The famous soups 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.

Beef Soup

Materials:

Ingredients: beef soup1500ml, beef rump tip 250g (or beef neck), scallion 30g, garlic 2 petals, soybean oil 40g, mushrooms 4, spicy sauce 8g, soy sauce 30g, refined salt15g, cooking wine15g, and black pepper 2.

Practice:

1, prepare beef soup first: pour 45g of soy sauce and16g of sesame oil into a porcelain basin, then add 8g of soy sauce and 4g of Chili oil, then add10g of mashed garlic, 3g of salt and 24g, and then add1200ml of clear water, and stir evenly to make the beef soup.

2. Wash the tip of the cow's buttocks, remove the fascia and cut diced; Peel the green onion, wash it, cut it into 5 cm long strips, and then cut it straight; Peel garlic and pat it to pieces; inactive

3. Heat a wok with a high fire, add soybean oil, add diced beef when the heat is 50%, stir-fry until the valley is brown, add scallion, minced ginger and minced water mushrooms, stir-fry for 2 minutes, then add spicy sauce to prepare beef soup sauce, soy sauce, refined salt and cooking wine, stir well after boiling, and simmer for 10 minute. Pour in sesame oil, stir it a little, and then take it out of the pot. Pour it into each small bowl and mix the diced beef and soup evenly.

4, when eating, with a mung bean cake bean food, you can.

Beef pickle soup

Ingredients: mullet 1 strip (about 500g), mushroom15g, pork 50g, canned bamboo shoots15g, peanut oil 60g, cooking wine15g, soy sauce 20g, monosodium glutamate 3g, chicken soup 300ml, chicken soup 300ml.

Practice:

1, remove gills and internal organs from the fish, wash it, and cut oblique knives on both sides of the fish.

2. Remove fascia from pork, wash it, and shred it with bamboo shoots and mushrooms; Peel the scallion, wash it, and cut it into 3 cm long sections; Peel ginger and garlic, wash them, and slice them.

3. Put soy sauce on both sides of the fish and marinate it for taste.

4. Heat the wok and add 35g of peanut oil. When it is 80% to 90% hot, add pickled mullet, fry until both sides are golden yellow, remove and control the oil.

5. Pour 25 grams of peanut oil into the wok, heat it to 50%, add shredded pork, stir fry a few times, and add shredded bamboo shoots, shredded mushrooms, cooking wine, soy sauce, monosodium glutamate, chicken soup, salt, onion, ginger slices and garlic slices. Add the fried fish, bring it to a boil, and simmer until the soup is about 200 ml. Remove the onion, ginger and garlic and pour a few drops of Chili oil.

Korean oxtail soup

[Raw material/seasoning]

Oxtail 2 kg

Water 17 cup

(1) Onion 1 Root

Garlic powder 1 you 1/2 tablespoons

3 tablespoons soy sauce

Pepper 1/2 tsp

2 tablespoons sesame oil

2 tablespoons of white sesame seeds

(2) Appropriate salt

Appropriate amount of pepper

[Production process]

(1) Cut the onion into chopped green onion for later use. Take a soup pot, add 17 cups of water and boil. Chop the oxtail into small pieces, wash it and put it in boiling water. After boiling, carefully remove the oil slick and turn to low heat for 3 hours.

(2) Test the ripeness of oxtail with chopsticks. If chopsticks can be inserted, take oxtail out and mix it with seasoning (1) for later use.

(3) After the soup is boiled again, put back the oxtail which has been mixed with flavor. After boiling, add seasoning (2) to taste and serve.

Ginseng chicken soup

Ginseng chicken soup is a kind of food made by adding ginseng, garlic, jujube and glutinous rice into young chicken and adding water. It is an excellent skin care product in summer. Korean food that a handful of foreign guests like. In the hot summer, when you are upset by the heat, try ginseng chicken soup on the principle of "treating heat with heat" Compared with cold food, it is not only refreshing, but also nutritious.

* * Main material * *

2 chickens, glutinous rice 1/2 cups.

* * Auxiliary materials * *

4 raw ginseng, 4 jujubes, 20 cloves of garlic and 2 shallots (roots),

A little salt and pepper.

Cooking method:

1. Prepare a chicken weighing 800g, cut it from the bottom of the belly, remove the internal organs and wash it.

Until there is no blood.

2. After washing the glutinous rice, soak it in water until the rice turns white. Full soaking can make glutinous rice.

The rice is cooked thoroughly.

3. Put a raw ginseng in a chicken. Peel the raw ginseng and break off the top. Jujube should be washed,

Especially the wrinkled part, garlic should be peeled and washed.

4. Put glutinous rice, raw ginseng, jujube and garlic in the washed chicken belly.

Clamp the chicken leg along the knife pattern and the solid edge will heal.

5. Pour water into a big cooker until the chicks can be completely soaked, heat with strong fire and cook.

After opening it once or twice, cook it thoroughly with low heat. Undercooked chicken will become hard, while undercooked chicken will become hard.

Meat is soft, so you have to cook it until the soup is cooked, so you can put out the fire.

* * * Finally, add chopped shallots, salt and pepper * *

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Shepherd's purse miso soup

[Raw material/seasoning]

200g shepherd's purse, 200g clam, 7 cups of rice washing water, 2 tablespoons of soy sauce 1/,2 thick shallots, 5 heads of garlic, and Chili sauce1tablespoon.

[Production process]

(1) Pour soy sauce and hot sauce into the rice-washing water, and sift through it.

(2) Boil the clams in 1 glass of water until the clams open their mouths, dig out the meat, and pour the soup into (1) after the sand settles.

(3) Wash the shepherd's purse and boil the sauce soup.

(4) Cook for a while, put the prepared garlic and onion, and cook again.

Miso soup

Ingredients: beef 100g, pumpkin 1/4, seashells 4-6, half tofu, peppers 2, red peppers 1 each, scallions 1 each, onions 1/2, appropriate amount of mushrooms, and a small amount of cooking oil.

1. The practice of meat sauce:

Soy sauce and sugar each 1 spoon; 2 teaspoons of chopped onion; Chopped garlic 1 teaspoon; Sesame oil and salt 1 teaspoon; A small amount of tamarind pepper

2. The practice of soup:

Soy sauce 1 tablespoon; Chili sauce 1/2 tsp; Chili powder 1/2 tsp

Production steps:

1. Stir-fry the beef first. When the color of the beef turns white, add the shell soup.

2. When the soup starts to boil, put the soup and mushrooms. The foam that comes out at this time should be removed.

3. Add shells, tofu, pumpkins, onions, green onions, and finally put peppers.

Key points of production:

1. Soak the shells in salt water and put them in the dark for 3-4 hours to make them spit out mud, and then wash them clean.

2. Pour 4 cups of water and washed shells into the pot and cook. After the shell is opened, separate the shell from the soup.

3. Cut the beef very finely, then add the appropriate meat sauce and stir.

4. Cut tofu into 0.3cm thickness and 3-4 cm size. Cut pumpkin into 0.3cm thickness and cut it into 4 and a half.

5. Pepper and green onion should be cut in large pieces, and pepper seeds should be removed.

Spicy cabbage soup

As a traditional Korean dish, spicy cabbage soup is usually cooked once or twice a week in ordinary families. How about trying spicy cabbage soup that is not greasy? Learn how to do it.

You can also try adding tuna to spicy cabbage. Even if no other materials are added, it tastes good.

* * main material * *:

500g of spicy cabbage, tuna (whole) 1 20g, onion 1/2, green onion (root), tofu 1/4, red pepper1each, zucchini 1/8, and green onion.

* * Material adjustment * *

3 tablespoons Chili sauce, cooking wine, soy sauce, minced garlic 1 tablespoon, salt and a little pepper.

1. Cut the cabbage into 5cm long and sift out the tuna oil with a sieve.

2. The onion is cut into the shape when cooking, the onion is cut into 4cm long, the red pepper is cut into a round shape, and the zucchini is cut into a crescent shape.

3. Cut the mushrooms into 4~5 equal parts, and cut the tofu into a flat shape.

4. Chili sauce, cooking wine, soy sauce, mashed garlic, salt and pepper are mixed together to make seasoning.

5. put all the main ingredients in the cooker, plus the prepared ingredients and soup.

* * * After cooking, when the taste is just right, turn off the fire and you can * * *

Korean sesame cold soup

[Raw material/seasoning]

Chicken leg meat 400 grams

Cucumber 1 strip

Red bell pepper 1 piece

6 fresh mushrooms

Eggs 1 piece

White sesame100g

6 cups of water

Proper amount of salt

Appropriate amount of pepper

Proper amount of wine

Proper amount of white powder

[Production process]

(1) Wash the chicken first, and boil it with 6 cups of water and 2 tablespoons of salt. After boiling, turn to low heat and cook for another 20 minutes. Take out the meat and cut it into small dices, and sprinkle a little pepper to marinate it slightly. After the soup is cooled, remove the grease for later use.

(2) Cucumber, red bell pepper and shiitake mushrooms are all cut into strips with a width of 1.5 cm, sprinkled with a little white powder, blanched with boiling water, quickly cooled with ice water, and drained for use.

(3) Beat the eggs and fry them in a pan into egg skins, and cut them into strips the same size as vegetables for later use.

(4) Stir-fry the white sesame seeds slightly in a dry pan, being careful not to burn them, then add half of the soup made in the way of/kloc-0, stir them with a food conditioner (juicer), and then mix them with the rest of the soup and filter.

(5) Put the diced chicken, cucumber strips, sweet pepper strips, mushroom strips and shredded egg skin into a bowl, and then pour the prepared soup into it for eating.

Let's start the pickle making tutorial.

Kimchi rice paste cabbage kimchi

Raw materials/seasonings]

(1) Chinese cabbage 1 piece

(2) Glutinous rice pulp (or Penglai rice pulp) 1 cup

(3) 3 peppers

Jiang Mo, minced garlic, celery, and onion are appropriate.

(1) salt 1/2 cups

Water 10 cup

(2) A little sugar (or pears with water)

[Production process]

(1) Cut the Chinese cabbage in half, marinate it with salt water 12 hours, take it out, wash it and drain it for later use.

(2) Slice the pepper of the material (3), cut the rest materials into powder, and add glutinous rice pulp, sugar and other materials and stir them evenly for later use.

(3) Spray the materials of the method (2) on the leaves of Chinese cabbage evenly, then put them in a glass urn or other container, cover them and put them in a cool place. Do not irradiate sunlight, or put them in a refrigerator for natural fermentation. They can be taken out after about 5 to 7 days and can be stored for about 2 weeks.

Pickles with garlic and spicy pickles

[Raw material/seasoning]

(1) Chinese cabbage 1 piece

(2) Garlic powder 1/2 cups

Jiang Mo 2 tablespoons

3 tablespoons chopped green onion

(1) salt 1/3 cups

2 cups of water

(2) Chili powder 1/3 cups

2 tablespoons salted shrimp

Sugar 1 tablespoon

Sesame oil 1/2 tablespoons

[Production process]

(1) Cut the Chinese cabbage in half, wash it, drain it thoroughly, cut it into 5cm cubes, sprinkle salt evenly and mix well, marinate for about 12 hours, then add 2 cups of water, and then continue to marinate for 12 hours, then pour out the salt water and drain it for later use.

(2) Mix the material (2) and seasoning (2) evenly, then mix them into Chinese cabbage and mix them evenly, then put them in a container, press a heavy object on the top and cover them, and refrigerate for about 1 week or put them in a cool place until the fermentation is completed, which can be stored for about 2 weeks.

Kimchi's cabbage and spicy kimchi

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[Raw material/seasoning]

(1) cabbage 1 capsule

(2) Pepper powder 1/3 cups

Garlic (minced) 10

Chopped green onion 1 you 1/2 tablespoons.

Jiang Mo 1 tbsp

(1) salt 1/3 cups

(2) Chili powder 1/3 cups

Water 1 cup

Leek juice 1 tbsp

Salted shrimp 1 tbsp

Sugar 1 tablespoon

[Production process]

(1) Wash and drain fresh cabbage, cut 12 cabbage leaves from the central part, evenly sprinkle salt on each leaf and marinate for about 1 day, then filter and drain the salt water, and keep the salt water for later use.

(2) each cabbage leaf is rolled up from the stem to the leaf tail, and then it is lifted left and right to be tied and fixed.

(3) After the filtered salt water, seasoning (2) and material (2) are evenly stirred, they are poured into cabbage knots, and then they are marinated in a container. They can be eaten after being refrigerated for about 3 days and fermented, and can be stored for about 2 weeks.

This seems to have been done by Yinzhu in Watching and Watching.

Kimchi bag kimchi

[Raw material/seasoning]

2 Chinese cabbages, 2 radishes, Oenanthe javanica 100g, mustard 200g, shallots 50g, garlic 50g, ginger 30g, shredded Chili 30g, Chili noodles 1/2 cups, salt 1 cup, yellow croaker with sauce 1 cup, and squid/kloc.

[Production process]

(1) Divide the cabbage in half and marinate it in 9% salt water.

(2) Radish is 3cm in width, 4cm in length and 0 in height. 5cm in size, cut into pieces and marinate with salt. Cut the pickled cabbage into the same size.

(3) Pears and radishes are cut into the same size, chestnuts are cut into pieces, and water celery, mustard greens and onions are cut into 4cm sizes.

(4) The squid is peeled and cut into 4cm, the mullet is cut into thin slices, and the thick meat slices with yellow croaker sauce are taken out.

(5) Cut the soaked mushrooms and tremella into thick strips, and shred the onion, garlic and ginger.

(6) Put seafood and seasoning in radish and cabbage, mix with Chili noodles and season with sauce yellow croaker juice.

(7) Spread 2-3 Chinese cabbage leaves in a small bowl, put the mixed pickles on it, put the seasonings such as mushrooms, raw chestnuts, shredded peppers and pine nuts on it, cover the Chinese cabbage leaves in sequence and put them in a jar.

(Boil the head of yellow croaker and the bone of yellow croaker with sauce into soup, then cool it, add 5% salt to taste, and put it in a cool place until it tastes good.

Kimchi with sesame leaves

[Raw material/seasoning]

(1) Sesame leaf1/2kg

(2) 3 tablespoons minced garlic

3 tablespoons chopped green onion

Appropriate amount of pepper

3 tablespoons of Chili powder

2 tablespoons sesame seeds

3 tablespoons soy sauce

Sugar 1 you 1/2 tablespoons

[Production process]

(1) Wash sesame leaves and drain water thoroughly for later use.

(2) Add all seasonings into the material (2) and stir evenly for later use.

(3) Dip the sauce prepared in the method (2) with a brush, evenly smear it on the front and back sides of each sesame leaf, then put the sesame leaf piece by piece into a clean and waterless box or jar for pickling, press a heavy object on it, refrigerate for about 3-5 days, and it can be eaten immediately, and can be preserved for about 2 weeks.

Pickles are spicy, onions and pickles.

[Raw material/seasoning]

(1) 3 shallots (about 1 kg)

(2) 3 tablespoons minced garlic

Jiang Mo 2 tablespoons

2 tablespoons pepper powder

(1) 3 tbsp salt.

Water 1 and 1/2 cups.

(2) 5 tablespoons of Chili powder

Sugar 1 tablespoon

Aral sea dragonflies (salted fish) 1/3 cups

Sesame 1 tablespoon

[Production process]

(1) Wash the onion, cut off the roots, drain the water thoroughly, sprinkle the salt evenly and marinate for about 12 hours, then add 1 and12 cups of water, soak them together for 2 hours, and then filter out the salt water.

(2) Stir the material (2) and the seasoning (2) evenly, then mix in the pickled onion and mix well, and then put it in a container for refrigeration or fermentation in the shade for about 2-3 days, which can be stored for about 1 week.

Let's start the tutorial on making cakes and snacks.

Bean curd cake

raw material

Lemon100g, radish (for decoration), half a piece of tofu, 30g of pork, 30g of Chinese cabbage, 20g of carrot, 0g of shredded onion10g, 5g of minced garlic, 20g of bell pepper, 20g of vegetable oil, 3g of soy sauce and 2g of refined salt.

manufacturing process

1, cut the tofu into cubes with a length of 4cm and a thickness of1.8cm, fry them with plants, and cut them with a knife to make them look like pockets.

2. Cut carrots, bell peppers, cabbage and pork into filaments. Pour vegetable oil into a wok, and stir-fry pork, carrots, Chinese cabbage, onions, garlic, bell peppers, Chili noodles and vermicelli.

3. After putting the stuffing in the tofu pocket, put it neatly in a small pot, taste it with soy sauce and refined salt, pour in water and boil it a little, then put it on a plate.

korean spicy fried rice cake

Ingredients: rice cake, tempura (I don't care if it doesn't), onion, carrot, Chinese cabbage, onion, korean chili sauce.

Shred tempura, onion, carrot and Chinese cabbage, and cut onion into inches.

Generally, fried rice cakes are made by boiling water without oil. Instead, stir-fry onions and carrots with a little oil first.

Just saute onions and carrots for a while (don't fry them until they are cooked), then pour in a proper amount of water, the amount of which is one cup (the amount of rice cake is about 20 strips per person)

Then put tempura and cabbage together in the pot.

Boil until the water boils and add some korean chili sauce. My korean chili sauce is sweet. So you don't need to add sugar. If you use the original korean chili sauce, you need to add sugar, because the spicy fried rice cake tastes sweet and spicy!

Keep cooking until it boils.

Then add the rice cake.

Cook until the soup is dry and thick.

Finally, add the onion and stir-fry evenly.

Korean Chili sauce has original flavor and sweetness. If you can't understand Korean when buying, you can use a mark? "points

Have you seen a green circular pattern in the upper right corner of Chili sauce? That circular pattern means sweet Chili sauce. No matter any brand in korean chili sauce, it is divided in the same way.

Fried noodles

raw material

50g of pork, 50g of vermicelli, 50g of soaked sea cucumber, 20g of Chinese cabbage stem, 50g of carrot, 50g of soaked bracken, 50g of mushroom, 5g of sesame salt, 0g of soy sauce10g, 5g of soybean oil10g, 5g of sesame oil, 20g of onion and 20g of garlic10g.

manufacturing process

1, cut cabbage roots, carrots, soaked bracken, mushrooms, sea cucumbers and pork into shreds and marinate them with seasoning sauce.

2. Pour soybean oil into the wok and fry the pork, then add cabbage root, carrot, bracken, mushroom and sea cucumber.

3. When the vegetables are cooked, add the cut vermicelli, season with seasoning sauce, sprinkle sesame salt on the plate, and finally top with shredded pepper.

Donglaicong pancake

[Raw material/seasoning]

2 cups of flour, japonica rice flour 1 cup, 2 eggs, 2 cups of mud fish soup, red clams 100g, shallots 200g, salt, oysters 100g, clams 1 00g.

[Production process]

(1) Mix the flour and rice flour.

(2) Cut the shallots into 15cm long, and pat the shallots with the back of a knife.

(3) Soak the eggs in the shad soup, season them with salt, and then mix the flour and the japonica rice noodles and wash them away.

(4) Wash raw oysters, clams and red clams with salt water, take out half of them, chop them up, mix them with noodles, and season them with salt.

(5) Shake a spoonful of noodles in a pan with oil and put them evenly, then add the remaining onions and seafood, and shake a spoonful of noodles on it.

(6) When frying below, turn the fire down, fry it again, and dip it in vinegar and soy sauce when it is hot.

Niutougao

[Raw material/seasoning]

Glutinous rice 10 cup, japonica rice 7 cups, soybean 2 cups, adzuki bean 2 cups, jujube 1 cup, chestnut 1 cup, sugar 1 cup, salt 2 tablespoons, persimmon 10.

[Production process]

(1) Soak the japonica rice and glutinous rice in water at 20℃, soak the japonica rice for 8 hours, and soak the glutinous rice for 30 hours, then take out the salt and mash it into 60, 100mesh noodles.

(2) Peel the chestnuts and cut the big ones in half.

(3) removing the core of jujube and cutting into 2-3 parts, and cutting persimmon.

(4) Cook the adzuki beans and soak the soybeans.

(5) Mix the prepared chestnuts, jujubes, tangerines, adzuki beans, soybeans and white sugar in the rice flour, and steam them in a steamer. When steaming, put steamed soybeans or adzuki beans under the steamer.

(6) cut into quadrangles after cooling and hardening. It's named because it looks like a piece of cow's head.

Potato Tang Yuan

[Raw material/seasoning]

Potatoes 1Kg, salt 1 tsp, sugar 1 cup, cinnamon powder 1 tsp.

Bean paste: soybean powder 1 cup, mung bean powder 1 cup, red bean powder 1 cup,

[Production process]

(1) Peel the potatoes, wash them and steam them out.

(2) Mix salt, sugar and cinnamon powder in steamed potatoes and crush them.

(3) Knead the crushed potatoes and dip them in bean paste.

* After grinding potatoes, remove water from the residue, and make the residue, sediment and dough into Tang Yuan, then boil it in boiling water and dip it in red bean paste.

Sticky corn steamed cake

[Raw material/seasoning]

3 cups of sticky corn flour, 7 cups of japonica rice flour, 2 tablespoons of salt1/.

Bean paste: 5 cups of red beans, salt 1 tablespoon.

[Production process]

(1) Soak the sticky corn for about a day, remove the water, grind it into flour, add salt, and sieve it with a sieve. If it is too dry, add some water.

(2) Mix sticky corn flour 3: japonica rice flour 7.

(3) Throw away the water that boiled the red beans for the first time, pour the water and cook it, then throw the water and stew it out.

(4) Sprinkle the steamed red beans in a big pot, put some salt, crush them with a spoon and make bean paste.

(5) spread a layer of bean paste in the steamer, then spread another layer, and so on.

(6) Cover the linen bag with water and steam it in strong fire for 20 ~ 30 minutes. Insert the chopsticks, which means they are cooked if they don't touch the raw noodles.

Tender pumpkin pancake

[Raw material/seasoning]

Tender pumpkin (medium) 1 piece, salt and pepper, 2 eggs, flour, oil and vinegar and soy sauce.

[Production process]

(1) Cut the tender pumpkin into 0.5cm thick round pieces and sprinkle with a little salt and pepper.

(2) Stir the eggs.

(3) Dip a layer of sliced pumpkin and powdered eggs and fry them in oil.

(4) With vinegar and soy sauce.

Thick cake

[Raw material/seasoning]

5 cups of glutinous rice and red beans 10 cup.

* Glutinous rice noodle seasoning: 3 tablespoons of soy sauce, sugar 1 cup.

* Condiments for red bean paste: 5 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of pepper 1/2, and cinnamon powder 1 tablespoon.

* stuffing: 3 cups of fried red bean paste, 2 cups of jujube1/,2 cups of chestnuts1/,3 tablespoons of pine nuts, 2 tablespoons of pounded grapefruit (soaked in white sugar), 2 tablespoons of clear grapefruit, 2 tablespoons of honey and 2 tablespoons of cinnamon powder1/.

[Production process]

(1) Put soy sauce and white sugar in glutinous rice flour and mix well, then sieve it out.

(2) Soak adzuki beans in water, peel and wash them, steam them in a steamer, crush them with white sugar, soy sauce, pepper and cinnamon powder when they are hot, and then sieve them with a sieve instead of frying them in oil.

(3) Peel chestnuts and cut them into six pieces, cut jujube into pieces after removing the core, and remove the triangle hat from pine nuts. Mash grapefruit peel soaked in sugar.

(4) Put 3 cups of fried bean paste, add white sugar and honey, mix the mashed grapefruit and clear grapefruit, add chestnuts, dates and pine nuts, and make the stuffing into a circle with a diameter of 2cm.

(5) Put a wet rag in the steamer or braised pot, put a layer of bean paste and a spoonful of rice cake powder, and embed the stuffing in (4) in the middle, put rice cake powder on it, and finally cover the whole with bean paste. Repeat this process, and when steaming in strong fire for about 30 minutes, insert the bamboo stick without touching raw powder to show that it is cooked.

(6) Take them out one by one with chopsticks, and use the bean paste after sieving with a sieve (coarse sieve).

Mung bean pancake

Raw materials: mung bean 1 50g, spicy cabbage (50g), pork (30g), onion (20g), red bell pepper15g, lard (50g), refined salt (2g), pepper noodles1g and seasoning sauce (20g).

manufacturing process

1, soak mung beans in water, peel them and push them into a water mill.

2. Rinse the spicy cabbage with water and cut it into filaments, roughly pound the red bell pepper and diagonally cut the onion.

3. After the pork with fat meat is cooked, part of it is sliced and the rest is reserved.

4. Add spicy cabbage, shredded pork, red bell pepper, onion, pepper noodles and salt into the roughly ground mung bean to make pancake paste.

5. After smearing lard on the hot pancake pan, take a spoonful of pancake paste and put it into the pancake pan, spread it into a flat shape, put a pork slice in the middle, and then fry it until golden brown.

6. Put the pancakes on the plate and serve them with the seasoning sauce.

Three-color steamed cake

Raw materials: glutinous rice10g, sticky millet10g, sticky sorghum rice10g, rice 70g, white sugar 5g, refined salt 5g, mung bean100g.

manufacturing process

1 Wash glutinous rice, sorghum rice, sticky millet and rice and grind them into powder. Divide the rice into three parts and put them into the other three kinds of rice flour.

2. Roughly grind mung beans and soak them in water, peel them, steam them into bean paste in a steamer, and then sprinkle some salt on them.

3. Pour water mixed with refined salt and sugar into the prepared flour (3 kinds), rub it with both hands and sieve it with a sieve. Serve with spicy cabbage in the bowl.

4. Spread wet gauze in the steamer, spread a thin layer of mung bean powder on the gauze, then spread rice flour doped with sticky rice grains, and steam for about 10 minutes. Then spread a layer of mung bean paste on it, and spread a layer of rice flour doped with sticky sorghum rice on it, and steam it for about 10 minutes. Repeat the above procedure, spread a layer of mung bean paste on the top, and steam for 15 minutes.

5. After the rice cake is steamed, take it out and cut it into appropriate sizes and put it on the plate.

sponge cake

Raw materials: 800g of rice, 200g of mung beans, 25g of sugar, 20g of sesame oil and 8g of refined salt.

manufacturing process

1, soak mung beans for about 4 hours, peel them, then add sugar and knead them into stuffing.

2. Boil the rice in water, take it out and dry it, then grind it into powder, then pour in hot salt water and flour. Make it into a round flat dough of about 20 grams, and then put in mung bean stuffing to make muffins.

3. Spread a layer of scalded perilla leaves in the steamer, arrange the muffins neatly and steam for about 30 minutes. After steaming, stew for about ten minutes, and then wash it in cold water. After drying, put sesame oil on the plate.

Sauce cake

[Raw material/seasoning]

Glutinous rice flour 1 2 cup, soy sauce 1 cup, beef 1 2 cup, white onion1tree, 2 pieces of garlic, 2 green peppers, a small amount of pepper noodles, whole sesame seeds1tablespoon, and a small amount of cooking oil.

[Production process]

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

(2) cut the beef.

(3) Mash onions and garlic, cut green peppers, remove seeds and chop them.

(4) Mix the prepared seasoning with glutinous rice noodles, beef and soy sauce. Sprinkle sesame seeds evenly to make round cakes with a diameter of 10cm and a thickness of 1-2cm, steam them out 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 soy sauce is brewed and before salt is added.

The following is a tutorial on making rice.

Bibimbap is to put the cooked white rice in a big bowl made of stone, put 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 crispy rice crust is formed at the bottom of the bowl, which makes it taste special.

Bibimbap, as its name implies, is a mixture of many foods mixed together. Think of bibimbap as Michael. Jackson's favorite Korean food when he visited Korea cannot deny the fact that he showed the characteristics of Korean food to the world together with spicy cabbage. And proved to be a balanced diet.

Bibimbap

Materials:

Beef150g, thick soy sauce, mashed garlic, pounded onion, sesame oil, pepper, platycodon grandiflorum100g, Juecai100g, one zucchini, minced pork, fried oil and 4 eggs.

Hot sauce:

3 tablespoons of hot sauce, 2 tablespoons of mashed garlic, 2 tablespoons of ginger juice 1, 2 tablespoons of sesame oil, 2 tablespoons of sugar, 2 tablespoons of sesame salt, 4 bowls of rice, peppers and vegetable oil.

1. Stir-fry meat and vegetables-pour cooking oil into a non-stick pan, heat it, and add platycodon grandiflorum, Juecai, zucchini and carrot, which taste good with mashed onion, garlic, sesame salt, sesame oil and white sugar, and stir-fry. Finally, stir-fry the delicious beef.

2. Make hot sauce-after heating the oil in a pot, put it in a hot sauce wok, wait for a while, then add garlic paste, ginger juice, sesame oil, sesame salt and white sugar to stir fry.

3. Put it in a bowl-put the rice first, then put the ingredients in a good-looking way, put the eggs in the middle (be careful not to touch the bad egg yellow), and finally put the prepared Chili sauce.

Done!

Jinzhou bibimbap

[Raw material/seasoning]

2 cups of rice, soup (steak and meat 200g, lung 100g, beef stomach 100g, cow blood 100g, soybean sprouts 100g, bracken 20g, taro stem 30g, radish 200g, clear sauce. Salt 1/2 tsp, sesame oil 1 tsp, water 1/4 cups), mixed vegetables (chrysanthemum morifolium 200g, radish 100g, mung bean sprouts 150g, soybean sprouts/kloc-0.

* Seasoning: 2 tablespoons of onion, 2 tablespoons of garlic, 3 tablespoons of clear sauce, 2 tablespoons of sesame oil, sesame 1 tablespoon, beef 100g, preserved bean jelly 100g, and 3 tablespoons of malt hot sauce.

* Meat seasoning: soy sauce 1 tsp, onion 2 tsp, sugar 1 2 tsp, sesame 2 tsp, sesame oil1tsp.

[Production process]

(1) decoct soup

A. Stew beef ribs and meat, beef lungs and stomach until rotten, 100g radish, and cook the soaked taro stalks and bracken stalks together.

B. Mix the soup of bean sprouts with the soup of A, and mix the pepper noodles 1 teaspoon, sesame oil 1 teaspoon and soy sauce 1 teaspoon and put them in the soup.

C. Boil the cow blood in boiling water, and cut it into pieces and put it in the soup when it is cooked.

D. Slice the radish (100g), put it in the soup and season it with chopped onion, soy sauce and pepper.

(2) Boiling soup: dig out clam meat, stir-fry with sesame oil, and then add 1/4 cups of water to boil. Season with salt.

(3) mixed vegetables:

A. Tail the bean sprouts, add 1/2 teaspoons of salt to the 1/4 cup broth, and stir with sesame oil.

B, scalding mung bean sprouts and chrysanthemum morifolium, and mixing with sesame oil, garlic and the like.

C. cut the radish into shreds, stir-fry it with soy sauce and add seasoning.

D. Wash bracken and stir-fry with sesame oil, soy sauce and onion.

E roast laver, shred it, add water to soy sauce, and mix with sesame, sesame oil and sugar.

(4) Cut beef into shreds and add meat seasoning to make raw meat slices.

(5) Cut the preserved green bean jelly into shreds.

(6) Fill the bowl with thick rice, put the mixed vegetables and seaweed evenly, and fill a spoonful of soup. Serve the preserved bean jelly and raw meat slices, and also put a spoonful of malt hot sauce.

(7) Put the soup in a bowl and match it with bibimbap.

Tongying bibimbap

[Raw material/seasoning]

5 cups of rice, bracken 100g, bean sprouts 100g, mung bean sprouts 100g, gourd 150g, spinach 150g, preserved green bean jelly 100g, and red clam. Egg 1 piece, soup (50g Sargassum fusiforme, 50g sea cucumber, soaked kelp 100g, tofu 100g, radish 150g, Taomi water 10 cup, 2 tablespoons of mud fish soy sauce).

* Beef seasoning: 2 tsp onion, 2 tsp garlic 1 tsp soy sauce 1 tsp sesame oil 1 tsp sesame.

* Seasoning: 2 tsps of shad soy sauce, 2 tsps of onion, 2 tsps of garlic, 2 tsps of sesame, sesame oil 1 tsp.

[Production process]

(1) Red clams and clams are peeled and can be well, and fried with sesame oil.

(2) Cut beef into shreds, and mix with seasoning to make raw meat slices.

(3) Boil the bean sprouts, boil the mung bean sprouts and spinach with boiling water and mix them with shad soy sauce.

(4) Wash bracken, add seasoning, stir-fry with oil, and stir-fry the gourd.

(5) seasoning the vegetables with shad soy sauce, and seasoning according to the amount of seasoning.

(6) Cut the preserved green bean jelly into shreds, spread the egg yolk into egg skin and cut into shreds.

(7) Put thick rice in a bowl, and put sliced meat, red clams, clams, mixed vegetables, bean jelly and eggs on it.

< Boil soup: >

(1) Cut radish into shreds, cut tofu into four squares, soak kelp, and wash taro stems and seaweed.

(2) Put radishes, taro stems and sea vegetables when boiling rice water, and season with 2 tablespoons of shad soy sauce. Put tofu when cooked.

(3) bibimbap with soup.

Shancai bibimbap

[Raw material/seasoning]

3 cups of rice, mountain vegetables 160g, mung bean sprouts 40g, carrots 50g, platycodon grandiflorum 40g, beef 100g, eggs 1 each, soy sauce 1 tablespoon, and 2 small shallots.