Vegetable side dishes that taste like mom's hands, stir-fried br
In the past, it was mainly used for medicinal purposes, but these days, windbreak vegetables are on our table as healthy ingredients, Sprouts that come out in winter are light and delicious. Personally, I like the unique scent of windbreak vegetables, so I cook them often. It is said that windbreak vegetables go well with seafood. Totto, which is in season in winter, is also a healthy ingredient with a lot of fiber and calcium It has a good chewy texture, so it doesn't fall on our table all winter, and it's a seasoned toad that comes up. In the Pulmuone design meal that I cooked today *Cheongjang rice *Stir-fried broccoli shrimp * Seasoned tomato red pepper paste * Seasoned windbreak vegetables * Grilled saesongi mushroom seasoning * This is boiled smoked duck meat tofu
1 serving
Within 120 minutes
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Ingredients
  • white rice
    1/2cup
  • Sticky rice
    1/2cup
  • captain
    1TS
  • Broccoli
    60g
  • a sun-dried salt
    little
  • trimmed shrimp
    53g
  • green onion oil
    1TS
  • Mayonnaise
    1ts
  • Oyster sauce
    1ts
  • cooking wine
    1ts
  • ground pepper
    little
  • Scallions
    1TS
  • Cheongyang red pepper
    1ts
  • chili
    1ts
  • tot
    52g
  • Carrot
    9g
  • Scallions
    1ts
  • red pepper paste
    1ts
  • Red pepper powder
    1/2ts
  • thick soy sauce
    1ts
  • crushed garlic
    1/2ts
  • the liquid of tuna
    1/2ts
  • plum extract
    1ts
  • Vinegar
    1ts
  • Sesame oil
    1/2ts
  • Sesame
    1/2ts
  • a sun-dried salt
    little
  • windbreak greens
    48g
  • Scallions
    1ts
  • Ssamjang
    1/2ts
  • red pepper paste
    1/2ts
  • thick soy sauce
    1/2ts
  • crushed garlic
    1/2ts
  • plum extract
    1ts
  • Sesame oil
    1/2ts
  • Sesame
    1/2ts
  • a sun-dried salt
    little
  • King oyster mushroom
    50g
  • Scallions
    1ts
  • chili
    1/2TS
  • Cheongyang red pepper
    1ts
  • Mayonnaise
    1/2ts
  • thick soy sauce
    1/2ts
  • the liquid of tuna
    1/2ts
  • plum extract
    1/2TS
  • green onion oil
    1TS
  • smoked duck
    34g
  • Tofu
    78g
  • onion
    28g
  • Cheongyang red pepper
    3g
  • Red pepper
    10g
  • Red pepper powder
    1ts
  • thick soy sauce
    1ts
  • crushed garlic
    1ts
  • plum extract
    1/2TS
  • cooking wine
    1ts
  • the liquid of tuna
    1ts
  • Oyster sauce
    1/2ts
  • Sesame
    little
  • Salt
    little
  • green onion oil
    2TS
  • potato starch
    2TS
Cooking Steps
STEP 1/12
[Radish saucepan]
Soaked rice and soaked glutinous rice (soaked for about 30 minutes) and add 1 tablespoon of marinated rice, pour 1 cup of water, and cook rice
STEP 2/12
[Stir-fried broccoli shrimp]
*Put some bay salt in boiling water, blanch broccoli into bite-sized pieces for 10 to 20 seconds, rinse it in cold water, and strain it through a sieve.
*Prepare prepared shrimps (removing head, skin, and intestines)
STEP 3/12
* Chop the Cheongyang red pepper and red pepper from which the seeds have been removed
*Cut the green onion into small pieces.
*Put 1 tablespoon of green onion oil, mayonnaise, oyster sauce, cooking wine, and pepper in a pan, and when it starts to boil
*Add shrimp and broccoli and stir-fry them
* Stir-fry Cheongyang red pepper, red pepper, and green onion
STEP 4/12
[Seasoned red pepper paste]
*Put a bit of sea salt and tot in boiling water, blanch (about 10 to 20 seconds) and rinse in cold water
STEP 5/12
*Remove the water from the tomatoes and cut them.
*Slice the carrots finely and chop the green onions.
*Add red pepper paste, red pepper powder, minced garlic, tuna liquid, soy sauce, plum extract, vinegar, sesame oil, and sesame seeds
*Add carrots, green onions, and toots and mix them
STEP 6/12
[Seasoned windbreaker]
*Remove the strong stems of windbreak greens, put a little salt in boiling water, blanch them, rinse them in cold water, and squeeze the water out.
STEP 7/12
*Cut it into bite-size pieces
*Add ssamjang, red pepper paste, dark soy sauce, minced garlic, plum extract, sesame oil, and sesame seeds and mix them evenly
*Add chopped chives and windbreak vegetables and mix them well
STEP 8/12
[Grilled saesongi mushroom sauce]
*Remove the cap and bottom of the mushrooms, cut them into 5-6cm long and 0.5cm thick,
*Add a cross sheath so that the seasoning is evenly cut on one side.
*Remove the seeds of Cheongyang red pepper and red pepper and chop them
Chop the green onions
*Put green onion oil in the pan, put the mushrooms, and bake them (about 1 to 2 minutes)
*Add mayonnaise, soy sauce, tuna liquid, plum extract, cheongyang red pepper, red pepper, and chives and stir-fry them with saesongi mushroom.
STEP 9/12
[Braised smoked duck tofu]
*Cut tofu to the thickness of your fingers, wipe off the water
*Sprinkle 1 pinch of fine salt and leave for 10 minutes.
*Apply starch powder evenly
*Slice onions, cheongyang peppers, and red peppers
*Cut smoked duck meat as well.
*Put green onion oil in the pan, add tofu, and cook until golden
*Put onions and smoked duck in the pan and stir-fry it
*Add red and cheongyang peppers and stir-fry them
*Add red pepper powder, dark soy sauce, minced garlic, plum extract, cooking wine, tuna juice, oyster sauce, and sesame seeds and stir-fry them
STEP 10/12
I put it in a bowl
STEP 11/12
I'll put sticky rice, too
STEP 12/12
on each plate
*How to make green onion oil (Ingredients) 130g of green onion leaves, 1 serving of onion skin, 1/4 onions, 1/2 tablespoon garlic, 2 cups of cooking oil 1. Pour cooking oil into the wok, slice green onion leaves, shred onion skin, shred onion, and boil. 2. When it boils, open the toad and boil over low heat for about 5 minutes 3. Add minced garlic, boil a little more, turn off the heat, and when it cools down 4. Sieve and bottle Facebook https://www.facebook.com/100004160409824/posts/pfbid0G6fgLEYS8psPNAQj9jPSJL7QqeaGFxW4S4Ynn7BuBj8BxF8ZZvpVu9h7TMW5zbKZl/?app=fbl Instagram https://www.instagram.com/p/Ci8LFqcP6Sn/?igshid=NmNmNjAwNzg= Blog https://m.blog.naver.com/rhs0301/222880228829
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