Method:
Take a stainless steel bucket, mixed with 2,000 grams of water, mix Korean chili sauce, soy sauce, on a low heat to boil, into the fine chili pepper noodles stirring well, and then into the sake, taste, Ginger juice, garlic juice, sesame oil, stir well, until boiling again, remove from the fire to cool, that is made.
Remarks: Pickled seafood raw materials are mostly chili to refresh. It is said that this is because of the humidity of the seaside environment, the residents eat chili pepper to remove rheumatism, thus forming a spicy seafood flavor.
Making grilled seafood dipping sauce:
Raw materials: millet chili 300 grams of soy sauce 200 grams of fish bone powder 100 grams of salt 50 grams of MSG 50 grams of sugar 150 grams of minced garlic 50 grams of sesame oil 50 grams of cold boiled water
Methods:
Millet chili peeled and seeded and cut into pieces, the pot, add soy sauce, fish bone powder, salt, MSG, sugar, garlic and a little cold water and mix well, and finally put the sesame oil, that is made of dipping sauce.
Making grilled squid:
Raw materials: 1000 grams of fresh squid ginger 50 grams of garlic 50 grams of shallot 80 grams of powdered fish bone 50 grams of pepper 50 grams of wine 100 grams of marinade 200 grams of dipping sauce, salad oil in moderation
Measurement:
1. Fresh squid remove the viscera, remove the outer membrane and wash, grafting on the cross-hatched knife, cut into 4 centimeters long, 2 centimeters wide strip, the pot, with the use of a few minutes to remove the membrane, and the squid is not a good idea, but it's a great idea. Wide strip, Na pot, with ginger, garlic, onion, cooking wine, fish bone powder and pepper marinade for 15 minutes, and finally into the marinade mix.
2. Place a pan on the grill, coat the marinated squid with salad oil, then lay it on the bottom of the pan and grill it over medium heat (turning it halfway through), then serve with the dipping sauce.
[Note] Aji: It is a Korean seasoning that is yellowish in color, similar to the cooking wine used in Chinese cooking.
I. Korean roast beef
Making a marinade for roast beef:
Raw materials: Korean soup soy sauce 1000 grams of sake 200 grams of taste [Note] 100 grams of sugar 500 grams of ground beef 200 grams of pepper 150 grams of MSG 100 grams of garlic 100 grams of ginger 200 grams of onions 500 grams of pear 500 grams of sesame oil 50 grams of cooked sesame 50 grams of fresh water 4000 grams
Methods:
These are the most common methods of making roast beef. Preparation:
1. soup soy sauce, sake, flavor, sugar, water into a container and mix well, then add ground beef, MSG, pepper, mix well, standby.
2. Wash ginger, garlic, pears, onion, and puree with a blender, then pour into the soup, then add sesame oil and cooked sesame seeds, and store in the refrigerator.
Note: The amount of soy sauce, water and sugar in the soup should be well controlled. If there is too much water, the color of the marinated beef will not be good, and if there is too much sugar, it will easily make the beef burnt when it is grilled.
Making roast beef dipping sauce:
The first dipping sauce:
Raw materials: 500 grams of soy sauce 1500 grams of fresh water 150 grams of caramelized sugar 50 grams of ground beef 15 grams of star anise 15 grams of cinnamon 15 grams of cardamom 10 grams of pepper 10 grams of ginger 15 grams of garlic 15 grams of scallion 20 grams of onion 20 grams of onion pieces
Methods:
To soy sauce, fresh water, caramel, ground beef into the pot on the fire, boil, under the star anise, cinnamon, cardamom, pepper (pat broken), ginger, garlic, onion sections and onion blocks, turn the fire simmering out of the aroma, beat off the slag is not used, that is, into the dipping sauce (cooled into the refrigerator to save)
The second dipping sauce (sour sauce): it is cooled boiled water, lemon juice, taste , salt, soy sauce, monosodium glutamate (MSG) in a bowl of pairs of uniform, can be.
Making roast beef:
Raw materials: beef tenderloin 10 kg marinade 2.5 kg dipping sauce, salad oil, appropriate amount
Method:
1. beef tenderloin sliced into thin slices of 15-20 cm long, 4-5 cm wide and 0.2 cm thick, marinated in the marinade for 30 minutes.
2. Place a pan on the grill, brush with a little salad oil, lay the beef slices flat on the bottom of the pan, and grill over high heat until they bleed, then turn them over and cook.
Instructions:
1. When grilling, because the beef requires tenderness, it is generally grilled to eight minutes cooked; the entire grilling process can only be turned once.
2. When serving, first use scissors to cut the roasted beef into small pieces, then use fresh lettuce leaves, wrapped with slices of roasted meat, green pepper rings, garlic slices, shredded green onions, and then dipped in the prepared dipping sauce.
II. Korean barbecue pork and roast lamb
Making the marinade for barbecue pork and lamb:
Raw materials: Korean soup soy sauce 1000 grams of chili sauce 700 grams of soy sauce 300 grams of sugar 500 grams of ground beef 200 grams of sake 15 grams of pepper 150 grams of monosodium glutamate 100 grams of fresh water 4000 grams of garlic 150 grams of ginger 200 grams of onion 500 grams of pear 500 grams of sesame oil 50 grams of sesame seed 50 grams
This is the first time in the history of the Korean barbecue pork and lamb. 50g
Method:
Take a stainless steel bucket mixed with water, mix in soy sauce, chili sauce, soy sauce, sugar, ground beef, sake and pepper, MSG, on a small fire, stirring constantly until the sugar dissolves and chili sauce and soy sauce is fully mixed, then remove from the fire to cool, and then add garlic, ginger, onions, pears into the puree, and finally into the oil and cooked sesame seeds and stir, that is, into the marinade.
Note: the marinade in the soup soy sauce should not be put too much, or baked out of the color will be too dark too black; grasp the amount of soy sauce, chili sauce, sugar, if too little is made out of the marinade sauce flavor is not enough, if too much is baked out of the raw material is too greasy mouth. In addition, because pork and lamb in the marinade on the addition of soy sauce, chili sauce and other sauces, the main highlight of the sauce flavor, it is usually no longer supplemented with dipping sauce when eating.
Making Roast Pork and Lamb:
The method of making roast pork and lamb is the same as that of roast beef, except that pork should be made from the loin and lamb from the rib and saddle parts of the sheep.
Lastly, vegetables play an important role in Korean barbecue, such as potatoes, eggplants, onions, etc. are good ingredients for barbecue.
How to do it: First, remove the membrane, squid viscera, wash and cut into slices, from the inner side of the diagonal knife cut
cross pattern, and then sliced (about three centimeters wide).
Two, frying oil, squid slices sprinkled with a little bit of cornstarch, put into the oil frying,
Serving plate spare.
Three, another three spoons of oil to sauté the onion, and pour in? Add in the seasoning and cook on high heat
roll, then remove from heat.
Four: Heat two tablespoons of hot oil on a hot iron plate and place the squid slices on top. Quickly pour the third sauce over the squid slices and sprinkle a little cabbage on top.
Seasoning simple, oil, onion and ginger, hot soy sauce, cooking wine, soy sauce, sugar, monosodium glutamate, oyster sauce, pepper, a little bit of ketchup, in the boil, thickening, you can put a little bit of garlic, or onion