Beef, pig, chicken, 3 Korean cold meat dish recipes, experience the difference with our seasonings

The previous article introduced to you the recipes of 5 kinds of Korean sauces, which are derived from more orthodox Korean food materials. At least the author is Korean. The purpose is not to let everyone copy them, but to understand and make them. Learn from.

When many friends see such introductions, they always like to judge them with an either/or attitude. For example, if you say they are good, you can’t see them. In fact, it is not necessary to understand the value of our food culture. This is just a kind of reference from many sources, not a competition of who is superior and who is inferior. What we need is integration and precipitation, refining and application.

The food culture of various countries is actually the epitome of history and people\’s livelihood, which is reflected in food. For example, we focus on the blending of five flavors, medicine and food. The same origin; Japanese food puts freshness first; as for Korean food, I feel that it pays more attention to nutritionally balanced combinations. Many times when making a kind of meat, you need to pair it with some seafood, fruits, vegetables, and even almonds and sesame seeds.

Let’s use examples to illustrate. Last time we introduced 5 kinds of sauces, today we will introduce the recipes for 3 kinds of cold meat dishes, including beef, pig, and chicken. Everyone can make their own. Feel the characteristics of it.

One, cut beef

Ingredients:

600 grams of beef shank, half an onion, half a carrot, and some lettuce leaves;

Seasoning sauce: 100 grams of soy sauce, 40 grams of balsamic vinegar, 40 grams of minced green onions, 20 grams of minced garlic, 10 grams of sugar, 8 grams of black pepper, appropriate amount of sesame salt, mix all the seasonings well, and let it sit for a while. Just blend the flavors.

Production method:

1. Wash the beef and shred the onions and carrots;

2. Put the beef, carrot shreds and onion shreds together Cook in the pot;

3. Take the meat out of the pot, wrap it with a cloth, and then place it under a heavy object;

4. Cut the meat into thin slices after it becomes firm. Arrange on the plate

5. Place the lettuce leaves and place the meat slices on them in an orderly manner;

6. Use the prepared sauce , served as a dipping sauce for plain meat.

2. White-cut pork

Ingredients:

600 grams of pork, 2 spoons of Korean bean paste, 2 pieces of ginger, 200 grams of kimchi;

Fragrant shrimp paste ratio: 80 grams of salty shrimp paste, 40 grams of minced green onions, 20 grams of minced garlic, appropriate amount of sesame salt, 20 grams of red pepper powder, 5 grams of ground black pepper, 5 grams of sesame oil, and appropriate amount of water.

Preparation method:

1. Rinse the meat with cold water, cut into large pieces, and then Wrap it tightly with cotton thread;

2. Cut the ginger into thin slices;

3. Put the bean paste into the water, mix well and heat, add the pork and ginger and bring to a boil, then reduce the heat to low and simmer:

4. Remove the grease and foam floating on the surface;

5. After the meat is cooked, drain the water, then rinse with warm water, and then Wrap it with cloth and place it under heavy pressure;

6. After the meat is pressed firmly, cut it into thin slices and place the meat slices on the lettuce leaves and serve on a plate , and serve with kimchi;

7. Mix the salty shrimp paste and seasonings evenly. If you feel the taste is too salty, you can add an appropriate amount of water. After mixing, use it as a side dish.

Three , fancy chicken nuggets

Ingredients:

500 grams of chicken, 200 grams of jellyfish skin. 1 carrot, 1 cucumber, 1 pear, 2 eggs, a little minced shiitake mushrooms

Mustard sauce (150g mustard powder, 60g sugar, 40g salt, 20g soy sauce, 150g water, 150g vinegar) for serving.

Preparation method:

1. Wash the chicken, apply soy sauce, fry it in a pan, and then cut the fried chicken into large pieces;

2. Separate the egg white and egg yolk, fry the egg yolk into thin slices, add minced stone mushrooms to the egg white, mix well, and fry into thin slices;

3. Cut the egg skins, carrots, and cucumbers into flat rectangles;

4. Blanch the jellyfish skin in 60°C water for a while and pick it up. , cut into 6 cm long strips, then mix with sugar and vinegar;

5. Take one-third of the cucumber slices and cut into thin strips;

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6. Arrange carrot slices, cucumber slices, and yellow and white egg slices around the plate in an orderly manner. Place the chicken pieces in the center of the plate and wrap them with shredded jellyfish and cucumber;

7. Serve with prepared mustard sauce

For the production process of mustard sauce, you can refer to the 5 Korean sauces in my last article. Since I just introduced them, I won’t repeat them here. Today’s 3 This recipe is mainly for everyone to understand and learn from. Friends who are interested can practice it.

Natural Gate Food eDaoge A Jianghu fan who loves good food, tells true stories, talks about simple thoughts, and makes destined friends!