Honey-shaped balloon flower salad
Hello, honey. Today, we're going to make balloon flower salad, a sour and sour high-quality side dish, when we don't have an appetite or when we have to serve a guest Then I'll start cooking right away~
2 serving
Within 30 minutes
♡꿀처♡
Ingredients
  • Peeled bellflower root
    100g
  • Dried squid
    40g
  • Cucumber
    1/3ea
  • leek
    5cm
  • red pepper paste
    1spoon
  • Red pepper powder
    1spoon
  • Oligosaccharide
    1spoon
  • Vinegar
    2spoon
  • thick soy sauce
    1spoon
  • Fish sauce with sand lance extract
    0.5spoon
  • Sesame oil
    0.5spoon
  • crushed garlic
    0.5spoon
  • Sesame
    0.3spoon
  • cooking wine
    1spoon
Cooking Steps
STEP 1/6
Prepare the ingredients according to the recipe and clean them
STEP 2/6
Pickle cucumbers in salt in a slanted climate, rub bellflower roots in salt and rinse thoroughly, and measure dried squid in cooking wine (1)
STEP 3/6
Stir-fry the dried squid in a dry frying pan until it evaporates and cool it down
STEP 4/6
Rinse the cucumbers in cold water and squeeze them out to remove the moisture
STEP 5/6
Add minced garlic (0.5), red pepper paste (1), red pepper powder (1), oligosaccharide (1), vinegar (2), dark soy sauce (1), sand lance extract (0.5), sesame oil (0.5), and sesame seeds (0.3) and mix them with the prepared dried squid, cucumber, and bellflower root
STEP 6/6
Ta-da! I've completed the fresh and sour balloon flower salad that stimulates your appetite
Honey tip- Add salt and rub the kkandoraji, and rinse it several times until clear water comes out of the soft water to remove the bitter taste and essence Honey-chew tip - Dried squid is usually steamed in a steamer for disinfection, but today, we're going to put Mirim in a steamer to remove the old smell of the dried squid and stir-fry it in a frying pan to poison the cow It's a preference to like sweet and sour things, so you can add vinegar and oligosaccharides according to your preference (**Measuring is based on rice spoon and paper cup) (**Measure all seasonings by cutting them instead of Sobok.)
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