Was the No. 1 mochi popular during the Joseon Dynasty? Of course, fried rice cake was a popular dish. It is not only the red and spicy mochi with seasoning that we think of, but also the winter nutritious mochi made with beef, wild vegetables, mushrooms, and other valuable ingredients.

Ingredients

[Main ingredient] 500g white rice cake, 200g radish, 100g mung bean sprouts, 70g mushrooms, 200g beef (beef rump), 40g water-soaked fungus, a small amount of yellow and white eggs, stone ear, shredded chili pepper and 2.5 cups of water.

[Ingredients] 1 tsp each of soy sauce, sesame oil, sesame salt, and sugar.

[Various Ingredients] 1.5 tbsp soy sauce, 1 tbsp minced garlic, 1.5 tsp sesame oil, 1 tsp sesame salt, 1/4 tsp each sugar and pepper.

How to do it

1. Cut the cake into 4~4.5cm lengths, then cut it lengthwise into 2 equal portions for mixing.

2. Fold the meat into 0.8cm width and cut into 1.5*5cm size.

3. Cut the radish into 1-4cm size according to the length of the cake.

4. Dry the flat mushrooms in the sunshine for half a day, then wash them and tear them into shreds according to the length of the cake.

5. Soak the fungus in water and rinse.

6. Onion also according to the length of the cake shredded, the mung bean sprouts wash.

7. Cut the yellow and white eggs into 1-4cm slices.

8. In the meat mixed with the ingredients together and then put the radish stirred and poured into the pot to cook.

9. Add the mushrooms, fungus and mung bean sprouts to the pot and cook on low heat.

10. When the second half of the cake comes to a boil, add the scallions and cook.

11. When serving, mix with various ingredients and decorate the server with stone ear, yellow and white eggs, and shredded chili peppers.

Dish name Korean snowfish soup

Ingredients:

Snowfish (small) 1 (1Kg) raw oysters 200g cabbage leaves 2 slices of clear sauce 1 tablespoon

Garlic and ginger crushed, 1 tablespoon each chili pepper 1 tablespoon of a section of green onions

Methods:

1) cut the snowfish into 5cm size

2) cut the cabbage stalks into 4cm size, the same with the scallions. 4cm size, the same onion

3) snow fish in the water to cook, put the spices, then put the cabbage, put salt, put the onion

4) Cooked into the raw oysters, cook, seasoning can be

Dish name of the North Korean flavor of the white radish and beef soup

Materials: Beef, white radish, water, green onions, cilantro, chili oil, salt

Process:

1. , meat washed and boiled with water without any seasoning.

2, feel the meat 8 mature, put white radish, then cook,

3, prepare a large bowl, put the chopped green onion, cilantro on the bottom of the bowl,

4, beef, soft and rotten, it can be. (The ratio of beef to water is quite critical, because it is bland and of course will not taste good.)

5, take the meat out and cut it into pieces, the size of the block depends on the individual, the people fierce cut big point, Sven cut small point, not too fierce and not too Sven, cut into a not too big and not too small, and then the same to the bottom of the bowl.

6, the soup to the bowl. According to personal taste put salt, chili oil.

A bowl of red-colored beef soup is ready. The red color is very important. The more you drink, the hotter

Dish name Korean sauce soup easy way

Materials:

Potato a, onion a, tofu a piece of bean curd, bean sprouts a little, zucchini, pumpkin, beef a little, a number of small silverfish, small red pepper a (sliced, seeded)

*Reference materials: mushrooms (the water boiled that is to be put), shells (1) first soak the shells in salted water and put in the dark 3 --4 hours, so that the shells spit out the rotten mud, and then washed. 2, in a pot pour 4 cups of water and shells to cook. (Take the shells soup water and put it when the water boils.) *

Seasoning:

One spoon of Korean dashi, one spoon of hot sauce, salt

Method:

1 Take one Korean stone pot and add water to boil.

2 Slice potatoes, tofu, pumpkin, zucchini and onion. Add only potatoes to the boiling water.

3 Slice the beef, stir in the appropriate meat sauce and stir-fry. Put cooked beef with all ingredients (except onion and red pepper) into a stone pot with desired seasoning.

(For the meat sauce: 1 tsp each of soy sauce and sugar; 2 tsp each of chopped green onion; 1 tsp each of chopped garlic; 1 tsp each of sesame oil and salt; and a few peppercorns)

4 Season with salt, add onion and peppercorns, and remove from the pan.

5 Serve with rice.

Note: It is very easy to bubble, so do not too high heat after the water boils.

Introducing the practice of the Korean fairy stove

Dish name fairy stove

Raw materials

500 grams of beef, 2 onion heads, 250 grams of white fish fillets, 250 grams of calf's liver, 3 chicken harvest, 10 grams of flour, 50 grams of soybean oil, 40 grams of green onions, carrots 1, beef broth 8, 100 grams of pine nuts, 100 grams of walnuts, sesame seed paste 80 grams. .

Process

1, make beef soup mix: first soy sauce 45 grams and 16 grams of sesame oil poured into a small bowl, and then add 8 grams of soy sauce and 4 grams of chili oil, the first into the garlic puree, salt and sugar 24 grams, and then into the 4 grams of minced scallions, 1 gram of sesame noodles, 30 grams of wine, 30 milliliters of water stirred for a beef soup mix, according to the law **** to make 8 portions of beef soup mix

2, remove the sinews of beef, washed, frozen, cut into paper-thin; onion head peeled, washed, shredded

3, and then put the beef and onion head shredded into the oven slot (double or single groove)

4, the white fish and liver evenly cut into the same size of the small thin slices, respectively, with pepper and salt marinade

5, take the yolk of an egg, beat it evenly, and wait

6, the liver evenly cut into the same size, with pepper and salt

5, take 1 egg, beat it evenly, and wait

6, the liver slices successively in the egg yolk and flour paste

7, the egg white in a ceramic bowl, beaten, to be used

8, the fish slices successively in the egg white and flour paste

9, the frying pan put soybean oil, burned 40% of the heat, into the fish slices and slices of liver, frying a little bit, put on the hearth groove of the beef and onions

10, take out the yolks of two other eggs, spread into an omelette, put it on a plate, and then put it into a plate. Put the yolks of the other two eggs into an omelette, put it on a plate to cool down, put the rest of the egg white into an omelette, put it on a plate to cool down, then cut the yolks of the omelette and the egg white into julienne strips, the length of which can be put into the oven slot

11. Peel the green onions, clean them, cut them into julienne strips, the length of which can be put into the oven slot

11, put them into the beef slices, the fish fillets, the liver slices on the floor and then decorated with walnuts and pine nuts, put them into the oven slot, put them into the oven slot and put them into the refrigerator to keep them in the refrigerator. Put the lid on and store in the refrigerator

12. When serving, spoon the beef broth into the oven trough, slowly, so as not to break up the rows. Cover the lid, use the clip to put the burning charcoal chimney, the stove on the table, let the soup open for a few minutes, so that the material in the stove trough cooked, remove the cover, with chopsticks from the stove trough, clip out the food to put in a bowl with sesame sauce, impregnated and then.

Features Aromatic flavor, multi-color and multi-flavor, attractive appetite

Kimchi practice

Kimchi practice kimchi (kimchi) is a kind of cabbage and radish or cucumber with salt, garlic, onion, ginger, red chili peppers, and seafood and other pickled into a spicy dish. It is a fermented food that is not only tasty and refreshing, but also rich in nutrients, making it an indispensable main appetizer for the table. Kimchi is prepared with fish sauce, chili peppers, garlic and other ingredients. The flavor and nutrition of kimchi varies from family to family. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and radish chunks in fall, and various kinds of kimchi in winter.

Here is how to make spicy cabbage. Production process 1. Clean up the whole cabbage in two halves or four equal parts (Note: vertical cut), pickled in brine; 2. Cut the radish into thin julienne. 3. oysters (sea oysters) and seafood washed with salt water; 4. radish julienne into the appropriate amount of chili powder, mix it; 5. various seasonings (garlic, ginger, etc.) pounded into a puree added to (4), add the appropriate amount of fish sauce, salt, sugar to taste and mix evenly; 6. finally add the oysters and mix evenly (stuffing production is complete); 7. stuffing sandwiched into the pickled cabbage leaves between the leaves; 8. from the core of the cabbage to start smearing stuffing, until the outer layer of the leaves smearing is complete 9. Finally, wrap it with the outermost leaves, and put the spicy cabbage neatly into the jar, with a layer of pickled cabbage leaves lightly pressed on top.

Types of kimchi(***187 kinds) 25 kinds of cabbage kimchi 62 kinds of radish kimchi 10 kinds of cucumber kimchi 54 kinds of other vegetable kimchi 5 kinds of seaweed kimchi.

Main ingredients of kimchi

Main ingredients: cabbage, radish, radish, eggplant, cucumber, chili pepper, lettuce and so on. Secondary ingredients: soybean sprouts, chili leaves, sasanqua, sea cress, pumpkin, pears, scallions, leeks, chestnuts, pine nuts, frozen mintail, pheasant, chicken, Haliotis gigantea, flounder, cuttlefish, shrimp, pomelo, sticky rice, yuyu, yellow croaker, scallop, and wild garlic. Seasonings: chili pepper, garlic, ginger, onion, salt, sugar, sesame, etc. Fish sauce: shrimp sauce, scallop sauce, lake sauce, yellow croaker sauce, etc.

Characteristics of Kimchi

Kimchi is a fermented food with different flavors and nutrients depending on the degree of fermentation. Kimchi is a kind of comprehensive nutritious food with vegetables as the main raw material and various fruits, seafood and meat as the ingredients. The flavor and aroma of kimchi varies depending on the raw materials, containers, weather, and craftsmanship used. Especially in Korea, each family retains its own unique way of making kimchi and its flavor.

Nutritional composition of kimchi

Vitamin A, B1, B2, C, calcium, phosphorus, iron, carotene, capsaicin, cellulose, protein and so on.

Health effects of kimchi

Kimchi green vegetables and chili peppers contain a lot of vitamin C and carotene, which can play an anti-cancer role. The fiber in the vegetables is effective in preventing constipation and inhibiting colorectal cancer. The fiber in kimchi lowers cholesterol and is effective in preventing high blood pressure, arteriosclerosis, and other circulatory disorders in adults. Chili pepper, garlic, ginger, onion and other stimulating ingredients in kimchi can play a role in sterilization and promote the secretion of digestive enzymes.