Beauty recipes in Korean cuisine

Omelette rice:

Selected ingredients: 250 grams of rice, 250 grams of eggs, 50 grams of cooked chicken, chili sauce , MSG, bean paste, chopped green onions, green beans, chicken broth, refined salt, and 30 grams of cooked chicken oil.

Delicious preparation: 1. Heat a wok and melt 20 grams of cooked chicken oil. Heat it up, add chopped green onions, stir-fry until light yellow, add diced chicken and stir-fry for a few times, then add soybean paste. , chili sauce and stir-fry to remove the water, then add rice, chicken broth, MSG, refined salt, green beans and stir-fry thoroughly. 2. Crack the eggs into a bowl, add salt and mix well, set aside. 3. Heat the pan and add 10 grams of cooked chicken oil. Heat up and spread the egg liquid into a cake shape. Wrap the fried rice with egg pancakes, fry it in a pan, and then serve it on a plate, then dip it in miso.

Ruyi egg roll:

Selected ingredients: 250 grams of herring meat, 25 grams of spicy bean paste, two eggs, 30 grams of ham, 20 grams of green cabbage leaves, 100 ml of chicken broth, chicken Appropriate amounts of oil, cooking wine, refined salt, monosodium glutamate, starch, onion and ginger water.

Delicious preparation: 1. Crack an egg into a bowl, add cooking wine, refined salt, and starch, mix well, and spread into two thin egg skins, set aside. Take the egg white from another egg, add the washed, dethorned and minced herring, cooking wine, refined salt, monosodium glutamate and green onion and ginger water and beat until the fish cake is thick, firm and shiny. 2. Cut the green cabbage leaves and ham into fine pieces, then spread the egg skin flat, facing the pot side down, evenly distribute the fish cakes on the two egg skins, smooth them evenly, and place them on top of the fish cakes. Sprinkle minced ham on one side, sprinkle minced green vegetables on the other side, and roll it in from both sides at the same time until it reaches the intersection of minced ham and green cabbage leaves in the middle. 3. Place the prepared Ruyi egg rolls on a plate, steam them in the upper drawer over medium heat for about 7 minutes, open the drawer cap to let out the air, then steam over low heat for about 5 minutes, take it out, cool it slightly, and cut it into sections. , put into a bowl, add refined salt, monosodium glutamate and chicken stock, put it on the drawer and steam for about 4 minutes, take it out, pour the soup into the pot, bring to a boil, thicken the gravy with water starch, pour in the chicken oil, stir evenly, and put in a small In a porcelain bowl. 4. When eating, serve with a small plate of spicy bean paste and a small bowl of soup for dipping.

Cucumber soup:

Ingredients: 500 grams of old cucumber, 200 grams of pork, 150 grams of tofu, 15 grams of oyster mushrooms, 5 grams of shiitake mushrooms, two eggs, 1500 ml of chicken broth, Appropriate amounts of green onion, chili sauce, soy sauce, minced onion and ginger, minced garlic, pepper, sugar, sesame, sesame oil, and refined salt.

Delicious preparation: 1. Wash the old cucumbers, peel them, cut off a small part of each cucumber at one end of the handle, scoop out the cucumber seeds, wash them, salt them and set aside. . Wash the pork, chop it into puree, put it into a porcelain bowl, add soy sauce, minced onion and ginger, minced garlic, pepper noodles, white sugar, sesame seeds, sesame oil, and refined salt, stir evenly, and taste. 2. Wash the tofu, put it into a porcelain basin, crush it, add salt, pepper, sesame oil, 1 egg, mix with flour, then pour in the pork filling, stir until it is thick and suitable for sticky filling, and put it into the empty space. Heart the cucumber and cut into sections. Then make the remaining egg into an egg cake and cut it into small diamond-shaped slices. 3. Add chicken soup to the pot, add chili sauce, add sliced ??oyster mushrooms, shiitake mushrooms and shredded scallions. Bring to a boil. When there are no bubbles, add the prepared cucumber segments. After boiling, sprinkle in the egg slices. That’s it.

Double-flavored kelp:

Ingredients: 500 grams of water kelp, 100 grams of honey, 200 grams of sugar, 250 grams of milk, 60 grams of cooked chicken fat, cooking wine, red pepper powder , milk powder, lemon slices, mustard powder, and vinegar in appropriate amounts.

Delicious preparation: 1. Wash 250 grams of water-coated kelp, dry it, cut it into rectangular slices, boil it in a pot until soft, take it out and dry it. Put the remaining 250 grams of kelp in a steamer, steam it over water for half an hour, slice it into slices and set aside. 2. Put the sugar and honey into the pot, add milk, 10 grams of cooked chicken fat, and cooking wine and bring to a boil. Add rectangular boiled kelp slices and simmer over warm fire. When the kelp slices are coated with the milk paste, remove from the heat and let cool. Cut into rhombus shapes. 3. Mix mustard powder with warm water, add vinegar, 50 grams of cooked chicken oil, red pepper powder and milk powder. Mix well and put it into the pot. Bring to a boil over high heat to form a pepper mustard juice. 4. Mix the steamed kelp slices evenly and put them on the other side of the plate. Separate the slices in the middle of the plate.

Dish Name: Radish Salad

Cuisine of Korea

Characteristics: beautiful color, salty, sour, sweet and spicy, refreshing and tasty

Ingredients

500g radish, 250g crisp apple, 10g lemon juice, 30g green onion, 45g soy sauce, 15g salad oil, 16g sesame oil, 45g vinegar, 35g sugar, 10g refined salt, 15g sesame noodles grams (roasted), 5 grams of fresh red pepper

Production process

1. Wash the radish, peel it, remove the roots, and cut it into 3 cm long matchstick-sized filaments 2 . Wash the crispy apples, peel them, remove the stems, core and seeds. Cut them into matchstick-sized filaments and soak them in cold water to avoid rust and black discoloration. 3. Wash the fresh red peppers, remove the stems, seeds and chop them. Cut into fine pieces; peel the green onions, wash and cut into fine pieces. 4. Take a salad bowl and add shredded radish, shredded apples, lemon juice, minced green onions, soy sauce, salad oil, sesame oil, vinegar, sugar, sesame noodles, minced fresh red pepper, stir gently evenly 5. When eating, divide the prepared radish salad into each small salad plate, and you can

Zhaolang rice cake soup

Zhaolang rice cake soup is a unique food in Kaesong. Legend has it that at the beginning of the first lunar month, a silkworm cocoon was carefully made to represent good luck, with Zhaolang pointing to the fence. There is also a saying that when making rice cakes, the head and body are connected. Legend has it that the people of Kaesong made Zhaolang rice cakes by strangling their necks in order to avenge the loyal ministers of Goryeo. Add rice cakes to the broth in which beef ribs and meat are cooked, add condiments, and top with fried beef and eggs.

* Beef contains various inorganic substances and proteins, and is also rich in amino acids necessary for the human body.

Ingredients:

500g Zhaolang rice cake, 300g beef ribs and meat, 1 green onion, 4 pieces garlic, 1 egg

Meat condiments: soy sauce 1 tablespoon, 1 tsp chopped green onion, 1 tsp minced garlic, 1 tsp sesame, 2 tsp sesame oil, 1/4 tsp pepper

Method:

(1) Make the white strip cake and apply sesame oil on it, then use a wooden knife to cut into Zhaolang rice cake.

(2) Add enough water to the beef ribs and meat, add onions and garlic and cook until cooked. When the meat is mushy, take it out and tear it into thin strips. Mix it with seasonings and wait until the soup cools down. Remove the oil, leaving about 8 cups of soup, and season with soy sauce and salt.

(3) Fry the eggs and cut them into four squares.

(4) Take the Zhaolang rice cake washed in cold water and put it in the miso soup. When it floats to the surface after it is cooked, add the chopped green onion, simmer for a while, put it in a bowl and add the seasoned meat. and eggs.

Kaicheng Stewed Radish

The radish cut into pieces is stewed with seasoned beef, chicken, chestnuts, red dates, and ginkgo. It is a nutritious diet with a reasonable combination of meat and vegetables. .

Ingredients

1Kg radish, 300g pork ribs, 300g beef, 300g pork, 300g chicken, 10 ginkgo, 100g chestnuts, 10 dates, 1 tablespoon pine nuts, 1 egg

* Seasoning sauce: 6 tablespoons of soy sauce, 3 tablespoons of sugar, 3 tablespoons of pounded garlic, 3 tablespoons of chopped green onions, 1 teaspoon of pepper noodles, 1 tablespoon of sesame seeds, 1 tablespoon ginger juice, 2 tablespoons sesame oil

Method

(1) Cut the washed and peeled radish into 3cm wide, 1cm thick and 5cm long pieces, put them in boiling water Add salt and boil it out.

(2) Cut the pork chops into 4cm sizes, cut the beef, pork, and chicken into 4×3cm sizes, and stew them in the sauce.

(3) Ginkgo is fried and peeled, chestnuts are peeled and used whole, jujubes are pitted, and pine nuts are peeled.

(4) Separate the egg whites from the eggs, fry the egg yolks and cut them into meatball shapes.

(5) Put the meat with seasonings in a pan, add water after all the ingredients are immersed in water, stew over strong fire first, then slowly reduce the fire, reduce the soup to half, add radish and chestnuts , jujube stewed.

(6) Put eggs, pine nuts and ginkgo in a bowl.

Grilled Steak

It is a traditional Korean dish in which steak is seasoned with meat seasonings with pear juice and grilled over charcoal fire. You can put kiwi juice instead of pear juice.

* Soy sauce plays a role in seasoning and increasing appetite. It is an indispensable condiment in Korean diet. The sweetness is due to amino acids, the unique aroma is due to aromatic ingredients, and it also has a preservative effect. Because of its aroma, it can remove the smell of food.

Ingredients

1Kg steak, 1 white onion, 20 green peppers

* Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, cut into pieces 4 tablespoons of green onions, 2 tablespoons of pounded garlic, 4 tablespoons of sesame seeds, 2 tablespoons of sesame oil, 1/2 teaspoon of pepper

Method

(1) Cut the steak into 5-6cm pieces, remove the fat and skin, and flatten the meat stuck to the ribs.

(2) Marinate each prepared rib in the seasoning sauce one by one. After the seasoning is mixed thoroughly, put the grill on the charcoal fire. When the grill is hot, put the ribs on the grill. come out.

Janjian Pancake

Add soybean paste, mashed green onion, garlic, pepper, and whole sesame seeds to glutinous rice noodles and beef to make a round pancake, dry it in the sun and spread it with sesame oil. Place on the grill and eat.

*Miso Paste is made by boiling soybeans and fermenting them with fungi. It helps digestion and absorption, and it has recently been found that miso paste has anti-cancer effects.

Ingredients

1/2 cup of glutinous rice noodles, 1 cup of miso, 1/2 cup of beef, 1 white onion, 2 pieces of garlic, 2 green peppers, a small amount of pepper noodles, 1 tablespoon whole sesame seeds, a small amount of cooking oil

Method:

(1) Soak the glutinous rice in water, take it out and grind it into noodles.

(2) Cut the beef.

(3) Pound the onion and garlic, remove the seeds from the green pepper and chop finely.

(4) Mix the prepared condiments with glutinous rice noodles, beef and miso. Sprinkle sesame seeds evenly to make a round cake with a diameter of 10cm and a thickness of 1-2cm, steam it in a steamer and dry it in the sun.

(5) When eating, apply sesame oil on the grill and grill it.

*Doenjang is best made before soy sauce is brewed and before salt is added.

Mung bean cake

Mung bean cake is made by seasoning ground mung beans with salt, adding minced pork, mung bean sprouts, bracken, and shredded kimchi. Good food to go with the wine. Chicken or turkey can be used instead of pork. Use pickled bracken, mung bean sprouts, and cabbage cut into shreds instead. It can be paired with a sauce made by adding broth and vinegar to soy sauce.

* Mung beans have a diuretic effect and are a cooling food that can prevent and reduce body temperature. It is also rich in calcium and vitamin A, which is good for growing children and the elderly.

Ingredients

1 cup mung beans, 200g cabbage kimchi, 100g bracken, 200g pork, 150g mung bean sprouts, 2 green onions, 2 red peppers

* Pork condiments: 2 tablespoons soy sauce, 1 tablespoon chopped green onion, 1/2 tablespoon pounded garlic, 1/4 tsp pepper noodles, 1 tsp sesame oil, 1 tsp sesame, 1 cup cooking oil< /p>

Method:

(1) Soak the peeled mung beans in cold water, rub them with your hands to remove the skins, and grind and season according to the ratio of 130g mung beans: 90cc water.

(2) Grind the pork into minced meat and add seasonings.

(3) Blanch the mung bean sprouts in salt water and cut off the hard stems of the bracken. Cut green onions into shreds.

(4) Remove the water from the kimchi and cut into shreds.

(5) Remove seeds from red pepper and cut into rounds.

(6) Put oil in a pan, add a spoonful of ground mung beans, then add pork, mung bean sprouts, bracken, pickles, green onions, top with the ground mung beans and fry. The smaller the diameter, the better for frying.

(7) Eat it with vinegar and soy sauce.

Song Cake

After adding makgeolli wine to buckwheat noodles and fermenting the noodles, jujube, cockscomb leaves, black sesame, stone fungus and other seasonings are placed on top and steamed. . Can be cut into slices, squares or diamonds.

Ingredients

5 cups of japonica rice, liquor, sugar, hot water, salt

* Seasonings: jujube, cockscomb, stone fungus, black sesame< /p>

Method:

(1) Soak the japonica rice in water at 20℃ for 8 hours, take it out and grind it into noodles.

(2) 100 li of japonica rice noodles are mixed with 10% white sugar, 15% turbid wine, and 45% water, and fermented at 30°C for 8 hours.

(3) Peel the jujubes used for seasoning and cut them into shreds. Pick out the red and tender cockscomb leaves, wash and fish them out, and fry the black sesame seeds.

(4) Place the mixed noodles in a sponge cake frame or steamer lined with clean linen cloth, and put jujube, cockscomb leaves, black sesame seeds, and stone fungus as seasonings on top.

(5) When it is steaming, steam it for more than 20 minutes. After cooling, cut into rhombus and square shapes.

Oxtail stew

Bring the oxtail to a slow fire, take it out, season it with salt, pepper, onions, garlic and clear sauce, put it in and simmer again. Also prepare salt, pepper and chopped green onions.

* To remove the oxtail smell, add bay leaves, celery, parsley, carrots and onions and cook until cooked.

* Celery used for deodorizing is rich in cellulose. It can remove the greasy smell while supplementing vitamins and inorganic substances.

Ingredients:

2Kg ox tail (10L water, 3 green onions, 5 garlic pieces), salt, pepper and appropriate amount of green onions. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onions, 1 tablespoon pounded garlic, 1 tablespoon sesame oil, a small amount of pepper.

Method:

(1) Cut the oxtail into 4-5cm size, or when buying it whole, insert a knife into the cartilage between the joints to cut off, and cut off the outside. The Gen membrane was shaved off, soaked in water, bled and fished out.

(2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the onions and garlic into large pieces and add them, and rinse off the oil and foam on them.

(3) Boil the soup and remove the meat from the oxtail when it becomes mushy. When the soup cools, float away the oil floating on it.

(4) Mix beef with seasonings.

(5) Boil the soup again, add the seasoned oxtail, cook for a while, and put it in a bowl. Add the prepared chopped green onions, salt, and pepper noodles.

Jujube porridge

Jujube porridge is a porridge made by grinding cooked jujubes and soaked rice into noodles with water.

* Jujube contains more fiber, calcium, phosphorus, iron, and copper than other fruits.

Ingredients:

30 jujubes, 1 cup of soaked rice, 5 cups of water

Method:

(1) handful Boil the jujube seeds in water.

(2) Blanch the soaked rice and cooked jujubes.

(3) Place the ground rice on the fence and throw away the rice residue.

(4) Put the ground rice into a pan, pour water into it, and stir it with a wooden spoon while boiling.

(5) When the white rice porridge is almost ready, add the ground jujube and stir it for a while.

Stewed sea bream

Stewed sea bream is made by cutting stripes on the body of the sea bream, seasoning it with salt, pepper, and sake, then putting shredded beef into the stripes and pouring it on top. Garnished with eggs, shiitake mushrooms, and chrysanthemum, it is a delicious dish with both color and aroma.

* Sea bream is a white-fleshed fish with a mild taste that has traditionally been used for weddings and celebrations. It is rich in protein, has very low fat content, and is composed of fatty acids, so it is an excellent nutritious food.

Ingredients:

One 600g sea bream, 100g beef, 3 dried mushrooms, 4 rock fungus, 2 eggs, 40g chrysanthemum, 60g carrot, a small amount of shredded chili pepper, edible Appropriate amounts of oil and salt

* Sea bream seasoning: 1 tablespoon salt, a small amount of white pepper, 2 tablespoons sake

* Beef seasoning: 1 tablespoon soy sauce, sugar 0.5 tablespoons, 2 tablespoons of chopped green onions, 1 teaspoon of chopped garlic, 1 teaspoon of sesame oil, 1 teaspoon of sesame seeds, and a small amount of pepper.

Method:

(1) Remove the scales of the real sea bream, remove the internal organs, wash and cut knife patterns on both sides at a distance of 2cm, and season with the prepared real sea bream seasoning.

(2) Season half of the cut beef with beef seasoning and put it in the sea bream knife pattern.

(3) Separate the egg whites and egg yolks, fry them, and cut them into domino shapes.

(4) Remove the soaked mushrooms and cut them into domino shapes.

(5) Soak the stone fungus in hot water to remove the moss inside and cut into domino shapes. Mix well with salt, pepper and sesame oil.

(6) Pick the chrysanthemum chrysanthemum and cut it into 4cm size.

(7) Cut the carrots into domino shapes and scald them with salt water. Make meatballs from remaining beef.

(8) Turn the head of the sea bream to the left and the belly forward, put the shredded chili peppers and meatballs in the stew pot and simmer until cooked.

(9) After it cools down, put the stewed sea bream and the prepared seasonings on the plate.

Beef head slices

Cook the beef head in water with onions, garlic, and ginger, remove the bones, then flatten and cut into slices, leaving the beef head. Delicious meals.

* When cooking the beef head, add buqingjiayou (a seasoning to remove odor) or add parsley, celery, carrots, and onions and take them out after cooking. You can use steak, meat, beef blood, etc. You can also use pork, pork belly, and tenderloin. Instead of vinegar-soy sauce with vinegar and water, you can use kelp soup and condiments with vinegar and sugar, mustard sauce, etc.

* The essential oils in ginger and spicy ginger powder can promote blood circulation and stimulate appetite. Moreover, they are recognized as good foods for preventing colds in winter.

Materials:

1 cow head, 200g green onions, 4 heads garlic, 100g ginger, 2 tablespoons salt

Method:

(1) Shave the cow head and soak it in half in cold water to bleed. Put enough water in the pot. When the water boils, add the cow head. When the cow head floats up, take it out and wash it.

(2) Pour enough water into the blanched cow head, add salt, ginger, and garlic to make soup, and stir the foam while cooking.

(3) When cooked for about 3 hours, the bones will come out easily. When it is hot, wrap the boneless beef head in a linen wrapper and tie it up, then put it in the beef head soup in (2) and cook for about half an hour.

(4) Take out and sprinkle cold water on it, lay it flat, put the cutting board upside down on it, and press it with a heavy object overnight to shape it.

(5) Unwrap and cut into 5cm-sized slices and serve in a bowl.

(6) Add vinegar soy sauce or mustard vinegar sauce.