2: Put a little oil in the pot and saute with onion, ginger and garlic. Add soy sauce and stir-fry slightly, then add clear soup or water, and then add salt, soy sauce and sugar to taste.
3: Put the eggplant into the pot and simmer for a few minutes. When the soup is almost collected, add the garlic foam and knock it out twice.
Precautions:
1: Don't peel the eggplant, or it will look too greasy after oiling. Sure, but the oil is ok, but it tastes bad.
2: Eggplant must be cut into large pieces, otherwise it will be brittle. The cutting method by knife block is to cut an eggplant in half with a big oblique knife. If the eggplant is too big, you can cut it two or three times. In short, be big. It's hard to taste if it's not cut.
3: Don't collect the soup too dry. It's delicious to soak rice in eggplant sauce soup ~ ~
4: Don't put too much salt, so I won't say why.
Step 3 fry potatoes
5 potatoes, 2 tender pumpkins 1/,50g leeks, 5 green peppers, 1 red pepper1,salt, oil and sauce.
Exercise:
(1) After peeling potatoes, grind them into foam and squeeze them out. The residue is bleached repeatedly in clean water, and the starch will sink into the water.
(2) Shred the tender pumpkin, cut the leek into 5cm, wrap the green pepper and red pepper, and season with salt.
(3) Pour off the water, mix the starch with the residue, then add the tender pumpkin, leek and green pepper, and season with salt.
(4) Scoop a spoonful of prepared noodles in an oily pot and fry until transparent. Turn over after cooking.
(5) Dip in seasoned soy sauce to eat. 4. The practice of Korean spicy cabbage
Chinese cabbage 1 tree, apple 1 plant, carrot 0.5kg, onion 2, ginger 4-5, garlic 1-2, salt 0.2kg, sugar, Chili powder (preferably seedless), technical research.
Handling:
Wash cabbage leaves, tear them into small pieces by hand (hand tearing is more delicious than knife cutting), peel carrots and cut them into oblique elephant eye pieces (cut flowers can also be processed with food), put them in a container, put a layer, sprinkle a layer of salt, put heavy objects on them, and park them overnight. The next day, squeeze out the vegetable juice brine, wash it with clear water and control it to dry. Put Chinese cabbage, carrot, apple, onion, ginger and minced garlic into a clean basin, add Chili powder and a little monosodium glutamate, mix well, press with a clean plate, cover it with clean gauze, ferment at room temperature until it is sour and fragrant (about 1-2 days, and it takes a heater to ferment for more than one day in winter), and put it in the refrigerator for storage. Sour, spicy, fresh, crisp, light and refreshing kimchi can be eaten.
Description: Sugar is added to ferment and feed bacteria. It's best to use Korean-made and Chinese-made ground peppers without removing seeds. It's cheap, but it's not delicious. Industrial research vinegar can be added or not, and a small amount can accelerate fermentation. Sour taste should come from natural fermentation, not added vinegar. Pickles can be eaten directly or used for cooking.
5. Korean side dishes mixed with mustard stalks raw materials: some mustard stalks, red pepper 1, green pepper 65438.
Ingredients: Chili sauce 1 tablespoon, salt, sugar, vinegar, spicy meat sauce, miso, and a small amount of shredded ginger.
Exercise:
1. Soak mustard stems in clear water and wash them with clear water. Then mix well with salt and marinate for 15 minutes. Finally, scrub and cut into slender strips.
2. Wash the green and red peppers, remove the stalks and seeds, shred and shred the ginger, all of which are sprinkled on the mustard stalks.
3. Then mix the ingredients together. Key points: Mustard stem is the root of a kind of yam in Northeast China, which looks like a small ginseng. When in use, it should be cleaned and replaced with clear water for many times to remove its bitterness. If possible, it's best to soak for a long time. You can also taste it first and then make it without bitterness. 5. Korean mixed platycodon grandiflorum
Ingredients: dried shredded platycodon grandiflorum
Accessories: korean chili sauce, sugar, salt and vinegar.
Wash the dried platycodon grandiflorum, soak it in a clean basin, and soak it in clear water overnight.
Dry Platycodon grandiflorum, add korean chili sauce, sugar, salt and vinegar.
Grab it evenly with your hands, it will be more delicious. Taste while stirring.
After mixing, put it in the refrigerator and marinate it for a day and a night, which will be thicker.
You can use real caviar from Changchun. You can also make your own Chili sauce.
The practice of Chili sauce
Buy a catty of bright red pepper, that kind of small pickled pepper.
Cut into pieces, add salt, sugar and red oil,
The key: Jiang Mo, minced garlic (their ratio is critical) is 1: 3, and they don't like ginger.
It can also be changed to 1: 5.