"Food is not boring, and the neck is not tired of fine". Hello everyone, welcome to pay attention to Mengdi cuisine said. We share with you every day the knowledge of food, how to choose ingredients, make exquisite food, so that your life is alive and fragrant because of food.
Introduction: Tired of eating the northern taste of rice, sharing 3 dishes of southern and Korean authentic food, foodies walk up
<h1 class="pgc-h-arrow-right" data-track="5" > Korean beef bibimbap</h1>
Speaking of Korean cuisine, many people will think of Korean seaweed wrapped rice and spicy cabbage and Korean fried rice cakes and other special snacks, a word of thought about eating a meal quickly, indeed, Korean snacks and food are numerous, and Koreans especially cook, in fact, bibimbap is a common food on the Korean table, just like the Chinese table must have steamed bread and porridge the same reason, the main ingredients of Korean beef bibimbap are rice, bean sprouts, cabbage, spicy cabbage and eggs and the most important Korean hot sauce made of a delicacy.
People who have eaten Korean beef bibimbap know that the taste of beef bibimbap is different from that of China, mainly because of the variety of ingredients and unique tastes, and then the eggs inside are like crystals. Bibimbap is generally fried or fried or boiled eggs in China, so this is also a reason to share with you today.
First of all, the rice is steamed, the rice is selected from our northeast China rice on the line, very sweet, steamed in the rice cooker 1 hour in advance, like to eat mixed grain rice can also put some purple rice or black rice and so on. The sprouts are cooked in advance and placed in cold water to cool and drain. The rest of the ingredients are like this, be sure to buy Korean spicy cabbage and hot sauce in advance, and prepare some white sesame seeds.
After the rice is steamed, put it on a plate, sauté all the ingredients on top of the rice, place the steak and eggs on top, pour in the hot sauce, stir well and eat. Some Korean stone pot bibimbap is eaten when it is hot, and it is even more enjoyable to eat.
A plate of Korean beef bibimbap and a bowl of spicy soup, it is really enjoyable at noon, not only full of nutrition but also rich.
<h1 class="pgc-h-arrow-right" data-track="7" > Japanese fat beef rice bowl</h1>
Speaking of Korean cuisine, the second dish below is one of the Japanese dishes, which is Japanese fat beef rice, which is a popular staple food in Japan. In fact, there are many such small shops in China now, and various flavors of rice bowls, ranging from more than ten yuan to twenty yuan, are imitating the japanese fat beef rice method, and the taste is very delicious.
Directions: Steamed rice, washed carrots, preferably left on the skin, although not very good,but delicious. Just dice it, and the fatty beef is marinated in advance with egg whites and starch and cooking wine, which makes it more smooth and tender. Lingwa Ai also needs to prepare a little green stalk, chop it up, and put it in it to taste.
Preheat the pot with olive oil, add carrots to fry soft, then add diced celery and fry together, add a little soy sauce and five-spice powder to adjust the taste, and finally put the fat beef in, fry until cooked, add salt and oyster sauce before coming out of the pot, and finally add half a bowl of water starch to hook it, drizzle on the rice and you can eat.
<h1 class="pgc-h-arrow-right" data-track="9" > hot pork liver</h1>
Hot pork liver is a Hunan cuisine, belongs to Hunan cuisine, a very homely dish, the main ingredients are pork liver, green and red peppers and onions, ginger and garlic.
Directions: Wash and slice the pork liver, 2 green and red peppers each, slice or shredded, and set aside 1/2 slice of the shallot.
Put a little oil on high heat, first put the shallots and peppers into it and fry them softly, then put out the extra fried pork liver, when frying the pork liver, it is recommended to add some sugar to tone, and finally add oyster sauce and salt, pour the fried green and red peppers into it and stir well, out of the pot.
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Nutritional value: pig liver is rich in vitamin B, but also contains the human body needs iron and other elements, many benefits to the human body, eat more pork liver for the eyes is also very good, it is recommended to eat once a week, all ages are suitable.
Tips: When soaking pork liver, if you do not handle it properly, there will inevitably be a peculiar smell, teach you a trick, you can add 2 spoons of vinegar in water, soak the pork liver in it, after 3 hours, rub it repeatedly in water until all the impurities in the liver are removed. Improper handling of pig liver will be highly toxic, and everyone must be cautious.
The second point of pork liver should be fried on high heat when frying, preferably natural gas to fry, do not cover the pot lid, and fry until the hair is dry without any blood.