Barbecue and roast beef are transformed from pulse roasting and blood roasting. Roasting refers to skewering beef with a skewer, but beef is roasted on the grill, not strung. The barbecue method is to slice the tender and delicious beef tenderloin or beef ribs, add seasoning, put them on charcoal fire, and then roast beef on them.
When entertaining foreign guests, add Tricholoma matsutake, Lu Xun and Pidou to stir-fry them.
Pidou is different from soybean, it is rich in vitamin C, which can supplement the insufficient vitamins in meat dishes.
Stewed red snapper
Braised jellyfish is a delicious food. It is made by drawing stripes on red sea jellyfish, adjusting the taste with salt, pepper and sake, putting shredded beef into stripes, and decorating the stripes with eggs, mushrooms and chrysanthemums.
Red snapper is a kind of light white meat fish, which has been used in weddings and celebrations. Rich in protein, but low in fat, it is composed of fatty acids and is an excellent nutritious food.
Sauce soup and soup rice
The famous miso soup in Seoul has a long history. According to legend, Tang Xianzong (1834 ~ 1849) also ate it. Bibimbap with miso soup was put in a cauldron and burned with firewood on the day of market. After walking for dozens of miles, people in the market can drink several cups of Magli wine (a Korean rice wine) and rice soaked in soy sauce soup to relieve fatigue immediately.
Braised rice in soy sauce soup is a kind of food that beef and radish are cooked, sliced and seasoned, and then soaked with seasoned meat, radish, bracken, platycodon grandiflorum and soybean sprouts.
You can put beef or chicken in soup or noodles. In order to remove the smell, paste a patch and carve it. Boil it and take it out. You can also add coriander stalks, celery, onion and carrot, and take them out after cooking. Pteridium aquilinum can be omitted according to personal preference.
Platycodon grandiflorum contains a lot of fiber, which is a kind of food rich in iron and vitamin B2 and has expectorant effect. Therefore, it is used to treat respiratory diseases in traditional Chinese medicine.
Fake turtle soup
Legend has it that King Sejong was farming in the first farmland when it suddenly rained heavily. He couldn't move and was very angry. He killed a cow to satisfy his hunger. After cooking the beef, he only put onions and seasoned it with salt. From then on, this soup was called beef offal soup. Boil soup with beef, cartilage and bones, cut the meat into pieces, and adjust the taste with onion, pepper and salt. Because there are many boiled bones in the tail, the color is gray.
In order to remove the odor, you should put it in a patch (a seasoning to remove the odor) and then take it out. You can also put celery, celery, carrots and onions out. Eat rice or noodle soup.
When drinking beef offal soup, the radish and kimchi have the functions of removing peculiar smell and helping digestion.
Stewed oxtail soup
Boil the oxtail with slow fire, take it out, season it with salt, pepper noodles, onions, garlic and clear sauce, and then put it in for cooking. Prepare salt, pepper noodles and chopped onions.
In order to remove the fishy smell of oxtail, put bay leaves, celery, celery, carrots and onions, and take them out after cooking.
Celery used for deodorization is rich in cellulose, which can supplement vitamins and inorganic substances in addition to greasy taste.
Chicken soup with coriander
Chicken soup with coriander is a nutritious diet suitable for eating in summer. It is seasoned with cold soup cooked with large and small chickens and ground sesame powder, and chicken, vegetables, meatballs, fungus and eggs are added.
Chicken is a nutritious food with low fat, high protein and rich unsaturated fatty acids.
Jujube porridge
Jujube porridge is porridge made by grinding cooked red dates and soaked rice into flour with water.
Jujube contains more cellulose, calcium, phosphorus and iron than other fruits, and has the characteristics of copper.
Stewed rice cake
Stewed rice cake is a kind of stew in which beef is cooked, torn into pieces, seasoned, and then cooked in broth with white rice cake, and carrots, mushrooms, onions, cress, ginkgo, chestnuts and pine nuts are added.
Carrots are rich in carotene, which has the same effect as vitamin A and has anti-cancer effect. It is a food rich in inorganic substances and vitamins.
Special dish: bibimbap
Korean bibimbap, among which "bibimbap with bibimbap" is a unique recipe in Korea, which is worth a taste. The production method is to cover white rice with bean sprouts, meat, eggs and other seasonings, put it in a hot stone bowl, add a proper amount of Chili sauce, and stir. The flavors of various materials in the stone bowl are mixed together to form a unique flavor, and the crispy rice at the bottom of the pot is a must. You can taste it in most Korean restaurants, among which "Quanzhou Central Hall" is the most famous.
Special dish: abalone porridge
Abalone has been a tribute of the king since ancient times, with high nutritional value and special effects on restoring liver function. The choppy waters in Jeju are not suitable for abalone culture, so the abalone produced here is naturally grown. It is the most expensive among shellfish and seafood. A large number of fish can be caught along the coast of Jeju Island, and Chengshan Pubao fish porridge is the most famous.
Special dishes: Korean Hakka rice
Korean Hakka rice, also known as Dinghan cuisine, follows the traditional flavor of Korean court cuisine. There are all kinds of side dishes on the table, except kimchi, which generally does not add Chili powder. All dishes have different cooking methods, such as steaming, roasting, scalding and mixing. The materials, tastes and colors provided are varied. So the menu and price of each restaurant are different. But almost all of them use wheat pancakes to wrap meat dishes and other eight kinds of side dishes.
Most of these restaurants are luxuriously decorated with exquisite Korean traditional furniture, and the decoration of super hotels is just that. Visitors are like entering a high-rise room.
Special: roast beef
Among many kinds of Korean barbecues, roast beef and steak are the most popular. The preparation method of roast beef is to marinate beef slices with seasoning and cook them; Grilled steak is marinated with seasoning first, and then grilled directly on the iron plate. They eat the same way, lettuce and sesame leaves dipped in Chili sauce or bean paste.
There are mainly refreshing "cold noodles with water" and "cold noodles with hot sauce". In any season, cold noodles are the most popular way to eat after enjoying roast beef and other dishes.
Among all kinds of noodles, there are Pyongyang-style cold noodles made of buckwheat and salty cold noodles made of potatoes. The types of restaurants are also different. Most of the ingredients added to cold noodles are mainly meat, vegetables or boiled eggs, and there are also restaurants where sashimi is placed.
There is also a kind of "warm noodles", which can be tasted in special barbecue shops or popular restaurants, and the representative one is Laiwu restaurant.
Special dish: ginseng chicken soup
Add glutinous rice, jujube, garlic and ginseng to the chicken and stew for a long time. Add pepper and salt as you like. Because of its rich nutrition, it is the best tonic to supplement sweat loss in summer.
In addition, there is ginseng chicken soup with ivory black, which is very effective and can be enjoyed in ginseng chicken soup shops or chicken specialty stores such as Baekje Ginseng Chicken Soup and Korean Ginseng Chicken Soup.
Special dish: sashimi
On Jeju Island surrounded by Zhou Haiyang, fresh sashimi is the best seafood. It can restore your loss of appetite that is prone to occur during travel. The raw materials of Jeju sashimi are Cargill, abalone, conch and crab, among which Cargill is the best.
Specialty: Wu Mei sparkling wine.
Wu Mei sparkling wine refers to sake brewed with glutinous rice rice cakes. The method is to grind glutinous rice into fine powder, add boiling water and stir, then steam it into glutinous rice rice rice cake, then make it into paste, and add yeast for fermentation to make Wu Mei sparkling wine. This wine is the most representative local wine in Jeju Island.