Kawasaki, Korea

Kawasaki, Korea

Introduction:

"Jiuzheban" is the name of a bowl divided into nine lattices. In the eight lattices around it, vegetables, meat and other animal and plant materials are put according to the color matching. In the middle lattice, pancakes are put. Pancakes are used to wrap various materials and then dip them with mustard juice or vinegar sauce. The color of jiuzheban is gorgeous and the taste is fresh. It's mainly food for dinner or when you go out. "

Production steps:

Step 1: wipe the blood water (45g) of beef with cotton cloth, cut into 5 ~ 6cm wide and 0.2cm thick silk, and stir 1 / 2 of the seasoning.

Step 2: soak Lentinus edodes and Agaricus in water for about 1 hour, remove the stalks of Lentinus edodes, wipe the moisture, cut them into 0.1cm wide and 0.1cm thick silk, and stir with the remaining 1 / 2 seasoning sauce (30g). Knead and wash the stone ear, remove the pedicle, roll it up, and cut it into silk (7G) about 0.1cm wide.

Step 3: knead and wash the cucumber, cut it into 5cm thick and 0.1cm thick silk (25g), wash and peel the carrot, cut it into 5cm wide and 0.1cm thick silk (25g), marinate it with salt for 5 minutes, and wipe the moisture with cotton cloth. Head and tail of mung bean sprouts (76g).

Step 4: fry the egg into a yellow and white skin, and cut it into silk of the same size as cucumber. Put in flour, water, salt, stir evenly, filter with sieve to make buckwheat pancake batter. Make mustard juice. Pour proper amount of cooking oil into a heated pan, add beef and mushrooms, stir fry for 2 minutes over medium heat. Pour the proper amount of cooking oil into a heated pan, add the stone ear, and stir fry over low heat for about 10 seconds. Pour proper amount of cooking oil into a heated pan, add cucumber and carrot, stir fry them for 30 seconds respectively over high heat, spread them wide and let cool. Pour water into the pot and cook over high heat for about 2 minutes until boiling. Add salt and mung bean sprouts and blanch

Materials required:

Beef: 50g

Mushroom: 10g (2 pieces)

Flour: 56g (8 tbsp)

Ear: 10g

Cucumber: 100g (1 / 2) salt 0

Carrot: 30g (1 / 8) salt 0.5g

Mung bean sprouts: 100g

Water: 535g (2 cups)

Egg: 60g (1 piece) salt 0.5g (1 piece)

Dough: moderate

Soy sauce: 9g (1 / 2 tbsp)

Sugar: 2g (1 / 2 tsp)

Minced green onion: 2.3g (1 / 2 tsp)

Mashed garlic: 1.4g (1 / 4 tsp)

Sesame salt: 3G (1 / 2 tsp)

Pepper: 0.1g

Sesame oil: 2g (1 / 2 tsp)

Salt: 4G (1 / 4 tsp)

Edible oil: 39G

Note: the proper weight of a buckwheat pancake is about 6 ~ 8g. Can also use bamboo shoots, shrimp, sea cucumber, abalone and other materials. 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: ordinary

Technology: stir fry

Production time: several hours

Taste: spiced