Making stir-fried asparagus and bacon
Asparagus, which is in season until early summer, is our favorite vegetable. Especially, like the saying that seasonal food is a tonic, vitamin B is good for relieving fatigue. It has an excellent texture for snacks, and it's also good for hangovers. Now is the perfect time to enjoy the solid meat and sweetness. Today, I will introduce you to a simple recipe that can be called Japan's representative beer snack.
1 serving
Within 10 minutes
시드님
Ingredients
  • asparagus
    200g
  • Bacon
    2ea
  • C.N. Pepper
    3~4ea
  • Butter
    15g
  • Soy sauce
    1t
  • Whole pepper
  • egg
    1piece
Cooking Steps
STEP 1/10
Wash and trim the asparagus clean. For thick ones, if you thinly cut the bottom part, you can enjoy a whole line.
STEP 2/10
Each stem may have different hardness, so I cut it bigger as it goes up. Since the top is the softest part, the large bottom part is short, so the overall texture is enhanced when cooking.
STEP 3/10
The bacon used is made in Korea, so it has less salinity and has a slight truffle scent. Cut it into thin slices.
STEP 4/10
Turn the heat to medium and stir-fry the bacon. When the oil is cooked to a certain extent, add butter to add flavor.
STEP 5/10
Stir-fry quickly over high heat to maintain crispness.
STEP 6/10
I'm going to break down the K-an-Paper that adds to the spicy charm. Whole pepper that upgrades the flavor! Lastly, stir-fry and lower the heat around the 1t edge of soy sauce that will add flavor.
STEP 7/10
The purpose is the yolk, but I wanted to use the egg white, so I scrambled it like the pan I stir-fried.
STEP 8/10
Add the chewy yolk to complete.
STEP 9/10
It would be the perfect combination if you only prepared cold beer!
STEP 10/10
If you pop the green and dark yolk and eat it together, the salinity is neutralized and the taste is even more savory, so make sure to add eggs if you can.
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