Korean flat dish (mung bean sprouts mixed with mung bean jelly)

Korean flat dish (mung bean sprouts mixed with mung bean jelly)

Introduction:

"Pingcai" is a dish that combines mung bean jelly with beef, water celery, mung bean sprouts, eggs and other nutrients to make it gorgeous. The name "Ping Cai" is not biased in any way. It evolved from the word "Ping Ping" with even meaning. This word first appeared at the banquet of discussing Ping Ping strategy in the reign of the Korean emperor

Production steps:

Step 1: cut mung bean jelly into 7cm wide and 0.5cm thick silk.

Step 2: wipe the blood water of beef with cotton cloth, cut into silk (70g) about 5cm wide and 0.3cm thick, and stir with seasoning. (100）

Step 3: remove the head and tail of mung bean sprouts (80g), clean the stem with water celery (25g), and rinse it with running water. Cut red pepper into 3 cm long and 0.3 cm wide silk. The eggs were fried into yolk and white skin and cut into silk about 4cm in width and 0.3cm in width. Make vinegar and soy sauce.

Step 4: pour water into the pan, cook over high heat for about 3 minutes, until boiling, add mung bean jelly, blanch for about 1 minute, then remove (250g), drain water, put it into a saucepan heated with seasoning sauce, add beef, stir fry over medium heat for about 2 minutes. Pour water into the pot, boil over high heat for about 2 minutes until boiling, add salt and mung bean sprouts, blanch for about 2 minutes, remove (70g), blanch celery for about 1 minute (27g), and cut into 4cm long sections after flushing. Bake laver over low heat for about 1 minute, then tear it up. Put mung bean jelly, beef, mung bean sprouts, water celery together, add vinegar and soy sauce, stir evenly, sprinkle with red pepper, laver, yellow and white egg skin as the dish code.

Materials required:

Mung bean jelly: 300g

Beef: 100g

Mung bean sprouts: 100g

Onion powder: 4.5g

Mashed garlic: 2.8g

Water celery: 50g

Water: 400g

Red pepper: 2G

Laver: 2G

Egg: 60g

Edible oil: 4G

Salt: 1g

Sesame oil: 2G

Soy sauce: right amount

Sugar: 18g

Sesame salt: 1g

Pepper: 0.3g（

Vinegar: 13g

Note: mung bean jelly can also be cut into very fine wire stirring. Stir immediately before eating, so that there is less water. It can also be served with vinegar and soy sauce without stirring. This is my bride's Micro blog name "Korean cuisine king". I can also microblog! Ask me if you have any opinion or want to know. I'll get back to you in time

Production difficulty: Advanced

Process: mixing

Production time: half an hour

Taste: Vanilla