#Will it be eaten locally #Membosha #GajiMembosha #Making shiita
Will it be eaten locally? I really want to try Chef Lee Yeonbok's "Membosha" I want to eat jajangmyeon, fried rice, and dumplings I don't really like skewers, but I want to try dongpa-yuk for just one bite. Of course, you can make a reservation and eat it... The price and reservation are difficult The distance isn't that easy, so I just watch and copy it. Membosha is originally a type of shrimp that is chopped and then fried in between the middle of the breads. The temperature should be fried at a lower temperature than the conventional frying temperature. It's about 150 degrees. This is because the bread burns quickly. The shrimp inside isn't cooked. Instead, I don't like bread very much, and instead of bread, I prepared membosha using eggplants and shiitake mushrooms. Instead, the ingredients inside are the same as the way Chef Lee Yeon-bok did in "Will they be eaten locally?"
4 serving
Within 90 minutes
강철새잎
Ingredients
  • Branch
    2ea
  • Shiitake mushroom
    8ea
  • Shrimp.
    2cup
  • egg
    2ea
  • potato starch
    1/3cup
  • Salt
    1ts
  • ground pepper
    1ts
  • Chicken stock
    1ts
  • Oyster sauce
    2TS
  • Flour
    3TS
  • Ketchup
    1TS
  • Hot sauce
    1ts
  • Strawberry jam
    2TS
  • Mayonnaise
    2TS
  • Mustard
    2TS
  • lemon juice
    1ts
  • ground pepper
    1little
Cooking Steps
STEP 1/18
I used two eggplants, but there are ingredients to fill it without cutting it until the end, so please leave about 1mm and cut it. Wash shiitake mushrooms clean, pick the tail, and use the tail to make broth.
STEP 2/18
Put eggplant and shiitake mushrooms in a sanitary bag, add flour, and shake it to coat it evenly.
STEP 3/18
It's frozen raw shrimp, but it's very fine. Remove visible internal organs after defrosting naturally.
STEP 4/18
And crush it with the back of a knife and chop the shrimp first. If you think this is hard, just chop it into small pieces and chop it up a lot. That's what happens.
STEP 5/18
It's shrimp meat that is finely chopped.
STEP 6/18
Season the shrimp meat. Beat in pepper, oyster sauce, chicken stock, and egg whites and starch for viscosity. The point is to hit it well so that it can stick to each other!!!
STEP 7/18
It's good if you just fry this. I'm done with the shrimp meat. If you fry this, it's just shrimp fish cake
STEP 8/18
It's a shiitake mushroom coated with flour. I'm going to put the shrimp filling inside. It sticks because it's coated with flour. Put the shrimp filling in the middle. You have to put a lot of it in to make it taste good.
STEP 9/18
Add shrimp sauce to the eggplant. The eggplant is not completely cut in half, but slightly spread out, so you can put it in between. Chef Lee Yeon-bok also said that you shouldn't lack the insides, and he made it with a lot of ingredients. I thought that's why you became a master.
STEP 10/18
I just put the leftover shrimp filling together. If you fry it, it becomes like meatballs. It's going to be like shrimp fish cake.
STEP 11/18
Prepare the sauce to dip. In the meantime, raise the temperature of the oil. One is ketchup sauce, and the other is mustard sauce. There are ketchup, strawberry jam, and hot sauce in ketchup sauce. Mustard sauce contains mustard, mayonnaise, and lemon juice.
STEP 12/18
The oil temperature has risen well, so all you have to do is fry it. You don't need a separate batter, just fry it.
STEP 13/18
All fries will be fried twice. This is the first fried shiitake mushroom membosha.
STEP 14/18
I'll have to fry eggplant membosha.
STEP 15/18
I fried the remaining dough and it became a real fish cake ball. It's a shiitake mushroom membosha that was fried twice.
STEP 16/18
As expected, I fried eggplant membosha when the temperature went up. It's fried twice.
STEP 17/18
Place eggplant membosha and shiitake mushroom membosha on a plate. I've prepared a small sauce bowl.
STEP 18/18
If you put ketchup sauce and mayonnaise mustard sauce, eggplant membosha and shiitake mushroom membosha are done.
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