Ingredients:
Main ingredient: 500 grams of mutton (or beef).
Applications: 150 grams of green onion, 50 grams of cilantro (washed and sterilized).
Seasoning: 10 grams of cooking wine, 75 grams of soy sauce, 40 grams of ginger juice, 5 grams of monosodium glutamate (MSG), 25 grams of sugar, 30 grams of sesame oil.
Method:
1. The choice of lamb is basically the same as that for "shabu-shabu". If beef is used, it should be from a four- or five-year-old capricorn (i.e., a castrated bull) or a dairy cow weighing
150 kilograms or more. A 150 kilogram bull can roast only about 20 kilograms of meat, i.e., the three parts of "upper brain", "ribs" and "loin". The "brain" meat is a layer of fat and a layer of lean, and the "ribs" and "loin" are all tender lean meat.
2. After the meat has been selected, it is first removed from the meat tendons, jujubes, bone base, and sinews, and then put into a cooler or freezer to freeze (to harden the meat), and then sliced according to the "shabu-shabu" slicing method. Since the temperature of the moxa is high, the meat should not be sliced too thinly, so cut 50 slices of 500 grams of meat (16.5 centimeters long by 3.3 centimeters wide), and then cut the meat into 3 segments across the top of the slices, and then grill them.
3. Grill the meat moxibustion hot, rubbed with raw lamb's tail oil. Then soy sauce, cooking wine, ginger juice, sugar, monosodium glutamate, sesame oil (some also put the egg) together in a bowl and mix well, cut the meat into the seasoning slightly soaked. Put the sliced green onions (3.3 cm long diagonal) on the grill moxa, then put the soaked meat on the green onions, and use the big bamboo chopsticks (50 cm long) to turn them while grilling. When the scallions are soft, spread the meat and scallions out, add the cilantro (cut into 1.32-cm pieces) and keep turning until the meat is pinkish-white (or purple for beef), then put it on a plate and eat it with baklava and sweet garlic, or with young cucumbers. Korean barbecue
Materials
300g of beef A (1 tbsp sugar, 2 tbsp sake, ? pear) B (2 tbsp Korean soy sauce, 1 tbsp chopped green onion, 2 tsp garlic, 1 tsp sesame oil, 1 tbsp sesame seeds), vegetables (lettuce, sesame seeds, green chili peppers, zigzag, etc.), moderate amount. Half a large onion C (? tsp. chili powder, ? tsp. sesame oil, 1/5 tsp. salt), 3 pieces of garlic.
Seasoning
2 tablespoons of soy sauce, ? tablespoon of chili sauce, ? tablespoon of garlic paste, ? tablespoon of sugar, ? tablespoon of scallion, ? tablespoon of sesame oil, 1 tablespoon of sesame seeds, mix these into
Methods
1. Cut the beef into appropriate sizes, add A, and put it in an hour or so so the seasoning soaks in
2. Wash the vegetables and control the water. Cut the garlic into thin slices. Cut the green onion into 7cm long and 3mm thick sizes, soak in cool water, control the water, add A and serve in a bowl
3. Mix the beef 1 with B. The seasoning is easier to soak in when mixed by hand
4. Preheat the oven with [Thin Block Bake] for 7 minutes, then add the meat skewers and bake with [Thin Block Bake] for 7 minutes, remove and invert the oven, bake for another 7 minutes, remove.
5. Eat with roasted meat, chopped green onion, sliced garlic and seasoning sauce on the leaves of your favorite dish. Eat broth at the same time Roast beef originated in the Three Kingdoms era on the Korean Peninsula, and was roasted and eaten after the meat and leeks were flavored with garlic and seasoning sauce. During the Joseon Dynasty, it was developed as an imperial dish under the name of "Nebiani" (court-roasted meat), but unlike today's roasting method, it was grilled directly over a fire. Han Yong-sil, a professor of food and nutrition at Sookmyung Women's University and director of the Korean Dietetic Research Institute, said, "The cooking method of Nebiani barbecue is quite simple, but the recipe of the seasoning is very important, and one of the essentials is the pear juice, which serves to tenderize the meat, and the ginger, which serves to deodorize the meat."
Method:
Ingredients: 600 grams of beef (steak part).
Sauce: 3 tablespoons of pear juice, a little ginger juice, 2 tablespoons of sugar, 1 tablespoon of honey, 1 tablespoon of garlic paste, 5 tablespoons of soy sauce, 1 tablespoon of sesame oil.
Method of preparation:
1. After cutting the beef (steak part) into 0.3cm thickness, make knife marks in front and back of the beef for quick seasoning.
2. After getting the meat, start making the seasoning sauce. To make the Nebiani BBQ dressing, put the pear juice and ginger juice in a large bowl, then put in some sugar and honey, and then add the garlic paste, soy sauce, and sesame oil for mixing.
3. Add the beef to the prepared sauce, toss to coat, and let sit for a while.
4. Grill the beef directly over a charcoal fire, taking care not to burn the beef. Ingredients: 600g of beef (steak meat), half an onion, 5 mushrooms, 1 pack of needle mushrooms.
Sauce: 5 tbsp soy sauce, 2 tbsp sugar, 1 tbsp honey, 3 tbsp pear juice, 1 tbsp sesame salt, 1 tbsp garam masala, 2 tbsp finely chopped green onion, 1 tsp pepper, a little ginger.
How to make: 1. Shred the onion and shiitake mushrooms, and prepare the rooted needle mushrooms for the roast.
2. Unlike Nebiani barbecue, prepare the beef after making the seasoning sauce, cut the beef into pieces 0.2 centimeters thick and make knife marks front and back.
3. Mix the sauce, mushrooms, onions and scallions with the beef and let it sit for a while.
4. Cook the beef and vegetables on a baking sheet to prevent the meat from overlapping. Yakiniku sushi
Main ingredients: Japanese or Korean nori, 1 piece of yakiniku, 1 carrot, 250g of rice. (All available at supermarkets)
Seasoning: 1 tbsp Japanese soy sauce (or soy sauce), 1/2 tsp salt, 50g sugar, 1 tsp white vinegar, green mustard.
How to make it:
1. Boil the rice and cook it until it is slightly soft, add one tsp of sugar water (4:6 ratio of sugar to water), and mix in salt and vinegar.
2. Take a piece of plastic wrap, lay it flat on a cutting board, top it with a piece of nori, and lay the mixed rice flat on the nori.
3. Put a strip of roasted pork on the side near you, a thin root of radish, and dot some green mustard on it.
4. Together with the nori, wrap the rice around the katsuobushi and radish, and roll it up tightly to form a cylinder.
5. Using a quick knife, cut the cylinder into sections, put them on a plate, and enjoy.
Sushi is divided into: Korean rice balls, Japanese sushi. Different content for different people .