Microwave food: Korean barbecue

Ingredients:

3g beef, 1 tablespoon sugar, 2 tablespoons sake, 1/4 pear, 2 tablespoons Korean soy sauce, 1 tablespoon chopped green onion, 2 tablespoons garlic paste, 1 tsp sesame oil, 1 tsp sesame seed, appropriate amount of vegetables (lettuce, sesame leaves, green pepper, Zekry, etc.).

Practice:

1. Cut the beef into appropriate sizes, add 1 tablespoon of white sugar, 2 tablespoons of sake and a quarter of pears, and let it stand for about 1 hour to soak the seasoning

2. Wash the vegetables and control the water. Slice the garlic. Cut the green onion into 7 cm long and 3 mm thick, soak in cold water, control the water, add 1 tablespoon of white sugar, 2 tablespoons of sake and a quarter of pears in a bowl

3. Mix beef 1 with 2 tablespoons of Korean soy sauce, 1 tablespoon of chopped green onion, 2 tablespoons of garlic paste, 1 tsp of sesame oil and 1 tsp of sesame seeds. Hand-mixed seasoning is easier to soak in

4. Preheat with [thin-block baking] for 7 minutes, then add the kebabs, bake with [thin-block baking] for 7 minutes, take them out, turn them upside down, bake them for 7 minutes, and take them out.

5. Put barbecue, chopped green onion, garlic slices and seasoning sauce on the favorite vegetable leaves. Eat broth at the same time.

2 "Traditional Korean iron plate barbecue (Figure)

It is the most authentic way to roast beef chops with iron plates, and then cut them into small pieces suitable for the entrance. When it comes to Korean barbecue, most people first associate it with copper plate barbecue, but copper plate barbecue is not the mainstream of local barbecue in Korea, and it can only be seen in a few special barbecue shops in Korea. The authentic and classic Korean barbecue is roast beef with iron plate. The iron plate used for barbecue in Korea is an unremarkable flat square baking tray. The main meat ingredients are beef chops, sirloin and seafood such as shrimp and cuttlefish. The baking tray continuously emits hot air to heat up the cold weather; Hot barbecue, soft, tender and sweet, can supplement physical strength. For the Korean nation, in the cold winter, barbecue can supplement the warmth as much as hot pot! Therefore, in Korea, the knowledge of barbecue is comparable to that of hot pot, and many kinds have been developed just from the differences in dipping sauce and meat materials. The most special feature of traditional Korean iron plate barbecue is the roasting method and eating method. When baking, you need a little skill and tools, so the service staff in the restaurant often do it for you. After the teppanyaki is hot, the service personnel put the whole steak on the stove, roast it until it changes color, and then cut the meat into small pieces suitable for the entrance with special steak scissors, and put it on the stove to keep warm, so that the guests can take it for themselves. Taiwan Province's popular copper plate barbecue combines the characteristics of barbecue and hot pot, which is a one-pot barbecue with two meals. This pot is shallow and semi-circular, with a convex part for barbecue and a concave part for cooking. The meat used for barbecue needs to be marinated with sugar, soy sauce, etc. It tastes sweet and salty, and is very popular among Chinese people. Korean sizzling barbecue is a wonderful way to eat, and it is delicious to eat it wrapped in lettuce. The most common lettuce is lettuce. In Korea, in addition to lettuce, sesame leaves, Qingjiang vegetables and a dish pronounced "Suka" in Korean (a kind of celery) are also used. Usually, spread a piece of lettuce (or several kinds of lettuce overlap) in your hand, put a piece of roasted meat on it, dip some sauce on it with chopsticks, then wrap green peppers and side dishes at will (all kinds of pickles and cold dishes, such as kimchi, spicy radish and kelp buds, are included with the meal), and finally wrap the whole piece with leaves and send it to your mouth. When eating, the refreshing lettuce, the rich barbecue and the colorful sauce form an indescribable taste in the mouth. The so-called too greasy, too light, too hot, too monotonous, completely invisible, is a complete and balanced delicious. After the barbecue, this classic Korean food is not over yet. If you enjoy it at home, smart Korean housewives will use the delicious juice spilled from barbecue for bibimbap and fried rice without wasting any delicious food.

3 "masterpiece of Korean cuisine"

Korean barbecue: marinate the sliced meat with soy sauce, sesame oil, sesame, garlic, onion and other condiments, and then barbecue it on the brazier. Dip in a little Chili sauce or bean paste, wrap it with washed lettuce and eat it.

bibimbap: put the cooked white rice in a big bowl made of stone, add vegetables such as meat, eggs and soybean sprouts, and then add a proper amount of Chili sauce according to personal taste, and stir well before eating. The rice above is soft, and the rice below forms a crispy rice crust at the bottom of the bowl, which tastes unique.

cold noodles: one of the favorite foods of Koreans. There are mainly Pyongyang cold noodles made of buckwheat noodles and Xianxing cold noodles made of potato starch. Edible methods are divided into "cold noodles with water" with soup and "cold noodles with Chili sauce". Usually put meat, vegetables, boiled eggs, etc. on the noodles. The characteristics of cold noodles are smooth, refreshing and delicious.

soup: the famous ones are ginseng chicken soup and beef soup. Ginseng chicken soup is a kind of chicken, in which glutinous rice, jujube, ginseng, garlic, etc. are added, stewed until it is cooked thoroughly and melted in the mouth, and served with spices such as pepper and salt according to the taste. It is rich in nutrition and is a good tonic. Beef soup, also known as snow thick soup, is a soup made of beef bone and beef breast with seasoning, which is delicious. In addition, there are hangover soup, miso soup and so on.

4 Korean BBQ

1> Foreword

There are many kinds of barbecues in the eyes of the world, but Korean barbecues are the most suitable for China population. There are many kinds of barbecues in Korea, and the most delicious one should be grilled steak (the ribs of big dairy cows fed with milk are marinated in seasoning and cooked on an iron plate). ）。 In addition, roast beef (sliced beef marinated with seasoning and roasted) is also very popular. After the meat is cooked, it should be dipped in Korean Chili sauce or bean paste, and then wrapped with lettuce and millet leaves (some garlic cloves can be wrapped), just like eating Beijing Quanjude roast duck. Usually comes with 3 ~ 5 kinds of pickles or side dishes.

2> Korean BBQ culture

Although Korean BBQ is very famous, local families don't eat barbecue every three days. If they come home and find that dinner is barbecue, there may be something to celebrate, or mom specially added dishes. Eating barbecue in Korea is a kind of enjoyment, and few people can afford it every day. There are two kinds of barbecue in Korea, one is dry barbecue, and the other is barbecue with gravy. The barbecue with gravy is called "copper plate barbecue". This kind of barbecue is to roast the marinated meat on a copper plate with gravy.

There is also a kind of dry roasting, that is, the marinated meat is dry roasted on the stove, and this kind of barbecue will be accompanied by lettuce, so that the guests can eat. To eat Korean barbecue, you must eat it with lettuce and Korean special sauce, which is authentic and delicious. In addition, there is a barbecue with soup. The soup is delicious with barbecue, and bibimbap is delicious.

3> Traditional Korean iron plate barbecue

After the beef chops are grilled in an iron plate, they are cut into small pieces suitable for the entrance. When it comes to Korean barbecue, most people first associate it with copper plate barbecue, but copper plate barbecue is not the mainstream of local barbecue in Korea, and can only be seen in a few specialized barbecue shops in Korea. The authentic and classic Korean barbecue is roast beef with iron plate. The iron plate used for barbecue in Korea is an unremarkable flat square baking tray. The main meat ingredients are beef chops, sirloin and seafood such as shrimp and cuttlefish.

The baking tray continuously emits hot air to warm the cold weather; Hot barbecue, soft, tender and sweet, can supplement physical strength. For the Korean nation, in the cold winter, barbecue can supplement the warmth as much as hot pot! Therefore, in Korea, the knowledge of barbecue is comparable to that of hot pot, and many kinds have been developed just from the differences in dipping sauce and meat materials.

The most special feature of traditional Korean sizzling barbecue is the roasting method and eating method. When baking, you need a little skill and tools, so the service staff in the restaurant often do it for you. After the teppanyaki is hot, the service personnel put the whole steak on the stove, roast it until it changes color, and then cut the meat into small pieces suitable for the entrance with special steak scissors, and put it on the stove to keep warm, so that the guests can take it for themselves.

the popular copper plate barbecue in Guangdong province combines the characteristics of barbecue and hot pot, which is a one-pot barbecue with two meals. This pot is shallow and semi-circular, with a convex top and a concave bottom. The convex part can be used for barbecue and the concave part is used for cooking. The meat used for barbecue needs to be marinated with sugar, soy sauce, etc. It tastes sweet and salty, and is very popular among Chinese people. Korean sizzling barbecue is a wonderful way to eat, and it is delicious to eat it wrapped in lettuce. The most common lettuce is lettuce. In Korea, in addition to lettuce, sesame leaves, Qingjiang vegetables and a dish pronounced "Suka" in Korean (a kind of celery) are also used.

Usually, spread a piece of lettuce (or several kinds of lettuce overlap) in your hand, put a piece of roasted meat on it, dip some sauce on the meat with chopsticks, then wrap green peppers and side dishes at will (pickles, spicy radishes and kelp sprouts are included with the meal), and finally wrap the whole piece with leaves and send it to your mouth. When eating, the refreshing lettuce, the rich barbecue and the colorful sauce form an indescribable taste in the mouth. The so-called too greasy, too light, too hot, too monotonous, completely invisible, is a complete and balanced delicious.

after the barbecue, this classic Korean food is not over yet. If you enjoy it at home, smart Korean housewives will use the delicious juice spilled from barbecue for bibimbap and fried rice without wasting any delicious food.

4> Korean BBQ sauce

Korean BBQ sauce (pork)

All the reasons why Korean BBQ sauce is praised are hidden in this bottle of Korean BBQ sauce. The unique secret is to add Korean pear juice to make the meat more sweet and tender.

* Special for pork * 5g/ bottle

Korean BBQ sauce (beef)

The reason why Korean BBQ sauce is so praised is all hidden in this bottle of Korean BBQ sauce. The unique secret is to add Korean pear juice to make the meat more sweet and tender.

* Special for beef * 5g/ bottle

More than two kinds of barbecue sauce are commonly used in China, but most restaurants will season their own unique barbecue sauce. Eating a good barbecue depends first on the color and fragrance, and secondly on its own taste, which is a little sweet and spicy, with a strong and sweet taste.

5> Tips for Korean BBQ

Winter is a barbecue season, and everyone is surrounded by the stove and happy. However, barbecue food is carcinogenic. How to eat barbecue will be balanced and secure?

1. Avoid excessive calories

Prepare appropriate, varied and balanced foods. When barbecuing, multi-fiber vegetables are preferred, which can increase satiety because of their large size. At least half of the food you eat is vegetables. Sweet pepper, green beans, mushrooms, shiitake mushrooms, okra, onions, eggplant, tomatoes and bamboo shoots (baked with shells) are all suitable for barbecue.

Supplementing proper amount of fruit is not only low in calories, but also rich in vitamins, pectin and fiber, which can promote defecation and lower cholesterol.

Reduce the application of seasonings to reduce salt intake and reduce the burden on the kidneys. You can pour lemon juice on it, or put apples, kiwis and vegetables in the meat slices to increase the flavor. Or add a little vinegar or sugar to the fruit paste to make a refreshing fresh fruit barbecue sauce.

The barbecue time should not be too long, and it is best to finish it within one hour. You can make tea and chat in the rest time, which can not only avoid keeping food at room temperature for too long, but also avoid eating too much unconsciously.

Second, pay attention to cancer prevention

Food can be prepared into semi-finished products by microwave oven first to shorten the barbecue time. You can also wrap it with tin foil paper first, and then put it on the charcoal fire, so as to avoid direct contact with the charcoal fire, and the oil drops on the charcoal fire, producing carcinogens, rising up with the smoke, and finally sticking to food. Food must be cooked, but avoid burning. Roast meat or corn with skin, peel it before eating.