Making seasoned wind-resistant vegetables! Windbreak vegetables
When I went to the mart, the most noticeable thing was windbreak greens. To be honest, I hesitated and bought it because it looked a little tough. I think windbreak greens look rough compared to other greens. But when I was preparing it, it was really light. I'll be surprised by that. Prevent the wind. Prevent cancer. It's very nutritious I should try it, right?
4 serving
Within 20 minutes
팬이맘의cook
Ingredients
  • windbreak greens
    200g
  • Soybean paste
    1TS
  • cooking wine
    1TS
  • Sesame oil
    1TS
  • minced green onions
    20g
  • crushed garlic
    1ts
  • sesame salt
    1TS
  • Salt
    1ts
Video
Cooking Steps
STEP 1/8
First, I prepared windbreak vegetables.
I'm going to cut off the stem a little bit
I trimmed it to eat it as it is and put it in a bowl.
It's thick like this, but it's actually a very light stem.
There's nothing else to throw away
I put everything in.
STEP 2/8
Put water in the pot
Add a piece of salt and boil it
STEP 3/8
I washed it about four times.
STEP 4/8
When the water boils, add windbreak vegetables and blanch them.
You need to wait a little longer than blanching spinach to cook the stems well.
STEP 5/8
After blanching the windbreak greens
Turn on the cold water and wash it twice more
It was soaked in cold water to blow away the hot energy.
When it's hot, the color changes
It's easy to go bad.
I put it in cold water because I was worried that it would get damaged easily as the weather got warmer.
STEP 6/8
After squeezing the water out
With minced garlic
Add chopped green onions, doenjang, cooking wine, and sesame oil
First, I mixed the sauce.
Cooking wine is sweet, so you can reduce it.
STEP 7/8
After mixing it, I sprinkled plenty of sesame salt and finished.
STEP 8/8
Make seasoned wind-resistant vegetables
Seasoned bean sprouts and bean sprout soup
It's a Tuesday morning meal made of stir-fried anchovies and steamed eggs.
Seasoned windbreak greens, steamed eggs, seasoned bean sprouts
Cooking review
5.00
score
  • 539*****
    score
    I followed the recipe. The seasoned ones are countryside It's my mom's style of using soybean paste and garlic It was perfect for my taste. When I mixed it with this and that, the taste YoungSeasoned windproof is soybean paste.Garlic in it's I strongly recommend seasoned ones!
    2019-11-03 18:08
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