Monday, September 11, 2017

Hwayangjeok recipes (화양적) typical of Korea

Hwayangjeok


Hwayangjeok recipes (화양적) typical of Korea - Asian Food - Hwayangjeok, also known as Hwayangnurmi and is a cuisine made from various types of materials, both vegetable and meat by way of sauteing and served in the form of piercing. So beautiful appearance of colorful dishes from various types of materials it like a flower so that this dish is often served at banquets in the Kingdom in Korea. Hwayangjeok this ever referred to in the note about the birthday party to-60 King Jeongjo's mother.

Hwayangjeok materials (화양적) typical of Korea

  • 200 g beef (rump)

Seasoning:

  • 2 tbsp light soy sauce
  • 1 tsp granulated sugar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1/4 TSP pepper
  • 5 pieces of shitake mushrooms
  • 1 tbsp soy sauce
  • 1 tsp granulated sugar
  • 1/2 tsp finely chopped garlic
  • 1/2 tsp sesame seeds
  • 1 tsp sesame oil
  • 100 g peeled bellflower root
  • 1/2 fruit of cucumber (Spice: 1 tsp of salt)
  • 100 g carrot (Spice: 1 tsp of salt)
  • 4 eggs (seasoning: 1 teaspoon salt)
  • 1 tbsp powdered pine seeds
  • a little bit of cooking oil
  • 10 piercing

How to make Hwayangjeok (화양적) typical of Korea

  1. Cut beef with thick size 0.7 cm, a width of 1 cm, and the length of 7 cm. Dilap with kitchen paper towels to remove blood, then hit with the back of a knife. Seasoned and sauteed for about 10 minutes over low heat. Chill.
  2. Soften dried mushrooms in water for 1 hour. The handle is squeezed, thrown, sliced with a size of 0.5 cm thick, the width of 1 cm, and the length of 6 cm. Seasoned and sauteed and then cooled.
  3. Cut the carrot size and Doraji thickness 0.5 cm, a width of 1 cm, and the length of 6 cm and then boiled with salt for 1 minute. Doraji rinse with cold water so that eliminates the bitterness.
  4. Wash the cucumbers with salt. Halve and seeded two and then cut to the size of 0.5 cm thick, the width of 1 cm, and the length of 6 cm. Sprinkled with salt for 30 minutes then rinsed and dilap.
  5. Saute the Doraji, carrots, and cucumber with cooking oil over high heat. Chill.
  6. Create a fried egg white and yellow with a thick size 0.5 cm. cut to the size of the width of 1 cm and a length of 6 cm.
  7. Materials that have been processed is punctured in accordance with colors and dealt with the section ends with a knife. Place on a platter and sprinkle powdered pine seeds.

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