Ingredients: Korean Chili sauce 1000g soy sauce 150g fine Chili noodles 300g sake 100g ginger juice 50g garlic juice 100g sesame oil 100g.
Method:
Take a stainless steel barrel, add 2000g of clean water, add korean chili sauce and soy sauce, bring to a boil with low fire, add fine pepper noodles and stir well, then add sake, essence, ginger juice, garlic juice and sesame oil and stir well. When it boils again, leave the fire and let it cool.
Remarks: Pepper is often used to refresh seafood raw materials. It is said that this is because the seaside environment is humid, and residents eat peppers to drive away rheumatism, thus forming a spicy seafood flavor.
Dip for making barbecue seafood;
Ingredients: Xiaomi spicy 300g soup soy sauce 200g fish bone meal 100g salt 50g monosodium glutamate 50g sugar 150g garlic 50g sesame oil 50g cold boiled water.
Method:
Remove the stalks and seeds of Xiaomi spicy, cut into pieces, put into a pot, add soup sauce, fish bone powder, refined salt, monosodium glutamate, white sugar, garlic and a little cold water, stir well, and finally add sesame oil to make a dip.
Making grilled squid:
Ingredients: fresh squid 1000g minced ginger and garlic 50g minced onion 80g fish bone powder 50g pepper 50g cooking wine 100g marinade 200g dipping sauce and salad oil.
Method:
1. gut the fresh squid, tear off the outer membrane, wash it, put a cross knife, cut it into strips 4 cm long and 2 cm wide, put it in a basin, marinate it with ginger, garlic, onion, cooking wine, fish bone powder and pepper for 15 minutes, and finally add the marinade and mix well.
2. Put the pot in the oven, evenly coat the pickled squid with salad oil, then spread it on the bottom of the pot, bake it on medium heat (turn it over halfway) and dip it in the sauce.
Note: This is a yellow Korean condiment, similar to cooking wine in China cooking.
1. Korean roast beef
To make a marinade for roast beef:
Ingredients: Korean soup soy sauce 14000mg sake 200g essence [Note] 100g sugar 500g beef powder 200g pepper powder150gmonosodium glutamate 100g garlic 100g ginger 200g onion 500g pear 500g sesame oil 50g cooked.
Method:
1. Put the soup, soy sauce, sake, essence, sugar and water into a container and mix well, then add beef powder, monosodium glutamate and pepper, and let it stand for use.
2. Wash ginger, garlic, pear and onion, beat them into velvet with a blender, and then pour them into the still soup. Finally, add sesame oil and cooked sesame seeds, mix well, and store in the refrigerator.
Attention: master the dosage of soy sauce, water and sugar in soup. If there is too much water, the color of corned beef will go bad. If there is too much sugar, it is easy to make beef bigger when roasting.
Dip for making roast beef:
The first dip:
Ingredients: soy sauce 500g, clear water, maltose 1500g, beef powder 150g, star anise 50g, cinnamon 15g, pepper 10g, ginger 10g, garlic 15g.
Method:
Put soy sauce, clear water, maltose and beef powder into a pot, bring to a boil, add star anise, cinnamon, cardamom, pepper granules (mashed), ginger slices, garlic slices, onion slices and onion slices, and beat off the residue when it is cooked with low fire to make it fragrant, that is, dip juice (cooled and stored in the refrigerator).
The second dipping juice (sour juice): put cold water, lemon juice, essence, salt, soy sauce and monosodium glutamate into a bowl and mix.
Making roast beef:
Ingredients: tenderloin 10 kg marinade, 2.5 kg dip and salad oil.
Method:
1. Sliced beef tenderloin is 15 ~ 20cm long, 4 ~ 5cm wide and 0.2cm thick, and marinated in marinade for 30min.
2. Put the pot in the oven, brush a little salad oil, spread the beef slices on the bottom of the pot, roast them with high fire until they bleed, and then turn them over and cook them.
Description:
1. When roasting, because beef requires tenderness and freshness, it is usually roasted until it is medium-ripe; The whole baking process can only be turned once.
2. When eating, cut the roast beef into small pieces with scissors, then wrap the fresh lettuce leaves with barbecue slices, green pepper rings, garlic slices and shredded onion, and then dip them in the prepared dipping juice to eat.
2. Korean roast pork and mutton
Making gravy of roast pork and mutton;
Ingredients: Korean soup soy sauce 1000g Chili sauce 700g soy sauce 300g white sugar 500g beef powder 200g sake 150g pepper 150g monosodium glutamate 100g water 4000g garlic 150g ginger 200g onion 500g pear 500g sesame oil 50g.
Method:
Add clear water into a stainless steel barrel, add soup sauce, Chili sauce, light soy sauce, white sugar, beef powder, sake, pepper and monosodium glutamate, turn down the fire and keep stirring until the white sugar is dissolved, the Chili sauce and soy sauce are fully mixed, then cool off the fire, then add minced garlic, Jiang Mo, chopped green onion and pear, and finally add sesame oil and cooked sesame seeds, and mix well to get the marinade.
Note: it is not advisable to put too much soup soy sauce in the marinade, otherwise the color will be too dark and black after baking; Master the dosage of soy sauce, Chili sauce and sugar. If it is too little, the sauce flavor of the marinade is not enough. If it is too much, the baking ingredients are too greasy. In addition, because pork and mutton are marinated with sauces such as soy sauce and Chili sauce, which mainly highlights the flavor of sauces, they are generally not supplemented with dipping sauce when eating.
Making roast pork and mutton:
Roast pork and mutton are made in the same way as roast beef, except that pork should be made into tenderloin and mutton should be made into sheep ribs and saddles.
Finally, vegetables also play an important role in Korean barbecue, such as potatoes, eggplant and onions, which are all good raw materials for barbecue. After the vegetables are baked, the dipping sauce made of refined salt and sesame oil is also delicious.
Name: Teppanyaki Squid
Ingredients: squid with two tails
Half an onion (shredded)
Proper amount of frying oil
Jiucengcai
White powder, miso, soy sauce.
Two spoonfuls of sesame oil and water.
Methods: firstly, the squid was peeled, its internal organs were washed and cut into pieces, and then it was cut from the inside with an oblique knife.
Slice again through the pattern (about 3 cm wide).
Second, stir-fry the oil, sprinkle a little white powder on the squid slices and stir-fry in the oil.
Put the plate aside.
3. Stir-fry shredded onion with 3 tbsp oil and pour in? Comprehensive seasoning and fire cooking
Get out, just turn off the fire. Put it in a bowl for later use.
4. Heat teppanyaki, then pour in two spoonfuls of hot oil, add squid slices and pour them quickly.
The third sauce is to sprinkle nine layers of vegetables on the squid slices until the heat cools down slightly.
Then you can eat it.
Simple seasoning, oil, onion ginger, spicy soy sauce, cooking wine, light soy sauce, sugar, monosodium glutamate, oyster sauce, pepper, a little tomato sauce, boil together, thicken, add some garlic or onion.