Korean food is very distinctive. Although cooking is mainly barbecue, this taste is very popular among China people. Different from China cuisine, Korean cuisine is light, less greasy and basically does not add monosodium glutamate. Vegetables are mainly raw and made in a cold way, and the taste is all in the chef's fingers. Guests who have tasted Korean cabbage and kimchi will never forget this "national quintessence" in Korean food culture. Korean barbecue is mainly beef with high protein and low cholesterol. Visual enjoyment Whether it is barbecue, kimchi or cake, colorful visual enjoyment is the biggest feature of Korean cuisine. On the one hand, it keeps the original fresh color of food, on the other hand, it shows different forms of food through cooking. Korean food is not only delicious but also beautiful! [Edit this paragraph] Taste buds stimulate Korean cuisine with unique flavor and characteristics. "Spicy" is one of the main flavors of Korean cuisine, but it is different from other spicy foods. Some people describe the spicy taste of Sichuan cuisine as spicy and delicious. Hunan cuisine is spicy and blunt, without any disguise; Spicy Korean food tastes mellow and full of stamina, which will make you sweat thoroughly. [Edit this paragraph] Nutritious and healthy ginseng, chicken, fresh beef, seafood, vegetables, stew, steamed meat and barbecue ... just hearing these words, I think they are very healthy and nutritious raw materials. Korean cuisine is generally made of natural materials, which will not destroy the cooking methods of nutrients. The combination of meat and vegetables is reasonable, and the pursuit of production is small and refined, ensuring adequate nutrition and not making people overeat. [Edit this paragraph] Cultural Tradition Korea has had various ritual foods since ancient times, such as wedding gifts, witchcraft foods, ritual foods, and temple ritual foods. Its cooking methods spread from temple to temple. In addition, China people always eat appetizers such as fish and shrimp sauce, pickles, dried meat and dried fish before meals, and the various food processing technologies developed from this have also enriched their food culture.
Korean barbecue is mainly beef, beef tenderloin, steak, beef tongue, beef loin, seafood and sashimi, all of which are delicious Korean barbecue, especially roast beef tenderloin and steak. Its meat is delicious and tender. [Edit this paragraph] The practice of barbecue.
Raw materials:
Ingredients: 500g of mutton (or beef) slices.
Ingredients: scallion150g, coriander 50g (washed and disinfected).
Seasoning:10g cooking wine, 75g soy sauce, 40g ginger juice, 5g monosodium glutamate, 25g sugar and 30g sesame oil.
Method:
1. The choice of mutton is basically the same as that of instant-boiled mutton. If beef is used, the weight should be selected.
150 kg or above, Xikou Jieniu (castrated bull) or dairy cow, the animal age is four or five years old. A bull weighing 150 kg can only roast about 20 kg of meat, namely "upper brain", "ribs" and "tenderloin". "Shangnao" meat is fat and thin, while "ribs" and "tenderloin" are fresh and tender lean meat.
2. After the meat is selected, the tendons, dates, bones and fascia should be removed first, and then frozen in the cold storage or freezer (to make the meat tissue hard and easy to cut), and then sliced according to the slicing method of "instant boiled mutton". Because of the high temperature of moxibustion, it is not suitable to cut the meat slices too thin. Cut 50 pieces (length 16.5 cm, width 3.3 cm) from 500 grams of meat, and then cut the pieces into three sections, which can be roasted.
3. After the barbecue moxibustion is heated, wipe it with raw sheep tail oil. Then put soy sauce, cooking wine, ginger juice, sugar, monosodium glutamate, sesame oil (and some eggs) into a bowl and mix well. Soak the sliced meat in the seasoning a little. Immediately put the shredded onion (3.3 cm long oblique silk) on the barbecue moxibustion, then put the soaked meat slices on the shredded onion and turn them with special bamboo chopsticks (50 cm long) while roasting. After the shredded onion is baked soft, spread the meat and shredded onion together, and add the coriander (cut into 1 length. 32 cm) and keep turning it. When the meat is pink (beef is purple), put it on a plate and eat it with sesame cakes, sugar and garlic, or with tender cucumbers.
Korean barbecue = = = = = = = = = = = =
material
300g beef A (65,438+0 tablespoons sugar, 2 tablespoons sake and a quarter pear) B(2 tablespoons Korean soy sauce, 65,438+0 tablespoons chopped green onion, 2 tablespoons garlic paste, 65,438+0 tablespoons sesame oil and 65,438+0 tablespoons sesame seeds), vegetables (lettuce, sesame leaves, green peppers, etc.). Half a onion C (half a teaspoon of Chili powder, half a teaspoon of sesame oil and one fifth of salt) and three garlic.
condiment
2 tablespoons of soy sauce, half a spoonful of Chili sauce, half a spoonful of mashed garlic, half a spoonful of sugar, half a spoonful of chopped green onion, 1 spoonful of sesame oil and 1 spoonful of sesame noodles, and stir well.
working methods
1. Cut the beef into appropriate sizes, add A, and let it stand for about 1 hour to soak the seasoning.
2. Wash vegetables and control water. Slice garlic. Cut the green onions into 7 cm long and 3 mm thick sections, soak them in cold water, control the moisture, add a handful and put them in a bowl.
3. Mix beef 1 with B. Hand-mixed seasoning is easier to soak.
4. Preheat for 7 minutes with [thin block baking], then put the skewers in, bake for 7 minutes with [thin block baking], take them out, turn them upside down, bake for 7 minutes, and take them out.
5. Put barbecue, chopped green onion, garlic slices and sauce on your favorite leaves. Eat broth at the same time
Hungarian barbecue = = = = = = = = = = =
Raw materials:
600 grams of beef (cut into 3-4 cm cubes).
20g vegetable oil
Chili powder 1/2 tablespoons
Fennel 1/2 teaspoons
Garlic (sliced) 4 petals.
Salt 1/2 teaspoons
300 ml of water
4-5 tomatoes
Green bell pepper 1
Starch 1 teaspoon
Exercise:
1. Heat the vegetable oil, stir-fry the Chili powder, fennel and garlic slices until fragrant, and stir-fry the beef pieces until they change color. Add water and salt to boil, and then stew for about an hour.
2. Cut the tomatoes into pieces, cut the green peppers into thick shreds, and put them in the pot for another half hour. If there is more soup, starch can be added to thicken the soup.
Food Matching: Rice or mashed potatoes.
How to eat: Divide the beef into 4 plates, pour a little soup, and serve with 3-4 spoonfuls of rice or mashed potatoes. Eat with a knife and fork.
Features: bright red color, soft meat and heavy taste. Suitable for family dinners in winter.
Satay Indonesia barbecue = = = = = = = = = = = = = =
Mutton, chicken, beef or pork are cut into small pieces and roasted on an open charcoal grill with sweet noodle sauce or spicy peanut seasoning, which is light, refreshing and nutritious.
Barbecue sushi = = = = = = = = = = = = = =
Ingredients: Japanese or Korean laver, 1 barbecue, 1 carrot and 250g rice. (available in the supermarket)
Seasoning: Japanese soy sauce 1 teaspoon (or light soy sauce), salt 1 2 teaspoon, 50g of sugar, white vinegar1teaspoon, and green mustard.
Exercise:
1. Cook the rice until it is slightly soft, add a spoonful of sugar water (the ratio of sugar to water is 4:6), and mix in salt and vinegar.
2. Take a piece of plastic wrap, spread it on the chopping block, then spread a piece of laver, and spread the mixed rice on the laver.
Put a barbecue, a radish and some green mustard beside you.
4. Wrap the rice in the inner core of barbecue, radish, etc. together with laver. And roll it together, tightly rolled into a cylinder.
With a sharp knife, cut the long tube into sections and put it on a plate to enjoy. [Edit this paragraph] The practice of bibimbap is one of the home-cooked meals that Koreans like very much. Koreans in various regions will use local materials, heat local seasonal vegetables and rice with stone pots, and mix nutrition and delicious food in the "hippo chef", so that you can maintain a strong "fighting power" in rich oil, and the biggest feature is "eating", even if a large stone pot is full. Its practice is relatively simple and easy, everyone can choose materials according to their own situation, and there will be wonderful play.
Exercise:
1. Prepare steamed rice, and then prepare vegetables mixed with the rice. They are cold tender bean sprouts and vegetables, fried bracken, shredded carrots and fried minced meat (the types of meat can be selected according to your own preferences, and seafood will have more unexpected effects).
2. Fry the egg only on one side, so that the yolk is complete and the surface is condensed, so that it can be separated from the egg white without breaking. Prepare two tender egg yolks.
3. Before putting the rice into the stone pot, coat a layer of sesame oil on the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the oil flavor.
4. Prepare a small bowl of light soup to accompany the meal, and mix it when the meal is dry; Prepare a small dish of Chili sauce and mix it properly to improve the taste.
5. After the rice is put into the stone pot, spread the vegetables, minced meat and eggs mixed with the rice on the surface in a fan shape. When the sesame oil sizzles after heating, it can be served. At this time, the fragrance is overflowing and can be mixed with chopsticks, and the visual effect is colorful. When they are in hot contact with stone pots, your taste pleasure will increase.
Rice and dishes are put in a pottery pot, and then baked until there is a layer of crispy rice at the bottom of the pot, which is fragrant and attractive. Bibimbap, also known as "stone bowl bibimbap", is a unique rice dish in Korea.
It originated in Gwangju, South Korea, and later evolved into a representative food in South Korea. It is said that Gwangju's bibimbap is famous because it was once a tribute to China in the Korean era. At that time, it was difficult to spread it widely under the hand-picked by Emperor China.
When we talk about bibimbap, we have to mention bibimbap and rice. Although this stone pot is called "stone pot", it is made of pottery. Thick black pottery pots can be boiled directly in the stove, and the heat preservation effect is amazing. People who chew slowly can enjoy it without worrying that the food will get cold. What is in the famous bibimbap? The answer is not novel and special, mainly rice, meat, eggs, as well as soybean sprouts, mushrooms and various wild vegetables. The types of vegetables are not certain, so they can be prepared with the most delicious seasonal vegetables in the season.
As for the cooking method, it is not difficult to say, but there are two different ways to do it. One is to put all the ingredients in a stone pot and put them beautifully, and then take the stone pot to the stove to bake until there is a thin crust at the bottom of the pot. The other is to barbecue the stone pot until it boils, and then add rice and dishes.
After serving, you can add Chili sauce according to your personal taste. After adding Chili sauce, the original light bibimbap became rich and fragrant, and the taste became rich and varied. Before eating, stir all the rice, vegetables and sauce evenly with a Korean long-handled shallow spoon iron spoon at high temperature. When stirred, the stone pot will sizzle, and the smell of rice, vegetables and sauces will also drift away with the hot steam. Bibimbap