1. Rice with Soybean Soup

Seoul’s famous Soup with Rice has a long history. According to legend, Emperor Xianzong (1834~1849) also ate it. Miso soup rice is cooked in a large pot set up in a market restaurant on market days and cooked over a fire of chopped wood. After walking dozens of miles, market goers can drink a few glasses of makgeolli (a kind of Korean rice wine) with rice cooked in miso soup, and they can immediately relieve their fatigue

Ingredients: 600g beef ribs and meat, 200g radish , 20 cups of water, 100g of bracken, 100g of platycodon, 100g of soybean sprouts, 150g of beef, 5 cups of hot rice. Meat condiments: 1.5 tablespoons of soy sauce, 1 tablespoon of green onions, 1/2 tablespoon of garlic, 1 tablespoon of sesame seeds, sesame oil. 1/2 tablespoon, 1/2 tablespoon pepper noodles, 5 tablespoons clear sauce

Method:

(1) Wash the steak and meat with cold water, and put them together with the radish Boil it in water.

(2) Take out the cooked meat, cut it into thick slices, season with onion, garlic and soy sauce together with the cut radish, then stew it in the soup.

(3) Wash the bracken and platycodon, add seasonings and fry them.

(4) Then boil the soybean sprouts, add seasonings and mix well.

(5) Cut the beef into rounds, add seasonings, and bake it into rounds, then cut it into square shapes.

(6) Put the rice in a casserole, add the miso soup, and then mix the meat and vegetables evenly.

(7) When eating, you can add onions, sesame seeds, chili noodles, etc. according to your own preferences

2. Beef Offal Soup

It is said that King Sejong was in When I was plowing the farmland, it suddenly started raining heavily. I couldn't move a step and was very cold. I killed a cow to satisfy my hunger. After cooking the beef, I only put onions in it, seasoned it with salt and drank it. From then on, this soup was called beef offal soup. The radish cube kimchi eaten when drinking beef offal soup can remove odor and aid digestion.

Ingredients: 2Kg cow head, 1 cow foot, 1 cow kneecap, 1 cavity bone, 500g beef ribs and meat, 20L water, 4 green onions, 1 garlic, 1 ginger, appropriate amount of salt , chili noodles, pepper noodles.

Method:

(1) Cut the cow head, cow feet, cavity bones and cow kneecaps into pieces, soak them in cold water for about 1 hour and then take them out. Wash the whole steak, meat and other meat used for making soup and take it out.

(2) Put a certain amount of water in a large pot, put the cow head, cow feet, cavity bones, and cow kneecaps into it. After boiling, reduce the heat and float away the oil and foam on it. , and while cooking, cut the onions, ginger, and garlic into large pieces and add them. (3) When the meat is half-cooked, put the beef ribs and meat in and cook until tender, take them out, and wait until the soup cools before rinsing off the oil.

(4) Scrape off the meat from the bones, then cut into small pieces, remove the ribs and cut into thin slices.

(5) Put the meat slices in a sea bowl, heat the soup and pour it over. Add finely chopped green onions, salt, pepper and chili powder.

3. Stewed Oxtail Soup

Boil the oxtail over a slow fire, take it out, season it with salt, pepper, onions, garlic and clear sauce, put it in and simmer again. Also prepare salt, pepper and chopped green onions. To remove the oxtail smell, add bay leaves, celery, parsley, carrots and onions and cook until cooked. Celery used for deodorizing is rich in cellulose. It can supplement vitamins and inorganic substances while deodorizing.

Ingredients: 2Kg of ox tail (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper and appropriate amount of green onions. Seasoning for meat: 1 tablespoon soy sauce, 2 tablespoons salt, 2 tablespoons chopped green onions, 1 tablespoon pounded garlic, 1 tablespoon sesame oil, a small amount of pepper.

Method:

(1) Cut the oxtail into 4-5cm size, or when buying it whole, insert a knife into the cartilage between the joints to cut off, and cut off the outside. The Gen membrane was shaved off, soaked in water, bled and fished out.

(2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the onions and garlic into large pieces and add them, and rinse off the oil and foam on them.

(3) Boil the soup and remove the meat from the oxtail when it becomes mushy. When the soup cools, float away the oil floating on it.

(4) Mix beef with seasonings.

(5) Boil the soup again, add the seasoned oxtail, cook for a while, and put it in a bowl. Add the prepared chopped green onions, salt, and pepper noodles

4. Yi Zi Chicken Soup

Yi Zi Chicken Soup is made from the cold soup of boiled chicks, seasoned with ground sesame powder, and added with chicken, vegetables, meatballs, fungus, and eggs. It is a dish suitable for summer consumption. A nutritious diet, chicken is a nutritious food with low fat, high protein and rich in unsaturated fatty acids.

Ingredients: 1/2 chicken (600g), 10 cups of water, 1 green onion, 2 heads of garlic, 1 cup of white sesame seeds, 1 tablespoon of salt, a small amount of white pepper, 100g of beef, 3 eggs , 50g water celery, appropriate amount of flour and oil, 1/2 cucumber, 2 medium mushrooms, 1 red pepper, appropriate amount of starch. Beef seasoning: 1 tsp salt, 2 tsp chopped green onions, 1 tsp minced garlic, 1 tsp sesame oil, a small amount of pepper.

Method:

(1) Wash the meaty chicken bones and boil them in boiling water. While cooking, cut the onions, garlic and ginger into large pieces and add them.

(2) When the chicken is cooked until it becomes mushy, take it out and tear it into small pieces. When the soup cools, rinse off the oil on it.

(3) Add water to white sesame seeds, crush them, peel them and fry them.

(4) Grind the fried sesame seeds and chicken stock to make sesame soup, then season with salt and white pepper.

(5) Chop the beef and add seasonings, make balls with a diameter of 1cm, cover them with a layer of flour and eggs and fry them in a pan. (6) Wash and cut the water celery and string it on bamboo skewers.

(7) Divide 2 eggs into egg whites and egg yolks, add some salt and fry them thinly, then cut them into 2×3.5cm rectangle shapes. Wash the cucumber with salt water, peel it and dip it in starch, then blanch it in boiling water.

(8) Pick the soaked mushrooms, cut them into domino shapes, dip them in starch and blanch them in boiling water.

(9) Cut the red peppers, remove the seeds, cut them into domino shapes, dip them in starch, blanch them in boiling water, and rinse them with cold water.

(10) Place the torn chicken in a bowl, top with egg balls, fungus, cucumber, pepper, and cold sesame soup.

5. Mugwort soup

Mugwort soup is made of tender mugwort and beef balls, and is boiled in miso soup. It is a unique spring food with the fragrance of mugwort. Mugwort is a wild vegetable that represents spring and has a strong fragrance. Rich in calcium, iron, iron and other inorganic substances and vitamins A and C

Ingredients: 100g beef (for making miso soup), 60g mugwort, 100g beef (for making meatballs), 8 cups of water , appropriate amount of clear sauce, 2 tablespoons of flour, 1 egg. Sauce meat condiments: 1 tsp salt, 1 tsp sesame oil, a small amount of pepper noodles, 1 tsp garlic. Seasonings for meatballs: 1 tsp salt, 1 tsp sesame oil, a small amount of pepper noodles, 1 tsp garlic, 2 small green onions. Spoon

Method:

(1) Cut the beef used for miso soup into slices and season with seasonings, add water to make the soup and season with clear sauce.

(2) Blanch the young mugwort in boiling water, rinse it in cold water, remove the water and crush it into pieces.

(3) Beef with low fat content should be used to make meatballs. Pound the beef and mugwort together and add seasonings to make 1.5cm meatballs.

(4) Dip a layer of white flour on the meatballs and soak them in eggs, then put them into the boiling miso soup and cook until they float on top. When cooked, put them in a bowl. You can also bleach some mugwort leaves.

6. Squid roll

Ingredients: squid Ingredients: kohlrabi leaves, red pepper, green pepper, carrot

Method:

(1). Wash the squid, cut it with a knife, and blanch it in boiling water

(2). Cut red peppers, green peppers, and carrots into shreds

(3) .Put the kohlrabi leaves in the squid roll, roll it with red and green pepper shreds, and carrot shreds. After rolling, cut into 2 cm high and 4 to 5 cm long

7. Korean Herb Ginseng Chicken Soup< /p>

Ingredients: 1 baby chicken (no more than 600 grams after removing the head, claws and internal organs), appropriate amount of glutinous rice, 1 jujube, chestnut, garlic, Korean ginseng Seasoning: appropriate amount of salt, MSG, chicken powder

Method:

(1). Put the soaked rice, garlic and peeled chestnuts into the chicken belly and seal the mouth.

(2). Add water to the casserole, bring to a boil, put the chicken into the casserole, add jujube and Korean ginseng and stew until the chicken is separated from the chicken bones.

(3). Add refined salt, MSG and chicken powder to taste.

8. Dangpingcai

Ingredients: 100 grams of Liangpi Ingredients: carrots, cucumbers, mushrooms, beef, mung bean sprouts, eggs, seaweed A little seasoning: garlic, monosodium glutamate, salt, sesame oil , a little sesame seeds

Method:

(1). Cut carrots, mushrooms, and beef into thin strips, add a little minced garlic, MSG, and salt to the pot and stir-fry, set aside.

(2). Cut the cucumber into sections of about 6 cm, peel off the skin, cut the skin into thin strips, mix with a little MSG, salt, and sesame oil and set aside.

(3). Remove the heads and roots of the mung bean sprouts, wash them, blanch them in boiling water, mix with a little MSG, salt, and sesame oil and set aside.

(4). Open the egg and separate the egg white and egg yolk. Put them into separate pans and spread them into thin egg cakes, and cut the egg cakes into thin strips. Cut the nori into 2mm thin strips.

(5). Cut the cold skin into 3 mm filaments, rinse it in boiling water and then rinse it with cold water. Add a little salt, monosodium glutamate, sesame oil and appropriate amount of sesame seeds and mix well.

(6). Slice the cucumber and arrange it in a circle along the plate. Spread the mixed cold skin on the plate. Arrange the 6 ingredients including carrots in a circle on top and sprinkle with shredded seaweed. When eating, mix the various main ingredients together and eat.

9. Kimchi Fried Rice

Ingredients: kimchi Ingredients: rice, eggs, minced beef Seasoning: MSG, beef powder, chili powder, sugar, sesame oil, a little sesame

Method:

(1). Cut the kimchi into small dices, heat the wok with oil, add the kimchi and stir-fry for 1 minute, then add rice and stir-fry for another 2 minutes.

(2). Add seasonings to the rice and continue to stir-fry for 3 minutes, then add sesame oil and serve on a plate.

(3). Make the eggs into poached eggs (the yolk can be made half-cooked or slightly cooked according to personal taste), place it on the rice, and finally sprinkle some sesame seeds.

10. Kimchi Cake

Ingredients: Kimchi Ingredients: Eggs, glutinous rice flour, fried powder Seasonings: chili noodles, beef powder, sugar

Method: < /p>

(1). Cut the kimchi into thin strips, put it in a container, add ingredients and seasonings, and mix well.

(2). Heat the frying pan and add oil. After heating, add the freshly prepared noodles and spread them flat.

(3). After frying one side, flip the pancake and fry the other side.

11. Korean kimchi

Ingredients: 2 Chinese cabbage, 100 grams of chili noodles Ingredients: half white radish, half pear, 5 or 6 cloves of garlic, ginger A little, 5 or 6 green onions Seasoning: 3g MSG, 20g salt, 150g coarse salt, 10g sugar, 2g beef powder, 10g glutinous rice ball powder, 3g shrimp paste

Method: < /p>

(1). Select the dirty and thick outer leaves of the cabbage and cut them in half from the middle.

(2). Loosen each leaf so that the flavor can be easily absorbed during making; wash the cabbage.

(3). Put the cabbage into the bucket and add water to cover the cabbage. Unfold the cabbage leaves, sprinkle large grains of salt evenly, marinate for 4 to 6 hours, wash and drain.

(4). Cut the white radish and pears into shreds, mince the ginger and garlic, and cut the shallots into small pieces; then put the seasonings and ingredients in a basin and mix them evenly to form a sauce, and the marinade is ready. .

(5). Evenly apply the marinade on the cabbage leaves, open one layer, and apply one layer at a time until all the cabbage turns red. (You can eat it at this time)

(6). Put the cabbage neatly into the bucket, cover it, and start fermentation. Ready to eat after two days. If you want to store it for a long time, put it in the refrigerator.

12. Jinzhou Bibimbap

Put various mixed vegetables and braised beef on top of the rice and eat it with the blood soup. Blood is rich in protein and iron and is an effective food in preventing and treating anemia.

Ingredients: 2 cups of rice, soup (200g steak and meat, 100g lungs, 100g cow stomach, 100g cow blood, 100 soybean sprouts, 20g bracken, 30g taro stems, 200g radish, 2 clear sauce tablespoon, 1/2 tsp pepper noodles, tonic soup (100g clams, 1/2 tsp salt, 1 tsp sesame oil, 1/4 cup water), mixed vegetables (200g chrysanthemum, 100g radish, 150g mung bean sprouts, yellow 150g bean sprouts, 100g bracken, 3 sheets of seaweed) Seasonings for mixed vegetables: 2 tablespoons green onions, 2 tablespoons garlic, 3 tablespoons clear soy sauce, 2 tablespoons sesame oil, 1 tablespoon sesame, 100g beef, 100g preserved pork jelly, 3 tablespoons of malt chili sauce. Meat condiments: 1 tablespoon of soy sauce, 2 tablespoons of green onions, 1/2 teaspoon of sugar, 2 tablespoons of sesame seeds, 1 hour of sesame oil.

Method:

(1) Make soup

1). Stew beef ribs and meat, beef lungs, and beef stomach until mushy. Add 100g of whole radish, and cook the soaked taro stems and bracken stems together. .

2). Mix the soup for cooking soybean sprouts with the soup from a. Mix 1 tsp chili powder, 1 tsp sesame oil and 1 tsp soy sauce and put them in the soup.

3). Boil the beef blood in boiling water. When it is cooked, cut it into pieces and put it in the soup.

4). Cut radish (100g) into slices, put it in the soup and season with chopped green onions, soy sauce and pepper. (2) Make tonic soup:

Dig out the clam meat and stir-fry it with sesame oil, then add 1/4 cup of water and cook. Season with salt.

(3) Mixed vegetables:

1). Remove the tails of the soybean sprouts, stir-fry them with 1/2 teaspoon of salt in 1/4 cup of broth, and add sesame oil. mix.

2). Blanch the mung bean sprouts and chrysanthemum, add sesame oil, garlic, and mix well.

3) Cut the radish into shreds, stir-fry in soy sauce and add seasonings.

4) Wash the bracken and fry it with sesame oil, soy sauce, green onions and seasonings.

5). Roast the seaweed, tear it into pieces, add water to the soy sauce, and mix with sesame seeds, sesame oil, and sugar.

(4) Cut the beef into shreds and add meat condiments to make sashimi.

(5) Cut the green preserved jelly into shreds.

(6) Pour the thick rice into a bowl, put the mixed vegetables and seaweed evenly, and add a spoonful of soup. Serve the green preserved jelly and raw meat slices with a spoonful of malt spicy sauce.

(7) Pour the soup into a bowl and serve with bibimbap.

13. Tongying Bibimbap

The method of making Tongying Bibimbap is the same as other bibimbap, except that when making the soup, put wakame and vegetables in the rice water to stew. Vegetables are rich in calcium, phosphorus, iron and other inorganic substances, as well as vitamin C, and contain iodine which can not only improve metabolic function, but also serve as a weight loss food.

Ingredients: 5 cups of rice, 100g of bracken, 100g of soybean sprouts, 100g of mung bean sprouts, 150g of gourd, 150g of spinach, 100g of green preserved jelly, 100g of red clams, 100g of clams, 100g of beef, 1 egg, Soup (50g hijiki, 50g sea greens, 100g soaked kelp, 100g tofu, 150g radish, 10 cups rice water, 2 tablespoons anchovy soy sauce) Beef condiments: 2 tsp green onions, 1 tsp garlic, soy sauce 1 tablespoon, 1 tsp sesame oil, 2 tsp sesame seeds. Vegetable condiments: 2 tsp anchovy soy sauce, 2 tsp green onions, 2 tsp garlic, 2 tsp sesame seeds, 1 tsp sesame oil

Method:

(1) Peel the red clams and clams and stir-fry them with sesame oil.

(2) Cut the beef into shreds and mix with seasonings into raw meat slices.

(3) Boil the soybean sprouts in water, blanch the mung bean sprouts and spinach in boiling water and mix them with anchovy soy sauce.

(4) Wash the bracken, mix with seasonings, fry it in oil, and fry the gourd as well.

(5) Season the vegetables with anchovy soy sauce and season according to the amount of seasonings.

(6) Cut the green preserved jelly into shreds, separate the egg whites and yolks into egg skins and cut into shreds.

(7) Serve thick rice in a bowl, top with sliced ??raw meat, red clams, clams, mixed vegetables, jelly, and eggs. (8) Cut the radish into shreds, cut the tofu into squares, soak the kelp, and wash the taro stems and seaweed.

(9) When boiling the rice water, add radish, taro stems, and seaweed, and season with 2 tablespoons anchovy soy sauce. Add tofu when cooked.

(10) Bibimbap with soup.

14. Fake sacrificial food

Put the sacrificial mixed vegetables into the rice and eat them. The characteristic is that no hot sauce is added. It is said that in the past, the chiefs of the Andong region felt that the food after the sacrifice was very delicious, and they would always want to eat it in the future, so people would prepare it and offer it to them on ordinary days. In fact, the food used for sacrifices has fragrance, but because it is not food used for sacrifices, it is called fake sacrifice food.

Ingredients: 2.5 cups of rice, 200g of beef, 100g of mackerel, 100g of shark, 1/2 piece of tofu, 1 egg, 300g of radish, 30g of kelp, 50g of bracken, 50g of mountain greens, 50g of spinach, soybean sprouts 100g seasoning sauce: 5 tablespoons soy sauce, 10 tablespoons salt, 1 teaspoon sesame seeds

Method:

(1) Wash the rice and cook.

(2) Cut the beef in the opposite direction of the grain into 3cm horizontally and 7cm large pieces and skewer them on skewers so that they are not curled and pounded, then season with salt and steam them out. Roasting is also good.

(3) Wash the mackerel and shark, then steam or fry them with meat on skewers. You can also use other fish, but they should be small and short. (4) Fry the tofu seasoned with salt on a pan.

(5) Cut the boiled eggs in half.

(6) Soak the bracken and mountain vegetables in water to remove the moisture and fry them in oil. Remove the heads and tails of the soybean sprouts and cook them. Cut the radish into shreds, salt it to remove the water and stir-fry it. Blanch the spinach and stir-fry it.

(7) Put the rice in a bowl and put mixed vegetables, beef, tofu and cooked eggs on it. When making pancakes with mackerel or shark meat and serving them with rice, it is better to serve them in a sacrificial vessel.

(8) Pair with soup and sauce.

(9) Cut the radish into thin square shapes and stew it with kelp. Scoop the kelp and cut it into square shapes. Cut the radish into strips and stir-fry, season with soy sauce and salt, and mix well with the rice. Prepare three soups such as broth, fish soup, and vegetable soup to serve with rice or mix these three soups together to make a mixed soup.

15. Jeonju Bibimbap

In Jeonju Bibimbap, soybean sprouts are the most important. The characteristic is that it is made from rat-eye peas produced in Imsil (transliteration) and soaked in good water. It has a good texture even if it is cooked for a long time. It is a local food of Jeolla Province with gorgeous color and taste.

Ingredients: rice (4 cups of rice, 4.5 cups of broth), 600g of beef, 100g of sesame oil, 50g of preserved green jelly, 1 tablespoon of pine nuts, 5 tablespoons of malt chili sauce, mixed vegetables (150g of soybean sprouts , 100g mung bean sprouts, 100g spinach, 100g chrysanthemum, 100g bracken, 100g platycodon, 100g cress, 5 shiitake mushrooms), soup (200g soybean sprouts), eggs, 4-5 cups of water.

Method:

(1) Cook the steak and meat until cool, remove the oil, put rice in the broth, make the rice a little harder and cook it while it is hot. Stir in sesame oil. Or make plain rice and fry it in watermelon oil.

(2) Blanch the soybean sprouts, mung bean sprouts, and cress, and mix with sesame oil and clear sauce. Platycodon is pickled with salt, washed and stir-fried, and bracken is boiled and stir-fried.

(3) Cut the beef into shreds and mix with seasoning sauce to make shredded meat.

(4) Cut the preserved jelly into strips, fry the eggs into yellow and white eggs and cut them into shreds.

(5) Put the rice in a bowl and put various ingredients on top. Put the malt chili sauce in another small bowl.

(6) Bibimbap should be paired with soybean sprout soup. When making soup, boil water for a while, put in soybean sprouts, cover the pot and simmer for about 5 minutes, then add 4-5 cups of water, and season with salt. Finally, add pounded garlic and chopped green onions, simmer for a while and serve in a bowl. inside.

16. Korean seaweed soup

In Korea, women eat it after giving birth! Because it can replenish blood and symbolize peace.

It is also a must-eat on birthdays. No one will feel pain if no one makes kelp soup

Ingredients: 200 grams of kelp soaked in water, 100 grams of beef, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil and garlic powder , pepper, soybean oil

Method:

(1). Soak the kelp in water

(2). Cut the beef into mince and mix with soy sauce and sesame oil.

(3). Put sesame oil in the pot and fry beef and kelp.

(4). After frying, add water to boil, then add soy sauce, garlic powder and pepper That's it

Note: If you can eat garlic, please add garlic (very important!)

17. Seaweed rice

Preparation: rice, add it to the rice Add some sesame oil and some Korean-specific salt. Because our salt is relatively salty, it would be better to put some cooked sesame seeds in the rice. If you buy some seaweed in the supermarket, it may come with bamboo boards

Method:

Put the seaweed on the bamboo board, and then put the rice in the middle of the seaweed to account for about one-fifth, then spread the rice out, making sure to leave some space and don't put the rice Spread it too full, then spread Korean hot sauce or salad dressing on the rice, cut some thin strips of cucumbers and carrots, add some pork floss, ham, squid floss according to your own taste, and finally roll up the bamboo board.

Eighteen. Three Fresh Vegetables Bibimbap

Ingredients: One young watermelon, 2/3 carrots, a handful of leeks, 1 spoon of sesame oil, appropriate amount of salt, 2 Korean peppers spoon, 4 bowls of mixed grain rice is about 800 grams.

Method:

1. Wash the watermelon and cut into thin slices, then cut into shreds. Peel and wash the carrots and cut them into the same shreds as the watermelon; wash and cut the leeks into thin strips. The watermelon shreds are equally long.

2. Heat a wok or non-stick pan, pour in sesame oil, add shredded watermelon and stir-fry. When slightly cooked, add salt and stir-fry evenly. Remove from the pan and serve on a plate; clean the wok, add sesame oil, and add Stir-fry the carrots. When they are slightly cooked, add salt and stir-fry evenly. Remove from the pan and serve on a plate.

3. Put rice made from barley rice, barley rice, indica rice and other miscellaneous grains into bowls, and arrange the watermelon shreds, carrot shreds and leek segments from (2) on top of the rice in each bowl. (Leeks are not processed or seasoned and are eaten raw).

4. Method (3) Add a little sesame oil to the rice, add Korean chili and mix well with a rice spoon before eating. It is best served with miso soup or light soup.

Nineteen, five-vegetarian braised chicken

Ingredients: 1000 grams of whole chicken, 3 spoons of white wine (soup spoon), 1 and a half spoons (soup spoon) of ginger juice, 100 grams of carrots, chestnuts 8 pieces, 1 green pepper, 1 onion, 2 shiitake mushrooms, sauce (4 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons green wine, 1 teaspoon ginger juice, 2 tablespoons minced garlic, diluted maltose 1 tablespoon, 2 tablespoons onion juice, 1 tablespoon sesame oil, appropriate amount of pepper, mix well and prepare).

Method:

1. Remove the neck, internal organs and fat from the chicken, rinse it with water and control the moisture.

2. Chop the chicken into 5cm square pieces, put it into a container, add white wine and ginger juice, mix well and taste.

3. Peel and wash the carrots, cut them into round pieces, then cut them slightly into oblate pieces; slice the onions and green peppers, and peel the chestnuts.

4. Use hot water to soften the shiitake mushrooms, wash them and remove the water from the neck.

5. Place the chicken pieces from method (2) into the stew pot, add an appropriate amount of water and cook until slightly cooked, skim off the floating bits, add 1/2 of the sauce, add carrots and chestnuts and bring to a simmer. stew.

6. When the carrots and chestnuts in method (5) are almost cooked, add the remaining sauce, onions, shiitake mushrooms, and green peppers and simmer until the soup is concentrated, then remove from the pot and serve.

Twenty. Squid hot pot

Ingredients: 2 fresh squid, 100 grams of soybean sprouts, 50 grams of watermelon, 50 grams of carrots, one onion, 3 red peppers, clear soup 3 cups of squid sauce (1/2 tablespoon of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of chili, a little salt and sesame seeds, mix well), 50 grams of shallots.

Method:

1. Remove the internal organs from the squid, rub it evenly with salt, and then rinse it in clean water. Cut the squid body into 8cm long shreds, cut the claws into sections, and mix with seasoning. Evenly flavored.

2. Cut the chives into 5cm long segments, and cut the carrots, water melons, red peppers, and onions into thin slices 1cm wide and 5cm long.

3. Add salt, soy sauce and pepper to the clear soup to taste.

4. Put the seasoned squid seasoned in step (1) into the middle of the hot pot, arrange the cut vegetables neatly on the edge, put the hot pot on the table and light the fire, and start eating when the pot is heated.

Twenty-one. Home-style mixed platycodon

Ingredients: 100 grams of dried platycodon, 2 tablespoons of chili powder, 1/3 cucumber, 1/2 tablespoon of minced green onion, minced garlic 1 tsp, 1 tsp sugar, 1 tsp roasted sesame seeds, 1 tbsp vinegar, 1/2 tbsp sesame oil, appropriate amount of salt.

Method:

1. Rinse platycodon with clean water, tear into 5cm lengths, add salt and rub, then rinse with clean water several times to remove the bitter taste.

2. Peel and cut the cucumber, remove the seeds, and then cut into 4cm long strips.

3. Put platycodon and cucumber into a container, first add chili powder and vinegar and mix well (to make platycodon and cucumber more red), add minced onion, minced garlic, white sugar, sesame, sesame oil and salt and mix well. Edible.

Twenty-two, stir-fried melon slices with dried shrimps in sauce

Ingredients: 1 young watermelon, 1 tablespoon of salt-soaked shrimp, 1 teaspoon of minced green onion, 1 tsp of minced garlic, chili pepper 1 tsp noodles, 1 tsp sesame oil, 1 tsp sesame salt.

Method:

1. Cut the tender water melon into 0.3cm thick semicircular slices.

2. Mix the watermelon slices from (1) with salt and squeeze out the water.

3. Heat a little oil in a non-stick pan or wok, add watermelon slices and stir-fry until slightly cooked; add salt and shrimp to taste.

4. When the watermelon is stir-fried until green, remove from the heat and add minced green onions, chili noodles, sesame salt and sesame oil, stir evenly and serve.

Twenty-three. Dog meat porridge with fresh peach kernels

Ingredients:

200 grams of dog breast meat, 100 grams of walnut kernels, 5 grams of MSG, 15 grams of starch, 15 grams of cooking wine, 50 ml of milk, dog bone soup 150 ml, 5 grams of ginger juice, 2 grams of salty noodles.

Production process:

1. Clean the fascia of the dog meat, then chop it into fine paste, put it into a porcelain plate, add dog bone soup to mix, and then add an appropriate amount of Stir the starch well; put the walnut kernels into boiling water and blanch them thoroughly, take them out, peel off the skin, and break them into pieces with your hands.

2. Turn on the heat with the frying spoon, add the chicken soup, bring to a boil, skim off the foam, add the minced dog meat and walnut kernels, monosodium glutamate, salty noodles and cooking wine, add in the mixture after boiling. Add milk, make it into porridge, pour in ginger juice, put it into a bowl, and it's ready.

Features:

Silver white in color, soft and tender in texture, and fresh and salty in taste.

Twenty-four: Stir-fried pork slices with cucumber

Features: The pork is smooth, the cucumber is crisp and tender, and the taste is delicious.

Ingredients

150g pork belly, 250g cucumber, 75g sesame oil, 5g water-cured fungus, 50ml chicken broth, 10g chili sauce, 2g refined salt, 25g soy sauce grams, 25 grams of green onions, 15 grams of ginger, 15 grams of garlic, and 100 grams of starch.

Production process

1. Wash the pork, remove the fascia, cut into 2 cm wide slices, add 1 gram of salt, 10 grams of soy sauce, 50 grams of starch, and stir evenly. .

2. Wash the cucumber, peel and seed it, and cut it into thin slices; cut the green onion into 2 cm long shreds, cut the ginger and garlic into slices; wash the dried chili pepper, remove the stem and cut into pieces. Silk; pick and wash the water-haired fungus and scatter into small pieces.

3. Take a small bowl, add 15 grams of soy sauce, 1 gram of salt, 50 grams of starch, and a little chicken soup to blend into gravy.

4. Heat the wok, add sesame oil, and when it is 70% hot, add the pork slices, break them up, add ginger, garlic, green onions, chili sauce and cucumber slices, stir-fry for a while. Pour in the gravy, and when the juice is cooked, take it out of the pan and put it on a plate.

Twenty-five: Stir-fried pork with green pepper

Features: Beautiful color, tender meat and fresh pepper, delicious and refreshing taste.

Ingredients

150 grams of lean pork, 200 grams of green pepper, 30 grams of soy sauce, 50 grams of sesame oil, 75 ml of chicken broth, 75 grams of starch, 5 grams of sesame seeds (roasted), salt 3 grams.

Production process

1. Remove the stems and seeds from the green peppers, wash them, cut them into 3 cm long filaments, and marinate them with salt for a while.

2. Cut the pork into 3 cm long, 5 mm wide and 5 mm thick shreds, stir evenly with salt and 40 grams of starch, and marinate for flavor.

3. Put soy sauce and 35 grams of starch into a bowl, add chicken soup and blend into gravy.

4. Heat the wok, add 25 grams of sesame oil, when it is 70% hot, add shredded green pepper, stir-fry for a few times, take it out, add 25 grams of sesame oil, heat it up, and add shredded pork , stir-fry for a few times, add shredded green peppers, stir-fry for a few times, then stir-fry for a few times, then sprinkle with roasted sesame seeds and serve.

Twenty-six: Soft dog meat slices

Ingredients:

250 ??grams of dog breast meat, 25 grams of egg white, 500 grams of peanut oil (actual consumption: 40 grams ), 50 grams of sugar, 15 grams of sesame oil, 10 grams of cooking wine, 50 grams of starch, 15 grams of vinegar, 15 grams of green onions, 10 grams of ginger, and 10 grams of refined salt.

Method:

1. Soak the dog meat in cold water for 4 hours, take it out, control the water, remove the fascia, cut it with a shallow knife, and cut it into cubes. , put it into a porcelain bowl, add egg white, starch, refined salt, and homogenize with your hands.

2. Put the soup spoon on the heat, add water to boil, take the soup spoon away from the fire, then put the diced dog meat into the soup spoon and scald it, pour it into a colander and drain off the water. .

3. Heat the original soup spoon, add white sauce, dog bone soup, MSG, cooking wine, salty noodles and diced dog meat. After boiling, still lift the spoon away from the fire. After the diced dog meat is flavored, pour Pour into a colander to drain the soup.

4. Clean the soup spoon and turn on the heat. Add milk, monosodium glutamate, cooking wine, salty noodles and diced dog meat. After boiling, thicken with starch, pour in chicken oil, turn it over a few times, take out a spoon and serve. Put it on the plate and it’s ready