Eggs and rice:

Ingredients: 250 grams of rice, 250 grams of eggs, 50 grams of cooked diced chicken, Chili sauce, monosodium glutamate, soy sauce, chopped green onion, green beans, chicken soup, refined salt and 30 grams of cooked chicken oil.

Delicious product: 1. Heat a wok and boil 20g of cooked chicken oil. After heating, add chopped green onion and stir-fry until light yellow. Add diced chicken and stir-fry a few times. Add soy sauce and Chili sauce to stir-fry the water. Then add rice, chicken soup, monosodium glutamate, salt and green beans and stir-fry. 2. Beat the eggs into the bowl, add salt and mix well. 3. Heat the pan, add 10g cooked chicken oil to heat it, and spread the egg liquid into a cake. After the fried rice is wrapped in egg cake, put it in the oil pan and fry for a while. Dip in some soy sauce when eating.

Ruyi omelet:

Ingredients: 250g herring, 25g chilli sauce, two eggs, 30g ham, 20g green leafy vegetables, 0/00ml chicken soup/kloc, chicken oil, cooking wine, refined salt, monosodium glutamate, starch and onion Jiang Shui.

Delicious product: 1. Beat an egg into a bowl, add cooking wine, salt and starch, mix well, and spread into two thin egg skins for later use. Take out the egg white from another egg, add the washed herring, cooking wine, refined salt, monosodium glutamate and onion Jiang Shui, and stir until the fish cake becomes sticky and shiny. 2. Cut the cabbage leaves and ham into fine powder, then spread the egg skins flat, with one side of the pot facing down, spread the fish cakes evenly on the two egg skins and polish them evenly. Sprinkle minced ham on one side of the fish cake, sprinkle minced vegetables on the other side, and roll it in from both sides at the same time, and roll it to the junction of minced ham and minced cabbage leaves in the middle. 3. Put the prepared ruyi omelet on a plate, steam it on the drawer with medium fire for about 7 minutes, open the lid of the drawer and let air out once, then steam it on low fire for about 5 minutes, take it out, cool it a little, cut it into pieces, put it in a bowl, add refined salt, monosodium glutamate and chicken soup, steam it on the drawer for about 4 minutes, take it out, pour the soup into the pot, boil it over high fire and dilute it with water starch. 4. When eating, dip in a small dish of spicy sauce and a small bowl of soup.

Cucumber soup:

Ingredients: 500g of old cucumber, 200g of pork, 0/50g of tofu/kloc-,5g of Pleurotus ostreatus/kloc-,5g of mushrooms, two eggs, 0/500ml of chicken soup/kloc-,onion, Chili sauce, soy sauce, minced onion ginger, garlic, pepper, sugar, sesame seeds.

Delicious production: 1, wash and peel the old cucumber, cut a small part of each cucumber at one end of the handle, dig out the cucumber seed pulp, wash and add salt for later use. Wash pork, chop it into paste, put it in a porcelain bowl, add soy sauce, minced onion and ginger, minced garlic, pepper noodles, white sugar, sesame seeds, sesame oil and salt, stir well and taste. 2. Wash the tofu, crush it in a porcelain basin, add salt, pepper noodles, sesame oil and 1 egg, mix it with flour, then pour in the pork stuffing, stir it into a thin and sticky stuffing, put it in the heart of an empty cucumber, and cut it into sections. Then make the remaining 1 egg into an omelet and cut it into small pieces like water. 3. Add chicken soup to the pot, add Chili sauce, add Pleurotus ostreatus slices, water-soaked mushrooms and shredded onion, and cook until there are no bubbles. Add the prepared cucumber segments, boil and sprinkle with egg slices.

Double-flavored kelp:

Ingredients: seaweed 500g, honey100g, sugar 200g, milk 250g, cooked chicken oil 60g, cooking wine, red pepper powder, milk powder, lemon slices, mustard powder and vinegar.

Delicious product: 1. 250 grams of seaweed is washed and dried, cut into rectangular pieces, boiled in a pot until soft, and then taken out and dried. Put the remaining 250 grams of kelp into a steamer, dry steam for half an hour, and slice it for later use. 2. Put sugar and honey into the pot, add milk, cooked chicken oil10g, bring the cooking wine to a boil, add rectangular kelp slices, simmer slowly with warm fire, and when milk paste adheres to the kelp slices, remove from the fire, cool and cut into rhombic slices. 3. Stir mustard powder with warm water, add vinegar, 50 grams of cooked chicken oil, red pepper powder and milk powder, mix well, put it in a pot and boil it with high fire to make pepper mustard juice. 4. Steamed kelp slices, after mixing evenly, put the spicy phase on the other side of the plate and separate the middle part of the plate.

Radish salad

Its food is Korea.

Characterized by beautiful color, salty, sweet and sour, refreshing and delicious.

raw material

500g of radish, 250g of crisp apple, 10g of lemon juice10g of onion, 45g of soy sauce, 5g of salad oil16g of sesame oil16g, 45g of vinegar, 35g of sugar, 0g of refined salt10g of sesame noodles (baked).

manufacturing process

1. Wash radish, peel and remove roots, and cut into 3 cm long matchstick-sized filaments. 2. Wash, peel, pedicel and seed crisp apples, cut them into matchstick-sized filaments and soak them in cold water to avoid rusting and blackening. 3. Wash red peppers, remove pedicels, remove seeds and chop them. Peel the scallion, wash it and cut it into sections. 4. Take a salad bowl, add shredded radish, shredded apple, lemon juice, chopped green onion, soy sauce, salad oil, sesame oil, vinegar, sugar, sesame powder and chopped red pepper, and gently stir well. 5. When eating, put the prepared radish salad into each small salad plate.

Zhaolang rice cake soup

Zhaolang rice cake soup is a special diet in Kaicheng. Legend has it that at the beginning of the first month, it was carefully made into a cocoon shape to show good luck, and Zhao Lang pointed to the hedge. There is also a saying that when making rice cakes, the head and body are connected. Legend has it that Kaesong people made Zhaolang rice cakes by pinching their necks in order to avenge North Korean loyalists. Put the rice cake into the broth of beef ribs and meat, add seasoning, and put fried beef and eggs on it.

* Beef contains a variety of inorganic substances and protein, and also contains rich amino acids necessary for human body.

Materials:

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

Meat seasoning: soy sauce 1 teaspoon, chopped onion 1 teaspoon, garlic 1 teaspoon, sesame 1 teaspoon, sesame oil 2 teaspoons, pepper 1/4 teaspoons.

Exercise:

(1) White-striped cakes are carefully smeared with sesame oil and cut into Zhaolang rice cakes with a wooden knife.

(2) Put enough water into the beef ribs and meat, then add onion and garlic to cook, and when the meat is rotten, take it out and tear it into thin strips, add seasoning and mix well. When the soup is cold, 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 Zhaolang rice cake washed with cold water and put it into the miso soup. When cooked, add chopped green onion, cook for a while, and put the seasoned meat and eggs in a bowl.

Stewed radish in Kaicheng

Stewed radish slices with beef, chicken, chestnuts, red dates and ginkgo, with seasonings, is a nutritious diet with reasonable meat and vegetables.

material

Radish 1 kg, pork ribs 300g, beef 300g, pork 300g, chicken 300g, ginkgo 1 0g, chestnuts 1 00g, jujube10g, pine nuts1spoon and eggs/.

* Seasoning sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 3 tablespoons mashed garlic, 3 tablespoons chopped onion, 1 spoon pepper noodles, 1 spoon sesame seeds, 1 spoon ginger juice and 2 tablespoons sesame oil.

working methods

(1) Cut the washed and peeled radish into pieces with a width of 3cm, a thickness of 1 cm and a length of 5cm, and blanch them in boiling water with salt.

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

(3) Peel the fried ginkgo, peel the chestnuts and use them as a whole, remove the core from jujube and remove the triangular cap from pine nuts.

(4) The egg is divided into egg whites, and the yolk is fried and cut into balls.

(5) Put the meat with seasoning in a flat pot, soak all the ingredients in water and then add water. First, stew with strong fire, slowly reduce the fire, and reduce the soup to half that of radish, chestnut and jujube.

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

Roast Beef

This is a traditional Korean dish. Steak is seasoned with pear juice and roasted on charcoal fire. You can put monkey peach juice instead of pear juice.

* Soy sauce plays a role in seasoning and increasing appetite, and is an indispensable seasoning in Korean diet. Sweetness is due to amino acids, and unique fragrance is due to aromatic components and antiseptic effects. Also because of its aroma, it can remove the peculiar smell of food.

material

Steak 1 kg, white onion 1, green pepper 20.

* Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons chopped onion, 2 tablespoons mashed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil and 1/2 teaspoons pepper.

working methods

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

(2) Put the cleaned ribs into the sauce one by one for pickling. After the seasonings are mixed evenly, put the grill on the charcoal fire. When the grill is hot, take out the ribs.

Sauce cake

Add soy sauce, mashed onion, garlic, pepper and whole sesame seeds to glutinous rice flour and beef, make round pancakes, dry them, and spread sesame oil on the grill for baking.

* Miso sauce is made of cooked soybeans and fermented by fungi, which is helpful for digestion and absorption. Recently, miso sauce was found to have anticancer effect.

material

1/2 cups of glutinous rice flour, 1 cup of soy sauce, 1/2 cups of beef, 1 root white onion, 2 slices of garlic, 2 green peppers, a small amount of Chili noodles, 1 tablespoon of whole sesame seeds and a small amount of cooking oil.

Exercise:

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

② Cut the beef well.

(3) Mash onion and garlic, cut green pepper into sections, remove seeds and chop.

(4) Mix the prepared seasoning with glutinous rice flour, beef and soy sauce. Sprinkle sesame seeds evenly to make round cakes with a diameter of10cm and a thickness of1-2cm, steam them in a steamer and dry them in the sun.

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

* Soy sauce is best before brewing soy sauce and before adding salt.

Bakpia

Mung bean cake is made by seasoning ground mung beans with salt and adding shredded pork, mung bean sprouts, bracken and shredded kimchi. This is a good appetizer. Chicken or turkey can be used instead of pork. Cut pickled bracken, mung bean sprouts and Chinese cabbage into shreds instead. It can be paired with soy sauce, broth and vinegar sauce.

* Mung bean has diuretic effect and is a cooling food, which can prevent the department from cooling down. Moreover, it is rich in calcium and vitamin A, which is good for growing children and the elderly.

material

1 cup mung bean, 200g cabbage pickle,100g bracken, 200g pork,150g mung bean sprouts, 2 green onions and 2 red peppers.

* Pork seasoning: 2 tablespoons of soy sauce, 1 spoon of chopped onion, 1/2 tablespoons of mashed garlic, 1/4 tablespoons of Chili noodles, 1 spoon of sesame oil, 1 spoon of sesame seeds and 1 cup of cooking oil.

Exercise:

(1) Soak peeled mung beans in cold water, rub and peel them by hand, and grind and season them according to the ratio of mung beans130g: water 90ml.

(2) Grinding pork into minced meat and adding seasoning.

(3) Boil mung bean sprouts with salt water and cut off the hard stems of bracken. Shred the onion.

(4) The kimchi is dewatered and cut into shreds.

(5) Peel and round the red pepper.

(6) Put oil in the pot, add a spoonful of ground mung beans, then add pork, mung bean sprouts, bracken, pickles and onions, and turn the ground mung beans over and fry them until cooked. The smaller the diameter, the better the frying effect.

(7) Dip in vinegar and soy sauce.

sponge cake

After adding Magli wine to buckwheat flour and fermenting, put jujube, Celosia cristata leaves, black sesame seeds and tremella on it and steam it out. Can be cut into blocks, quadrangles or diamonds.

material

5 cups of japonica rice, turbid wine, sugar, hot water and salt.

* Seasoning: jujube, cockscomb, tremella and black sesame.

Exercise:

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

(2) Mix 100 glutinous rice flour with 10% white sugar, 15% turbid wine and 45% water, and ferment at 30℃ for 8 hours.

(3) Peel and shred the jujube for seasoning, remove the cockscomb leaves, and fry them with black sesame seeds.

(4) Put the mixed flour into a cake rack or steamer filled with clean linen, and put jujube, cockscomb leaves, black sesame seeds and tremella on it as seasonings.

(5) When steaming, start steaming for more than 20 minutes. After cooling, it is cut into diamonds and quadrangles.

Stewed oxtail soup

Boil the oxtail on low heat, remove it, season it with salt, pepper noodles, onion, garlic and clear sauce, and then put it in to boil. Prepare salt, pepper noodles and chopped onions.

* To remove the fishy smell of oxtail, add 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.

Materials:

2 kg oxtail (water 10L, 3 onions, 5 garlic slices), salt, pepper and onion. Seasoning for meat: 1 tbsp soy sauce, 2 tbsp salt, 2 tbsp chopped onion, 1 tbsp mashed garlic, 1 tbsp sesame oil and a little pepper.

Exercise:

(1) Cut the oxtail into 4-5cm, or when buying the whole piece, cut it by inserting a knife into the cartilage between the joints, scrape off the adventitia, soak it in water and take it out after bleeding.

(2) Cook oxtail in boiling water for a while, and then turn to low heat for about 3 hours. When cooking, cut onions and garlic into large pieces and put them in, and remove the oil and foam from them.

(3) Boil the soup. When the oxtail is rotten, remove the meat. When the soup is cold, float the oil floating on it.

(4) Mix beef with seasoning.

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

Jujube porridge

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

* Jujube contains more cellulose, calcium, phosphorus and iron than other fruits, and has the characteristics of copper.

Materials:

30 dates, 1 cup of soaked rice and 5 cups of water.

Exercise:

(1) Boil the pitted jujube in water.

(2) Blanch the soaked rice and the cooked jujube.

(3) Put the polished rice on the hedge and throw away the rice residue.

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

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

Stewed red snapper

Braised red snapper is a delicious food, in which stripes are drawn on braised red snapper, the taste is adjusted with salt, pepper and sake, shredded beef is put into stripes, and eggs, mushrooms and chrysanthemums are decorated on the stripes.

Zhen Hong snapper, a light white-fleshed fish, has been used for weddings and celebrations. Rich in protein, but low in fat, it is composed of fatty acids and is an excellent nutritious food.

Materials:

600g of red snapper, 0/00g of beef/kloc-,3 dried mushrooms, 4 tremella, 2 eggs, 40g of chrysanthemum morifolium, 60g of carrots, a small amount of shredded pepper, and a proper amount of edible oil and salt.

* Red snapper seasoning: 1 tbsp salt, a little white pepper, 2 tbsp sake.

* Beef seasoning: 1 tbsp soy sauce, 0.5 tbsp sugar, 2 tsps chopped green onion, 1 tsp minced garlic, 1 tsp sesame oil, 1 tsp sesame seeds and a little pepper.

Exercise:

(1) Scale the red snapper, remove its internal organs, wash it, cut two centimeters on each side, and season with the prepared seasoning.

(2) Seasoning the cut beef with beef seasoning, and putting into the knife mold of red snapper.

(3) The eggs are fried with egg white and yolk and cut into dominoes.

(4) Take out the soaked mushrooms and cut them into dominoes.

(5) Soak the tremella in hot water to remove the moss inside, cut it into dominoes, and mix well with salt, pepper and sesame oil.

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

(7) Cut carrots into dominoes and blanch them with salt water. Make meatballs with leftover beef.

(8) Turn the head of red snapper to the left, turn the abdomen forward, and put the shredded pepper and meatballs into a stew pot to cook.

(9) After cooling, put the stewed red turtle and the prepared seasoning into the dish.

Niutoupian

Boil the cow's head in water with onion, garlic and ginger, remove the bones, and then crush it, which becomes a delicious cow's head meat diet.

When you cook a cow's head, you should put it in your mouth (a seasoning to remove the fishy smell) or add parsley, celery, carrots and onions to cook and take it out. You can use steak and meat, cow blood, etc. And pork, pork belly and tenderloin. You can use seaweed soup, vinegar and sugar to taste, mustard sauce and so on. Not vinegar and water.

* The essential oil in ginger and spicy ginger powder can promote blood circulation and stimulate appetite, and is recognized as a good food to prevent colds in winter.

Materials:

1 cow head, 200g onion, 4 garlic,100g ginger, 2 tablespoons salt.

Exercise:

(1) Shave off the cow's head and soak it in cold water to stop bleeding. Put enough water in the pot, put the cow's head when the water boils, and take it out and wash it after the cow's head floats up.

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

(3) Boiled for about 3 hours, the bone is easy to be pulled out. When it's hot, wrap the boneless ox head meat in a linen bag and cook it in the soup for about half an hour.

(4) Take cold water, put it flat, turn the cutting board upside down, and press it with heavy objects for one night to finalize the design.

(5) Open the package, cut into 5cm slices and put them in a bowl.

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

References:

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