Korean food is very distinctive. Korean food is light, less greasy, contains no monosodium glutamate, and is rich in nutrition and variety. Korean food is known as "five flavors and five colors": sweet, sour, bitter, spicy and salty; Red, white, black, green and yellow. Guests who have tasted kimchi, miso soup, bibimbap, ginseng chicken soup, Korean roast beef, etc. The "quintessence" of Korean food culture is unforgettable. Korean cuisine selects natural vegetarian dishes, reasonably pursues less but better, ensures adequate nutrition and does not make people overeat. Let me share with you the recipe of authentic Korean cuisine. The stew materials in Northeast Korea are eggplant, potato, cucumber, green pepper and tomato. The method is 1. Pour oil in a hot pan, add aniseed and garlic, stir-fry potatoes and eggplant until they are 70% cooked, then add cucumber, tomato and green pepper, stir-fry in korean chili sauce, add a little boiling water and stew for about 10 minutes. 2. After the potatoes are soft and rotten, mix some sugar and salt out of the pot. Tips 1。 When cooking this dish, I like to put a lot of garlic and stew garlic with skin in a pot. The skin can make garlic not rot easily in the pot, and it is very fragrant. It tastes glutinous and especially delicious. I like it, too! 2. If the soup of this dish is left for a long time at first, don't worry, and it doesn't need to be too dry before it is finally served. The remaining soup can be used to mix noodles, and it tastes really bad. Secret authentic Korean fried rice cake ingredients: 500g rice cake strips, fish cakes, half onion (cut at will, never thin strips), 10 cut carrots, 2-3 pieces of mushrooms, 1- half sauce: 1 tablespoon Chili sauce, 2 tablespoons fine Chili noodles, and 65433 sugar. Practice 1, 500g rice cake strips washed for use. 2. Fish cakes are randomly cut into geometric shapes for use. 3. Put a bowl of water in the pot and bring it to a boil. Add mushrooms and rice cake strips and cook until the rice cake is soft. 4. Add the sauce and stir fry a few times, then stir fry with the fish cake slices. 5, add carrots, onions, peppers, stir fry a few times, onion separation, out of the pot. 6. Taste the sweetness of the juice. If it is not enough, you can add a little sugar. If it is light, please use soy sauce instead of salt. It's simple! Tip 1, many people mistakenly think that cooking first, China people are used to cooking first, so it's over. The food is rotten and not delicious. Finally, stir fry to keep the dishes fresh. Crispy and delicious, colorful. :) 2, personal favorite: malt germ fermented syrup sweet baby. This tastes more natural, with a little sugar! 3, the key: adding mushrooms to cook can refresh, there is no need to add monosodium glutamate, which is harmful to the body. Kimchi pancake material 100g flour, 80g kimchi, 6 shrimps, 1 egg, 60ml clear water, 5ml sesame oil and proper amount of oil 1. Wash shrimps and cut pickles into small pieces; 2. Put the flour into a large bowl, add pickle juice, eggs and water, and stir evenly to make a paste; 3. Add diced shrimp, minced pickles and sesame oil and mix well; 4. Pour some oil into the pot and heat it. Spoon a proper amount of batter into a small round cake and fry both sides of the cake until golden brown. Tip 1, spicy cabbage has a taste, and the batter does not need salt. If it tastes heavy, you can add some salt or other seasonings. 2. According to your preferences, onions, leeks, green peppers, etc. Can be added to the batter, and shrimp can also be replaced by squid or minced meat. 3. It is best to add water slowly while stirring until the batter is thick. Korean barbecue pork belly 150g, Korean hot sauce 20g, Korean kimchi 50g, lettuce 1, barbecue sauce 100g. Practice: 1. Buy pork belly slices and barbecue sauce in the supermarket. 2. Wash and dry pork belly, and then marinate it in barbecue sauce for more than 30 minutes. 3. Wash lettuce and control drying. Spread the marinated pork belly evenly on the lower baking tray and cover it. 6. Start the barbecue function key and open the lid after 2 minutes. 7. Put the barbecue on the plate. 8. Serve with Korean spicy cabbage and Korean spicy sauce, and roll the lettuce. Korean kimchi raw materials: Chinese cabbage and white radish ingredients: red pepper, Chili powder, garlic, ginger, apples, pears, pineapples, raisins, dried fish and carrots. 2. Then wash and shred the white radish, pour in the salt and wait 15 minutes, pour out the excess water and squeeze it dry. 3. Wash the bright red peppers, mash them with a cooking machine, put them into the previous white radish and stir well. 4. Break all garlic, ginger, apples, pears and pineapples and mix well. 5. Add the dried raisin fish, then pour in the salted shrimp sauce with fish sauce and mix well. 6. Finally, add celery and leeks, stir well and put them in a bag. 7, sealed in the dark fermentation for 3 days, and then put in the refrigerator to wait for a week, you can enjoy. Soy sauce soup ingredients: beef, clams, tofu, potatoes ingredients: zucchini, onion, Flammulina velutipes, cabbage stalks, green peppers, garlic, rice washing water, batter, Chili sauce, salt and pepper. Method 1: Slice beef, potato and zucchini, shred onion, and remove the root of Flammulina velutipes and the stem of cabbage. 2. Pour oil into the pan, add beef, stir-fry until it changes color, add shredded onion and stir-fry until it becomes soft and full. 3. Add rice washing water to the pot, pour in the flour paste and Chili sauce, stir well, pour in the cut potato chips after boiling, and boil again. 4. Then add zucchini, tofu, and appropriate amount of water, and cook until it tastes delicious. Then add Flammulina velutipes and cabbage stalks, and then add fried beef and onion. 5. Cook until the soup is about to open, pour in green pepper, garlic and clams, continue to cook until clams open, add half a spoonful of salt, sprinkle a little pepper to taste and mix well, and serve. Korean cold noodles raw materials: steel wire noodles, beef, eggs, coriander, cabbage and cucumber ingredients: white sesame seeds, aniseed, fragrant leaves, tsaoko, pepper, cinnamon, licorice, fennel, onion, ginger, soy sauce, salt, monosodium glutamate, garlic, Korean hot sauce and white sugar. Wash the beef and put it in a pot with cold water. 2. Put the beef into the pot, pour the water into the beef, add all the seasonings, and do not add salt and monosodium glutamate. After the fire is boiled, turn to low heat and cook slowly until the beef is cooked. 3. Pour the beef soup into the basin. At this time, add salt and monosodium glutamate to taste. After the beef soup is cooled, it will be sent to the refrigerator for refrigeration. 4. Put cold water on the steel wire surface, rub it with both hands, don't let the surfaces stick together, and then remove the water control. 5. After the water is boiled, add the noodles and cook until soft and cooked. Cooked noodles should be cooled with cold water, rubbed gently with both hands to wash off excess starch, so that the noodles are tender and firm. 6. Slice the beef and cook the eggs in half. 7. Put the beef on the noodles, put the pickles and eggs, slowly pour the chilled beef soup along the edge of the bowl, and finally sprinkle with coriander and boiled sesame seeds to enjoy. Ingredients of Korean-style cheese ribs: 3 tbsps of Korean spicy sauce, 3 tbsps of soy sauce, 3 tbsps of Lin Wei or cooking wine, 3 tbsps of honey, rice vinegar 1 tbsps, Korean Chili powder 1 tbsps, sesame oil 1 tbsps, 5 cloves of garlic, 1/4 of Chinese onion, 1/4 of apple, appropriate amount of black pepper and ribs/kloc. Students who don't have a blender can grind onions, garlic and apples into mud and stir them with sauce. Add the sauce to the ribs, then squeeze the air out of the bag and marinate for about two hours. Find a bigger pot and wrap it in tin foil, because the cheese and sauce will definitely paste on the pot in the end. After being wrapped in tin foil, it is not only clean and hygienic, but also convenient to put a little oil in many pots to fry the marinated ribs until they are cooked. Cover with water and cook for about 65,438+00 minutes. When the soup is dry, pour the remaining gravy sauce into the bag. Cook over medium heat until the juice is collected. Arrange all the cooked ribs on the left side of the pot and sprinkle thick cheese on the right side. Then cover the lid again with low heat until the cheese melts by half. Finally, transfer the pan to the induction cooker, sprinkle chopped parsley ribs and fried white sesame seeds on the cheese. Anton stewed chicken Anton stewed chicken is a traditional dish of Anton, a famous ancient city in South Korea. Chicken is the main ingredient, the chicken nuggets are tender, and the soup is sweet, fresh and slightly spicy, especially the vermicelli inside. The chicken soup is full of flavor. Chicken 1, potato 1, carrot 1, asparagus 1, vermicelli 1, salad oil, salt, rock sugar, onion, garlic, star anise, dried pepper, cooking wine, soy sauce, sesame oil, etc. Remove the roots, remove the hard wires at the tail with a peeler, 3. Cut potatoes and carrots into hob blocks, 4. Cut asparagus into sections, 4. Boil the pot, put the potatoes and carrots in and cook for about 5 minutes. 5. Take out potatoes and carrots. Add the washed chicken pieces, blanch, 7. Take it out, control the water and put it in a bowl for later use. 8. Take out the clean chicken soup. Add chicken nuggets, stir-fry for a while 1 1, add garlic slices, crystal sugar, star anise and pepper, stir-fry until the crystal sugar is dissolved, color the chicken nuggets 12, stir-fry the chicken nuggets to the highest color, and then add chicken soup (water is also acceptable and healthier) 13. Reduce the heat to 15, cut the vermicelli into small pieces with scissors 16, and cook for about 30 minutes. Add vermicelli 17, onion, asparagus 18, continue to cook for 5 minutes (pay attention to the state of vermicelli, anti-sticking pot) 19, and add chicken essence, sesame oil and pepper to taste. 100g rock sugar, appropriate amount of small glutinous rice balls, appropriate amount of salt and less medlar. A little practice: wash the pumpkin, remove the seeds, put the skin into a steamer and steam for about 15 minutes (put the pumpkin into the steamer after the water is boiled); Cool the steamed pumpkin, and dig out the melon meat with a spoon; Mix the melon meat and purified water in a blender (700 grams of pumpkin can be stirred with a 600ML blender for almost three times); Pour the whipped pumpkin sauce into the pot, and cook for 10 minutes until it boils, then turn to medium heat; Boil glutinous rice flour with cold water and put it in a pot for 5 minutes; (At this time, keep stirring with a spoon to prevent glutinous rice flour from touching the bottom); Add rock sugar and medlar, and turn to low heat; Cook jiaozi in another pot. After cooking, add jiaozi into pumpkin porridge, add a little salt and stir well. Korean omelet materials Raw materials: eggs, onions, green peppers, red peppers, spicy cabbage, flour and carrots Ingredients: oil and salt 1. First of all, diced red pepper, diced green pepper, diced carrot, diced spicy cabbage and diced onion. 2. Beat the eggs into a bowl, pour in red pepper, green pepper, carrot, onion and spicy cabbage and break them up. Then add three spoonfuls of flour and half a spoonful of salt and beat until the egg mixture is fluffy. 3. Pour oil into the pot, spread the egg liquid evenly into the pot, then pour a little cooking oil from the edge, fry until it is solidified, roll up the omelet, turn it over, fry it until golden brown in turn, and take it out. 4. Finally, cut the omelet into pieces and serve.