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Sweet and spicy fried rice cakes are the favorite of young Koreans. What's more, Korean rice cakes are not fried, but boiled, so that the rice cakes are full of sauces, and with crispy vegetables, the taste is very rich.

Ingredients: 12 Ningbo rice cake, 8 tempura or bamboo wheels, 240ml boiled water and 2 teaspoons of white sesame.

Sauce: 4 teaspoons of korean chili sauce, 8 teaspoons of sugar, 1/4 onions (shredded), 1 onion (sliced) and 1 cabbage bowl (diced).

Exercise:

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

2. Boil over high heat until the water is low 1/3, then add tempura and stir fry.

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

Cooking tips:

Vegetables can stay fresh and crisp at the end.

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. ..

Grow into Su Quan

Ingredients: 3 eggplants, potatoes 1-2, eggs 1 each, 3 tablespoons of Korean soy sauce (northern bean paste can't be replaced), appropriate amount of pepper, a few lettuce leaves, a handful of chives and coriander.

Exercise:

1. Mix eggs evenly, stir with soy sauce, add sugar and oil (more will make them more fragrant), chop chopped green onion and green pepper, add them and set aside;

Wash eggplant and potatoes, cut them in half, and then steam them with a bowl of egg sauce. After about 15 minutes, the eggplant and potatoes will be cooked.

How to eat:

1, after the pan, put the eggplant and potatoes on the plate, add the egg sauce and stir together.

2. Cut the shallots and parsley into small pieces, which can be added to the dish together or separately, and take appropriate amount to eat according to personal preference.

3. Put the stirred eggplant and potato sauce on the steamed rice, cover it with raw vegetable leaves of appropriate size, wrap the vegetable leaves and rice together, pick them up and put them in the mouth. Oh ~ ~ ~ ~ (intoxicating) fresh and spicy flavors come out together, with endless aftertaste.

Characteristics of dishes:

Vegetarian food, suitable for vegetarians, also suitable for hot summer, tired of beauty. Healthy and fresh, and keep up with the trend. Haven't you been cooking and making bags?

After eating this dish, you will find that you only have one bowl of food, but you don't feel full after eating two bowls. Oh, don't be afraid, it's normal, and it's vegetarian, easy to digest and won't bring unnecessary burden to the stomach.

Seven-fold disk

This is a cold dish in Korean royal cuisine. It is made of beef, carrots, mushrooms, shredded egg yolk, shredded egg white, shredded cucumber and platycodon grandiflorum. It is seasoned and fried with secret recipe, and it is wrapped in vermicelli made of broccoli juice. The entrance has a variety of food flavors, sweet but not greasy.

Stone pot cold dish bibimbap

This is the most common dish and can be eaten in every Korean restaurant. Most of the bibimbap in the Forbidden City is cold, but Changjin uses the characteristics of stone pot to keep warm, so that the emperor can eat slightly warm bibimbap in extremely cold weather. This bibimbap is served with seaweed, sprouts, carrots, water lilies, spinach, mushrooms and crispy melons. Traditionally, a little raw beef is put in the middle, and the beef is just cooked by the heat of the stone pot. Then, put a raw egg in the rice flour and mix all kinds of materials with the rice evenly. Rice is smooth and delicious.

Ginseng sparerib

Beef ribs cooked with red and white radish, mushrooms, red dates, ginseng and secret spices are soft and smooth, very fresh and sweet, rich in nutrition and very beneficial. In Dae Jang Geum, in order to make beef ribs soup taste better, Changjin added a little milk to remove the bloody smell of beef ribs and make the soup more fragrant.

Ginseng chicken soup

Ginseng chicken soup is added with red dates, garlic, ginkgo and other condiments, and stuffed with glutinous rice. Chicken and ginseng are stewed together in the nest. According to the chef, glutinous rice is added to the chicken to keep the flavor of the chicken. The stewed ginseng chicken soup is very fragrant, and you can smell the strong ginseng flavor from a distance. Ginseng soup is not bitter, but slightly sweet. Chicken is delicious besides the aroma of ginseng and red dates.

China people's idea is tonic in autumn and winter, so they think ginseng chicken soup is delicious in winter. However, it turns out that Koreans think ginseng chicken soup is a summer tonic, because sweating in summer is easy to fatigue. Eating ginseng soup can supplement the lost nutrients, but they still eat cold noodles with ice in winter at minus 10 degrees Celsius. Food culture is really different.

Grilled beef steak with pine mushrooms

This is a special court dish of Changjin. It turns out that eating steak is a big piece, which is very inconvenient to eat. So, Nagatsu cut the steak into small pieces, wrapped it in pine mushrooms produced in Changzheshan and burned it together. Steak can completely absorb the aroma of Tricholoma matsutake, while beef is very tough and Tricholoma matsutake is very refreshing.

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