Chicken omelet rice:

Selected ingredients: 250 grams of rice, 250 grams of eggs, 50 grams of cooked diced chicken, chili sauce, monosodium glutamate, soy sauce, minced scallions, green beans, chicken broth, refined salt, 30 grams of cooked chicken oil.

Delicious production: 1, frying pan hot melting 20 grams of cooked chicken oil, hot, into the end of the onion, fried into light yellow, into the chicken diced fried a few times, and then into the soy sauce, chili sauce, fried to remove the water, and then into the rice, chicken broth, monosodium glutamate, refined salt, green beans, fried through. 2, the eggs into a bowl, put the refined salt and stir well, to be used. 3, the pan is hot, put 10 grams of cooked chicken oil. Burning hot, egg liquid spread into a cake shape. Fried rice with egg cakes wrapped up, put into the frying pan slightly fried plate can be, eaten when dipped in soy sauce to eat.

Ruyi egg rolls:

Selected ingredients: 250 grams of green fish meat, 25 grams of spicy sauce, two eggs, 30 grams of ham, 20 grams of green leaves, 100 milliliters of chicken broth, chicken oil, cooking wine, salt, monosodium glutamate, starch, green onions and ginger water, each appropriate amount.

Delicious production: 1, an egg into a bowl, add wine, fine salt, starch stir, spread into two thin egg skin, to be used. Another egg to take the egg white, add washed and thorned cut into fine velvet mackerel and wine, salt, monosodium glutamate and onion and ginger water whisking, straight to the fish cake hair thickened on the strength, light that is good. 2, the leaves of bok choy, ham were cut into fine powder, and then spread the egg skin flat, towards the side of the pan downward, will be evenly divided into two fish cake on the egg skin, wipe the light and wipe evenly on the side of the fish cake, sprinkled with ham on the other side of the end of sprinkled bok choy and then from the two sides! At the same time to roll, roll to the middle of the end of the ham and the end of the leaves of bok choy at the junction that is good. 3, and then put the good Ruyi egg rolls on a plate, on the drawer with a medium fire about 7 minutes of steaming, open the drawer cap to let off steam once, and then steam with a small fire for about 5 minutes, take out, a little cooler, cut into segments, put into a bowl with refined salt, monosodium glutamate and chicken broth, and then on the drawer for about 4 minutes of steaming, take out, decant the soup into the pot, on the fire to boil, thickening with water starch, dripping into the chicken oil, stir evenly, put into a Chicken oil, mix well, put into a small porcelain bowl. 4, when serving, with a small dish of spicy sauce, a small bowl of soup for dipping.

Cucumber soup:

Selected ingredients: 500 grams of old cucumber, 200 grams of pork, 150 grams of tofu, 15 grams of flat mushrooms, 5 grams of shiitake mushrooms, two eggs, 1500 milliliters of chicken broth, green onion whites, hot pepper sauce, soy sauce, minced green onion, minced ginger, minced garlic, pepper, sugar, sesame seeds, sesame oil, salt, each in appropriate quantities.

Delicious production: 1, the old cucumber washed, peeled, each cucumber at the end of the stalk cut off a small portion of the cucumber, digging out the cucumber seed pith, washed, salted, to be used. Pork washed, chopped into puree, put into a porcelain bowl, add soy sauce, minced onion and ginger, garlic, pepper, sugar, sesame seeds, sesame oil, fine salt and mix well, to taste.2, tofu washed, put into a porcelain pot, crushed, add salt, pepper, sesame oil, 1 egg, mix with flour, and then pour into the pork filling, mixing into a thin and thick sticky stuffing, into the heart of the empty cucumber, cut into sections. Then make the remaining 1 egg into an omelette, cut into small pieces of diamond-shaped pieces. 3, cooking pot into the chicken broth, add chili sauce, add slices of flat mushrooms, mushrooms and green onion white silk, boil, until no bubbles, the prepared cucumber segments into the boil sprinkle into the egg slices, can be.

Double-flavored seaweed:

Selected ingredients: 500 grams of seaweed, 100 grams of honey, 200 grams of sugar, 250 grams of milk, 60 grams of cooked chicken oil, cooking wine, paprika, milk powder, lemon slices, mustard powder, vinegar, each in moderation.

Delicious production: 1, 250 grams of watery seaweed wash, dry, cut rectangular slices, into the pot to cook soft, fish out, dry. The remaining 250 grams of kelp on the steamer, dry steaming half an hour, sliced for use. 2, put the sugar honey into the pot, add milk, cooked chicken oil 10 grams, cooking wine boiled, into the rectangular cooking kelp slices, simmering on a warm fire, to be attached to the kelp slices of milk pulp, remove from the fire, cool, cut into diamond-shaped. 3, mustard powder with warm water, put vinegar, cooked chicken oil 50 grams of red chili powder and powdered milk, mixed well and then put into the pot, and then put into a pot, and then put into the pot. With fire boil evenly into chili mustard juice. 4, steamed seaweed slices mixed with spicy phase into the other side of the plate, the middle of the plate piece of separation, you can.

The name of the dish radish salad

Originally Korean

Features Beautiful color, salty, sour, sweet and spicy, refreshingly tasty

Raw materials

500 grams of radish, 250 grams of crisp apples, lemon juice 10 grams of green onions 30 grams of soy sauce 45 grams of soy sauce, 15 grams of salad oil, sesame oil 16 grams of vinegar 45 grams of sugar 35 grams of salt 10 grams of sesame noodles 15 grams (baked), and the other 10 grams of sesame oil. 15 grams of sesame noodles (roasted), 5 grams of fresh red pepper

production process

1, radish washed, peeled, rooted, cut into 3 cm long matchstick-sized julienne 2, crisp apples were washed, peeled, tipped, cored and seeded, and also cut into matchstick-sized julienne, soaked in cold water, so as to avoid the rusty black discoloration 3, fresh red pepper washed, tipped and rooted, seeded, chopped into minced pieces; green onion peeled, washed, chopped into minced pieces; onion, peeled, tipped, seeded, and chopped into minced pieces; onions, peeled, peeled, peeled, and tipped, chopped into minced pieces. Wash, chopped, 4, take the salad bowl, put the radish, apple, lemon juice, minced onion, soy sauce, salad oil, sesame oil, vinegar, sugar, sesame noodles, fresh red pepper, gently stirred evenly 5, when serving, will be ready to make the radish salad, divided into each small salad plate, can be

Zhao Lang rice cake soup

Zhao Lang rice cake soup is the city of Kaesong unique flavor of the diet. It is said to be made into a cocoon at the beginning of the first month of the lunar year to show good luck, and the word "soryang" refers to a strainer. There is also a theory that the rice cake is made to look like a head and body are connected. Legend has it that the people of Kaesong made the rice cake in the form of a neck in order to avenge the death of a Goryeo loyalist. The rice cake is boiled in the broth of boiled beef ribs and meat and boiled with condiments and topped with scrambled beef and egg.

* Beef contains a variety of inorganic substances and proteins and is also rich in essential amino acids.

Materials:

Mega Lang Rice Cake 500g, Beef Spare Ribs and Meat 300g, 1 green onion, 4 pieces of garlic, 1 egg

Meat condiments: 1 tbsp of soy sauce, 1 tsp of chopped green onion, 1 tsp of pounded garlic, 1 tsp of sesame seeds, 2 tsp of sesame oil, 1/4 tsp of pepper

Methods:

(1) Make a thin smear of sesame oil with the white sponge cake. After that, use a wooden knife to cut into megarang rice cakes.

(2) put enough water in the beef ribs and meat, then add onions, garlic and simmer, and when the meat is rotten and mushy, fish out and tear it into thin strips, and mix it with condiments, and when the soup cools, remove the oil and leave the soup about 8 cups, and season it with soy sauce and salt.

(3) Fry the eggs and cut them into quarters.

(4) Fish out the megarang rice cake washed with cool water and put it in the soy sauce soup, when it is cooked and floats up, put in the chopped green onion, simmer for a while, serve it in a bowl and put in the seasoned meat and egg.

Kaeseong radish stew

Cut radish with beef, chicken, chestnuts, jujubes, gingko and other seasonings, it is a nutritious diet that combines meat and vegetables.

Materials

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

* Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 3 tablespoons garlic, 3 tablespoons green onion, 1 tablespoon pepper, 1 tablespoon sesame seeds. 1 tablespoon, 1 tablespoon ginger juice, 2 tablespoons sesame oil

Practice

(1) Wash and peel the radish and cut it into 3cm wide, 1cm thick and 5cm long, and scald it out in boiling water with salt.

(2) Cut the pork chop into 4cm size, beef, pork, chicken into 4×3cm size, stew in the condiment sauce.

(3) Ginkgo fried and peeled, chestnuts peeled and used as a whole, jujube kerneled, pine nuts to triangular hats.

(4) Eggs divided into egg whites, egg yolks fried and cut into pill shape.

(5) put the meat with spices in a pan, and so the material are immersed in water before adding water, first stewed with a strong fire, slowly reduce the fire, soup reduced to half put radish, chestnuts, jujube simmering and stewing.

(6) Sheng in a bowl put eggs, pine nuts, ginkgo.

Grilled steak

It is a traditional Korean dish of steak seasoned with meat spices with pear juice and grilled over charcoal . Instead of pear juice, you can put monkey peach juice.

* Soy sauce is an indispensable condiment for Korean food as it flavors the food and increases the appetite. It is sweet because of amino acids, and has a unique aroma because of aromatic ingredients and preservative effect. It also has an aroma that removes the stink of food.

Materials

1Kg steak, 1 white onion, 20 green peppers

*Sauce: 6 tbsp soy sauce, 3 tbsp sugar, 4 tbsp chopped green onion, 2 tbsp crushed garlic, 4 tbsp sesame seeds, 2 tbsp sesame oil, 1/2 tsp pepper

Practice

(1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin. , put the meat that sticks to the ribs and pull it flat.

(2) pack up each piece of ribs one by one marinated in the condiment sauce, and so the condiment mix, put the grill on the charcoal fire, and so the grill is hot, put the ribs grilled out.

Sauce Cakes

The cakes are made of glutinous rice noodles and beef with soy sauce, crushed green onions, garlic, peppercorns, and whole sesame seeds, dried in the sun, smeared with sesame oil, and grilled on the grill.

*Miso paste, made by boiling soybeans and fermenting them with mushrooms, is good for digestion and absorption, and has recently been found to have anti-cancer properties.

Ingredients

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

How to make it:

(1) Soak the glutinous rice in water and strain it out, then grind it to make noodles.

(2) Cut the beef.

(3) Pound the green onions, garlic, cut green peppers to remove the seeds and chopped.

(4) Mix the prepared condiments and glutinous rice noodles, beef, soy sauce. Sprinkle evenly whole sesame seeds into a diameter of 10cm, 1-2cm thick round cake in the steamer steamed out and dried.

(5) Eat, in the grill rubbed with sesame oil and grilled to eat.

*The sauce should be fresh and before adding salt.

Mung bean pancakes

Mung bean pancakes are made by seasoning ground green beans with salt and frying them with crumbled pork, mung bean sprouts, fiddlehead ferns, and julienned kimchi, and they are good as a side dish. Instead of pork, you can use chicken or turkey. Instead of pork, use pickled ferns, mung bean sprouts, and shredded cabbage. You can serve it with a sauce made by adding broth and vinegar to soy sauce.

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

Materials

1 cup of mung beans, 200g of cabbage kimchi, 100g of fiddlehead ferns, 200g of pork, 150g of mung bean sprouts, 2 green onions, 2 red chili peppers

* Pork seasonings: 2 tablespoons of soy sauce, 1 tablespoon of chopped green onions, 1/2 tablespoon of crushed garlic, 1/4 tablespoon of pepper, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, and 1 cup of cooking oil

Methods

This is a good way to make a meal. >Practice:

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

(2) Grind the pork and add condiments.

(3) Blanch the mung bean sprouts in salted water and cut off the hard stalks of the ferns. Cut the green onions into julienne.

(4) Remove the water from the pickles and cut into julienne strips.

(5) Red chili peppers remove seeds and cut into rounds.

(6) In a flat pan with oil and a spoonful of ground mung beans, then pork, mung bean sprouts, ferns, kimchi, green onions, the top of the ground mung beans turned over and fried. The smaller the diameter the better to fry.

(7) Dip in vinegar soy sauce and eat.

Muffins

After mixing and fermenting buckwheat noodles with maggi and fermenting them, put jujubes, cockscomb leaves, black sesame seeds, stone ears and other seasonings to match the color on top and steam them out. It can be cut into slices, quarters or diamonds.

Materials

5 cups of round-grained rice, cloudy wine, sugar, hot water, salt

* Seasoning: jujube, cockscomb leaves, stone ear, black sesame seeds

Method:

(1) Soak the round-grained rice for 8 hours in water of 20℃, fish it out and then grind it to make the noodles.

(2) Japonica rice noodles 100 miles to sugar 10%, 15% turbid wine, add water 45% of the ratio and noodles, fermentation at 30 ℃ for 8 hours.

(3) used for seasoning jujube pitted and cut into julienne, cockle leaves should be picked red and tender washed and fished, fried black sesame seeds.

(4) Put the prepared noodles in a muffin frame or steamer pan lined with clean linen cloth, and put the jujubes and coriander leaves, black sesame seeds, and fungus as seasoning on top.

(5) When it is hot, start steaming for more than 20 minutes. Cool and cut into diamond and quadrangle shapes.

Stewed Oxtail Soup

Remove the oxtail after simmering over moderate heat and season with salt, pepper, onion, garlic, and clear sauce and put it in to simmer again. Prepare another salt, pepper and chopped green onions.

* To get rid of the oxtail flavor, put bay leaves, celery, parsley, carrots and onions to simmer and remove.

* Celery for deodorization is rich in fiber and has the effect of replenishing vitamins and inorganic substances while getting rid of the greasy taste.

Materials:

Oxtail 2Kg (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper, green onions in moderation. Seasoning for meat: 1 tbsp soy sauce, 2 tsp salt, 2 tbsp finely chopped green onion, 1 tbsp pounded garlic, 1 tbsp sesame oil, a little pepper.

Practice:

(1) cut the oxtail into 4-5cm size, or when you buy the whole piece, insert a knife into the cartilage between the bone joints partially cut off the outside of the burgundy membrane shaved off soaked in water to bleed and then fish out.

(2) put the oxtail in boiling water and increase the fire to cook for a while, then reduce the fire, cook for about 3 hours. While it's cooking, cut the green onion and garlic into big pieces and put them in, and bleach off the oil and foam on top.

(3) Cook the soup and remove the meat from the oxtail when it's rotten and mushy, and then bleach off the oil that floats on top when the soup cools.

(4) Beef with condiments mixed well.

(5) the soup once again, and put the oxtail with condiments to cook for a while in the bowl, another prepared and chopped green onions and salt, pepper.

Jujube porridge

Jujube porridge is boiled dates and soaked rice with water and grind each into noodles to simmer out of the porridge.

* Jujubes contain more fiber and calcium, phosphorus, iron than other fruits, and have the characteristic of containing copper.

Materials:

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

Practice:

(1) Boil the jujubes with the kernels removed in water.

(2)Blanch the rice and boiled dates after soaking in water.

(3)Put the ground rice on a strainer and throw away the dregs.

(4)Put the ground rice in a flat pot and pour water over it, then simmer it with a wooden spoon while stirring.

(5)When the white rice porridge is almost done, put the ground jujube and stir it to simmer for a while longer.

Stewed Mackerel

Stewed Mackerel is a colorful and fragrant dish that is made by marking stripes on the Mackerel, seasoning it with salt, pepper, and sake, putting shredded beef into the stripes, and garnishing the top with egg, shiitake mushrooms, and coriander.

* Mako is a white meat fish with a light flavor and has been used for weddings and other celebrations. It is rich in protein and low in fat on the contrary, and consists of fatty acids, so it is excellent nutritious food.

Ingredients:

One true snapper 600g, beef 100g, 3 dried shiitake mushrooms, 4 stone fungus, 2 eggs, 40g of coriander, 60g of carrot, a small amount of shredded chili pepper, cooking oil, and salt in moderation

* True snapper garnish: 1 tablespoon of salt, a small amount of white pepper, 2 tablespoons of sake

* Beef garnish: 1 tablespoon of soy sauce, 0.5 tablespoon of sugar, chopped green onion, and 1 tablespoon of soy sauce. tbsp, 2 tbsp chopped green onion, 1 tsp chopped garlic, 1 tsp sesame oil, 1 tsp sesame seeds, a pinch of pepper.

Methods:

(1)Remove the scales from the sea bream, rinse and clean the inside of the sea bream, then cut out the knife lines on both sides at a distance of 2cm, and season the sea bream with the prepared sea bream seasoning.

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

(3) Fry the eggs in separate whites and yolks and cut them into domino shapes.

(4) Soaked shiitake mushrooms are de-pillared and cut into domino shape.

(5) stone ear soaked in hot water in addition to the inside of the moss cut into domino-shaped, with salt, pepper, sesame oil and mix well.

(6)Pick corns and cut into 4cm size.

(7) Cut carrots into domino shape and blanch them out in salted water. Make croquettes with the remaining beef.

(8) Make the head of the real snapper to the left and the belly to the front, and fill the shredded chili and the croquettes and put them in the crockpot to simmer.

(9) When it cools down, put the stewed real snapper and the prepared seasonings to match the color on a plate.

Sliced beef head

Boil the beef head in water with onion, garlic, and ginger, remove the bones, and then flatten and slice it into slices to turn it into a meal that retains the flavor of beef head.

* Boil the head of the cow with Tikka-you (a kind of seasoning for removing the smell) or with parsley, celery, carrots, onions, and remove them after boiling. You can use steak and meat, beef blood, etc., or pork, pancetta, tenderloin. You can use with seaweed soup and add vinegar, sugar condiments, mustard sauce, etc. instead of vinegar soy sauce with vinegar and water.

* The essential oils in ginger and the spicy ginger powder promote blood circulation and stimulate the appetite, and are recognized as a good food for preventing winter colds.

Materials:

1 cow's head, 200g green onion, 4 heads of garlic, 100g ginger, 2 tablespoons of salt

Practice:

(1)Scrape the cow's head and divide it into halves to soak in cool water to bleed it out and put enough water in a pot to put the cow's head in when the water boils, and then fish it out and rinse it when the head floats up.

(2) in the scalding out of the cow's head pour enough water, and put salt, ginger, garlic when simmering soup, while ruffling the froth and cooking.

(3) When boiling for about 3 hours, the bones are easy to draw out. When hot, the de-boned beef head meat in a burlap parcel wrapped round and bundled, and then placed in (2) in the boiled beef head of the soup boiled for about half an hour.

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

(5)Unwrap and cut into 5cm slices, served in a bowl.

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

Reference: