Korean cuisine

Stir-fried rice cake: Method 1: Ingredients: rice cake, tempura (it doesn't matter if it doesn't exist), onion, carrot, Chinese cabbage, onion and korean chili sauce.

Exercise:

1, tempura, onion, carrot and cabbage are shredded, and onion is cut into inches.

2. Stir-fry the onion and carrot a little (don't stir-fry until cooked), then pour in a proper amount of water, the amount of water is one cup (the amount of rice cakes is about 20 pieces per person).

3. Put tempura and cabbage together in the pot.

4. Boil until the water boils, and add appropriate amount of korean chili sauce. Korean Chili sauce is sweet and does not need sugar. If you don't use the original Korean Chili sauce, add sugar! Because the spicy fried rice cake tastes sweet and spicy!

5. Continue to boil. Then add rice cakes.

6. Cook until the soup thickens. Finally, add onion and stir well. (HaoChi 123.com)

Nutritional value: glutinous rice, also known as glutinous rice, is one of the foods often eaten at home. Because it is sticky and slippery, it is often used to make flavor snacks, which is deeply loved by everyone. ... all glutinous rice recipes

Onion Onion is one of the 500 plants in kind of garlic, also known as onion, onion and jade onion. It is native to southwest Asia and has a history of 5000 years as a vegetable.

Exercise 2:

Ingredients: crab

Accessories: Shuimo rice cake, fresh mushrooms, celery, zucchini, onion, ginger and garlic.

Seasoning: salt, sugar, pepper, soy sauce, sesame oil.

Cooking method:

1. Clean the crab and cut it into pieces. Cut onion, ginger and garlic into powder respectively. Add a little vegetable oil and salt to the water. Boil the water, put in the rice cake, and take it out after cooking.

2. Put oil in the pan, add onion, ginger and garlic in the wok, add crab, add soy sauce and white sugar, fry for a while, then add zucchini, celery and mushrooms, add salt, pepper and sesame oil to taste, add rice cake and stir well.

Features: Fresh and salty, palatable and nutritious.

Hangzhou fried rice cake

Composition:

80g of lean meat (chicken is also acceptable), 50g of Chinese cabbage100g of leek100g, 5g of fungus, 300g of rice cake, 5g of shrimp oil and 2g of sugar.

Production method:

1, shredded pork, mixed with salt, and then added with egg white and white syrup for 30 minutes. Soak auricularia auricula in water until it swells, remove hard stems, wash and cut into shreds.

2. Wash and shred the cabbage, and cut the leek for later use. The rice cake is also cut into 0.3 cm thick pieces.

3. Heat the oil to about 80℃, put down the rice cake slices, fry them slightly, and take them out.

4. Stir-fry shredded pork, fungus and Chinese cabbage in oil, add broth and stew until the Chinese cabbage is soft and crisp, but there is still soup. Put down the rice cake and stir fry, add shrimp oil and sugar, stir well, turn off the heat, then put down the leek pieces and mix well. Serve.

Soy sauce soup: the basic material is beef ... 1 00g pumpkin ... 1/4 shells ... 4 ~ 6 pieces of tofu ... half a slice of pepper ... 2 red peppers ...1green onions ... 1/2 mushrooms ... a little cooking oil. ...

Production steps:

1. Stir-fry the beef first, and then add the shell soup when the beef turns white.

2. When the soup starts to boil, add the soup and mushrooms. The foam that comes out at this time should be removed.

3. Add shells, tofu, pumpkins, onions, green onions, and finally put peppers.

Key points of production:

Material preparation:

1. The practice of meat sauce:

1 tablespoon soy sauce and sugar; 2 teaspoons chopped onion; Garlic powder 1 teaspoon; 1 teaspoon of sesame oil and salt respectively; A small amount of tamarind pepper

2. The practice of soup:

1 tablespoon soy sauce; Chili sauce 1/2 tsp; Chili powder 1/2 teaspoons

Key points of production

1. Soak the shells in salt water and put them in the dark for 3-4 hours to spit out mud, then wash them.

2. Pour 4 cups of water and washed shells into the pot and cook. When the shell is opened, separate the shell from the soup.

3. Cut the beef very finely, then add the appropriate meat sauce and stir.

4. Cut the tofu into 0.3 cm thick and 3-4 cm in size. Cut the pumpkin into 0.3cm thick and cut it into 4 and a half pieces.

5. Cut pepper and green onion into large pieces, and remove pepper seeds.

Spicy cabbage: required seasoning:

1, Korean Chili noodles.

2, shrimp and water, Korean pronunciation (Mirc Zaoan, when you go to buy, say buy the pronunciation I told you)

3. Great joy (powdered seasoning)

Above, if you want to make pure and delicious kimchi, you must need it. There is a Korean supermarket. Go find it. If you can't find them, tell them to buy these three kinds and make spicy cabbage, and they will give them to you. But try not to go to the supermarket to buy ready-made spicy cabbage, which is not very delicious. As for sake, Pacific fish, squid, especially snow fish sauce (delicious), and small bottles of similar drinks and snacks, I suggest buying them.

Steps begin. .

1, prepare a pot of salt water, (put more salt) cut the whole Chinese cabbage in half (make more if you want), soak it for four hours (necessary), take it out, squeeze it out and dry it a little.

2. Apply refined salt to the leaves of each layer. There is no need to apply leaves, just apply a layer of vegetables.

. Then leave it for another four hours (be sure to do it).

3. After putting it away, wash the cabbage in the salt water in step 1, wash away the salt, squeeze it dry, and cut it into pieces (it is ok to cut it, but not in the supermarket).

4, buy some glutinous rice, add more water, little glutinous rice, dry in a small pot! Dry it until it is very dry and thorough. After that, add more Korean Chili noodles, shrimp water and Xi Da, as well as ginger, vegetarian food, sugar and salt. Stir with Chinese cabbage.

5. Leave it in the refrigerator for a day.

You will eat authentic Korean spicy cabbage! ! ! ! !

How to eat!

1, eat as pickles.

2, spicy cabbage fried rice, very delicious! ! The method is the same as fried rice with eggs, using oil, spicy cabbage and rice. There was a folk saying that "I would rather give up three meals than stir-fried rice with spicy cabbage".

3. Make spicy cabbage soup! It's the kimchi hot pot you mentioned, there's nothing mysterious.

Just boil a pot of water, put more spicy cabbage, half fat and half thin pork, add some onions and a lot of coriander! Yes, it is delicious. . .

Recommend another one:

Ingredients: half a Chinese cabbage (cut longitudinally), ginger, garlic, one apple, one pear, sugar, salt, chicken essence and pepper powder.

Step 1: Pickle Chinese cabbage. Sprinkle salt evenly on each layer of cabbage, then put it in a small pot and cover it with plastic wrap. Marinate for about one night. When pickling cabbage, it is better to press a heavy stone on the cabbage for pickling.

Step 2: Chop ginger, garlic, apples and pears into mud for later use (it is best to break them together with a blender, which is delicious and saves trouble); Put the pepper powder into a bowl, blanch it with boiling water, and then drain the water; Put ginger, garlic, apples and pears in a bowl with peppers, add some sugar and mix well.

Step 3: Spread the freshly mixed pepper evenly on the cabbage layer by layer, cover it with plastic wrap and leave it for about half a day.

Ps: Add apples and pears to buffer the spicy taste of garlic.

Spicy cabbage can be put in the refrigerator, and you can put one with clean chopsticks without oil and water every time you take it.

Period.

You can also cut the cabbage into pieces to pickle it, which will taste better, but it is not as good-looking as half a piece visually.

One more:

Material selection: Choose Chinese cabbage with thick texture, wash it, cut it in half, put it in a container, and evenly spread it with coarse salt layer by layer. For example, after five Chinese cabbages have been marinated for about two hours, they should be soaked in cold water, and water cannot drown the Chinese cabbages. Wash sauerkraut at least three times when you take it out, and then drain it for later use.

Ingredients: 5 kilograms of Chinese cabbage can be mixed with 0.7 kilograms of Chili powder and half a kilogram of sugar, and Chili powder should be used.

Preparation of soup. The soup is boiled with fresh radish, kelp and small whitebait, and put in twice. Generally, 5 kg of Chinese cabbage, it is more appropriate to put about 1 kg of soup.

Preparation: shred 1 kg white radish, put it into the prepared Chili sauce and stir it fully; Cut two shredded Sydney, one shredded onion and two shredded garlic, and put 1 leek in it. Ginger, onion, garlic, monosodium glutamate 30g, shrimp paste 20g, fish sauce 100g, sugar and salt. If the sauce is thick, you can add a little boiled beef soup and mix well.

Production: put on disposable plastic gloves with both hands, and evenly spread the prepared Chili sauce on the Chinese cabbage, layer by layer, with a little more on the thick roots; Put the cabbage in a sealed container for fermentation 12 hours, then put it in the refrigerator and take it when eating. Fresh and refreshing, sweet and sour and slightly spicy. Remarks: The best refrigeration temperature is 4 degrees Celsius above zero.

Bibimbap: Ingredients: bean sprouts, onions, lettuce, beef (if you don't like beef, switch to other meat), carrots, eggs, rice and Korean hot sauce.

Practice: 1. Steamed rice (everyone will);

2. blanch the bean sprouts and shredded carrots with boiling water, and mix the bean sprouts with chopped green onion, salt, garlic and sesame oil. Sprinkle a little salt on carrots;

3. Stir-fry the flooded beef before;

4. Add a little soy sauce and sugar to the onion and stir fry; Cut lettuce into strips;

5. Adjust the hot sauce according to your own taste, add some sugar, vinegar and so on.

6. Spread a sunny-side fried egg;

When everything is ready, put the dishes on the rice, sprinkle with hot sauce, and finally put the sunny side up! ! ! If you like soup, please make your own soup!

0/50g of rice/kloc-,30g of beef, 50g of carrots, 50g of mung bean sprouts, 50g of bracken and half an egg.

Half a slice of laver, 20g shredded onion, soybean oil 15g, sugar 5g, sesame oil 2g, Chili sauce 10g.

manufacturing process

1, Taomi cooking. Add onion, garlic, sugar and Chili noodles into soy sauce to make sauce.

2. Cut the beef and carrots into filaments. After the bracken is cooked and soaked, it is cut into 5cm, and then stir-fried with sauce and soybean oil.

3. After the platycodon grandiflorum is torn into filaments, put it into water to make it bitter. Cut mung bean sprouts and water celery into 5cm, then blanch them with water. Finally, mix well with the sauce.

4. Stir-fry the eggs and make them into shredded eggs. Roast laver and break it.

5. Add sesame oil and sesame seeds to the rice, mix well and put it in a bowl. Put shredded eggs and all kinds of stir-fried vegetables on the rice according to color. Finally, put seaweed and Chili sauce in the middle of the rice, and then add a little shredded egg, Chili and onion.