, remove the seeds, remove the stalks, cut them into small pieces, sprinkle them on the plate, peel the onions and cut them into filaments. 3. Add soybean oil to the wok, heat it, add beef slices, fry until both sides are golden, and remove the oil control. 4. put a layer of apple slices in the baking tray, code the fried beef slices on it, and then sprinkle the apple slices. 5. Peel the onion, wash it, shred it, stir-fry it in oil, add beef soup, season it with salt, pour it into the baking tray of beef, stew it in the oven until the beef is cooked and soft, and sprinkle with roasted sesame seeds. 6. When eating, put it in a plate with mashed potatoes in it.

Features:

The fruit is rich, the beef is crisp and tender, and the flavor is palatable.

Sauté ed shrimp

Raw materials:

600g of shrimps, green beans 150g, 750g of soybean oil (actual consumption is 75g), sesame oil 10g, 5g of Chili noodles, Chili sauce 10g, chicken soup 10ml, cooking wine 10g, refined salt 6g, and sugar.

Exercise:

1. Rinse the shrimps with clear water, take them out, control them to dry, put them in a porcelain basin, add egg white, cooking wine 5g, salt 2g, pepper noodles 0.5g, pepper noodles 5g, monosodium glutamate 2.5g, 10g starch and soybean oil 25g, stir them evenly and marinate for 20min. 2. Peel and wash the green onions. Peel fresh ginger, wash and slice. 3. Stir chicken soup, 5g cooking wine, 4g salt, sugar, 0.5g pepper noodles, 2.5g monosodium glutamate and 5g starch evenly to make vermicelli juice. 4. Pour soybean oil into the pot, heat it to 50%, add shrimp, fry it, take it out, and control the oil for later use. 5.

Features:

Red and white, shrimp meat is tender and spicy, refreshing and delicious.

Bamboo shoots and liver cake soup

Exercise:

Wash fresh pig liver, remove fascia, put it on a chopping board, beat it into a fine paste with the back of a knife, put it in a bowl, mix 250 ml of cold chicken soup in the bowl evenly, then pour the liver paste on a clean gauze and filter off the residue for later use. 2. Take three more eggs, break the yolk to leave the protein, put the protein into the paste bowl, and mix well with proper amount of salt, monosodium glutamate, cooking wine and pepper. (Note: When steaming liver cakes, don't use too much gas, or the liver cakes will be washed away by gas for a long time. Take it out as soon as it is cooked. If it takes too long, the cake will get old when there are honeycomb eyes. ) .3. Soak dried Dictyophora dictyophora in warm water for half an hour, wash the silt, trim the roots and impurities, rinse again, control drying, cut into 3cm long sections, blanch with boiling water and stand by. 4. After the liver cake is steamed, don't leave the bowl, slice it properly, then squeeze the dictyophora into clear water and put it on the surface of the liver cake. 5. After the soup pot is cleaned, add the remaining chicken soup and boil it.

Features:

The liver is tender, the bamboo shoots are fresh, and the soup is refreshing.

Rock candy dogleg

Raw materials:

Half a dog's leg (about 1 .5kg), 10 Chinese cabbage, 400g rock sugar, 7.5g refined salt,10g cooking wine, 7.5g soy sauce,1kg peanut oil (75g actually eaten),1kg.

Exercise:

1, wash the dog leg, soak it in cold water for one day, and take it out to control the water; Picking and cleaning rapeseed heart, peeling ginger, cleaning and slicing. 2. Cook the dog leg thoroughly with boiling water, take it out, draw a big square on one side of the dog leg to half the depth of the meat, and apply soy sauce and cooking wine on one side of the skin. 3. Heat the wok, add peanut oil, when it is seven ripe, put down the dog leg skin, fry it and color it, then take it out (don't fry the skin until it bubbles, just color it). 4. Put the dog leg in a big buckle bowl, add rock sugar, cooking wine, salt, ginger slices and pepper, steam it in a steamer for about 2 hours, and take it out when the meat is rotten. 5, cabbage soaked in boiling water, fished out, bathed in cold water, neatly arranged. 6. Take out the dog leg after steaming, remove the original soup, turn the dog leg upside down and buckle it in a big plate, add salt to the rape heart with dog bone soup, take it out after cooking, surround the dog leg, pour the cooked soup into the pot, adjust the taste, and cook it on the dog leg and cabbage heart with water starch.

Features:

Carrion tastes sweet, salty in sweetness, fat but not greasy.

Squeezed crab

Raw materials:

2 hairy crabs (about 500g), scallion 15g, ginger 10g, vinegar 50g, garlic 5g, soy sauce 75g, pepper 3g, refined salt 3g, sugar 15g, monosodium glutamate 2g and sesame oil 5g.

Exercise:

1. Wash two big crabs, tie them tightly with ropes, put them on a plate with their bellies up, add a little pepper, onion and ginger, put them in a cage, steam them on high fire for about 1 hour, take them out, untie the ropes, peel off the navel, cover the shell, dig out the crab legs and cut off the claw tips. 2. Tilt the crab body from the middle to the left and right halves, that is, cut it into three large pieces, and then cut each piece into four small pieces. The other crab was cut in the same way. 3. When loading the plate, put the crab leg in the middle, the thigh in front and the calf in the back. Put crab pieces on the calves and sides, and add crab roe. 4. Peel onion, ginger and garlic, wash them, cut them into pieces, put them in a porcelain bowl, add vinegar, soy sauce, monosodium glutamate, sugar and sesame oil, make juice and pour it on crabs.

Features:

Yellow and white, fresh and delicious, tender and delicious.

Braised chicken with chestnuts

Raw materials:

Chicken 1.5kg, chestnuts 400g, chicken soup 500ml, soy sauce 200g, sugar 30g, monosodium glutamate 2g, cooking wine 50g, soybean oil 600g (actual dosage 75g), sesame oil 20g, onion 20g, shredded ginger 10g, starch 40g and cooked sesame 25g.

Exercise:

1. Wash the chicken, remove the head and claws, cut into pieces with a length of 3 cm and a width of 2 cm, put them in a bowl, add a little soy sauce and cooking wine, stir well and marinate for taste. 2. Wash chestnuts, boil them in boiling water for a while, remove them and peel them. 3. enlarge the soybean oil in the pot. When it is heated to 70%, fry the chicken for a while, scoop them up with a colander and control the oil to dry. Pour out the remaining oil. 4. Leave a little oil in the wok, heat it, stir-fry it in Jiang Mo, then add chicken pieces, cook cooking wine, add soy sauce and white sugar, stir well, add chicken soup, boil over high fire, add chestnut meat and stew until the chestnuts and chicken pieces are crisp and rotten, add monosodium glutamate, cooked sesame seeds, onion and shredded ginger, stir well, and thicken with wet starch.

Features:

Huang Liang is oily, and chicken is crisp, like chestnuts, with thick and fragrant juice.

Milk salted shrimp

Raw materials:

Shrimp150g, ham15g, cooked chicken lung15g, canned bamboo shoots15g, water-soaked mushrooms15g, green beans15g, egg white 30g and milk 250.

Exercise:

Wash the shrimps thoroughly, and control the water to dry. 2. Put the egg white in a bowl, pat it gently with bamboo chopsticks, add shrimp and stir it in one direction for a while, add 1g refined salt, stir it evenly, then add fine dried starch and size it. 3. Put ham, chicken breast, winter bamboo shoots and mushrooms on the anvil and cut them into diced mung beans. 4. Heat on a wok. Immediately add diced ham, diced chicken, diced bamboo shoots, diced mushrooms, and green beans, turn them with a hand spoon several times until the shrimps turn milky white, pour them into a colander, and control the oil to dry. 5. Wash the pan, heat it, add milk, cooking wine, 2g refined salt, monosodium glutamate and white sugar, and pour in diced shrimps, diced mushrooms, diced chicken breast, diced bamboo shoots and diced mushrooms.

Features:

Milky white with luster, five colors, fresh and smooth.

Roast Beef

Raw materials:

beefsteak

Exercise:

2000 grams of beef ribs, soy sauce 125 grams, clear water 125 ml, 28 grams of chopped green onion, 5 grams of garlic paste, 5 grams of Jiang Mo, 30 grams of sugar and 2 pieces of black pepper noodles. 5g, 6g sesame noodles (baked). To make 1, cut the beef ribs (with meat and bones) into small pieces, with the bones facing down, chop a square knife on the meat with a sharp knife and let the sauce seep in. Put all kinds of spices into a large porcelain basin, pour in ribs, grab them evenly, cover them, and put them in the refrigerator for 8 hours. 2. Put the ribs on the frying pan again, bone down, roast until brown, and then roast the other side until cooked. When roasting, keep turning it over, so that the meat around the ribs is cooked and crisp and can be eaten by hand. 3, grilled ribs can also be baked in the oven, only one layer of ribs is placed on each baking tray, and the ribs are baked on medium fire 1 hour, and turned once in the middle.

Features:

Golden color, tender beef, sweet, salty and slightly spicy.

Diced chicken and fresh shellfish

Raw materials:

Fresh shellfish125g, magnolia tablet15g, chicken125g, sesame oil 60g, Lentinus edodes15g, cooking wine15g, monosodium glutamate1.5g, and half an egg white.

Exercise:

1, cut the fresh shellfish into pieces, cut into pieces, and remove the inner gills; Remove fascia from chicken, wash, and cut into cubes 1 cm square; Cut magnolia slices and mushrooms into cubes with the same size as fresh shellfish; Peel onion, ginger and garlic, wash and chop into powder. 2. Blanch the scallops in a boiling water pot and take them out. 3. Put the diced chicken into a porcelain bowl, add the egg white and starch, and catch well. 4. Heat the wok, add 25g of sesame oil. When it is 50% hot, add diced chicken and take it out. Add 35g sesame oil, heat it, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and add magnolia slices, mushrooms, green beans and fresh shellfish. Stir fry a few times, add cooking wine, monosodium glutamate, chicken soup and salt, adjust the taste, add diced chicken, stir fry evenly, thicken with a little wet starch, serve, and sprinkle with roasted sesame seeds evenly.

Features:

Bright color, fragrant taste, fresh and beautiful shellfish.

Anning tofu

Raw materials:

Almond 150g, rice 50g, freeze-dried powder 10g, sugar 300g, almond extract 0.5g, golden cake 50g (hawthorn cake) and cucumber 50g.

Exercise:

1. Blanch almonds with boiling water, peel and chop; Then wash the rice, add 400 ml of water and almonds, and grind it into pulp as fine as possible. Use it if it is too thin. 2. Wash the frozen powder, add 100 ml water, steam in a cage for 20 minutes, put it in a clean pot with ground pulp, add 50 g sugar, boil, remove foam, add almond essence, stir well, and put it into 65433. Cut the golden cake and the cleaned and disinfected cucumber into 20 crescent-shaped pieces for later use. 4. Draw 6 diagonal strokes on almond jelly with a knife, and then 6 diagonal strokes. Be careful not to stick to the edge of the bowl. Put 2 golden cakes and 2 cucumbers in each bowl, and make the crystal sugar into 10 small bowls.

Features:

Bright color, delicate texture, cool and sweet.