Stir-fried perilla seeds
I love the crunchy taste As expected, lettuce pickles, stir-fried, seasoned, and lettuce jeon are all delicious
4 serving
Within 120 minutes
내사랑쐬주
Ingredients
  • Lettuce
    3bowl
  • onion
    suitably
  • Carrot
    suitably
  • Scallions
    suitably
  • Soy sauce
    3t
  • Garlic
    1t
  • Oyster sauce
    3t
  • the liquid of tuna
    2t
  • perilla oil
    suitably
  • perilla powder
    suitably
  • Sesame
    suitably
Cooking Steps
STEP 1/6
I bought 500g on Coupang
I'm going to fry it and give it to my younger sister at work
Soak it in cold water
I was called and went to do business
I've become chubby
Now, put it in boiling water
(For blanching and cutting into bite-size pieces while boiling water)
He said I could just do it
(But the smell...) Blanch it gently
STEP 2/6
Wash several times in cold water
It's kind of hard because there's a lot
Drain on a tray
Shred carrots and onions
I'll cut the green onions, too
I don't have a pictureI keep forgetting it
STEP 3/6
Put 3 soup bowls in a pan
Soy sauce 3 tuna liquid 2t oyster sauce 3 minced garlic 1
I need to add chopped green onions
I lost it
Mix it well
Please stir-fry it
If you stir-fry it, before the water disappears
STEP 4/6
Add a little bit of pink salt and stir-fry it
They're pellets
When it's wet
(If it's bland after looking at it in the middle
Season it with salt
STEP 5/6
If there's no water
Turn off the light
Add carrots and onions
After mixing it well... (I need to add carrots and onions in advance and stir-fry it
I lost it again
I was chatting with you
Add perilla powder
Please mix it up
They sprinkle sesame seeds, too
STEP 6/6
As for lettuce, I tried pancakes, seasoned vegetables, and pickled vegetables, and everything was delicious
Put lettuce in ramen and eat it's
If it's lettuce that I like the most lol
Lettuce stand stir-fried perilla seeds is done
Cooking review
5.00
score
  • 863*****
    score
    Gungchae, which is made with perilla seeds, is very popular. If you know how to cook Gungchae, please post it. *^^*
    2021-10-28 20:14
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