Spicy soybean sprouts
Ingredients: soybean sprouts 1 kg, half a spoonful of mashed garlic, chopped green onion 1 spoon, a little salt, sesame oil 1 spoon, white sesame seeds, and Chili powder 1 spoon.
Practice: 1. After washing the bean sprouts, put in cold water, the amount is only half of the bean sprouts. Cover the pot and boil. When you see smoke, it means boiling. Wait a minute or two before turning off the fire. Even the lid can't be opened in the middle. 2. Boiled bean sprouts can't lift the lid at once. It takes a minute to open the lid. 3. Take out the soybean sprouts, put them into a drain basket to drain the water and let them cool. 4. Mix the seasonings and stir gently, so that the bean sprouts will not break.
Chef: Bean sprouts produce moisture, so don't use too much water when cooking, so as not to dilute the unique aroma and sweetness of bean sprouts.
water kimchi
Ingredients: a white radish, a cucumber, a red apple, a pear, a little shredded onion, a red pepper, three tablespoons of garlic juice, one tablespoon of ginger juice, three tablespoons of onion juice, one-third bottle of 7-up soda, one and a half bottles of small mineral water and a little salt.
Practice: 1. Slice all white radishes, cucumbers, red apples and pears and marinate them with salt for ten minutes. 2. All the seasonings have been adjusted. After adding shredded onion and pepper, add the marinated ingredients and leave them at room temperature for one day. Put it in the refrigerator when you want to eat it, which is more delicious.
just love
Ingredients: one radish, five tablespoons of Korean Chili powder, one tablespoon of garlic paste, half a tablespoon of ginger paste, a little salt, three tablespoons of fish paste and two tablespoons of sugar.
Practice: 1. Wash the white radish without peeling, and cut it into squares about one centimeter square. Marinate with salt for an hour. Try the pickled radish to see if it is too salty. If it is too salty, rinse it with water. 3. Marinate all seasonings with radish, leave them at room temperature for two days, and naturally ferment. You can eat it on the third day, and then eat it after freezing.
Mixed kelp silk
Ingredients: kelp 1 kg, red pepper 1 piece, garlic paste 1 tablespoon, salad oil 2 tablespoons, chopped green onion 2 tablespoons, light soy sauce 2 tablespoons.
Practice: 1. Wash kelp silk and cook in a cold water pot for three minutes. Take out the cold water, squeeze out the water and cut into small pieces. 2. Put salad oil in the pot, add pepper and garlic and stir fry until fragrant, then put them into the sea and stir fry for three or four minutes, then add soy sauce and stir fry. Add chopped green onion, sprinkle with sesame oil and sprinkle with white sesame seeds before taking out the pot.
Chef: kelp must be put into the pot when it is cold, so as to remove the fishy smell of kelp.
Cold green cabbage
Ingredients: 2 kg of green vegetables, 5 tablespoons of Korean Chili powder, half a cup of fish sauce, 2 tablespoons of garlic paste, 2 tablespoons of ginger sauce 1/2 tablespoons of sugar 1 tablespoon.
Practice: 1. Wash the vegetables, marinate them with a little salt for 30 minutes, rinse them again, and wait for the water to dry. 2. Mix all the seasonings well, and then mix well with the vegetables.
Cold spinach
Ingredients: a catty of spinach, a little sesame oil, a little salt and a proper amount of sesame seeds.
Practice: 1. Wash the spinach, blanch it in boiling water (not too long), immediately remove it and put it in ice water, cut it into small pieces and squeeze it dry. 2. Mix in salt and sesame oil and sprinkle with sesame seeds.
dill pickles
Ingredients: two cucumbers, half a tablespoon of Korean Chili powder, a little garlic, a little chopped green onion, a little white sesame, a little sesame oil and a little salt.
Practice: 1. Slice the cucumber, sprinkle some salt and marinate it for five to ten minutes, then squeeze out the water. 2. Mix all the seasonings and mix in the cucumber.
"Good food is essential."
Delicious dishes in Korean cuisine are often made with local seasonings. Remember to use imported Korean products for this side dish, Chili powder and fish sauce, and be decent. Korean Chili powder is definitely different from desktop Chili powder. Sometimes a big piece of red looks like it's going to burn, but it's actually a little "unsightly", that is, the role of color matching is greater than seasoning.
As for another condiment, fish sauce, the boss Yue Yongwen said that it can be regarded as the secret weapon of Korean cuisine, and many people can't make authentic Korean flavor, which is what they owe.
In addition to the above special seasonings, sesame oil is often used in Korean cuisine, which we are very familiar with. Without a drop or two, the taste of the dish is completely different. These condiments can be bought in Zhongxing Street (known as Korea Street) in Yonghe.