Korean food introduction Korean food is very distinctive. Although the cooking is mainly barbecue, its taste is very popular in China. Unlike China cuisine, Korean cuisine is light, less greasy and basically does not add monosodium glutamate. Vegetables are mainly raw and cold, and the taste is all in the chef's fingers. Guests who have tasted Korean cabbage and kimchi will never forget the "quintessence" of Korean food culture. Korean barbecue is mainly beef, with high protein and low cholesterol. Sesame oil, soy sauce, salt, garlic, ginger, etc. Usually used as seasoning, especially garlic. Due to the influence of climate, cooking must be adjusted according to the season. When crops are not prosperous in winter, we must rely on traditional pickles such as pickles and pickles. These pickles are usually salted and stored in a big jar before winter. Tableware Korean traditional tableware includes chopsticks and spoons. Chopsticks are made of metal, mostly flat and long; Spoons are also mostly made of metal. In particular, Koreans generally eat and drink soup with spoons, and chopsticks are often used as an auxiliary tool for picking up food. Korean cuisine features [2]1,Korean barbecue 2, Korean kimchi 3, bibimbap 4, Korean miso soup 5, health ginseng chicken soup 6, barley tea 7, dog meat barbecue raw materials: main ingredients: 500g of mutton (or beef) slices. Ingredients:150g scallion, 50g coriander (washed and disinfected). Seasoning: cooking wine 10g, soy sauce 75g, ginger juice 40g, monosodium glutamate 5g, sugar 25g and sesame oil 30g. Methods: 1. The choice of mutton is basically the same as that of instant-boiled mutton. If beef is used, it is advisable to choose Xikou Jieniu (castrated bull) or cow with a weight of more than 150 kg and a livestock age of four or five years. A bull weighing 150 kg can only roast about 20 kg of meat, namely "going to the brain", "ribs" and "tenderloin". "Shangnao" meat is fat and thin, while "ribs" and "tenderloin" are fresh and tender lean meat. 2. After the meat is selected, the tendons, dates, bones and fascia should be removed first, and then frozen in the cold storage or freezer (to make the meat tissue hard and easy to cut), and then sliced according to the slicing method of "instant boiled mutton". Because of the high temperature of moxibustion, it is not suitable to cut the meat slices too thin. Cut 50 pieces (length 16.5cm, width 3.3cm) from 500g of meat, and then cut the pieces into three sections, which can be roasted. 3. After the barbecue moxibustion is heated, wipe it with raw sheep tail oil. Then put soy sauce, cooking wine, ginger juice, sugar, monosodium glutamate, sesame oil (and some eggs) in a bowl and mix well. Soak the sliced meat in the seasoning a little. Immediately, cut shredded onion (3.3 cm long oblique silk) was placed on the barbecue moxibustion, and then the soaked meat slices were placed on the shredded onion, and they were turned with special bamboo chopsticks (50 cm long) while roasting. After the shredded onion is baked to be soft, spread the meat and shredded onion, and add the coriander (cut to the length of 1. 32 cm) and keep turning it. When the meat is pink (beef is purple), put it in a plate and eat it with sesame seed cake, sugar and garlic, or with tender cucumber. Korean BBQ = = = = = = = = Material beef 300g A( 1 tablespoon sugar, 2 tablespoons sake and 1/4 pears) B (2 tablespoons Korean soy sauce, 1 tablespoon chopped green onion, 2 tablespoons mashed garlic, 1 tablespoon sesame oil and/. Half a green onion C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt) and 3 garlic. 2 tablespoons of seasoning sauce, half a tablespoon of Chili sauce, half a teaspoon of mashed garlic, half a teaspoon of sugar, half a teaspoon of chopped green onion, sesame oil 1 teaspoon, sesame noodles 1 teaspoon, and stir these. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the vegetables. 2. Slice the garlic. Cut green onions into 7 cm long and 3 mm thick, soak them in cold water, control the water, add A and put them in a bowl. 3. Add B to beef 1 and mix well. Hand-mixed seasoning is easier to soak. 4. Preheat with [thin slice baking] for 7 minutes, then add the kebab, bake with [thin slice baking] for 7 minutes, take it out, turn it upside down, bake for 7 minutes, and take it out. 5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. At the same time, we ate a barbecue in Hungarian broth = = = = = = = Ingredients: beef pieces (cut into cubes of 3-4cm) 600g vegetable oil 20g Chili powder 1/ 2 tablespoons fennel 1/2 teaspoons garlic (sliced) 4 cloves salt 1/2 teaspoons water 300 ml tomatoes 4-. 2. Cut the tomatoes into pieces, cut the green peppers into thick shreds, and put them in the pot for another half hour. If there is too much soup, starch can be added to thicken the soup. Food Matching: Rice or mashed potatoes. How to eat: Divide the beef into 4 plates, pour a little soup, and serve with 3-4 spoonfuls of rice or mashed potatoes. Eat with a knife and fork. Features: bright red color, soft meat and heavy taste. Suitable for family dinner in winter. Satay Indonesian BBQ = = = = = = = = = = = Cut mutton, chicken, beef or pork into small pieces and grill them on an open charcoal grill with sweet sauce or spicy peanut seasoning, which is light, refreshing and nutritious. Barbecue sushi = = = = = = = = = Ingredients: Japanese or Korean laver, 1 barbecue, 1 carrot, 250g rice. Seasoning: Japanese soy sauce 1 tsp (or light soy sauce), salt 1 2 tsp, sugar 50g, white vinegar1tsp, green mustard. Practice: 1. Cook the rice until it is slightly soft, add a spoonful of sugar water (sugar water ratio is 4:6), and mix in salt and vinegar. 2. Take a piece of plastic wrap, spread it on the chopping block, then spread a piece of seaweed, and spread the mixed rice on the seaweed. Put a barbecue, a thin radish and some green mustard beside you. 4. Wrap the rice in the inner core of barbecue, radish, etc. with laver. And roll it together, tightly rolled into a cylinder. With a sharp knife, cut the long tube into sections and put it on a plate to enjoy. Sushi is divided into Korean rice balls and Japanese sushi. Different content is aimed at different people. Bibimbap is one of the home-cooked meals that Koreans like very much. Koreans in various regions will use local materials, heat local vegetables and rice with stone pots, and mix nutrition and delicious food in the ring of "hippo chef", so that you can maintain a strong "fighting power" in the rich oil fragrance. This is the biggest feature. Its practice is simpler and easier, and you can choose materials according to your own situation, which will have a wonderful play. Practice: 1. Prepare steamed white rice, and then prepare mixed vegetables. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the variety of meat can be selected according to your own preferences, and if seafood is used, it will have more unexpected effects). 2. Fry the egg 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. Prepare two tender egg yolks. 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 oil flavor. 4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste. 5. Put the rice 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 sizzles after heating. At this time, the fragrance is overflowing, and you can mix it with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase. Rice and vegetables are put in a clay pot, and then baked until there is a layer of crispy rice at the bottom of the pot, which is fragrant and attractive. Bibimbap, also known as "stone bowl bibimbap", is a unique rice dish in Korea. It originated in Gwangju, South Korea, and later evolved into a representative food of South Korea. It is said that Gwangju's bibimbap is famous because it was once a tribute to China in the Korean era. At that time, under the hand-picked by Emperor China, it was difficult to spread widely. When we talk about bibimbap, we can't help mentioning bibimbap with food and rice. Although this stone pot is called "stone pot", it is made of pottery. Thick black pottery pots can be boiled directly in the stove, and the heat preservation effect is amazing. People who chew slowly can enjoy it with peace of mind and don't have to worry about the food getting cold. What is in the famous bibimbap? The answer is not novel and special, mainly rice, meat, eggs, as well as soybean sprouts, mushrooms and various wild vegetables. The variety of vegetables is not necessarily, and it can be prepared with the most delicious seasonal vegetables in the season. As for the cooking method, it is not difficult to say, but there are two different ways to do it. One is to put all the ingredients in a stone pot beautifully, and then take the stone pot to the stove to bake until there is a thin crust at the bottom of the pot. The other is to barbecue the stone pot until it boils, and then add rice and dishes. After serving, you can add Chili sauce according to your personal taste. After adding Chili sauce, the original light bibimbap became rich and fragrant, and the taste became rich and varied. Before eating, stir all the rice, vegetables and sauces evenly with a long-handled shallow iron spoon from Korea at high temperature. When stirred, the stone pot will sizzle, and the taste of rice, vegetables and sauces will also drift away with the hot air.