1. The main tools are-Korean stone pot (made of healthy artificial stone), Korean hot sauce and platycodon grandiflorum.
2. Ingredients: rice, sesame oil, eggs, cold and tender bean sprouts and vegetables, stir-fried bracken, platycodon grandiflorum, shredded carrot, stir-fried minced meat (the variety of meat can be selected according to your own preferences), and korean chili sauce. (You can add your favorite vegetables and meat to the raw materials according to your personal taste.)
Practice: 1. Prepare steamed white rice, and then prepare the attached vegetables and minced meat;
2. The egg is fried 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, preferably in a semi-cooked state. The number of eggs depends on personal preference, usually one or two;
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 oily taste;
Prepare a small bowl of light soup to accompany the meal. When you feel that the meal is dry, you can mix it in. Prepare a small dish of Chili sauce, which will be delicious after proper stirring.
5. After the rice is put 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 creaks after heating. At this time, the aroma is overflowing, and you can mix it with chopsticks, which will make the visual effect colorful and increase your taste pleasure when they are in hot contact with the stone pot.
This delicious bibimbap is ready. It's simple. Come and have a try! It is said that bibimbap can slim down!
(slimming principle: during weight loss, the most worrying thing is that diet control leads to malnutrition. This kind of bibimbap with complete rice, vegetables, meat and eggs is rich in nutrition, and it is a satisfactory diet with vegetable soup or seafood soup! )
The second is the laver rice that everyone is familiar with!
1. The main tool is bamboo curtain (there are many brands now).
Main ingredients-Korean laver (don't buy it wrong) and Korean rhubarb radish (the best seasoning for laver rice)
2. With these tools and necessary ingredients, let's introduce the practice of laver rice!
Materials:
4 bowls of rice (depending on how much you need, if it is hot) (If you have several kinds of rice at home, you can mix it with glutinous rice to make it taste better. Remember to be wet, not too dry)
1 piece of seaweed (thin slice, not soup, you can only make seaweed soup if you buy it wrong) is of course the most authentic taste shipped from Korea.
The most authentic way to add a few sausages is to add this, but you can also add meat floss or sausages according to your own taste.
3 eggs (used to make egg skins, stuffed like other delicious foods, don't add eggs if you don't like them)
Yellow radish 5 flat shrimp bald? Did you commit a crime? /font & gt；
A little salt, a little sesame, and a little sesame oil (you can stick to it according to your hobbies).
(The stuffing inside can also be changed into something you like. )
Steps:
1. Put some salt, sesame oil and sesame seeds in the hot rice, then stir fry, stir well and set aside to dry. Don't mix these when you are in trouble, just eat stuffing. ) It would be better to be happy in Korea.
2. After the eggs are broken up, add a little salt to taste, fry them into egg skins in the pot, cut them into rectangles, and then cut them into strips. (In fact, it's just one egg skin. ) While the oil pan is still hot, stir-fry sliced sausages and carrots. Be sure to pay attention to the heat, don't scorch them, and don't cook them hard and uncooked.
3. Bake the laver in the microwave oven for half a minute (the laver to be baked is ordinary, and Korean laver does not need to be baked).
The roasted laver wrapped rice is cooled, and the directly wrapped rice is only aired for a while, as long as it is not too hot.
4. Then put the laver on the curtain, spread it out, pour the rice on it, flatten it with a spoon, stick it on the laver, spread strips of vegetables and meat you like, and then roll up the purple cabbage. Be sure to roll it as many times as you want. When you roll the seaweed to the edge, put a little water on it so that the seaweed won't come loose. ) Then cut it into small pieces of 1.5cm with a knife ~ 1.5cm is delicious, and you can cut it thicker if you want to eat more in one bite ~
Porphyra rice is ready. If possible, you can serve caviar or dip it in Chinese and Japanese soy sauce. The taste is up to everyone!
The third recommendation is seaweed soup, which Koreans like best.
Koreans drink seaweed soup almost every day ... usually, on birthdays and after giving birth to BB, which is said to symbolize peace and commemorate their mothers. The purpose of drinking it now is simple and clear, because kelp can enrich blood, and Korea is also very cold. Apart from Sparex, the most practical one is seaweed soup to dispel cold, and modern science has proved that this seaweed soup is second only to auricularia auricula in clearing intestines. And the taste is much stronger than fungus! ! !
This kind of kelp, which we can't buy in the vegetable market, is often asked by mm why her seaweed soup is so much worse than Korean food. This kind of seaweed is thin and delicious. South Korea elephant food specially chooses to breed this kind of seaweed in unpolluted sea areas, and adopts advanced drying technology to maintain its original flavor and purity. This seaweed doesn't need to be washed, but it can be soaked for 5 minutes ~ 100 g.
Method for making seaweed soup
Ingredients: Porphyra, shredded beef, Chunxi (beef powder), sesame oil, soy sauce and garlic foam.
How to make it: If you use bone soup, you don't have to put shredded beef.
1. Marinate seaweed for 5 minutes.
2. Shred beef, put sesame oil, fried beef and kelp in the pot.
3. Stir fry and add water to boil, then add jubilation, garlic foam and coriander.
The fourth is fried pork belly with spicy pickles.
Ingredients: Korean spicy cabbage and pork belly, of course.
Ingredients: green pepper, shredded onion, shredded ginger, Korean hot sauce, sugar, salt, beef powder (Dakaixin) and cooking wine.
1. Add oil to the pot, bring it to a boil, then add pork belly and stir fry.
2. After the meat changes color, stir fry for a while until it turns yellow. Add ingredients, onion and ginger, stir fry. Then add a tablespoon of Korean hot sauce and 3 teaspoons of sugar (or you can not add it according to your preference) and stir fry.
3. Add spicy cabbage and stir fry for a few minutes, then add some beef powder ~
Haha ~ a colorful spicy cabbage fried pork belly was born so simply!
It's already zero in the morning. I have been busy all day today, so I must have a rest first. I will send you some new dishes tomorrow. Don't worry, the fun is yet to come, hehe.
The fifth course will be served today! I'm glad to see more than 100 people reading the post. Although few people reply, I will still cheer.
The fifth course is the most familiar cold noodles! ! !
Ordinary cold noodles
Buckwheat cold noodles (more nutritious)
Ingredients: 350g cold noodles, 200g beef (steak), 4 cloves of onion 1 root, 4 cloves of garlic, 6 parsley, half a cucumber, 1/3 pears, 2 eggs and a few slices of pickles.
Seasoning: bean jelly, Chili powder 1/2 (bean jelly can be left, if it is not spicy enough, you can put it casually), 6 cups of cold water, and half a spoonful of salt.
How to do it:
1. Pear and cucumber are shredded. Cook the beef first. When cooking beef, add onion, garlic and scallion and continue to cook for 30 minutes. After the beef is cooked, it is cooled and cut into a piece of meat in cold noodles.
2. After the soup is cooled in the refrigerator, the oil will condense on the top layer, and all the oil on the top layer will be scraped out.
3. Cut the boiled egg in half, boil the water, and add the noodles after the water is boiled. Stir the noodles with chopsticks, heat them evenly and cook for 1~2 minutes. When the water comes out, pour half a cup of cold water, which will make the noodles very thick. Rinse the noodles with cold water until the satiny disappears, then take them out, put them in a bowl, pour in the cold broth, and then add the sliced meat, cucumber, eggs, pickles, shredded pears and coriander. When eating, you can also add sugar and white vinegar or hot sauce according to your own preferences ~
Of course, you can also buy instant cold noodles, which are as simple as instant noodles and boiling water, and are more suitable for lazy people like me, hehe, the taste is not bad!
The sixth course has also come out, and I have a toothache. Is the famous miso soup! ! !
Materials:
Beef: 100g, seashells (called clams in Liaoning): 4-6, soybean sprouts: several, potatoes: one, chrysanthemums: several, Chinese cabbage: several (vegetables can also be put according to your own preferences), tofu: half, peppers: two, red peppers:. from = forum 20〃target = _ blank & gt； Cooking oil: a little, big or chicken essence: a little.
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, so that the shells spit out sediment, and then wash them with clear water.
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 potatoes into small pieces. Cut the chrysanthemum into sections.
5. Slice peppers and cut green onions.
Production steps:
1. Cook the soup with some shells first, and then fry the beef. When the beef turns white, put the shell soup.
2. When the soup starts to boil, add bean sprouts, potatoes and mushrooms, and add the sauce. At this time, the foam should be removed.
3. Add shells, tofu, onions, green onions, and finally put vegetables such as peppers.
When the pot is boiling, remember to cook slowly with small fire. You can judge whether a potato is ripe according to its maturity. As long as the potatoes are cooked, everything else is fine.
5, turn off the fire, take the pot, rice, prepare a set of Korean spoons and chopsticks, don't have a flavor, you can eat it now! ! Don't be too impatient, or it will burn out ~
Seventh ~ Today, we will uncover the black sauce noodles in Korean dramas, that is, the slag river noodles! ! !
I like eating it very much. I believe many Korean fans want to eat it, but it may not be sold in my hometown. So I finally posted this post all night today. Let's see how it works! ! ! I hope it helps! ~
Preparation materials: meat, eggs, potatoes, onions, cucumbers, noodles, etc.
Seasoning: Wei Zhen Fried Sauce (Korean origin), a little soy sauce, beef powder, cooking wine, starch, etc.
Fried sauce: First cut the best meat, potatoes and shallots into diced meat, then use salt, cooking wine and starch (in order to ensure the meat is tender, it must be less). When the oil is 80% hot, put some Jiang Mo first, then put the diced meat in, push it with a frying spoon, and then pour a little soy sauce to improve the color, and immediately pour the delicious fried sauce made in Korea. Turn off the heat and add sugar and beef powder until the sauce thickens. You have to stir in one direction with a frying spoon until the sauce turns dark purplish red, dark and fragrant. The whole process usually takes 10~ 15 minutes.
When the sauce is almost cooked, make an omelet, shred and shred the cucumber. The sauce is poured on the noodles, and the egg roll and shredded cucumber are placed on the side of the sauce. So delicious and beautiful, authentic Korean Zhajiang Noodles will come out! ! !
When cooking at home, you can cook noodles and fry sauce, so that noodles and sauce are cooked together, and the rest of the work is of course eating! Haha, be careful not to burn yourself. "
Note: it is best to use special noodles, which are about twice as thick as cold noodles and taste similar to cold noodles. Of course, dried noodles or handmade noodles can also be used, but the taste and taste are not as good as the original ~
If cooked well, the meat in the sauce is tender, and the sauce is warm and fragrant. Otherwise, the meat may be old and the sauce will be bitter! So be sure to pay attention to the time and temperature! ~~
The eighth course is what I order every time I go to the Korea Pavilion-pickled cabbage cake!
Ingredients: pickles
Ingredients: eggs, cake powder (special powder for kimchi cake),
Seasoning: Chili noodles, a little sugar (according to your own taste), beef powder.
Exercise:
1. Cut kimchi into small pieces or filaments (everyone likes it), put it in a container, add ingredients and seasonings and mix well.
2. Pour the oil into the frying pan, heat it, add the cake powder just made (the kimchi has been put away) and spread it out.
After frying one side, turn the bread over and fry the other side.
Tip: Pay a little attention when flipping bread. It's not good to do this twice. The method is very simple, mainly because the ingredients are bought, no problem!
Behind the ninth course is seafood cake which is very similar to it, but the taste and price are very different!
Ingredients: cake powder, eggs, squid, shrimp, fresh shellfish and water.
Shrimp with green onion
Ingredients: chopped green onion, salt, Chili noodles, green pepper and red pepper (or not)
Step: 1. Cut seafood into small pieces.
2。 Stir the cake powder with water and eggs (or without eggs) into a thin paste, and season with salt and pepper noodles.
3。 Mix seafood, chopped green onion, green pepper and so on. Make it into a thin paste and stir well.
4。 Boil the oil in the pot, and the oil can be more. Take a spoonful of batter with a larger spoon, put it in a pot, and fry both sides on medium heat until golden brown.
5。 When eating, cut it into small pieces and put it on a plate paved with raw vegetable leaves, so it is full of color, flavor and flavor.
Korean traditional diet
There are many kinds of diets in Korea, because Korea used to be an agricultural society. Therefore, rice has been the staple food since ancient times. Recently, the Korean diet consists of various vegetables, meat and fish. Pickle (fermented spicy cabbage), seafood sauce (pickled seafood), bean sauce (fermented soybean) and other fermented pickled foods. It is famous for its nutritional value and special taste. The characteristic of setting the table in Korea is that all meals are set at the same time. The number of traditional dishes is three for the poor and twelve for the royal family, depending on the noodles or meat. Compared with China and Japan. Korean food provides soup. Rice spoons are used more frequently in Korea.
Types of traditional Korean diet
1. Rice and porridge
Rice is the main food in Korean diet, and most people eat cabbage rice. In order to increase nutrition, beans, chestnuts, sorghum, red beans, barley and grains are sometimes added. Porridge is a diet with high nutritional value. There are many kinds, including rice, red beans, pumpkins, abalone, ginseng, vegetables, chicken, mushrooms and soybean teeth.
2. soup
Soup is an essential meal. The types of soup vary according to vegetables, meat, shellfish, seaweed, beef bones and so on.
3. casserole
Casserole is similar to soup, but thicker than soup. The most diverse casserole, the biggest sauce casserole. Casserole tastes very spicy. Cook it in a casserole and serve it while it is hot.
Smoked and stewed food
Smoked and stewed foods are similar to vegetables seasoned with soy sauce. Smoked and stewed food is made with small fire.
Mixed vegetables
Pickled vegetables are added with salt, soy sauce, salt and pepper, sesame oil, garlic and onion, and then blanched or slightly fried.
6. Pickled seafood (salted seafood)
Salty seafood is a special salty food, which is fermented from fish, oysters, shrimp, roe and fish offal. Marinated seafood can be eaten as a dish. Pickled pickles can also be used as seasoning.
7. Baked food
Barbecue food is made by grilling meat with ingredients in advance on a charcoal fire. The representative food of baked goods is barbecue and ribs. You can also fish in this way.
thin pancake made of flour
Pancakes include mushrooms, cantaloupes, dried fish, oysters, green peppers, salted meat and so on. Stir in flour and eggs and fry them into food similar to fried cakes.
9. jiaozi
Jiaozi is a kind of food made of dough stuffed with meat, mushrooms, cantaloupe, mung bean sprouts and pork.