Menu category: Korean cuisine

Recipe making: kelp cold dish soup

Its cuisine is Korea.

Features kelp tender and fresh, beef Leng Xiang, cool and refreshing.

raw material

Fresh kelp100g, soybean oil 25g, beef 75g, soy sauce 25g, vinegar 5g, monosodium glutamate 2g, clear water 500ml soybean oil 20g, soy sauce10g, sesame oil 5g, minced garlic 5g, shredded green onion10g and sugar/kloc-0.

manufacturing process

1, remove the fascia from the beef, wash it, cut it into 6 cm long and 3 cm wide shreds, marinate it in beef sauce, and stir it evenly for later use. 2. Take the middle part of fresh kelp, if not, wash it with water, control it to dry, and cut it into 6 cm long and 3 cm wide shreds. 3. Boil it with clean water, pour it into a basin and air it. Stir-fry the scallops in the sea, fry them thoroughly, take them out of the pot, and let them cool. 5. Pour the light soy sauce into cold boiled water, put them into four small porcelain bowls, add monosodium glutamate, and then respectively fill the fried and cooled kelp strips and beef strips, and mix well. 6. Pour proper amount of vinegar before eating, and conditionally add clean ice cubes, that is.

2. Korean seaweed soup

Ingredients: kelp soaked in water 200g, beef 1 00g, 2 tablespoons of soy sauce, sesame oil, minced garlic1spoon, pepper and soybean oil.

Production method:

1. soak kelp in water.

2. Mix minced beef with soy sauce, minced garlic and sesame oil.

3. Add soybean oil, stir-fried beef and kelp.

4. Stir-fry, add water, add soy sauce, minced garlic and pepper.