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Sweet and spicy fried rice cakes are the favorite of Korean young people. What's more special is that Korean rice cakes are not fried, but boiled in water to make them full of sauces, and then served with crispy vegetables, which are very rich in flavor.

Ingredients: Ningbo rice cake 12, 8 tempura or bamboo wheels, 240cc boiling water, 2 tsps white sesame seeds.

Sauce: korean chili sauce 4 tsps, sugar 8 tsps, 1/4 onion (shredded), 1 onion (diced), 1 cabbage bowl (diced).

Exercise:

1. Put 240cc of boiling water, seasoning and rice cake into the pot.

2. Cook over high fire until the water is low 1/3, then add tempura and stir fry.

3. When the water is reduced to 1/2, turn off the fire and add onion, onion and Chinese cabbage. Sprinkle sesame seeds when eating.

Cooking skills:

Vegetables can stay fresh and crisp at the end.

Nutritional analysis:

Calories 173.2 calories, protein 3.5g, fat 2.8g, sugar 34.6g, fiber 2.2g, cholesterol 3.7mg, vitamin C 1 1.9mg, calcium 94.8mg and iron 0.9mg. ..

Grow into Su Quan

Ingredients: 3 eggplants, 65438+ 0-2 potatoes, eggs 1 egg, 3 tablespoons of Korean soy sauce (northern bean paste can't be replaced), appropriate amount of pepper, a little lettuce leaves and a handful of chives and coriander.

Exercise:

1. Mix eggs well, stir with soy sauce, add sugar and oil (more will make them more fragrant), chop chopped green onion and green pepper, and add them for later use;

Wash eggplant and potatoes, cut them in half, and then steam them with a bowl of egg sauce. After about 15 minutes, the eggplant and potatoes are cooked.

How to eat:

1, after the pan, put the eggplant and potatoes on the plate, add the egg juice and stir together.

2. Cut the shallots and parsley into small pieces, which can be added to the dish together, or they can be separated and eaten in moderation according to personal preferences.

3. Put the stirred eggplant and potato sauce on the steamed rice, cover the lettuce leaves with appropriate size, wrap the lettuce leaves and rice together, clip them up and put them in your mouth. Oh ~ ~ ~ ~ (intoxicating) fresh and spicy flavors come out together, with endless aftertaste.

Characteristics of dishes:

Vegetarian food is suitable for vegetarians, but also for hot summer days and greasy beauty. Healthy and fresh, and keep up with the trend. Hasn't Changjin been cooking and making bags?

After eating this dish, you will find that you only have one bowl of food, but you don't feel full after eating two bowls. Oh, don't be afraid, it's normal, and it's vegetarian, easy to digest and won't bring unnecessary burden to the stomach.

Seven-fold disc

This is a cold dish in Korean royal cuisine. It is made of beef, carrot, mushroom, shredded egg yolk, shredded egg white, shredded cucumber and platycodon grandiflorum. Sauté ed with secret recipe, wrapped in vermicelli made of broccoli juice. The entrance has a variety of food flavors, sweet but not greasy.

Stone pot cold dish bibimbap

This is the most common dish and can be eaten in every Korean restaurant. Most of the bibimbap in the palace is cold, but Changjin uses the characteristics of stone pot to keep warm, so that the emperor can eat slightly warm bibimbap in very cold weather. This kind of bibimbap is served with seaweed, sprouts, carrots, water lily leaves, spinach, mushrooms and crispy melons. The traditional practice is to put a little raw beef in the middle, and the beef is just cooked by the fire of the stone pot. Then put a raw egg in the rice noodle, and mix all kinds of materials and rice evenly. The rice is smooth and delicious.

Ginseng beef sparerib

Beef ribs cooked with red and white radish, mushrooms, red dates, ginseng and secret spices are soft, smooth, very fresh and sweet, nutritious and very beneficial. In Dae Jang Geum, in order to make beef tendon soup taste better, Changjin added a little milk to remove the bloody smell of beef tendon and make the soup more fragrant.

Ginseng chicken soup

Ginseng chicken soup is added with red dates, garlic, ginkgo and other condiments, stuffed with a ball of glutinous rice, and the chicken and ginseng are stewed together in the nest. According to the chef, glutinous rice is added to the chicken to keep the flavor of the chicken. The stewed ginseng chicken soup is very fragrant, and you can smell a strong ginseng flavor from a distance. Ginseng soup is not bitter but slightly sweet. Chicken is very delicious except for the aroma of ginseng and red dates.

China people's idea is tonic in autumn and winter, so they think ginseng chicken soup is delicious in winter. But it turns out that Koreans think ginseng chicken soup is a summer tonic, and sweating in summer is easy to fatigue. Eating ginseng soup can supplement the lost nutrition, but they still eat cold noodles with ice in the winter at minus 10℃. The food culture is really different.

Grilled beef steak with pine mushrooms

This is a special court dish of Changjin. It turns out that eating steak is a big piece, which is very inconvenient to eat. So, Changjin cut the steak into small pieces, wrapped it in pine mushrooms produced in Changzheshan and burned it together. Steak can completely absorb the aroma of Tricholoma matsutake, while beef is tough and Tricholoma matsutake is refreshing.

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