Korean mustard cold dishes(han guo jie mo zhi leng cai )

Korean mustard cold dishes

Introduction:

"Mustard cold dish is a kind of cold dish made by mixing all kinds of vegetables with cut pears, chestnuts, meat slices, etc. with mustard juice. Brassica juncea, with pungent and sweet and sour taste, is regarded as an appetizer. Compared with the dinner table, it appears more on the wine table and banquet. As one of the representatives of Korean cold dishes, this dish has the characteristics of less loss of nutrients and easier absorption of vitamins compared with cooked dishes. At the same time, it doesn't need to be prepared in advance. It can be put on a plate before eating, which keeps the food fresh. "

Production steps:

Step 1: wipe the beef with cotton cloth and clean it. Put beef and water in the pot, cook over high heat for about 3 minutes, until boiling, continue to cook for about 5 minutes, add onion and garlic, turn to medium heat and cook for about 35 minutes.

Step 2: take out the beef, wrap it in cotton cloth, press it with heavy things for about 30 minutes, and cut it into pieces about 1.5cm horizontally and 0.3cm vertically. (100g)。

Step 3: clean cucumber, carrot and cabbage, cut them into strips about 1.5cm wide, 0.3cm thick and 5cm long, and put them in cold water. After peeled, pears were cut into the same size as carrots and pickled in sugar water (80g). Chestnuts were peeled and cut into 0.5cm thick slices (35g).

Step 4: remove the pine nuts and wipe them with dry cotton cloth. Fry the egg into a yellow and white skin (20g each), and cut it into the same size as the carrot. Make mustard juice. Put the sliced meat, vegetables and egg rind on the plate. Put chestnuts in the middle, then pine nuts. Serve with mustard sauce.

Materials required:

Beef: 200g

Cucumber: 80g (1 / 2)

Cabbage: 90g

Pear: 125g (medium, 1 / 4)

Scallion: 20g

Garlic: 10g

Chestnut: 50g (3 pieces)

Pine nut: 5g (1 / 2 tbsp)

Egg: 60g (1 piece)

Water: moderate

Sugar: 24g (2 tbsp)

Mustard juice: right amount

Fermented mustard: 39G (3 tbsp)

Salt: 4G (1 tsp)

Vinegar: 45g (3 tbsp)

Broth: 45g (3 tbsp)

Note: when making mustard juice, you can also add seafood such as shrimp or abalone. (mustard juice cold dishes) if vegetables are put in ice water for a short time, they will taste more crisp and have better texture. This is my bride's Micro blog name "Korean cuisine king". I can also microblog! Ask me if you have any opinion or want to know. I'll get back to you in time

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: Vanilla

Chinese PinYin : Han Guo Jie Mo Zhi Leng Cai