Prepare-rice, add some sesame oil and some salt unique to Korea to the rice. Because our salt is salty, it is better to put some cooked sesame seeds in the rice! Buy some laver in the supermarket, maybe with bamboo boards. Put the laver on the bamboo board, and then put the rice in the middle of the laver, which can account for about one fifth. Then spread the rice out, pay attention to leave some space, and don't spread the rice too full. Then spread Korean hot sauce or salad dressing on the rice, cut some cucumber strips and carrot strips, and add some pork floss, ham and squid floss according to your own taste. Finally, roll up the bamboo board.
Two methods of miso soup
Buy Korean noodle sauce, not only noodle sauce, but also a kind of wrapping sauce. All the shops selling Korean food sell them. There is a shop on Peking University West Street, and the price is very low.
There is no need to explode. First, pour a proper amount of water into the pot to boil, and then cut the vegetables (wax gourd, potatoes, onions, green peppers, etc.). You can add it according to your own preference, but you don't need to put too many vegetables), put it in the pot, and then add some pork belly and noodle sauce until the vegetables are cooked.
Sanban Qiao Mai bean jelly
Adding kimchi to sliced buckwheat bean jelly is a good food for winter dinner.
Buckwheat contains rutin, which can lower blood pressure and is also an effective food for treating hypertension. And because this food is low in calories, it is also good as a diet food.
material
Buckwheat bean jelly 1, Chinese cabbage pickle 200g, onion 1, garlic 3, sesame 1, sesame oil 2, soy sauce 1.5, laver 1.
working methods
(1) Cut buckwheat bean jelly into two pieces and cut into 7mm thick.
(2) Picking out the stuffing of Chinese cabbage and pickles and shredding them, and chopping onions and garlic. Stir-fried laver and roasted.
(3) Put the prepared onion, garlic, sesame and sesame oil into the soy sauce as the seasoning sauce.
(4) Put the dehydrated kimchi and bean jelly into a large bowl, add the seasoning sauce and mix well. Spread the seaweed in the bowl.
Four spicy cabbage, leek pickles [raw material/seasoning]
1 Chinese cabbage (1 and 1/2 ~ 2 Jin), appropriate amount of leeks, and shredded carrots.
(1) crude salt (or refined salt) 1/3 cups (salt accounts for about 5% of vegetables)
(2) Chili powder 1/2 cups Chili sauce 1/3 cups sugar and a little garlic 1/4 cups.
[production process]
(1) Cut the whole Chinese cabbage in half, sprinkle with coarse salt to soften naturally, and don't press it. Salt should be evenly scattered in every corner of Chinese cabbage, and water will come out in about 2 days, and it must be turned several times during the period. Take it out and filter the brine for later use.
(2) Add the material (2) and seasoning (2) and stir evenly. After pickling, put it in the cold storage for 1 week, and then take out the slices to eat, which can be preserved for about 2 weeks.
Five pieces of wormwood cake
raw material
Potatoes (300g), tender mugwort leaves (50g), refined salt (3g) and soybean oil (15g).
manufacturing process
1. Peel the potatoes, soak them in water, then clean the vegetables with a chopping board, then pour in cold water and sieve them with a sieve. After changing the water twice, precipitate the starch and squeeze the water out of the dregs.
2. Mix potato starch, residue, Artemisia selengensis and refined salt to make fried materials.
3. Pour the prepared frying materials into a frying pan with oil, fry until both sides are yellow, and put them in a plate.
Liu Korea barbecue
Basic materials:
Ingredients: a small steak (marinated with fruit, sugar, onion and other sauces for three to four hours first)
Accessories: Lentinus edodes, lettuce and green pepper.
Seasoning/marinade: one dish of soy sauce and one dish of miso sauce.
Production process:
1。 After the iron plate is preheated, the calf is baked for barbecue. Traditional Korean barbecues all use beef ribs, which are the left and right sides of the beef breast with flesh and blood, and the meat is fresh and tender.
2。 The steak is long and difficult to barbecue. Remember to turn them over and let the meat heat evenly.
3。 After roasting the meat until it changes color, cut it into delicious small pieces with special steak scissors. The meat that can't be eaten for a while is piled on the cut bones to avoid burning.
4。 Dip the barbecue in some miso soup.
5。 Wrap the barbecue with lettuce, add some garlic or side dishes, and put it in your mouth.
Qige kimchi
Material: 2 Chinese cabbages,100g Chili noodles.
Accessories: half a radish, half a pear, 5 or 6 cloves of garlic, a little ginger and 5 or 6 onions.
Seasonings and marinades:
3g of monosodium glutamate, 20g of salt, 50g of crude salt10g, 2g of white sugar10g, 2g of beef powder, 3g of glutinous rice balls powder10g, and 3g of shrimp paste.
Production steps:
1, choose to remove the dirty and thick leaves outside the cabbage and cut them in half from the middle.
2, loosen each leaf, which is easy to taste when doing so; Wash the cabbage.
3. Put the cabbage in the bucket and add water to it. Spread the leaves of Chinese cabbage, sprinkle with large grains of salt evenly, marinate for 4-6 hours, wash and drain.
4, white radish, pear shredded, ginger and garlic minced, shallots cut into small pieces; Then put the seasoning and ingredients in a basin and stir them evenly to make sauce, and the marinade is ready.
5. Wipe the marinade evenly on the leaves of Chinese cabbage, open one layer, spread one layer, and wipe each layer until the Chinese cabbage turns red. (Edible at this time)
6. Put the cabbage into the bucket neatly, cover it and start fermentation. You can finish it in two days. If you want to keep it for a long time, you can put it in the refrigerator.
Ba bibimbap
Ingredients: rice, minced meat and eggs.
Accessories: cold tender bean sprouts and vegetables, fried bracken, shredded carrot, fried minced meat.
Seasonings and marinades:
Sesame oil, Chili sauce
Production steps:
1. Prepare steamed white rice, and then prepare mixed vegetables.
2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.
3. Before the rice is put into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor.
4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste.
5. Put the rice into the stone pot, spread the mixed vegetables, minced meat and eggs on the surface in a fan shape, and serve when the sesame oil sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.
Nine slices of raw squid
Material: raw squid 1 strip
Accessories: cucumber 1, chopped green onion 1 tablespoon, garlic 1 tablespoon.
Seasonings and marinades:
1 tbsp Chili sauce, 1/2 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame and salt.
Production steps:
A, material preparation:
1. Squid: Remove viscera, claws and skins, then wash, cut into 1cm width, and then soak in salt water.
2. Cucumber: first cross-cut, then vertically cut, and then marinated with salt water.
3. Seasoning sauce: Add onion, garlic, sugar, vinegar and sesame salt to the Chili sauce and stir.
Second, practice:
1. Wash raw squid and cucumber soaked in salt water once, then take them out and drain them.
2. Make sauce.
3. Put the raw squid and cucumber into a big container, then add the sauce and stir.
Other considerations:
Key points of production:
There are many ways to peel squid, but the simplest way is to remove viscera and claws, wash them, remove water, and then peel them off with a dry rag.
Edible:
Fried squid with green vegetables: after peeling the washed squid, rinse it with hot water and cut it into large pieces. Green vegetables are also cut into larger pieces. Sauce is made by adding pepper, onion, garlic, sesame, salt and pepper to Chili sauce.
Finally, stir-fry the prepared materials together.
Top Ten Miso Soups
Ingredients: beef 100g, pumpkin14, 4-6 shells, half a piece of tofu.
Accessories: 2 peppers, 1 root pepper, 1 root onion, 1/2 root onion, appropriate amount of mushrooms and a small amount of edible oil.
Seasonings and marinades:
1 teaspoon of sesame oil and salt respectively; A small amount of tamarind pepper
Production steps:
production arrangements
1. Method of meat sauce: 65438+ 0 spoon of soy sauce and sugar each; 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
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:
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.
Eleventh ginseng chicken soup
Ingredients: 1 chicken,
Accessories: 5 jujubes, onion 1 root, 8 cups of water and 4 cups of glutinous rice1.
Seasonings and marinades:
A little salt and a little pepper.
Production steps:
A, material preparation:
1. Chickens should be cleaned after eviscerating. Then put glutinous rice, garlic and jujube in the chicken's stomach.
In order to prevent the contents from leaking out, sew them on with thread.
Second, the production steps:
1. Chickens should be cleaned after eviscerating. Then put glutinous rice, garlic and jujube in the chicken's stomach and sew them up with thread to prevent the contents from leaking out.
2. Put the chicken in a big pot, put the onion, pour a lot of water and cook.
Chicken needs to be cooked for a long time. When the bone can be taken out, take out the chicken.
Other considerations:
Production points: put the chicken in a large pot, add onion, pour a lot of water and cook.
Edible: Chicken needs to be cooked for a long time. When the bone can be taken out, take out the chicken.
Twelve portions of pickled vegetable soup
Ingredients: pork (100g) and spicy cabbage (half tree).
Accessories: pepper (1 tablespoon), minced garlic (1 tablespoon) and scallion (1).
Seasonings and marinades:
White sugar (1 tablespoon), cooking oil (2 tablespoons), sesame oil (1 tablespoon), sticky cake (about 1 cup).
Production steps:
1. Spicy cabbage: Choose slightly sour spicy cabbage and cut it into 4cm.
2. Pork: Cut into 2cm.
3. Onion: Cross-cut first, then cut into 4cm.
Production steps:
1. Stir-fry the pork in the pot with oil first. After the color of the pork changes, stir-fry the spicy cabbage together.
2. Then add some water, then add sugar and pepper.
3. After the spicy cabbage is half cooked, put sticky cakes, onions, garlic and sesame oil. Cook for a while.
Other considerations:
Key points: There are many ways to peel squid, but the simplest way is to remove internal organs and claws, wash them, remove water, and then peel them from them with a dry rag.
Edible: Fried squid with green vegetables: Peel the washed squid, rinse it with hot water, and then cut it into large pieces. Green vegetables are also cut into larger pieces. Sauce is made by adding pepper, onion, garlic, sesame, salt and pepper to Chili sauce. Finally, stir-fry the prepared materials together.
Shisanjiang chicken
Ingredients: tender chicken1500g, 50g soy sauce.
Accessories: onion 10g, Jiang Mo 5g, minced garlic 5g.
Seasonings and marinades:
40 grams of essence, 25 grams of cooking wine, 25 grams of hot sauce and 50 grams of sugar.
Production steps:
1. Slaughter the chicken, unhairing, cleaning the cavity, eviscerating, washing, controlling the drying of water, rubbing the inside and outside of the chicken with salt, putting it in a basin, pressing it with a heavy object, taking it out after curing for one day and one night, and controlling the drying of salt water.
2. Put the chicken in the pot again, put in clear water, and the water slightly submerges the chicken, and then take it out after boiling. Filter the chicken soup into clear soup, then rinse the chicken with cold water, put it back into the original clear soup, add the onion, Jiang Mo, minced garlic, soy sauce, 25g of white sugar and cooking wine, press the chicken into the soup with a pot, cover the pot, boil it with strong fire, stew it with low fire until it is 80% cooked, take it out and let it cool.
3. After filtering the original soup, put it in a pot and boil it with high fire. Add 25g of white sugar to make it boil into thick juice and smear it on the chicken skin. Wipe evenly, wipe well.
4. When eating, cut into pieces, code into the original chicken shape, put it in a plate, and eat it with hot sauce.
Other considerations:
Features golden color, salty and spicy taste and rich fragrance.
Shi Si Korean version of cowboy bone
Material: 250g of cowboy bone. Accessories: None
Seasonings and marinades:
6 teaspoons of water, 2 teaspoons of light soy sauce, 0.5 teaspoons of sugar 1 teaspoon of garlic, 2 teaspoons of garlic (chopped), 0.5 teaspoons of white sesame/kloc-0 (ground), half a teaspoon of pepper, 0.5 teaspoons of sesame oil 1 teaspoon of Shaoxing wine 1.
Production steps:
1. Mix the seasoning well, then mix in the thawed cowboy bones and stay for one or two hours.
2. Heat the wok, add appropriate amount of vegetable oil, fry until the beef bones are golden on both sides, add the remaining juice and boil.
3. Sprinkle chopped pine nuts or sesame seeds before eating.
Shiwu Korea pickle roasted stinky tofu
Ingredients: 6 pieces of stinky tofu and 2 cans of kimchi.
Accessories: 3 garlic sprouts and 40g pork belly.
Seasonings and marinades:
4 cups of soup
Production steps:
1. Drain the stinky tofu and cut each piece into 4 small pieces.
2. Slice pork belly: Wash garlic seedlings and cut them into 3 cm pieces for later use.
3. Put kimchi and stinky tofu into the casserole in turn.
4. Finally, add pork belly, garlic sprouts and broth, and simmer for 20 minutes.