Korean cooking practices
Often watch Korean dramas children's shoes is not the food in the drama can not forget, with these recipes, you can also do Korean food Oh, quickly with me to see it!
A Korean kimchi
Ingredients: l00pg cabbage, 120g red chili powder, 60g Korean chili sauce, 50g glutinous rice flour, 150g white carrots, 150g carrots, l00g onion, 1 apple in the right amount, oil, 150g salt, the right amount of garlic, the right amount of ginger, 50g white sugar, 30g small shrimp, 50ml fish sauce, suitable Jue white sesame, suitable chives
Directions:
1) about two kilograms of cabbage a, tear off the surface of the dry yellow leaves
2) cut off the vegetable state, torn into slices. Soak in water and rinse well
3) Put the water-drained cabbage leaves one by one into a large food box. Each put a piece, the surface of a fine layer of salt, and then put a piece of salt again, and so on until all the leaves into the box
4) cover the lid, into the refrigerator overnight
5) the next day take out, you can see that the box pickled a lot of water
6) pickled Chinese cabbage in purified water or cooled boiled water after soaking rinsing. Je dried water standby
7) 50g of glutinous rice flour and 500g of water (1:10) mix well, and then heat on low heat, while cooking and stirring
8) cook until bubbling can turn off the fire, and then continue to stir the residual temperature. Some of the time that is into a paste like a thicker state, cool to completely cooled ready (glutinous rice paste in the production of spicy cabbage is an essential step, a variety of ingredients can stick together, depending on it)
9) white radish rubbed into a thin wire
10) squeeze out the water and stand by
11) carrots, apples, onions cut into pieces
12) will be cut into small pieces of the fruits and vegetables together with peeled garlic and ginger. Add the cooking and puree
13) Add the white radish shreds to the cooled glutinous rice paste, then add the red chili powder and mix well
14) Add the chili sauce and mix again
15) Pour in the puree of the fruits and vegetables, add small shrimp (shrimp paste is better) fish sauce and mix well
16) Add white sesame seeds, cut into small pieces of chives, white sugar, mix well
17) Take a piece of cabbage, squeeze out the water, use a brush or hand in the front and back evenly coated with a layer of sauce, and then put a piece of coating, and so on, repeat, until coated with all the cabbage
18) will be coated with the sauce of the cabbage in the box in the yard neat, and then finally in the surface of the layer of thicker sauce, cover the lid, room temperature fermentation 2
Second, Korean kimchi tofu pot
Ingredients: pancetta, kimchi tofu, onions, minced garlic, ginger, scallions, salt, sugar, sesame oil
Practice:
1) first prepare the material, it is, pancetta sliced; onion julienne; tofu sliced; garlic pressed into a puree; ginger sliced; scallions oblique knife cut small sections; kimchi If it is whole. Also need to cut a little.
2) The practice is very provincial. Material corrections are ready to cook in the pot, choose a deeper pot, first pour a little oil, after burning hot into the minced garlic, ginger slices, green onion sha sautéed. Then into the onion wire continue to stir fry. At this time into the pork, stir fry until browned into the kimchi, stir fry a few times after pouring into the water, if there is a broth, then the best, in order to facilitate our pouring into the water can be, boil and then turn to a low fire stew for 10-15 minutes, and then into the tofu slices, a little bit of stew on it ok!
Third, sushi
Ingredients; rice, seaweed, white vinegar, salt, sesame oil, crab meat, cucumber, eggs, fish floss powder, cherry blossoms, crab meat, sugar
Practice:
1) crab meat into the cold water to cool standby
2) eggs fried omelette, cut into strips standby. Cut cucumber strips and set aside
3) Steam rice, add salt, white vinegar, sugar, sesame oil and mix well, cool and set aside
4) Flatten the sushi curtain and put seaweed on it
5) Spread rice on top of it
6) In the middle of it, put the cucumber strips, shredded egg and crab meat
7) Slowly roll it up and roll it tightly
8) Hold it tightly with a sushi curtain
9) Roll it up with a sushi curtain and put it in the center of it. ) Hold tightly with the sushi curtain
9) The sushi is ready, use a sharp knife and quickly cut it off with a sawing motion
10) Spread the sushi curtain and cover it with a layer of plastic wrap
11) Spread rice on the top of the plastic wrap
12) Cover the rice with a layer of seaweed
13) Put the shredded egg, cucumber strips, and crabmeat on the seaweed
14) Put the egg, cucumber strips, and crabmeat on the seaweed 14) Put the egg, cucumber strips, and crabmeat on the seaweed 14) Put the crabmeat on the seaweed.14) slowly rolled up, the plastic wrap can not be rolled into Oh
15) the same with the sushi curtain hold tight
16) to find a sharp knife, sawing quickly cut the sushi section
17) ready to fish floss, slowly rolling sushi, white rice at the sticky fish floss powder can be.
Fourth, Korean-style rice cake skewers
Ingredients: 150g rice flour, 75g glutinous rice flour, 100g pork, 100g spicy cabbage, the right amount of oil, the right amount of salt, the right amount of sugar, the right amount of white wine, 20g of lard
故法：
1) rice flour and glutinous rice flour mixed well
2) Scald the noodles with boiling hot water
3) Add lard while it is still hot
4) Stir well, and when it cools down, it will be a rice ball
5) Wipe oil on the inner wall of the mold
6) Put the rice ball into it, flatten it into the steaming pot, and steam it over high heat for 20 minutes, take it out, and then take it off the mold when it is slightly cooled down, and then put it in a cool, ventilated place to dry for a period of time, so it can be used as rice cake
7) Prepare rice cakes, puddings, and other ingredients, and make sure they are ready to be used.
8) air-dried rice cakes cut into small pieces (I was air-dried for a day)
9) pork cut into slices, sliced cabbage, pork with white wine
10) cabbage into the pouring, add a little salt, a little sugar
11) hand rubbing evenly, so that the meat is fully flavored and marinate for half an hour!
12) with a clean bamboo skewer will be rice cakes, pork, spicy cabbage skewer
13) pan smeared with a little oil, into the pan on low heat on both sides can be fried (with an electric pancake pan, it's very easy to fry on both sides)
five, Korean stone pot bibimbap
Ingredients: 200g of rice, 50g of spinach, 100g enoki mushrooms, 50g carrots, 30g shiitake mushrooms, 50g Korean hot sauce, 20g soy sauce, 5g black sesame seeds