1. Bean sprouts soup rice:
Ingredients: 30g shad, cup of water 10, 250g soybean sprouts, 3 cups of water, 20g onion, 20g garlic, 3 tablespoons sesame, 2 tablespoons Chili noodles, 2 tablespoons sesame oil 1 0, 2 tablespoons soy sauce, 5 cups rice and 3 tablespoons shrimp paste.
Practice: (1) Cut off the soybean sprouts, cook them in 3 cups of water, fish them out and mix them with seasoning.
(2) Put shad in 10 glass of water to make shad sauce soup and mix it with the soup cooked with bean sprouts.
(3) Put the rice in a casserole, put shrimp sauce, onion, garlic and soybean sprouts on it, and pour a lot of Tonga soy sauce to boil.
(4) Put sesame seeds, sesame oil and Chili noodles in the bowl.
2. Oyster rice.
Ingredients: 3 cups of rice, 500g of oyster * seasoning sauce: 4 tablespoons of soy sauce, Chili noodles 1 teaspoon, chopped onion 1 teaspoon, pounded garlic 1 teaspoon, and a little sesame oil, sesame seeds and pepper.
Practice: (1) Shell oysters, wash them with salt water and remove water.
(2) Steam the rice neither soft nor hard, and steam the oysters when stewing.
(3) Put the rice in a bowl and mix it with seasoning.
3. gimbap
Prepare-rice, add some sesame oil to the rice, and some salt unique to Korea. Because our salt is salty, it is better to put some cooked sesame seeds in the rice! If you buy some laver in the supermarket, you may put the laver on the bamboo board with bamboo board, and then put the rice in the middle of the laver, which can account for about one fifth. Then spread the rice out and pay attention to leave some space, so as not to spread the rice too full. Then spread Korean hot sauce or salad sauce on the rice, cut some cucumber strips and carrot strips, and add some pork floss, ham and squid floss according to your taste. Finally, roll up the bamboo board!
4. Korean court egg cake:
1 `Beat 3-4 eggs first, stir them in a bowl, and then remove the unfrozen egg whites.
2' Add water and stir while adding water.
3' Soak a lot of shrimps in water, and pour the water into them.
4' Add spices and stir. < Spices > Li Liansheng said it was a secret recipe handed down by Cui Jiazu.
5' Add chopped green onion.
6' Steam in a pot.
5. Stewed beef slices with apples
Raw materials:
Beef tendon1750g, apple1000g, onion 250g, refined salt15g, soybean oil 250g, mashed potatoes1250g, flour 50g, butter100g, and pepper.
Practice:
1 Wash beef tendon, remove fascia, cut into 20 pieces, each piece is about 87.5g, pat thin, sprinkle with salt and pepper, and soak with flour. 2. Wash the apple, peel, seed and stalk, cut into small pieces, sprinkle on the plate, peel the onion and cut into filaments. 3. Add soybean oil to the wok, heat it, add beef slices, fry until both sides are golden yellow, remove and control the oil. 4. Put a layer of apple pieces in the baking tray, code the fried beef slices on it, and then sprinkle with apple slices. 5. Peel the onion, wash it, cut it into shreds, stir-fry it with oil, add beef soup, add salt to adjust the taste, pour it in the baking tray of the beef, send it to the oven to stew until the beef is cooked and soft, and sprinkle with roasted sesame seeds. 6, when eating, into the dish, dish with mashed potatoes.
6. Stir-fried shrimps
Raw materials:
600g of shrimps, green beans 1 50g, 750g of soybean oil (75g in actual consumption), 5g of sesame oil 1 0g, 5g of Chili noodles, 0g of Chili sauce10g of chicken soup10g, and 0g of cooking wine10g.
Practice:
1, shrimp is washed with clear water, fished out, controlled to dry, put into a porcelain basin, add egg white, 5g cooking wine, 2g salt, 0.5g pepper noodles, 5g pepper noodles, 2.5g monosodium glutamate,10g starch and 25g soybean oil, stir evenly, and pickle for 20min. 2. Peel fresh ginger, wash it, and slice it. 3. Stir chicken soup, 5g cooking wine, 4g salt, sugar, 0.5g pepper noodles, 2.5g monosodium glutamate, 5g starch evenly to prepare vermicelli juice. 4. Pour soybean oil into the pan, and when it is heated to 50%, add shrimp, fry it, take it out, and control the oil for later use. 5.
7. Korean spicy fried rice cake:
Materials:
Rice cake strips, Chili sauce or Chili oil, tomato sauce, sesame seeds.
1. Stir-fry rice cake strips, Chili sauce (the amount of Chili can be as much as I need) and tomato sauce in a pot until cooked.
2. Serve, then spread a layer of tomato sauce on the rice cake and sprinkle some sesame seeds.
3. Just open your mouth and eat! ! !
Eight. Beef soup:
Raw beef soup1500ml, beef butt tip 250g (or beef neck), scallion 30g, garlic 2 petals, soybean oil 40g, four mushrooms, spicy sauce 8g, soy sauce 30g, refined salt15g, cooking wine15g, and black pepper 2.5g.
manufacturing process
1, prepare beef soup first: pour 45g of soy sauce and16g of sesame oil into a porcelain basin, then add 8g of soy sauce and 4g of Chili oil, then add10g of mashed garlic, 3g of salt and 24g, and then add1200ml of clear water, and stir evenly to make the beef soup.
2. Wash the tip of the cow's buttocks, remove the fascia and cut diced; Peel the green onion, wash it, cut it into 5 cm long strips, and then cut it straight; Peel garlic and pat it to pieces; inactive
3. Heat a wok with a high fire, add soybean oil, add diced beef when the heat is 50%, stir-fry until the valley is brown, add scallion, minced ginger and minced water mushrooms, stir-fry for 2 minutes, then add spicy sauce to prepare beef soup sauce, soy sauce, refined salt and cooking wine, stir well after boiling, and simmer for 10 minute. Pour in sesame oil, stir it a little, and then take it out of the pot. Pour it into each small bowl and mix the diced beef and soup evenly.
4, when eating, with a mung bean cake bean food, you can.
9. Korean braised beef chops:
(1) 4 pieces of beef chop
(2) Potato 1 red jujube 5-6 carrots, half a ginger slice 5-6 peppers 1 garlic 3 onions and half a water 1 cup of soy sauce 1 tablespoon of sesame 1 teaspoon of sesame oil 1 teaspoon of black pepper/kloc
[Production process]
(1) Marinate beef chops with marinade first 10 minutes.
(2) Cut potatoes and carrots into blocks, and chop garlic and onion for later use.
(3) Remove the oil pan, fry the beef chops, and add 1 glass of water and other materials for stewing 15 minutes.
(4) Finally, add red dates and garlic, and then stew for a while.
10. Korean fried meat:
[Raw material/seasoning]
Canned kimchi (with juice) 1 canned pork belly 1/2 kg of onion.
[Production process]
(1) Wash the pork belly and cut it into thin slices, and cut the onion into inches for later use.
(2) Get out of the oil pan, put the onion into saute, then add the pork belly slices and stir-fry until it is eight-fold, then pour in the whole jar of Korean kimchi, continue to stir-fry evenly, and then turn off the fire and serve it, which is a Korean fried meat with unique flavor.
Xi. Korean sesame cold soup:
Raw materials/seasonings]
Chicken leg meat 400 g cucumber 1 red bell pepper 1 6 eggs of fresh mushrooms 1 white sesame 100 g water 6 cups salt, right amount of pepper, right amount of wine and right amount of white powder.
[Production process]
(1) Wash the chicken first, and boil it with 6 cups of water and 2 tablespoons of salt. After boiling, turn to low heat and cook for another 20 minutes. Take out the meat and cut it into small dices, and sprinkle a little pepper to marinate it slightly. After the soup is cooled, remove the grease for later use.
(2) Cucumber, red bell pepper and shiitake mushrooms are all cut into strips with a width of 1.5 cm, sprinkled with a little white powder, blanched with boiling water, quickly cooled with ice water, and drained for use.
(3) Beat the eggs and fry them in a pan into egg skins, and cut them into strips the same size as vegetables for later use.
(4) Stir-fry the white sesame seeds slightly in a dry pan, being careful not to burn them, then add half of the soup made in the way of/kloc-0, stir them with a food conditioner (juicer), and then mix them with the rest of the soup and filter.
(5) Put the diced chicken, cucumber strips, sweet pepper strips, mushroom strips and shredded egg skin into a bowl, and then pour the prepared soup into it for eating.
Twelve. Korean kimchi risotto
Raw materials/seasonings]
Kimchi 2 two squid 1 two pork slices 1 two
A. 3 tablespoons of white powder water
B. Salt 1/4 tsp fresh chicken crystal 1/4 tsp water 150cc soy sauce.
[Production process]
1. Wash squid, cut into pieces, blanch in boiling water, then take it out and drain it; Seasoning a is prepared into white powder water for use.
2. Heat the oil pan, add Korean kimchi, pork slices, squid made in 1 and seasoning B (except sesame oil), mix and cook until the soup boils, then slowly pour the white powder water into the pan to thicken it, and finally drop a proper amount of sesame oil into the pan and pour it on the white rice to eat.
Thirteen, thick cakes
Raw materials/seasonings]
5 cups of glutinous rice and red beans 10 cup.
* Glutinous rice noodle seasoning: 3 tablespoons of soy sauce, sugar 1 cup.
* Condiments for red bean paste: 5 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of pepper 1/2, and cinnamon powder 1 tablespoon.
* stuffing: 3 cups of fried red bean paste, 2 cups of jujube1/,2 cups of chestnuts1/,3 tablespoons of pine nuts, 2 tablespoons of pounded grapefruit (soaked in white sugar), 2 tablespoons of clear grapefruit, 2 tablespoons of honey and 2 tablespoons of cinnamon powder1/.
[Production process]
(1) Put soy sauce and white sugar in glutinous rice flour and mix well, then sieve it out.
(2) Soak adzuki beans in water, peel and wash them, steam them in a steamer, crush them with white sugar, soy sauce, pepper and cinnamon powder when they are hot, and then sieve them with a sieve instead of frying them in oil.
(3) Peel chestnuts and cut them into six pieces, cut jujube into pieces after removing the core, and remove the triangle hat from pine nuts. Mash grapefruit peel soaked in sugar.
(4) Put 3 cups of fried bean paste, add white sugar and honey, mix the mashed grapefruit and clear grapefruit, add chestnuts, dates and pine nuts, and make the stuffing into a circle with a diameter of 2cm.
(5) Put a wet rag in the steamer or braised pot, put a layer of bean paste and a spoonful of rice cake powder, and embed the stuffing in (4) in the middle, put rice cake powder on it, and finally cover the whole with bean paste. Repeat this process, and when steaming in strong fire for about 30 minutes, insert the bamboo stick without touching raw powder to show that it is cooked.
(6) Take them out one by one with chopsticks, and use the bean paste after sieving with a sieve (coarse sieve).
Fourteen, potato pork rice
raw material
Potatoes (1 50g), rice (1 00g), pork (50g), refined salt (1g) and sesame oil (1g).
manufacturing process
1 After peeling and washing potatoes, cut the small one into 2 pieces and the large one into 4 pieces.
2. Wash the rice and soak it in water.
3. Wash the pork and cut it into minced meat.
4. Put sesame oil on the hot pot, stir-fry the minced pork, and finally season with refined salt. After the pork is half-cooked, add the soaked rice and potatoes, and then add a proper amount of water to cook over high heat 15 minutes or so.
5. After the rice is cooked, put it for a while, then crush the potatoes and mix them well and put them in a bowl. * Add seasoning sauce and sesame salt when you take it out.
Fifteen, tofu cake
raw material
Lemon100g, radish (for decoration), half a piece of tofu, 30g of pork, 30g of Chinese cabbage, 20g of carrot, 0g of shredded onion10g, 5g of minced garlic, 20g of bell pepper, 20g of vegetable oil, 3g of soy sauce and 2g of refined salt.
manufacturing process
1, cut the tofu into cubes with a length of 4cm and a thickness of1.8cm, fry them with plants, and cut them with a knife to make them look like pockets.
2. Cut carrots, bell peppers, cabbage and pork into filaments. Pour vegetable oil into a wok, and stir-fry pork, carrots, Chinese cabbage, onions, garlic, bell peppers, Chili noodles and vermicelli.
3. After putting the stuffing in the tofu pocket, put it neatly in a small pot, taste it with soy sauce and refined salt, pour in water and boil it a little, then put it on a plate.
Sixteen, almond fried diced pork
Ingredients:
Pork tenderloin 400g, almond 50g, soybean oil 500g (actual consumption 75g), green onion 1 5g, wet starch 25g, soy sauce15g, refined salt 2g, red pepper 75g, egg1each, rice vinegar 5g, sesame seed 30g (1.
Features:
The diced meat is tender, crispy, spicy, salty and slightly sour.
Operation:
1, deboned pork tenderloin, washed, cut into large pieces with the thickness of 1 cm, cross-cut on both sides, and then cut into cubes with the size of 1 cm. Mix with 1 5g wet starch and 1 g refined salt and egg liquid evenly.
2. Heat the wok and add the soybean oil. When it is five-ripe, add the almonds, fry them, remove them, control the oil, cool them, and peel them.
3. Let the soybean oil in the original wok cool down. When it is 30% hot, add the diced pork. It is necessary to cool the oil in the hot wok and prevent it from sticking. After the diced pork enters the wok, it is lubricated until it is 70% mature. Take it out, control the oil and pour out the fried oil.
4. Leave 75 grams of vegetable oil (soybean oil) in the wok, heat it on high heat, add red pepper slices and add a little salt. Stir-fry until fragrant, add peeled almonds, stir well without paste, pour in diced pork, add15g soy sauce, stir well with a little refined salt, rice vinegar and scallion, take out the pan, get started, and sprinkle well roasted cooked sesame seeds.
Seventeen, protein balls
Ingredients:
300g pork fat, 0/00g water-borne fungus/kloc-,250g canned bamboo shoots, 500ml chicken soup, 5g pepper, 2.5g pepper noodles, 5g egg white, 3g monosodium glutamate, 50g dried starch/kloc-,50g chicken soup (actual consumption) and 50g scallion/kl.
Features:
The color is white and tender, the soup is clear and delicious, and it is easy to absorb.
Cuisine:
hanguo
Operation:
1, wash pork loin, remove tendons, chop into 80% fine, add 2 egg whites, add chopped green onion, ginger and sesame noodles, mix well, and chop into very fine mud; Cut the canned bamboo shoots into strips with a length of 4cm and a width of 1 cm, blanch them in boiling water, and fish them in cold water to take a shower; Peel the scallion, wash it and cut it into sections; Peel ginger, wash and cut into slices.
2, take 3 egg whites, add dry starch to make a thin paste, not too thick.
3. Add salt, monosodium glutamate and cooking wine to the meat paste and mix well. Very fine dry starch without grains is put into a large plate, and the meat is squeezed into 40 balls, which are filled with starch and rounded. Then, they are pressed into an oblate shape with thin sides and thick middle, steamed on a steamer covered with drawers, and taken out to cool.
4. Heat the wok and add chicken oil. When the oil is hot, wrap the meatballs with egg paste and put them in (the oil should not be too hot, let alone fried and colored). After each frying, take them out, control the oil and put them in hot water until they are fried one by one.
5. Fish the protein meatballs into a large bowl, add auricularia slices, bamboo shoots, green onions, pepper, ginger slices, cooking wine, salt and chicken soup, steam them in a steamer until the bamboo shoots are rotten, take them out, remove the onions, ginger and pepper, and turn them into another large bowl.
6. Filter the steamed pill soup, boil it, add sesame noodles, mix well, and put it in a meatball bowl.
Eighteen, gold bean curd
Ingredients:
300g of old tofu, pork hind leg150g, shrimp100g, baby spinach100g, egg white15g, 25g of eggs, 50g of fine dried starch, 250ml of chicken soup and cooking wine15g.
Features:
Fresh and crisp, beautiful and generous, easy to digest.
Cuisine:
hanguo
Operation:
1, remove the four sides of the old tofu, cut it into pieces 12 pieces with a length of 5cm and a width of 3cm, and roll it with 45g of dry fine starch; Then clean the pork, chop it into paste with a knife, put it in a porcelain bowl, add 5g of cooking wine, 0.75g of refined salt, 0.75g of monosodium glutamate, eggs, chopped green onion and Jiang Mo, and stir well with bamboo chopsticks.
2. Wash the shrimps again, control the water to dry, and mix well with egg white, 0.5g refined salt and 5g fine dried lake for sizing.
3. Heat the wok, add cooked chicken oil, and when it is heated to 50%, add the tofu piece by piece, fry until golden brown, take it out with a colander and let it cool slightly, then cut it from one side of the tofu with a knife, dig the tofu into a box shape, and fill it with minced meat. Then, put the pulped shrimp on the minced meat to get the "golden bean curd".
4. Heat the wok, add 25 grams of cooked chicken oil, heat it, and add spinach. Add 0.75g of refined salt and 0.75g of monosodium glutamate and stir-fry. After stir-frying, remove the soup, and put the spinach around the plate as a rim.
5. Heat the wok again, add chicken soup and 1 0g cooking wine, soy sauce,10g refined salt and white sugar, and then put the prepared tofu neatly into the wok. After boiling, cover the pot, switch to low fire for 6 minutes, add 1 g monosodium glutamate, thicken it with high fire, thicken it with water starch, shake the pot while pouring, pour 15 g cooked chicken oil, take it out of the pot and serve.
XIX. Braised shredded beef with vermicelli
Ingredients:
Beef rib1000g, green onion 25g, vermicelli125g, sesame oil 40g, chili powder 2g, egg100g, refined salt 20g, black pepper 2.5g and sugar12g.
Features:
Beef is tender, vermicelli is soft and waxy, and the taste is slightly spicy.
Cuisine:
hanguo
Operation:
1 0/0/0, wash the rib meat, soak it in clear water, take it out after 4 hours, and control it to dry.
2. Put the whole piece of beef with salt and pepper into the boiling pot, add water until the beef is submerged by water, cover it, and simmer with slow fire until the beef is cooked.
3. After taking out the beef and cooling it, spread the beef into long shreds by hand.
4. Soak the vermicelli in hot water for 10 minute, remove and drain.
5. In the boiling pot, add shredded beef, chopped green onion and white sugar, and simmer for about 10 minute. When simmering, put the vermicelli in a hot beef pot. Next, add sesame oil, Chili powder, refined salt, black pepper and other seasonings together. When the red oil rolls on it, slowly pour the beaten egg liquid into the pot and stir it evenly so that the egg liquid and shredded pork are intertwined.
6. When eating, take out the pot and fill each bowl with shredded beef, vermicelli and soup.
Twenty, kelp cold dish soup
Ingredients:
Fresh kelp100g, soybean oil 25g, beef 75g, soy sauce 25g, vinegar 5g, monosodium glutamate 2g, clear water 500ml soybean oil 20g, soy sauce10g, sesame oil 5g, minced garlic 5g, shredded green onion10g and sugar/kloc-0.
Features:
The kelp is tender and fresh, and the beef is Leng Xiang, which is cool and refreshing.
Operation:
1, remove the fascia from the beef, wash it, cut it into 6 cm-long and 3 cm-wide shreds, marinate it in the beef sauce, and stir it evenly for later use.
2, take the middle part of fresh kelp, if not, you can also use water to make kelp, wash it after water, dry it, and cut it into 6 cm long and 3 cm wide silk.
3, clean water to boil, pour into the basin, cool, stand by.
4. Bring the wok to a high heat, add the soybean oil. When it is 50% hot, add the beef strips and stir-fry, then add the strips into the sea and stir-fry evenly. Stir-fry thoroughly, take out the pan and let it cool.
5. Pour the light soy sauce into cold boiled water, put it into four small porcelain bowls, add monosodium glutamate, and then, respectively, stir-fry and cool kelp strips and beef strips and mix well.
6. Pour proper amount of vinegar before eating, and add clean ice cubes conditionally.