Korean vegetable kebab(han guo shu cai chuan rou )

Korean vegetable kebab

Introduction:

"Kebab with vegetables is a delicious food made by seasoning beef with Platycodon grandiflorum, mushrooms, carrots, cucumbers, eggs, etc. Vegetable kebabs are as gorgeous and colorful as flowers. They were mostly used in court banquets in the Korean era. With a small amount of materials, it is a collection of meat, fish, chicken, vegetables and other kinds of food. It is a necessary betrothal gift and a common dish on the table

Production steps:

Step 1: wipe the blood water of beef with cotton cloth, make it into preserved meat with the thickness of 7cm and 0.5cm horizontally and vertically, mark it with knife mark, add 2 / 3 seasoning and stir.

Step 2: soak Lentinus edodes in water for about 1 hour, remove the stalk, wipe the water vapor (35g), cut them into 1cm wide pieces, and stir the remaining 1 / 3 seasoning sauce. Clean the Platycodon grandiflorum, cut it into 6cm long, 1cm wide and 0.6cm thick (38g) segments, and marinate it with salt for about 5 minutes.

Step 3: clean the carrots and cucumbers and cut them into pieces of the same size as Platycodon grandiflorum (30g carrots and 32g cucumbers). Marinate the cucumbers with salt for about 2 minutes and wipe off the moisture. The eggs were fried into 0.5cm thick yolk and white skin and cut into 1cm horizontal and 6cm vertical slices.

Add the Platycodon grandiflorum to the boiling water for about 2 minutes. Blanch the carrots for about 4 minutes. Heat the pan with cooking oil, add Platycodon grandiflorum, carrots, cucumbers, stir fry for about 1 minute. Put the beef in the heated pan, turn to medium heat, turn the meat upside down and fry for about 4 minutes, cut into 1cm wide and 6cm long sections. Heat the pan with cooking oil, add mushrooms, stir fry for about 2 minutes. Put the prepared materials in a string according to the color, rotate them and put them on a plate, with a piece of pine nut juice on it.

Materials required:

Beef: 100g

Mushroom: 15g

Soy sauce: 18g

Sugar: 6g

Onion powder: 2.3g

Mashed garlic: 1.4g

Sesame salt: 1g

Pepper: 0.3g

Sesame oil: 6.5g

Peeled Platycodon grandiflorum: 100g

Cucumber: 100g

Carrot: 50g

Salt: 1g

Water: 200g

Egg: 180g

Pine nut powder: 9g

Broth: 23g

Note: after frying vegetables, spread them out in a wide bowl to keep them cool. Pine nut powder can be used instead of pine nut juice. 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

Technology: decocting

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Han Guo Shu Cai Chuan Rou