Seasonal spring vegetable dish, "Stone sprouts Myosamcho-seasone
It is a seasoned rock sprout Myosam vinegar mixed with sweet and sour seasoning, which was grown for about a year by sprinkling seeds of ginseng and stone sprout in the midst of medicinal properties.
4 serving
Within 60 minutes
세실이
Ingredients
  • a wild vegetable
    100g
  • fish sauce
    1T
  • Red pepper powder
    1T
  • Pepper syrup
    2t
  • red pepper paste
    1t
  • Vinegar
    1T
  • Sugar
    1t
  • crushed garlic
    1t
  • Sesame
    1/2T
Cooking Steps
STEP 1/7
Prepare the seedlings by kneading them, removing the soil, washing them, and trim the stone greens cleanly, and wash them gently to drain them.
STEP 2/7
Put the dehydrated Myo-sam in a deep bowl and put the sauce made by adding all the ingredients (1T of blue crab fish sauce, 1T of red pepper powder, 2t of red pepper paste, 1t of vinegar, 1t of sugar, 1t of minced garlic, 1/2T of sesame seeds).
STEP 3/7
Season the seasoning evenly and leave it for a while until the color and seasoning of the red pepper powder are soaked.
STEP 4/7
When the seasoning is pear and the color of red pepper powder is colored, add the stone greens.
STEP 5/7
Mix it gently so that it doesn't smell green, and you'll be able to taste the sour and sour spring, and you'll be able to complete the seasoned stone vegetables with myosam vinegar.
STEP 6/7
It is a seasoned rock sprout Myosam vinegar mixed with sweet and sour seasoning, which was grown for about a year by sprinkling seeds of ginseng and stone sprout in the midst of medicinal properties.
STEP 7/7
The crunchy texture and sweet and sour seasoning of stone sprouts go very well with the sour taste of myosam, making it an appetizing dish that can be tasted around this time of year.
After adding the stone greens, it is recommended to mix them gently to prevent the smell of green, and to make a big bite to eat for one or two meals.
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