The related pictures of this topic are as follows:

Koreans are used to drinking bone soup, which can reduce the uncomfortable feeling after drinking, and also can replenish their bodies. It is a dish that can be eaten after drinking or at ordinary times.

Ingredients: 400g spareribs, 400g cabbages, 2 green onions and 2 peppers.

Seasoning: 3 tbsps of minced garlic, 3 tbsps of soy sauce, refined salt, minced ginger, pepper, sesame oil and Chili oil.

Practice:

1. Cut the green onion into 6cm lengths and shred the pepper.

2. Put the ribs in the green onions, add cold water and cook them, then take them out.

3. Put the lightly scalded cabbage into the sauce and a small amount of refined salt, and put it into the pot.

4. Add the chopped pepper and ginger, and finally, add Chili oil and pepper.

Look <; Dae Jang Geum > I always feel hungry.

NO. 1 pine nut tea

Hot pine nut tea is a cold-dispelling dessert in South Korea in winter, and stone fruit is rich in high-quality oil, which is helpful for cardiovascular disease, beauty and anti-aging.

Practice:

1. Peanut, walnut, pine nuts and chestnuts (and coix seed powder can also be added) are equally ground.

2. When drinking, brew with hot water, 2 teaspoons of pine nut tea powder can be put into 70cc water, and sugar can be added according to personal preference.

NO.2 vegetable cake

The skill of mixing batter is very important and needs more practice, but the vegetable cake is simple and healthy, and it is suitable as a snack.

Ingredients: 3 tbsps of oil, 20 tbsps of high-gluten flour, eggs 1 piece, cold boiled water 150cc, leek, onion (cut into small pieces), shredded carrot (any vegetable can be put in, and the amount can be increased or decreased according to personal preference), and a little salt.

Practice:

1. Add boiled water and eggs to flour, and slowly mix into batter with an eggbeater. The batter consistency is best when the beater can pull it up and drop it slowly.

2. Add vegetables and salt into the batter and mix well.

3. Put the oil in a hot pot, scoop out the batter with a soup ladle, and fry the cake on medium heat until both sides are golden yellow.

Cooking tips:

When the pancake is turned over, you can flatten it with a spatula, which will make the pancake stronger and more delicious.

Nutritional analysis:

Calorie 249.9 calories, protein 6.6 grams, fat 13.0 grams, sugar 26.0 grams, fiber10.0 grams, cholesterol 54. 1 mg, vitamin C 3.9 mg, calcium 30.4 mg, and iron10.0 mg.

NO.3

After watching a few episodes of "Dae Jang Geum", I seem to vaguely remember that Shanggong was wronged for this! Hey hey! Let's see how it is done!

Ingredients: a duck, a fresh ginseng, ginseng slices 20g, red dates10g, garlic15g, coriander10g.

Seasoning: 2 tsps of hot sauce, 2 tsps of oil, 1 tsp of sugar 1 tbsp, a little chopped green onion and a little salt.

Practice:

1. Wash the duck, and then fill the duck belly with ginseng slices, red dates, garlic, coriander and other materials in turn.

2. Stuff the glutinous rice balls in, so as to prevent other materials from falling out.

3. Put the whole duck into the cup, add a whole fresh ginseng, add a proper amount of water, and simmer for 8 hours.

NO.4 halogen burdock

High-fiber burdock can strengthen defecation. Children who don't like green vegetables can try this sweet side dish:

Ingredients: burdock 1 strip (40cm) with a little white sesame.

White vinegar water: 3 tablespoons of white vinegar and 3 cups of boiled water.

Marinade: 4 tbsp soy sauce, 5 tbsp fructose 1.5 tbsp boiled water 1 cup (230cc).

Practice:

1. Wash burdock and lightly brush the epidermis with a melon cloth.

2. Cross-cut the section and then cut it into thick silk.

3. Put the burdock in white vinegar water, soak it for 20 minutes, then take it out of the vinegar water and put it in the marinade.

4. After the marinade is boiled, turn to low heat and cook until there is a little soup left, then turn off the fire.

5. It can be stored in the refrigerator and sprinkled with white sesame seeds when eating.

Cooking tips:

White vinegar water can avoid oxidation and blackening of burdock shreds.

Burdock skin has high nutritional content, so it doesn't need peeling. Just prepare a clean vegetable and melon cloth and brush it.

Nutritional analysis:

57.8 calories, protein 1. 1 g, fat1.5g, sugar10.7g, fiber1.9g, cholesterol 0.0mg, vitamin c1./kl.

NO.5 Korean-style cold noodles

Ingredients: 350g of cold noodles, 200g of beef (steak), one green onion, four cloves of garlic, half an onion, radish100g, half a cucumber, three pears 1/3 and two eggs.

Seasoning: Chili powder 1/2, 6 cups of cold boiled water, and half a spoonful of salt.

Practice:

1. When cooking beef, add onions, garlic and green onions and continue to cook for 30 minutes. After the beef is boiled, it is cooled and sliced as a piece of meat in cold noodles.

2. After the soup is cooled in the refrigerator, the oil will condense on the top layer and scrape off all the oil on the top layer.

3. After the eggs are cooked, cut them in half. When the water is boiled, add the noodles. Stir the noodles with chopsticks to heat them evenly and cook for 1~2 minutes. When the water comes out, pour half a cup of cold water, which will make the noodles strong. Rinse the noodles in cold water until the satiety disappears, then take them out and put them in a bowl, pour in the cool broth, and then add the sliced meat, cucumber, radish and eggs.

NO.6 Korean-style bone soup

Koreans are used to drinking bone soup, which can reduce the uncomfortable feeling after drinking, and also can replenish their bodies. It is a dish that can be eaten after drinking or at ordinary times.

Ingredients: 400g spareribs, 400g cabbages, 2 green onions and 2 peppers.

Seasoning: 3 tbsps of minced garlic, 3 tbsps of soy sauce, refined salt, minced ginger, pepper, sesame oil and Chili oil.

Practice:

1. Cut the green onion into 6cm lengths and shred the pepper.

2. Put the ribs in the green onions, add cold water and cook them, then take them out.

3. Put the lightly scalded cabbage into the sauce and a small amount of refined salt, and put it into the pot.

4. Add the chopped pepper and ginger, and finally, add Chili oil and pepper.

NO.7 Korean-style fried rice cake

Sweet and spicy fried rice cakes are the favorite of young Koreans. What's more special is that Korean rice cakes are not fried in oil, but boiled in water to make them full of sauce, and with crispy vegetables, the taste is very rich.

Ingredients: Ningbo rice cake 12 tablets, 8 tempura or bamboo wheels, 240cc boiling water, 2 tsps white sesame seeds.

Sauce: korean chili sauce 4 tsps, sugar 8 tsps, onion 1/4 (shredded), onion 1 root (cut into pieces), cabbage 1 bowl (cut into cubes).

Practice:

1. Put 240cc of boiling water, seasoning and rice cake into the pot.

2. Open fire and cook until the water is less 1/3, then add tempura and stir fry.

3. When the water is reduced to 1/2, turn off the fire, add onions, shallots and cabbage and mix. Sprinkle sesame seeds when eating.

Cooking tips:

Vegetables can be kept fresh and crisp when put last.

Nutritional analysis:

Calories 173.2 calories, protein 3.5g, fat 2.8g, sugar 34.6g, fiber 2.2g, cholesterol 3.7mg, vitamin C11.9mg, calcium 94.8mg and iron 0.9mg..

NO.8 kelp bud cold soup

Sour and cool kelp bud soup is very appetizing, and the whole mouth feels like it has been cleaned, which is very suitable for dishes with heavy taste.

Ingredients: 7 grams of kelp buds, cucumber 1/2 strips, 3 cups of boiling water.

Seasoning: 2 tsps of white sesame, 2 tsps of mashed garlic, 5 tsps of white vinegar, sugar 1 tsp, a little salt.

Practice:

1. The kelp buds are soaked in cold water for 10 minutes and then washed.

2. Wash and shred cucumbers.

3. Prepare 3 cups of boiled water and add seasoning and kelp buds. Generally, it is best to eat it in cold storage.

4. Sprinkle shredded cucumber before eating, or add ice cubes.

Cooking tips:

Cold can make the sour and vinegar taste prominent and the taste more refreshing.

Nutritional analysis:

Calorie 32.3, protein 0.7g, fat1.4g, sugar 4.8g, fiber 0.5g, cholesterol 0.0mg, vitamin C 3.0, calcium 9.6mg and iron 0.3mg..

NO.9 bandongfen

Mixing winter flour is one of the most common family dishes in Korea. Korean winter flour made of mung bean and buckwheat flour is thick and elastic.

Ingredients: 2 tbsps olive oil, 2 rolls of winter flour, 5 water spinach (cut into pieces), 4 carrots 1 (shredded), 0 onions1root (cut into pieces), 4 onions1(shredded), a little salt, and 5 pieces of meat (chicken, sliced).

Seasoning: 2 tbsps of soy sauce, sugar 1 tbsps, sesame oil 1 tbsps, black pepper and a little white sesame.

Practice:

1. Boil the water, add the winter flour until the winter flour is transparent, then take it out and drain it.

2. 2 tablespoons olive oil stir-fried pork slices and vegetables.

3. Prepare a large bowl. First, mix the winter flour with the fried vegetable meat and stir well, then add the seasoning and mix well.

Cooking tips:

Winter flour is easy to absorb seasonings, so it can be evenly distributed only after mixing with vegetables and adding seasoning.

Nutritional analysis:

Heat 23 1.3 calories, protein 4.3g, fat1.8g, sugar 27.0g, fiber1.9g, cholesterol 6.5mg, vitamin C 4.9, calcium 37.0mg and iron/kloc-0.

NO. 10 radish pickle

This is a "fresh" pickle that can be cooked and eaten now, especially in winter. Radish is especially sweet and delicious. You can make more, and it won't go bad in the refrigerator for two or three days.

Ingredients: 40g of radish, 20g of salt, 8g of broken white sesame.

Seasoning marinade: 24 grams of Korean Chili powder, 40 grams of sugar, 20cc of white vinegar, 8cc of sesame oil, 8 grams of garlic paste and 8 grams of ginger powder.

Practice:

1. Wash white radish and lightly brush the epidermis with watermelon skin.

2. Slice the white radish, marinate it with salt for 5 minutes, then wash and drain.

3. Add seasoning marinade and mix well.

4. Add chopped sesame seeds and mix them together before serving.

Cooking tips:

Ground white sesame seeds are mixed into food to increase flavor.

Nutritional analysis:

76.6 calories, 0.7 g of protein, 3.3 g of fat, 0.7 g of sugar1/kloc-0, 0.7 g of fiber, 0.0 mg of cholesterol, 4.5 mg of vitamin C, 8.5 mg of calcium and 0.4 mg of iron.

Vitamin C 1. 1 mg, calcium 13.6 mg and iron 0.4 mg.

"Dae Jang Geum" Menu: Vegetable Cake

The skill of mixing batter is very important and needs more practice, but the vegetable cake is simple and healthy, and it is suitable as a snack.

Ingredients: 3 tbsps of oil, 20 tbsps of high-gluten flour, eggs 1 piece, cold boiled water 150cc, leek, onion (cut into small pieces), shredded carrot (any vegetable can be put in, and the amount can be increased or decreased according to personal preference), and a little salt.

Practice:

1. Add boiled water and eggs to flour, and slowly mix into batter with an eggbeater. The batter consistency is best when the beater can pull it up and drop it slowly.

2. Add vegetables and salt into the batter and mix well.

3. Put the oil in a hot pot, scoop out the batter with a soup ladle, and fry the cake on medium heat until both sides are golden yellow.

Cooking tips:

When the pancake is turned over, you can flatten it with a spatula, which will make the pancake stronger and more delicious.

Nutritional analysis:

Calorie 249.9 calories, protein 6.6 grams, fat 13.0 grams, sugar 26.0 grams, fiber10.0 grams, cholesterol 54. 1 mg, vitamin C 3.9 mg, calcium 30.4 mg, and iron10.0 mg.