Side Dish Shop Gairi Stir-Fried Anchovy Moisturizing Almond Jiri
It's definitely a national side dish, but it's a bit tricky to make. The key to success lies with anchovies. If you make it with salty anchovies, the seasoning goes around and it can never taste good. You need a bit of soy sauce to make stir-fried anchovies taste better. But the anchovies need to be not salty so that the soy sauce can do its job
6 serving
Within 30 minutes
요리하는러라
Ingredients
  • remaining anchovies
    100g
  • an almond slice
    50g
  • Garlic
    10ea
  • Cooking oil
    4
  • Sugar
    1
  • Soy sauce
    0.5~1
  • cooking wine
    3
  • Oligosaccharide
    2
  • Sesame
    1
Cooking Steps
STEP 1/19
Gairi anchovies are small anchovies for stir-frying, which are slightly larger than the smallest ones
STEP 2/19
Usually, the transparent anchovies that are slightly larger than a single finger and have a silver grayish-white color as shown in the picture are the best anchovies, which are not salty and have a soft texture.
STEP 3/19
Left: Jiri Anchovy Right: Can you feel the difference in the color of the anchovy? Especially, the light brown color like the picture is salty when you taste it
STEP 4/19
There are more geography than gairi in popular regular marts, so it's best to look carefully and choose white silver gairi anchovies, and if you don't have one, please choose white gairi anchovies. It's a good way to go to the market You can choose the most expensive one at the supermarket
STEP 5/19
I prepared 100g of fine anchovies and 50g of sliced almonds. You can choose the nuts you like
STEP 6/19
I'm going to stir-fry anchovies in garlic oil, but to make it clean, cut 10 whole garlics into pieces and prepare them. If it's not for children, cut two cheongyang peppers and stir-fry them with garlic, it tastes refreshing
STEP 7/19
Heat an empty pan over high heat, add almonds for a minute, and then put them aside
STEP 8/19
Then add anchovies and dry them over high heat for 1 minute. The process of frying in a dry pan is to blow away the smell and unnecessary moisture
STEP 9/19
If it doesn't feel soggy, pour it into a sieve and shake off the residue
STEP 10/19
Rinse pan thoroughly, turn on medium heat, cover with 4 spoons of cooking oil, and stir-fry sliced garlic first. Cooking oil is in charge of gloss. You can use good oil. :)
STEP 11/19
When the garlic turns golden and the garlic scent comes up, add anchovies and stir-fry them on medium heat for about 2 minutes.
STEP 12/19
Flatten the stir-fried anchovies and garlic, then turn off the heat for a while. And I'll season it. For the sauce, sugar with a lot of molecules first!! Sprinkle a spoon of sugar and mix well with the ingredients, then add the seasoning.
STEP 13/19
Add 0.5 soy sauce, 3 cooking wine, and stir-fried almonds, turn on medium heat again, and stir-fry for 2-3 minutes.
STEP 14/19
If you want more soy sauce, add half a spoon of soy sauce The salinity of anchovies is different, so you can start with half a spoon and add it in the process I added another 0.2 spoon
STEP 15/19
After seasoning, turn off the heat and add two spoons of oligosaccharide to add sweetness and gloss
STEP 16/19
The final peak of the peak. After mixing it evenly, spread it out, cool it down, and put it in a side dish container.
STEP 17/19
This is it, right? Stir-fried anchovies with a clear feeling If you turn off the heat without heating the oligosaccharide, the stir-fried anchovies won't get hard Yoongi is a bonus :)
STEP 18/19
It's stir-fried anchovies that are not salty, but savory and delicious. It's a recipe that feels moist rather than crispy.
STEP 19/19
It's how to fry anchovies. It's different from house to house, and there are different styles of stir-fry that prefer crispy and moist like chips, but make sure to prepare anchovies with high quality Most expensive ingredients cost that much
It's definitely a national side dish, but it's a bit tricky to make. The key to success lies with anchovies. If you make it with salty anchovies, the seasoning goes around and it can never taste good. Stir-fried small anchovies need a little soy sauce to enhance its flavor, but basically, the anchovies themselves need not be salty so that soy sauce can play its role.
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