Cooking method:
Cut the Korean rice cake into three equal parts to form a short cylinder, and then soak it in hot water until it becomes soft.
Preheat the oil pan and stir-fry the meat slices for seven minutes.
Add minced garlic, shredded red pepper, red pepper slices, onion slices and cabbage slices and stir fry.
Add soy sauce and sugar to taste, add rice cake pieces to stir fry, and then turn to low heat to let the rice cake absorb the soup.
Finally, add Chili sauce and stir well. The main ingredients: potatoes, carrots, onions, vegetables and flour teach you how to make Korean miscellaneous pancakes, which are delicious. 1. Slice potatoes, carrots and onions to show my admiration for my knife maker. This is cut by machine. 2, vegetables are broken and put in, or they can be chopped. Now that the machine is out, I might as well steal it and use it. The machine is broken. 3. Add flour and salt and stir until it becomes paste. 4. Heat the non-stick pan with medium heat, add a little oil, and pour the noodle paste in Kazuhiro Mori spoon for frying. Slowly fry until golden on both sides. 5, eat! Dip in some Chili sauce, it's delicious! And I think it is very nutritious. This is also a good way to deceive adults and children who don't like vegetables. Korean Zhajiang Noodles/Korean Zhajiang Noodles Materials: Ingredients: cucumber, seasonal vegetables (celery, Chinese cabbage, etc.), carrots, onions, radishes, bean sprouts, etc.
Seasoning: authentic fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc. Teach you how to cook Zhajiang Noodles/Zhajiang Noodles and Zhajiang Noodles/Zhajiang Noodles. Slag noodles: Preparation materials: cucumber, seasonal vegetables (celery, Chinese cabbage and the like), carrots, onions, radishes, bean sprouts and so on. Seasoning: authentic fried sauce, a little soy sauce, beef powder, cooking wine, starch and other cooking noodles, stop it! Directly serve the fried sauce! Let's talk about how to make diced pork fried sauce first. As the name implies, diced meat fried sauce is to cut the best meat into diced chicken, and then use salt, cooking wine and starch (in order to ensure the tenderness of the meat, it must be less). When the oil is 80% hot, first put some Jiang Mo, then put the diced meat into it, push it with a frying spoon and pour in a small amount of soy sauce to improve the color (note that it is to improve the color, not for seasoning, so don't put too much, otherwise the sauce will be salty), and immediately pour it into the fried sauce made in Korea. The next job is to turn down the heat until the sauce can be opened, but not too big. If the sauce is thick, it is not too late to add some water. Put some sugar and beef powder in it, you will be overjoyed (monosodium glutamate is bitter, but it will never be overjoyed). Generally, no salt is used. Have a taste and adjust it to your favorite taste. After that, you must keep stirring in one direction with a frying spoon, and keep stirring ... (Never stir). When to stir? Stir until the color of the sauce turns to jujube red, giving off a fragrance, and the oil begins to precipitate. The whole process usually takes 10~ 15 minutes. When the sauce is almost ready, put the vegetables on it. Baked squid making material: main ingredient: 2 squid strips.
Seasoning: 3 tablespoons of Chili sauce, 1 spoon of soy sauce, 1 spoon of sugar, 1 spoon of mashed onion, 1 spoon of mashed garlic, 1 spoon of sesame oil, 1 onion and 3 mushrooms teach you how to cook grilled squid.
1) the squid is peeled, only one side is flat, and a knife shape is made at a distance of 1cm. Dip in soy sauce.
2) Slice the squid, and bake it after 10 minutes. Grilled pork belly/Korean grilled pork belly making material: main ingredient: pork belly.
Seasoning: 2 tablespoons Korean Chili sauce and 1 tablespoon cooking wine (Taiwan Province rice wine, produced in Fujian, has a strong aroma, and the effect of curing meat with it is better than that of ordinary cooking wine. ), 1 spoon onion, ginger and garlic, 1 spoon sugar, 1/2 spoon sesame sauce, 1 spoon Korean Chili powder (put less because the spicy sauce is already very spicy), 1 spoon sesame oil, 2 spoons cold water. How to cook roast pork belly/Korean roast pork belly is delicious 1. Practice of barbecue sauce: 2 tablespoons Korean Chili sauce and 1 tablespoon cooking wine (cooking wine from Taiwan Province province, produced in Fujian, with rich aroma, cured meat better than ordinary cooking wine. ), 1 spoon onion, ginger, garlic, 1 spoon sugar, 1/2 spoon sesame sauce, 1 spoon Korean Chili powder (put less because the spicy sauce is already very spicy), 1 spoon sesame oil, 2 spoons cold water. Mix all these together and mix well. 2. Marinate the pork belly with the prepared "Korean barbecue sauce" for about 3 hours. Cover the meat bowl with plastic wrap and put it in the refrigerator. 3. Take it out after pickling. Spread it flat on the baking tray tin foil. Preheat the oven to 200 degrees, and then bake in the oven for 5 minutes. The roasting time depends on the thickness of the meat. If the knife is too thin, 2-3 minutes is enough If it is roasted for too long, the meat will get old.
Korean bibimbap making material: main ingredient: 300g rape.
Accessories: onion (white skin)150g, pepper (green tip)100g, sesame15g.
Seasoning: 3 grams of salt, 2 grams of sugar, 0 grams of 65438+ monosodium glutamate and 5 grams of garlic (white skin) teach you how to make Korean bibimbap, which is delicious. Rapeseed doesn't need to be cut, just divided into leaves. 2. Rape, onion and green pepper are all copied with water; 3. Take out the rape after blanching and squeeze out too much water; 4. Only water onions to reduce the spicy taste; 5. Green peppers can also be washed with water; 6. Put rape, onion and green pepper into a small pot, and add salt, sugar, monosodium glutamate and sesame; 7. Add garlic paste and mix well according to your own taste.