a vegan ginseng salad
Let me introduce you to a vegan ginseng salad made by roasting ginseng in a grill pan.
2 serving
Within 30 minutes
랄리구라스
Ingredients
  • Ginseng
    1piece
  • sweet pumpkin
    1/4pack
  • Branch
    1ea
  • basil oil
    little
  • Lemon
    1/2ea
  • Agave syrup
    wanted
  • inflammation of the earth plate
    wanted
  • ground pepper
    wanted
  • the early years
    2g
Cooking Steps
STEP 1/26
First, I'll prepare a piece of ginseng
STEP 2/26
Prepare 1/4 of the sweet pumpkin.
I think I can use almost one of the mini sweet pumpkin, but it's small, so it doesn't look good, so I used a slightly bigger sweet pumpkin, but it doesn't matter.
STEP 3/26
I prepared one eggplant
I thought a thin one would look better than a chubby one, so I prepared a thin one
STEP 4/26
If you don't have it, you can replace it with basil or other herbs.
STEP 5/26
To grill it, I'll prepare ginseng first
STEP 6/26
Slice it to this thickness and prepare it.
STEP 7/26
Eggplants are also sliced, and in my case, a Chinese knife is convenient to cut in a constant thickness, but you can just use a slicer comfortably.
STEP 8/26
I prepared eggplants, too
STEP 9/26
Dig out the seeds and remove the top and bottom of the pumpkin
STEP 10/26
Cut it into this thickness so that it cooks quickly.
STEP 11/26
When the pan is heated, put enough basil oil on it
(If you don't have basil oil, you can replace it with olive oil.)
STEP 12/26
Put ginseng on top and panini press plate, and when it's cooked to a certain extent, you have to turn it upside down and grill it to make the grill look pretty.
STEP 13/26
Eggplants are baked in the same way.
STEP 14/26
I grilled sweet pumpkin, too
STEP 15/26
Grill the ssam, too.
STEP 16/26
Leave the ingredients on the grill to cool down for a while
STEP 17/26
I'm going to prepare the sauce.
First, wash it well with baking soda and grind the lemon peel on the grater
STEP 18/26
Squeeze the lemon juice and put it in
STEP 19/26
Add plenty of basil oil.
STEP 20/26
Add agave syrup to give it a bit of sweetness.
If you don't have agave syrup, you can add honey or maple syrup or something sweet to it.
STEP 21/26
For the liver, grind earth plate salt
STEP 22/26
Grind the pepper (campot red pepper) and add the scent
STEP 23/26
The sauce is done.
STEP 24/26
Put the grilled ginseng and vegetables on a plate
STEP 25/26
Put the red flag on top and sprinkle enough sauce.
STEP 26/26
It's done.
In terms of visuals, it would be better to put basil or mint-type herbs and grind parmesan cheese than red tea, but this time I made it for vegan purposes, so I excluded cheese.
It is important to grill the ingredients properly, but above all, it is most important to make sauce that will determine the taste by adding sour, sweet, and salty flavors little by little to suit your taste. http://blog.naver.com/imsckim/221070343130
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