韩国扒饭菜谱
原来石锅拌饭自己在家也可以做,无添加,做法简单,怎么吃都好吃
原来石锅拌饭自己在家也可以做，无添加，做法简单，怎么吃都好吃 石锅拌饭名闻遐迩,是朝鲜半岛以及中国东北地区黑龙江、吉林、辽宁特有的米饭料理，对于菜的种类并无一定，采用当季最对味的季节时令蔬菜去调配即可，下面一起来制作它吧鞋铺：LV6221716一、石锅拌饭 主料：韩式辣酱一大勺豆芽菜一把胡萝卜半根西葫芦半根香菇三颗牛肉一小块干辣椒两颗蒜一颗米饭一碗 辅料：鸡蛋一个生粉少许料酒两勺盐少许味精少许生抽少许姜少许 制作工艺： 1.蔬菜洗净后切丝牛肉泡水备用 2.牛肉加生姜料酒生抽盐腌制一刻钟 3.水烧开把蔬菜一次加入焯水 4.西葫芦和胡萝卜我这边差不多是八分熟另外俩是全熟 5.接着爆炒牛肉腌制过就很嫩了 6.米饭装好石锅内 7.菜摆好。
不要满了。
要留位置放其他的 8.再放上炒好的牛肉鸡蛋煎一面熟就好啦把石锅放火上面烤转动有吱吱的声音烤锅巴的感觉差不多烤个四五分钟吧。
就差不多了不要太久会糊 9.起锅加入一大勺辣酱拌拌 10.镪腌牛肉时放过盐了基本上炒的时候就已经不需要了辣酱有咸味。
二、南瓜拌饭 主料：大米200G南瓜100G黄瓜半根橄榄油10ML盐3G 制作工艺： 1.南瓜去皮洗净，切片碎粒。
黄瓜去皮洗净切碎备用 2.大米淘洗干净，倒入电饭煲，倒入清水米到水位的距离：没到食指的第一关节处，盖上盖煮沸后加入南瓜粒，再盖上盖至煮熟 3.在煮熟的米饭中放入南瓜粒，橄榄油，盐搅拌均匀即可山东11选5 https://想吃石锅拌饭不会做?教你一招,好吃又好做,轻松做到五星味道!“石锅拌饭”又称“韩国拌饭”、“石碗拌饭”，是韩国特有的米饭料理。
它的发源地为韩国全州，后来演变为韩国的代表性食物。
石锅拌饭营养丰富且热量不高。
尤其能吃到各种蔬菜，这正符合在全世界刮起的吃蔬菜和减肥的潮流。
具有很好的营养价值.下面教你美味的石锅拌饭。
鞋铺：LV6221716一、石锅拌饭主料:大米200克辅料:韩式拌饭酱250克白芝麻5克香油5克胡萝卜12根芹菜2根鸡蛋1个京葱1根香菇3朵麻油5克制作工艺：1、锅内放米，淘洗干净2、注入水，煮饭档3、此时洗蔬菜切蔬菜，切成一样长度粗细的条，香菇切片4、京葱、胡萝卜、芹菜可生吃，香菇要蒸熟，在米饭快熟的时候，码入香菇，淋一点麻油，一点点冷水，继续盖盖子加热，电饭锅传感器感知到温度降低，智能的适当延长烹饪时间5、发出滴滴声后稍微焖一会，取出，趁热摆蔬菜、韩式拌饭酱、蛋黄，撒白芝麻6、看着颜色就很有食欲呀，记得用木勺或硅胶勺拌匀哦，好心疼我的“铁釜”不要刮伤7、当然你可以事先把胡萝卜、芹菜之类炒熟，再摆放，不能生吃的菜一定要先炒熟哦8、小贴士：蔬菜可以自行更换，蕨菜、豆芽、牛肉末等等二、石锅保养秘技：买回来的石锅一定要保养哦，不然加热的时候很容易开裂的1、先用淘米水泡石锅，石锅要完全浸没在水中，泡2天2、泡好的石锅继续在盐水内泡两天，石锅也一样要完全浸没在盐水中，盐加个几勺就行3、取出石锅洗净，完全晾干，注意要完全晾干哦，晾干后就是这样的白色4、然后用油在石锅里里外外都刷上油5、放在烤箱内，150度烤20分钟，重复2次，这样石锅就保养好啦三、饭店石锅拌饭主料：米饭1碗牛肉50克金针菇1把辅料：鸡蛋1个干香菇2朵菠菜1棵黄豆芽1小把胡萝卜1小段调料：料酒少许生抽12汤匙韩式辣酱1汤匙植物油适量制作工艺：1、牛肉切丁，菠菜、豆芽、金针菇洗净切小段，胡萝卜、香菇泡发切丝2、石锅内壁抹上一层油待用3、菠菜、豆芽、金针菇、胡萝卜、香菇入锅焯水后捞出4、锅内倒入植物油烧至7分热，放入牛肉丁翻炒数下，加生抽、料酒炒熟后盛出5、石锅内放入米饭，摆上焯好的各式蔬菜、牛肉、煎至单面熟的荷包蛋，小火加热，当听到米饭发出滋滋的声音便可关火，食用时拌入韩式辣酱即可四、香菇石锅拌饭主料：香菇3朵黄豆芽30克紫甘蓝30克牛里脊肉50克鸡蛋1个菠菜40克蕨菜30克红椒30克辅料：食盐半小勺酱油1大勺葱1棵蒜3瓣香油1大勺辣椒酱2大勺白糖半勺芝麻1大勺制作工艺：1、所有蔬菜洗净，沥干水分，分别把红椒、香菇、紫甘蓝切成长约3厘米的细丝，水发蕨菜切成长约3厘米的段2、瘦肉洗净切成长约3厘米的丝，放入小碗中，加入葱花1小勺、蒜末12小勺、1大勺酱油、白糖少许、12大勺香油、12大勺熟芝麻拌匀，腌10分钟至入味3、菠菜和豆芽洗净，分别放入开水锅中煮熟，捞出，过凉水4、把豆芽和菠菜沥干水分，菠菜切成长约3厘米的段，放入容器中，分别加入适量盐、香油、和熟芝麻拌匀备用5、炒锅烧热，倒入约1大勺植物油，油温热后倒入肉丝炒熟，然后把肉丝盛出来备用6、炒锅倒油烧至温热，分别把彩椒、香菇、蕨菜放入锅中炒熟，再加入盐和芝麻调味盛出备用7、热米饭盛入石锅中8、把所有处理好的蔬菜整齐的码在米饭上9、锅中倒少许油烧热，放入鸡蛋煎至蛋白凝固，关火重回1988！德善正焕都爱吃的石锅拌饭，反正我是馋哭了！牛里脊，菠菜，香菇，胡萝卜豆芽，红椒，木耳-辅料-韩式辣瓣酱，糖，大蒜，生抽麻油，苹果醋1.选用200g牛肉片（里脊），加入2瓣大蒜末，1小撮糖，1.5大勺生抽和1.5大勺麻油。
韩国料理菜谱大全
韩国料理菜谱大全【菜名】芝麻虾球【特点】油润清香，外松里嫩，味鲜爽口。
【原料】虾仁200克，芝麻10克（焙好），淀粉25克，料酒5克，鸡蛋1个，精盐2克，辣椒酱3克，味精2克，花生油500克（实耗50克）。
【做法】1.将虾仁浸泡，冲洗干净，剁成泥茸，放入瓷碗里，加入料酒、味精、芝麻、淀粉、蛋清、盐、搅拌均匀成虾糊，用手挤成虾球。
2.炒锅烧热，放入花生油。
烧至四成热时断火，一只只地放入虾球，至虾球全部入锅后，点旺火，用漏勺不断翻动虾球，炸至呈金黄色时，用漏勺捞出，控油。
3.食用时，将芝麻虾球盛入盘里，随带小碟酱菜蘸食即可。
【菜名】芝麻猪肉丁【特点】呈金黄色，香酥可口，芝麻味浓。
【原料】瘦猪肉200克，鸡蛋1个，芝麻100克（焙好），豆油750克（实耗50克），面粉50克，料酒25克，精盐5克，大葱15克，生姜5克，味精2克，芝麻油20克。
【做法】1.将瘦猪肉洗净，去筋膜，切成1厘米见方的丁；大葱去皮，生姜去皮，洗净，均切成末。
2.鸡蛋打入碗内，抽打起泡，加入芝麻油、大葱末、生姜末搅拌均匀成渍汁，放入瘦猪肉丁，腌渍15分钟，取出，放在面粉里滚一下，再挂蛋液，然后，沾匀一层芝麻。
3.炒锅烧热，倒入豆油，烧至七成热时，把沾好芝麻的猪肉丁放在肉锅内炸，炸至肉丁呈金黄色时，捞出，控油，入盘，即可。
【菜名】竹笋肝糕汤【特点】肝质细嫩，竹荪味鲜，清汤爽口。
【原料】干竹荪30克，鲜猪肝300克，鸡汤2公斤，鸡蛋3个，盐5克，料酒15克，味精2克，胡椒面5克，辣椒油1克，芝麻10克（焙好）。
【做法】1.取新鲜猪肝洗净，去掉筋膜，放在案上，用刀背捶成极细的茸浆，装在碗中，取250毫升冷鸡汤掺在碗中调匀，再把肝浆倒在一块净细纱布上，滤去残渣，待用。
2.再取鸡蛋3个，打破去蛋黄留蛋白，把蛋白放在浆碗中，适量放在些盐、味精、料酒和胡椒粉调匀，用一圆盘把碗口盖严，上笼蒸约15分钟。
（注意：蒸肝糕时，用的气不要太大，否则肝糕要被气冲坏，时间不易过长，刚熟即取出，如时间过长，有蜂窝眼出现时，糕则变老）。
韩式美食烤牛肉拌饭的诱人香气
韩式美食烤牛肉拌饭的诱人香气韩式美食-烤牛肉拌饭的诱人香气韩国，作为一个美食天堂，以其独特的烹饪方式和丰富的食材而闻名于世。
其中，韩国烤牛肉拌饭（Bibimbap）以其丰富多样的口味和令人着迷的香气而备受赞誉。
它融合了韩国传统的烹饪技巧和现代人的健康观念，成为了许多人钟爱的美食。
一、韩国烤牛肉拌饭的历史与发展烤牛肉拌饭起源于韩国传统的农家菜，最早是农民们用剩余的蔬菜和烤牛肉拌在一起食用。
经过不断的发展，它逐渐成为了一道兼具美味与营养的菜肴。
如今，烤牛肉拌饭已经成为了韩国饮食文化的一部分，深受人们喜爱。
二、韩式烤牛肉拌饭的制作方法1. 准备食材韩式烤牛肉拌饭的主要食材包括烤牛肉、米饭、各种蔬菜如胡萝卜、黄瓜、豆芽等；此外还需要辣椒酱、生鸡蛋和芝麻油等调料。
2. 烹饪步骤首先，将牛肉切成薄片，用一定比例的酱汁腌制15分钟至入味。
其次，将各种蔬菜准备好，胡萝卜和黄瓜切丝，豆芽烫熟。
再次，将米饭煮熟备用。
3. 烤制牛肉将腌制好的牛肉放在烤盘上，用高温烘烤2-3分钟，直到牛肉表面焦香。
4. 拌饭在一个大碗中，加入适量的米饭，然后将烤牛肉、蔬菜、辣椒酱、鸡蛋和芝麻油一起加入碗中，用筷子充分拌匀。
三、烤牛肉拌饭的特色1. 融合韩国传统与现代风味烤牛肉拌饭是韩国传统美食与现代风味的完美结合。
它保留了韩国传统家常菜的温馨和朴实，同时融入了现代人追求健康和多样化口味的需求。
2. 丰富多样的口感和香气烤牛肉拌饭的食材丰富多样，蔬菜的清脆口感和烤牛肉的嫰滑口感完美结合，每一口都能带给人意想不到的味觉体验。
此外，烤牛肉散发出的诱人香气更是让人食欲大增。
3. 营养均衡的搭配韩式烤牛肉拌饭搭配了丰富的蔬菜和烤牛肉，提供了蛋白质、膳食纤维、维生素和矿物质等多种营养素。
它既美味可口，又可以为身体提供所需的营养。
四、结语烤牛肉拌饭作为韩国美食文化的代表之一，以其独特的魅力吸引着越来越多的人。
它不仅消除了人们对美味的渴望，更体现了韩国人对生活的热爱和对饮食的执着。
套餐饭菜单菜谱大全
套餐饭菜单菜谱大全套餐饭是一种方便快捷的用餐方式，它通常包括主食、配菜和汤品，口味多样，营养丰富。
下面我们将为大家介绍一些常见的套餐饭菜单菜谱，希望能给大家在日常生活中的饮食搭配提供一些灵感。
1. 日式套餐饭菜单。
主食，寿司或日式炒面。
配菜，照烧鸡肉、蔬菜天妇罗。
汤品，味噌汤。
这款套餐饭以日本料理为主，口味清淡，适合喜欢清淡口味的人群。
2. 中式套餐饭菜单。
主食，糯米饭或馒头。
配菜，红烧肉、麻婆豆腐。
汤品，酸辣汤。
这款套餐饭以中国传统菜肴为主，口味浓重，适合喜欢重口味的人群。
3. 西式套餐饭菜单。
主食，意大利面或烤面包。
配菜，黑椒牛排、烤蔬菜。
汤品，法式洋葱汤。
这款套餐饭以西餐为主，口味浓厚，适合喜欢西餐口味的人群。
4. 韩式套餐饭菜单。
主食，拌饭或冷面。
配菜，韩式炸鸡、泡菜。
汤品，豆腐汤。
这款套餐饭以韩国料理为主，口味多样，适合喜欢韩国料理的人群。
5. 港式套餐饭菜单。
主食，炒饭或米粉。
配菜，叉烧、炸云吞。
汤品，青菜汤。
这款套餐饭以香港特色菜肴为主，口味清淡，适合喜欢港式料理的人群。
6. 素食套餐饭菜单。
主食，素菜饭或全麦面包。
配菜，红烧鲜菇、清炒时蔬。
汤品，蔬菜汤。
这款套餐饭以素食为主，口味清淡，适合素食主义者或偏好清淡口味的人群。
总结，套餐饭菜单菜谱多样，可以根据个人口味和饮食习惯进行选择。
希望以上介绍的套餐饭菜单菜谱能够为大家的日常用餐提供一些参考，也希望大家在享用美食的同时，注重营养搭配，保持健康饮食习惯。
12道韩国美食
做法：
1）在锅中放入油，油温4成热时，加入洋葱丝，中小火煸炒出香味，接着将彩椒条，黄瓜条和胡萝卜条放入锅中，中小火煸炒约2分钟。
2）然后向锅中倒入水，大火煮滚后，转中小火加入辣年糕酱，待酱汁炒匀后，加入年糕条，中火煮5分钟，加入盐和糖炒匀，继续用中小火煮至年糕条变软且汤汁变得比之前少而浓稠。
**用什么方便面都可以，但我个人觉得辛辣面和五谷道场的方便面会比较劲道，或者用细点的手擀面也不错。
【辣烤年糕】
原料：条状粘糕200克 洋葱丝25克 青红黄彩椒条各20克 黄瓜条20克 胡萝卜条20克
调料：植物油1汤匙（15ml） 辣年糕酱3汤匙（45ml） 盐1茶匙（5克） 糖1/2茶匙（约3克） 水200ml 芝麻1/4茶匙（约1克）
2）在面粉中打入鸡蛋，用筷子搅散，接着倒入泡菜汁，搅匀后慢慢的加入水，用筷子朝一个方向搅拌至没有面疙瘩，用勺子舀起，滴落的面糊呈可以流淌的状态即可。
3）将切好的辣白菜块放入调好的面糊中，然后放入红椒丝和葱花，加入糖拌匀。
4）锅烧热，倒入油开小火加热，待油7成热时，倒入一勺面糊，马上转动锅子，让面糊自然流淌成圆形。然后转中小火，慢煎1分钟后，翻面，继续煎另一面，30秒后，再次翻面。直到面饼两面呈金黄色。
**在做部队汤时，可以直接倒入清水煮，想要更美味点的话，也可以放提前熬煮好的鱼汤。
**汤里的材料可以根据自己的喜好随意搭配。您还可以加入牛肉，猪肉，奶酪，蕨菜等等。如果要加入牛肉，猪肉等不易成熟的材料，煮的时间就要长些。
**辣白菜里的汤汁一定要同辣白菜一起加入汤里，这样味道才会更好。
**这道汤类似于火锅，边煮边吃，所以，可以参照涮火锅时使用的器皿。
做法：
1）把里脊肉切成厚5毫米厚，8厘长，5厘米宽的片。
厨房美食菜谱：韩式bibigo拌饭的做法
厨房美食菜谱：韩式bibigo拌饭的做法
韩国饮食低油低脂非常健康，韩式bibigo拌饭由韩式拌饭引申而来，随心所欲添加喜欢的食材，如海苔、鸡肉等。
由于用到韩式拌饭辣酱，所以味道仍然很传统，而且摆脱了“煮妇”夏季困在闷热厨房的困扰。
食材
主料：
白米饭适量
鸡蛋
西葫芦一个
豆芽菜
胡萝卜
辣白菜
韩式拌饭酱适量
松子仁三颗
色拉油少许
步骤
1.新蒸好的白米饭或剩饭都没问题，糙米黑米等健康米味道更丰富，在碗底铺开。
2.豆芽洗净，抄熟。
3.西葫芦洗净，切片。
4.胡萝卜洗净，切丝。
5.煎蛋，由用餐人数决定鸡蛋个数。
6.韩国人肉背回的辣酱（拌饭酱）
7.把食材（豆芽菜、西葫芦、胡萝卜、辣白菜、鸡蛋、松子）在米饭上摊开摆出造型，倒入适量辣椒酱。
8.起油锅，全部翻炒后出锅即可。
小贴士：无。
朝鲜族特色食谱
在家做韩国美食1、韩式石锅拌饭食材：200g米饭、50g菠菜、100g金针菇、50g胡萝卜、30g香菇、50g韩式辣酱、20g生抽、5g黑芝麻做法：1)准备好青菜，菠菜、胡萝卜洗净；金针切掉尾部；香菇切掉尾部，只留伞叶。
2)香菇切丝。
3)菠菜焯水。
4)胡萝卜先横切断，再切丝，这样切法长度可以掌握。
5)鸡蛋煎单面。
6)胡萝卜过油，炒过，这样胡萝卜的营养才会更好的被我们吸收。
7)石锅内刷香油，不仅防粘，还带有香油的香气。
石锅内刷香油，不仅防粘，还带有香油的香气。
8)米饭盛入石锅内，压实，在上面码上蔬菜。
9)将鸡蛋放在上面，将石锅放火上加热至兹兹响，闻到焦香即可。
10)辣椒酱和生抽调匀，吃时将酱汁倒入锅内，用大勺子拌匀，开吃即可。
2、寿司食材：米饭、海苔、白醋、盐、香油、蟹肉棒、黄瓜、鸡蛋、鱼松粉、樱花粉、蟹肉棒、白糖做法：1)蟹肉棒焯水凉凉备用2)鸡蛋煎鸡蛋饼，切丝备用。
黄瓜切条备用3)蒸米饭，放入盐、白醋、白糖、香油搅拌均匀，凉凉备用4)寿司帘铺平，放上海苔5)上面铺上拌好的米饭6)中间码上黄瓜条、鸡蛋丝、蟹肉棒7)慢慢卷起，卷的时候一定要紧8)用寿司帘紧握9)寿司一条就做好了，用锋利的刀子，快速拉锯式切断即可10)寿司帘铺平，上面盖一层保鲜膜11)在保鲜膜上面铺米饭12)米饭上面盖一层海苔13)将鸡蛋丝、黄瓜条、蟹肉棒放在海苔上14)慢慢卷起，保鲜膜可不要卷进去哦15)同样用寿司帘握紧16)找个锋利的刀子，拉锯式快速将寿司切段17)准备鱼松，慢慢滚动寿司，白米饭处粘鱼松粉即可3、正宗的韩式泡菜（虽然麻烦了点，但这味道可不是盖的）食材：1000g大白菜、120g红辣椒粉、60g韩式辣椒酱、50g糯米粉、150g白萝卜、150g胡萝卜、100g洋葱、1个苹果、适量油、150g盐、适量大蒜、适量姜、50g白糖、30g小虾皮、50ml鱼露、适量白芝麻、适量韭菜做法：1)两公斤左右大白菜一颗，撕去表面干枯发黄的叶片2)切去菜邦，撕成片状，过水浸泡冲洗干净3)将滤干水分的大白菜叶一片片的放入一个大的食品盒中，每放一片，都要在表面细细撒上一层盐，再放一片再撒盐，如此重复，直至所有的叶片都放入盒中4)盖好盖子，放入冰箱冷藏一夜5)第二天取出，可以看到盒子中腌出了很多的水分6)将腌过的大白菜在纯净水或凉开水中浸泡漂洗后，挤干水分备用7)糯米粉50g加500g水（1：10）拌匀，然后小火加热，边煮边搅拌8)煮至冒泡时即可关火，然后余温继续搅拌，些时即成浆糊般比较黏稠的状态，晾凉至完全冷却备用（糯米糊在辣白菜的制作中是必不可少的一步，各做作料能否粘连在一起，就靠它了）9)白萝卜擦成细丝10)挤干水分备用11)胡萝卜、苹果、洋葱切块12)将切成小块的蔬果与去皮的大蒜、生姜一起，加入料理中搅打成泥13)将白萝卜丝中加入晾凉的糯米糊，再加入红辣椒粉，搅拌均匀14)加入辣椒酱再次拌匀15)倒入搅打好的果蔬泥，加入小虾皮（有虾酱更好）、鱼露拌匀16)加入白芝麻、切成小段的韭菜、白糖，拌匀，即成腌酱17)取一片挤干水分的白菜，用刷子或手在正反两面均匀的涂抹上一层酱料，再放一片再涂，如此重复，直至涂完所有的白菜18)将涂抹好酱料的白菜在盒中码放整齐，最后在表面再抹上一层比较厚的酱料，盖上盖子，室温发酵2-3天（夏天室温1天，冬天3-5天），然后装入密封性能比较好的小盒内，入冰箱冷藏5-7天后开始食用，20-40天内味道最好。
韩国石锅拌饭
韩国石锅拌饭韩国石锅拌饭是一道让人垂涎欲滴的传统韩国美食。
它的名字源自于用传统的石头锅烹制而成，以米饭和各种新鲜食材混合搅拌而成。
这道菜肴有着浓郁的韩国风味，以其独特的口感和香气吸引了许多饕客和美食爱好者。
一、起源与历史韩国石锅拌饭可以追溯到约2500年前的古代朝鲜时期。
当时，这道菜是由各种新鲜蔬菜和米饭混合在一起烹制而成，成为农民和贫穷人家常用的食物。
后来，石锅拌饭逐渐发展成了一道招待客人和庆祝特殊场合的菜肴。
随着时间的推移，韩国人在制作石锅拌饭的过程中加入了更多的食材和调料，使其更加丰富多样。
今天，韩国石锅拌饭已经成为了韩国的传统美食之一，并且在全球范围内享有盛誉。
二、制作过程韩国石锅拌饭的制作过程需要一些专业技巧，但是只要掌握了基本的步骤，就能做出美味的石锅拌饭。
首先，选择适合的石锅是非常重要的。
石锅可以保持食物的热度，并且二氧化碳会从石锅底部释放出来，增加食物的香气。
接下来，准备优质的米饭和各种蔬菜和肉类食材。
米饭需要提前煮熟，但是要注意不要煮得太软。
蔬菜和肉类可以根据个人口味选择，常用的包括萝卜、洋葱、辣椒、蘑菇和牛肉或鸡肉。
然后，在热的石锅中加入少量的油，将蔬菜和肉类煎炒至金黄色。
接着，加入米饭和各种调料，如酱油、韩国辣酱和炒熟的鸡蛋。
用木铲将食材充分搅拌均匀，直到米饭变得松散，颜色均匀。
最后，将石锅上桌并与家人或朋友一起分享。
用木铲将拌饭混合均匀，以确保每一口都能感受到各种食材的美味与风味。
三、特点与口感韩国石锅拌饭的特点在于其丰富的口感和独特的风味。
首先，石锅使米饭底部烤得金黄酥脆，增添了一种独特的口感和香气。
其次，各种蔬菜和肉类的混合搭配，使得拌饭口感鲜美且丰富，每一口都能品尝到不同的风味。
此外，韩国石锅拌饭在烹饪过程中，食材之间的充分搅拌使得米饭吸收了各种调料和食材的精华，使得拌饭更加美味可口。
总结韩国石锅拌饭是一道美味的传统韩国菜肴，以其独特的口感和丰富多样的风味在世界范围内受到喜爱。
12 Korean food(12道韩国美食)
---------------------------------------------------------------最新资料推荐------------------------------------------------------12 Korean food（12道韩国美食）12 Korean food（12 道韩国美食） [Bibimbap] Ingredients: cooked rice 1 bowls, bracken 8 root (if not can not put) yellow bean sprouts, an egg, 1 beef, 1 small carrots, half roots, spinach, 4 letinous edodes, 2 Seasoning: Korean chili sauce 2 teaspoon (10 grams) 1 teaspoon sesame oil (5ml) salt 1/2 teaspoon (3 grams) Sprite (3ml) 1/2 teaspoon sugar 1/2 teaspoon (3 grams) of white vinegar 1/4 teaspoon (1 grams) black pepper 1/2 teaspoon (3 grams) Practice: 1) peel carrots and cut into 4cm long filaments. Rinse the letinous edodes and cut into 4cm long filaments. Yellow bean sprouts, bracken, spinach and carrots were cut into letinous edodes and wire of the same length, minced beef spare. 2) pour the water into the pot, boil the fire and pour it into the fern for 10 minutes, drain and drain. 3) pour a little oil in the wok, high heat until the oil 7 into heat, in turn into the carrots, bean sprouts, letinous edodes silk, bracken, when these vegetables stir fry until cooked 8 minutes, add spinach, sprinkle with salt (2 grams), continue to stir fry 1 minutes after the pan stand. 4) a little oil back into the pot, until the oil 5 into the heat, pour beef pieces, with the fire and stir fry, fried beef color,1 / 23pour the remaining salt (1 grams), sprinkle black pepper, sugar (2 grams), stir fry evenly and set aside. 5) evenly spread the sesame oil on the inner wall of the stone pot, spread the cooked rice, and heat it for 3 minutes with a small fire. 6) at the same time, in the frying pan to a little oil, until the oil 7 into hot, put eggs, fried into one side can be cooked. 7) to stir fry the vegetables, minced beef, fried to single cooked egg yards in stone pot above. The bottom of the Steamed Rice form of brown rice crust. 8) the chili sauce, Sprite, and the remaining sugar (1 grams), and white vinegar, mixed evenly mixed in rice can be. Super long winded: * * chili sauce itself is very thick, with not good taste in Steamed Rice, text in step (8), in the Korean chili sauce, transferred to Sprite or fresh pear juice, taste better. If you don’t believe it, try it. A little change will make a lot of difference at once. * * Korean chili sauce is available in supermarkets and in the condiment areas of large markets. There is no need to buy Korean origin. The price is very expensive. Korean chili sauce made in China is much better than South korea. * * bracken if it is fresh, boiled for 10 minutes. If it is dry, soak overnight, then cook for 1 hours or so until the bracken is soft. No bracken can be used. * * the elegant Bibimbap, will all the vegetables---------------------------------------------------------------最新资料推荐------------------------------------------------------ were fried and then placed on Steamed Rice. Do it yourself at home do not have to be so troublesome, but also the dishes will not easily cooked before the pot can be fried. * * Don’t worry a bout the omelette on one side. It’s not sanitary. Because the stone pot is very warm, all the ingredients will be heated automatically again. When you mix the eggs with rice, the eggs will be cooked immediately. * * in order to eat crispy crispy rice, must be in the stone pot wall covered with sesame oil. * * stone pots are sold in some large supermarkets, or in the tableware section of a large wholesale market. [troops soup] Ingredients: tofu and luncheon meat 1/2 1/4 block mushroom 1/2 bag 3 letinous edodes 1/2 1 large green onion 20 grams of wormwood bar spicy cabbage 80 grams 20 grams of rice cake piece of instant noodles 1 bags of green Jianjiao 1 root garlic 5 grams of ginger 5 grams Ingredients: white pepper powder 1/2 teaspoon (3 grams) 2 tablespoon soy sauce (30ml) salt 1 teaspoon (5 grams) sugar 1/2 teaspoon (3 grams) chili powder 1 tablespoon (15 grams) Practice: 1) the tofu and luncheon meat cut into 3cm long, 2cm wide and 0.5cm thick slices, remove the mushroom roots to wash after wash, letinous edodes was cut into 1cm thick slices, onion cut into filaments, spicy cabbage cabbage 1cm3 / 23wide, green onions cut into rings, remove the roots washed wormwood bar, green and red pepper wash and cut into standby ring. 2) the luncheon meat, tofu, mushroom, onion, green onions, letinous edodes, wormwood bar, spicy cabbage (including soup), rice cake, instant noodles, green and red pepper into the pot, code, Can not pour material of water (slightly before then), the fire boil to boil. 3) the garlic, ginger and other spices except white pepper sauce into sauce, into the soup, continue to cook for 4 minutes, and finally sprinkle white pepper, mix thoroughly. Super long winded: The * * * soup is a very popular and homely dish in Korean restaurants, and there is a slight difference in the contents of each unit’s soup. Do it yourself at home, you can also adjust the content according to your preferences. The origin of the name army soup has many different interpretations. It is basically a series of different statements and speculations about the food in the American cafeteria. If you are interested, you can search the army soup directly with Baidu or google. In a word, it’s a bowl of mixed drinks that can be easily found at hand, very fragmentary, mixed with some local Korean food ingredients. Do the army * * * * in the soup, can be directly into the water to cook more delicious point, can also be placed---------------------------------------------------------------最新资料推荐------------------------------------------------------in advance of boiled fish soup. * * * soup material can be arranged according to their own preferences. You can also add beef, pork, cheese, bracken and so on. If you want to add beef, pork and other difficult to mature materials, cooking time will be longer. * * spicy cabbage broth must be joined with spicy cabbage soup, so that the taste will be better. * * this soup is similar to chafing dish, cooked and eaten, so you can refer to the utensils used in Shabu shabu. What * * can instant noodles, but I personally feel that the wugudaochang spicy noodles and instant noodles will be relatively good, or Shougan fine is also good. [spicy baked rice cake] Raw materials: 200 grams of adhesive strip onions 25 grams of yellow green and red pepper each 20 grams of cucumber 20 grams 20 grams of carrots Spices: Vegetable Oil 1 tablespoon (15ml) spicy rice cake sauce 3 tablespoon (45ml) salt 1 teaspoon (5 grams), sugar 1/2 teaspoon (about 3 grams) of water, 200ml sesame 1/4 TSP (about 1 grams) Practice: 1) into the oil in the pan, the oil 4 into the heat, add onion, small fire stir fried flavor, then pepper, cucumber and carrot into the pot, stir fry over medium heat for about 2 minutes. 2) and then pour the water into the pot, the fire boil, turn a small fire into spicy rice cake sauce, stir5 / 23until sauce, add rice cake, simmer for 5 minutes, add salt and sugar, stir well, continue to use small simmer until the rice cake soup and a soft, thick and become less than before. 3) will be cooked spicy rice cake, covered with aluminum foil into the pan, into the middle of preheated oven, 160 degrees bake for about 7 minutes, after fresh sprinkled with sesame seeds. Super long winded: * * rice cakes in large supermarkets near the bean products freezers can be found, strip, sheet can be. * in addition to the vegetables mentioned above, you can also adjust the type and amount of vegetables according to your own stock and preferences. * * in the import counters of large supermarkets, they sell Korean hot cakes, and if they can’t buy them, instead of Korean chili sauce. If the chili sauce is too thick, add the right amount of water to dilute it. * * grilled spicy rice cake soup thicker, more tasty. If you want to try to save the soup, can be covered with a layer of aluminum foil in baking. Grilled tenderloin with chili sauce Raw materials: Pork Tenderloin 300 grams of onion 2 teaspoon (10 grams) mashed garlic 2 teaspoon (10 grams) ginger 1 teaspoon (5 grams) Seasoning: Korean chili sauce 2 tablespoon soy sauce 2 tablespoons (30ml) (30ml) 1 tablespoon sugar (15 grams) pepper powder 1/2 teaspoon (3 grams) salt 1/4 teaspoon (1 grams)---------------------------------------------------------------最新资料推荐------------------------------------------------------1 tbsp sesame oil (15ml) Practice: 1) cut the fillet into 5 mm thick and 8 cm long and 5 cm wide slices. 2) the chili sauce in a bowl, add soy sauce, sugar, chili powder, salt, sesame oil and onion ginger garlic stir. 3) the meat and the prepared sauce put together, fully grasp mixing evenly, cover with plastic wrap, marinate for an hour. 4) preheat the oven with a temperature of 200 degrees. At this time, the tray covered with a layer of aluminum foil, the marinated meat a piece of code on a baking tray. 5) place the baking pan in the middle of the oven and bake for about 10 minutes at a temperature of 200 degrees. Turn over the middle of the oven once. After baking, sprinkle a layer of white sesame, while eating hot. Super long winded: For this dish, choose the fillet of pork. If you like, you can also use this sauce to roast beef. But it must be very tender beef tenderloin. * * Korean chili sauce can be bought in supermarkets. There are domestic and Korean origin of two kinds, domestic relatively cheap, but I feel very good. There’s no need to sell pure imports. * * if you don’t like ginger in meat, you can also use a little ginger juice instead of ginger. * * if there is just a pear in the house, when the meat is marinated, squeeze some pear juice into the sauce, so7 / 23that it can increase the sweet taste, and most importantly, the taste of the meat will be more tender and tender. * * tenderloin is very easy to roast, do not bake too long, otherwise it will directly affect your taste, ha. * * in addition to the direct consumption of hot food, I strongly recommend the use of lettuce or basil leaves wrapped in meat to eat, taste better, can also be relaxed, very refreshing. [tender bean curd soup] Ingredients: Tofu 1 boxes of Flammulina 1 small clams 10 egg 1 zucchini 1/4 1/2 1 green onion green and red pepper each 1 small whitebait 15 garlic 8 grams Seasoning: pepper powder 1 teaspoon (5 grams) large grain of salt 8 grams (common salt can) soy sauce 1 teaspoon (5ml) salt 1/2 teaspoon (3 grams) sesame oil 10ml Practice: 1) clam after washing, repeated with a large grain of salt scrub, then rinse with water. 2) squash wash, cut into 2cm square pieces, onion cut into 2cm wide pieces, onion cut wafer, green and red pepper cut circle, mushroom roots to spare. 3) pot sesame oil, oil temperature 3 into hot, add chili powder, small fire fry for 20 seconds, then add onion slice, onion, zucchini, pour into the water, turn the fire, add small whitebait. 4) boil, add clams, clams when open the mouth, into the mushroom, green red pepper circle, tender tofu, add soy sauce, salt, simmer for 3---------------------------------------------------------------最新资料推荐------------------------------------------------------ minutes. Finally, in front of the pot, knock into the eggs, add garlic, turn off the fire. Super long winded: * * *, if you can buy tofu brain, then the taste will be better. If you can’t buy it, do it yourself -- home made tofu, brain, lactone tofu. * * because clams are directly into the soup, so must be thoroughly cleaned with a large grain of salt scrub, can effective sterilization. A large granule of salt is a coarse particle of salt that can be used to pickle salted duck eggs or pickles. If you don’t have it, wash it with fine salt. * * sesame oil, also called sesame oil, or sesame oil. Supermarkets have sold. * * soup can also be put into potatoes, letinous edodes and other ingredients, entirely in accordance with their preferences. * * * small fish is added to make the soup more delicious, and if not, it can also be omitted. General small whitebait will sell kelp in the supermarket, seaweed or dry shelves near there. If you go to the market to buy, then sell Korean seasoning spices will certainly have some places. In addition, the Internet search, as long as the Korean restaurant is sold. * * do not worry about the egg is not familiar with the problem, the temperature of the soup will be boiled eggs naturally. * stone pot at home, with stone pot soup,9 / 23can effectively heat. * stir fry chili powder with sesame oil, it will make the taste of soup more fragrant. [pickles pancake] Raw materials: 220 grams of cabbage soup with hot red pepper 1 1 egg flour 100 grams of water with 1 small 50ml Spices: sugar1/2 teaspoon (3 grams) Practice: 1) squeeze the soup in the hot cabbage and cut into small pieces (3cm long, 1cm wide), keep the broth in reserve. Remove the red pepper, remove the stalks, and cut into strips of matches. 2) in the flour into the egg, stir with chopsticks, and then pour into the pickle juice, stir well, slowly add water, Use chopsticks to stir in one direction until there is no dough. Scoop up with a spoon and pour the batter into a flowing condition. 3) the spicy cabbage cut pieces of tune into a good batter, then add chili and onion, add sugar and mix well. 4) into the oil pan, boil, until the oil 7 into the heat, pour a spoonful of batter, immediately turn the pot, let the batter naturally flowing round. Then turn the medium and small fire, simmer for 1 minutes, turn over the noodles, continue to fry the other side, after 30 seconds, turn over the noodles again. Until both sides golden cake. Super long winded: * * spicy cabbage to choose fermented sour, so eat more flavor. Supermarkets buy vacuum packaged kimchi, can be placed in the refrigerator freezer, put a few more days, and---------------------------------------------------------------最新资料推荐------------------------------------------------------ then re-use, will be fermented more fully. * * hot cabbage soup, do not throw away, joined the spicy cabbage juice pancakes, color is beautiful, and the taste is good. * * * because the egg and chili sauce are added, the amount of water depends on the degree of absorption of the flour. A little extra, do n’t join it at one time. * * * pancake, if the batter is thin, you can naturally flow into a round, and if the batter is dry, you can use shovel assisted molding. The start time for * * fried small fire, the batter is fixed, to turn a small fire, while frying while shaking the pan, otherwise it is easy to lay down. * * in batter, you can also add pork mince, squid strips, or Bacon pieces, ham shreds, and other meats you like. Personally, the thin pancake feels more delicious. So, if you want to make a thin pancake, the batter will be diluted as much as possible. * * like a little heavier flavor, but also can adjust a dip: raw water vinegar, white pepper powder, sesame oil (ratio is: 1:1:0.5:0.1:0.1), and mix thoroughly. [spicy beef vermicelli soup] Ingredients: beef 300 grams of bracken a small (about30 grams) of mung bean sprouts a small (about 30 grams) abouta handful of vermicelli (50 grams) 3 garlic onion 2 ginger 10 grams 10 grams of garlic Seasoning: 1 tablespoon chili powder11 / 23(15 grams) 2 tablespoon soy sauce (30ml) white pepper powder 1/2 teaspoon (3 grams) 7 teaspoon sesame oil (35ml) salt 1 teaspoon (5 grams) Practice: 1) after cleaning with beef, onion, garlic (1) together into the pot, pour beef can not water, fire boil, skim off the foam, simmer for 1 hours cover. 2) the beef is cooked and taken out, and the soup is filtered into another pot. The beef is torn into matchstick thin silk, white (1) crosswise 2cm wide section, cooked bracken cut 4cm long, pinch the tail bud of mung bean vermicelli, cut into 20cm long standby. 3) pour water into the pot, add salt (2 grams) boil, put in bracken and cook for 2 minutes, then add bean sprouts and blanch for 30 seconds, two. Remove and drain. 4) the shredded beef, boiled bracken and bean sprouts into the bowl, add soy sauce 2 teaspoon (10ml), white pepper powder, sesame oil (5ml), ginger and garlic. 5) (30ml) sesame oil into the pot, simmer gently, slowly pour into the pepper powder, fried flavor, add shredded beef, marinated bracken, bean sprouts, simmer gently stir fry 2 minutes. 6) step (1) in cooked beef broth filtrate, add onion into the pot, and soy sauce (20ml), salt, and stir fried dishes, add vermicelli, cook for 15 minutes with a small fire. Super long winded: * * bracken have dried (need to soak in advance), but also cooked after the vacuum---------------------------------------------------------------最新资料推荐------------------------------------------------------ packed, and go home to wash, you can stir fry, or soup. I suggest buying the home for washing. Because dried bracken to foam hair for a long time, but also cooked, relatively time-consuming. The Nanhu Lake market in Beijing, Wangjing is sold, or a large vegetable market, and a Korean supermarket. * * to choose instead of vermicelli fans, fans can not help cook noodles taste good and forbidden to cook. Stalls selling dry goods in the market or supermarkets are sold. Beef tenderloin with * * can not buy the sirloin, Bull button. Because cooked, to tear into hand. * stir fry chili powder with sesame oil, this step is very important, the color and taste are all come out through this step. Don’t use ordinary oil, otherwise, it will not smell fragrant. * * this soup spicy soup, and the material is very rich, just a bowl of soup, you can become a Steamed Rice collocation, meal. * * onion is indispensable in the soup of the material, do not skimp on onions, put a little more, taste excellent. Remember to use the light blue oh. [cod stew yellow bean sprouts] Ingredients: cod 2 small yellow bean sprouts 200 grams of onion 1 large green and red pepper 1 10 grams of garlic Seasoning: Pepper 10 grams pepper sauce 2 tablespoons sugar 1/2 teaspoon (30 grams) (about 3 grams) soy sauce 1 tablespoon water13 / 231 tablespoons of starch (15ml) (15ml) (3ml) sesame oil 1/2 teaspoon salt 1/2 teaspoon (3 grams) Practice: 1) the COD removes the entrails and scratches the soft scales of the epidermis to make sure the fish is clean inside and outside. Then cut into 4cm long segments. The yellow bean sprouts Qiadiao roots. Light blue green and red pepper also cutting into pieces, pieces of spare bevel. 2) pour the water into the pot and add 1 grams of salt (the ingredients of the recipe). After the fire is boiled, add the bean sprouts and cook for 2 minutes. Remove and drain in cold water and drain. 3) the chili powder, chili sauce, sugar, soy sauce, sesame oil, garlic, salt and mix thoroughly into the sauce. 4) pot put cod, add water, after the fire to boil, skim off the foam, turn a small fire, the sauce mix, cook for 10 minutes, then add yellow bean sprouts, green pepper and onion pieces, continue to cook for 5 minutes. 5) finally, pour the cornstarch sauce can be received. Super long winded: * * * this is a very common practice in South Korea, the raw materials and practices are very simple, there is no technical. Just take the ingredients and cook them together. Fish, vegetables, spicy taste, very well with rice, if fewer people at home, 2 people eat, after work to do a pot of this, with a bowl of Steamed Rice will be very convenient. * * cod---------------------------------------------------------------最新资料推荐------------------------------------------------------is marine fish, the market is frozen, the price is not expensive, 7--10 yuan 1 jin. When buying, ask the store assistant to tidy up. The sliced cod fillets are not good enough for this dish, but it’s a little easier to cook off. If you can not buy a small cod and other fish can also, such as grass carp, carp and other fish, with too expensive to do this dish is not cost-effective. * * have chili sauce and chili sauce powder, these two kinds of spices, in addition to increasing food spicy taste, cover the fish can smell. Of course, when you clean the fish and the fish scales, you should also be careful about the floating scum. The first two steps are important. * * cod meat, thorn less, very suitable for the elderly and children to eat. But this dish is probably not suitable for children because it is served with chili sauce. * * the soup is delicious, too. Mix it with rice. It’s killing you, but don’t eat it. Buckwheat noodles [] Raw materials: 200 grams of buckwheat noodles beef 200 grams of Cucumber Root half Boiled Egg 1 pear 2 coriander 1 3 garlic garlic 5 grams of onion 1 Section Seasoning: 1 tablespoon chili sauce (15 grams) 1 tablespoon soy sauce (15ml) about 5 grams of sugar vinegar 20ml beef powder 3 grams of salt and 1/4 teaspoon (1 grams) Sprite 20ml Practice: 1) beef clean, into15 / 23the pot, pour cold water, can not beef, garlic, onion into the pot, the fire boil, skim off the foam, turn off the fire and simmer for 30 minutes, remove the beef soup, natural cooling.2) of buckwheat flour soaked in cold water soak for 30 minutes, and then placed in boiling water pot boil for 1 and a half. Cook and remove it. Gently rub it in clear water and rub it off. 3) the cooling well above the oil slick off beef broth, screen again, then add soy sauce, sugar (5 grams), vinegar (15ml), beef powder, salt, then pour into the Sprite mix, cold soup is ready.4) in the chili sauce into white vinegar (5ml), garlic, sugar (1 grams), mix well. 5) cucumber wash, cut into filaments, beef slices, boiled eggs half cut, coriander washed and cut into small pieces (about 2cm). 6) into the first bowl of noodles, and then into the pear slices, cucumber, half egg, beef, coriander, and then put a spoonful of chili sauce, pour in the noodles soup, sprinkle some sesame seeds as well. Super long winded: * * noodles cooked, must be in the water, mucus rub wash, so cold will be refreshing, taste. * * plus Sprite cold noodle soup taste very different, try it. * * if it is summer eat noodles, recommend good cooling cold noodle soup in the freezer, so taste better. * * chili sauce with seasoning, after mixing, eat better. * * beef beef fillet is the best---------------------------------------------------------------最新资料推荐------------------------------------------------------ choice, so the soup will be clear. Not long time * * cold boiled water, about 1 minutes after the opening half can remove the. * * market have sold with a good cold soup seasoning, very convenient. However, if you have time, or their own deployment of cold noodle soup would be better. Taste * * soba more pliable than ordinary noodles taste. [spicy mix noodles] Material: reinforced surface 2 (or ordinary noodles can also be) 1/2 carrot spinach 1 small shallot 3 yellow bean sprouts 30 grams egg 1 Spices: chili sauce 2 tablespoon (30ml) chili powder 2 teaspoons (10 grams), apple juice 10ml, garlic end 8 grams, salt 1 teaspoon (5 grams), sugar 3 teaspoon (15 grams), white vinegar 1 tablespoon (15ml) sesame oil, a little Practice: 1) put the tendons into the water and soak for 10 minutes or so, remove the noodles and tear them aside. 2) the spinach, yellow bean sprouts in boiling water after removal of roots, wash and blanch respectively add (add 1/2 teaspoon salt water). Spinach into the pot, about 7 seconds after the fish out, yellow bean sprouts boil 3 minutes can be boiled out, boiled eggs, spare. 3) carrot peeled, cut into 5cm long filaments, onion washed and cut into 5cm long sections. 4) pour the water into the pot. After the fire is boiled, place17 / 23the noodles in hot water for about half a minute. Remove them and soak them in cold water until thoroughly cooled. 5) the chili sauce, chili powder, apple juice, garlic, salt, white vinegar, sugar and sesame oil into the bowl, stir well. Add a little sauce to the face, mix well, then mix the vegetables and remaining seasonings in the face. Mix well with the eggs. Super long winded: * tendons are a very common Korean diet, very suitable for cold noodles. Easily cooked, so not cooked too long, so taste is not good. It is sold in many Korean supermarkets, about 8 yuan, 1 bags, and 4 copies. If you can’t buy it, you can definitely use it instead of the supermarket egg noodles or regular noodles. * * vegetable choices can be added at will according to their preference. Such as cucumber, lettuce, and so on. * * noodles taste is sour, sweet, spicy, vinegar and sugar so don’t put less. * * this is very suitable for when there is no appetite for the noodles to eat, very appetizing. When cooked, place it in cold water to prevent sticking together. * * if in the winter, after the noodles cooked fish out, can not put cold water soak, remove and drain directly after the noodles can be. But remember, eat quickly. O h, don’t put it too long, or it will stick together. [radish pickles] Material: white radish 1 chives 2 garlic 2---------------------------------------------------------------最新资料推荐------------------------------------------------------ Seasoning: 1 tablespoon of pear juice (15ml) 1/2 tablespoons ginger juice (about 8ml) thick chili 1 tablespoons (15 grams) fine chili powder 5 teaspoon (25 grams) shrimp sauce 1 teaspoon (5 grams) large grain of salt 2 teaspoon (10 grams) sugar 1 teaspoon (5 grams) Practice: 1) wash the white radish, scrape off the skin and cut into 2.5 cm square pieces. Shallot washed, cut into 3cm long segment. Garlic peeled, crushed chop into mashed garlic. 2) place the turnip in the container and sprinkle the large amount of salt on the surface of the radish, then stir it for about 30 minutes. 3) the radish into a basket, to control the moisture in radish. The radish into another container, sprinkle with coarse and fine chili pepper, add mashed garlic, shrimp paste, pear juice, sugar, ginger, scallion stir and mix well. 4) do a good job of radish pickles, you can eat immediately, but placed in a sealed box, placed at room temperature, the environment, pickled for a day, the taste will be better. Super long winded: * * * usually most people choose to make this pickle with white radish. Suggest that you buy at the time, as far as possible to choose the body length, smooth surface, heavy radish. Judging whether * * radish hollowing, fold radish, if there is no water Ying, so there may19 / 23be a radish hollowing out. There is, weigh in hand with radish, indicating water heavy foot, no hollowness, is delicious. * * if the amount of salt is not good, the pickled radish is too salty. It can be washed several times in the water, but it must drain the water thoroughly and then mix it with seasoning. We recommend that you try to * * pear and ginger juice extract after use, so it is easy to eat pickled ginger, not when you eat. * * if in the summer production, pickled half a day at room temperature, it can be stored in the fridge, eat with the. Please remember to use clean chopsticks (not stained with saliva) in order to avoid the deterioration of the rest. * * krillup, in the production of Korean pickled cabbage, often used, more salty, and a strong flavor of seafood. Some large food market or selling Korean seasoning place for sale, about 4 yuan, 1 small bags. * * * if you want to eat sweet and sour radish, you can add a small amount of white vinegar, about 1 teaspoons or so. But the carrot with vinegar is not easy to keep and eat as soon as possible. * * chili noodles, if there is no thickness of two kinds, you can choose only one, there is not much difference in taste, but the selling meeting is a bit different from the picture. [iZone miso soup] Ingredients: Tofu half block 1 pumpkin root potatoes 1 Flammulina 1 small---------------------------------------------------------------最新资料推荐------------------------------------------------------ pepper 1 50 grams of pork rice water 750ml Seasoning: 3 tablespoon sauce (45 grams) sauce 2 tablespoons (30 grams) mashed garlic 1 tablespoons (15 grams) salt 1/2 teaspoon (3 grams) Practice: 1) peel the potatoes, zucchini washed with peel and cut into 1 cm square block, peppers seeded remove stalks cut into rings, tofu cut into 1 cm square block, put pork slices. 2) retain second times the rice washing rice, spare.3) the washing water into the pot, put sauce and hot sauce, put Taomi Shui, spoon slowly stir the sauce fully dissolved in rice washing water. 4) to open fire, after the water is boiled, add potatoes and cook for 3 minutes, then add pork, after about 15 seconds, skim over medium heat, 5) use chopsticks prick potatoes, easily pierced through that potatoes have been cooked, then add tofu, zucchini and mushroom, cook for 5 minutes, then add pepper and mashed garlic, and cook for about half minutes, add salt and stir. Super long winded: * * miso soup do very well, as long as the two ingredients of soybean paste and hot sauce, with their favorite meat, seafood, or vegetables, bean products, and anyone can make a pot of delicious soup is good to drink. This soup is very arbitrary, random collocation can also succeed, the rice is very good to say. * * sauce and hot21 / 23。
韩国料理的菜谱大全
韩国料理的菜谱大全韩国料理朝鲜冷面(风靡于世的朝鲜滋味)喜欢12评论(0)韩国泡菜喜欢6评论(0)简单寿司(零厨艺也能搞定街头韩式小吃) 喜欢145评论(0)韩味西葫芦饼的做法喜欢173评论(0)海茸筋韩式蒸饺的做法喜欢152评论(0)韩式煎年糕(自制风靡街头小吃) 喜欢383评论(0)韩式炒意面(早餐菜谱)喜欢206评论(0)延吉五花肉包饭(朝鲜极品蘸酱菜) 喜欢89评论(0)龙利汆韩式拉面(方便面菜谱)喜欢379评论(0)韩式拌饭(单身晚餐)喜欢62评论(0)泡菜土豆饼(电饼铛菜谱-韩国国民小吃)喜欢97评论(0)韩式凉拌墨鱼仔(海鲜)喜欢391评论(0)韩国小馒头(街头热卖面包) 喜欢256评论(0)韩国土豆饼(韩餐小吃)喜欢12评论(0)韩国火腿泡菜豆腐汤(韩国料理)喜欢20评论(0)韩式辣酱汤鲜鱼火锅(手把手教做极具异域风味的驱寒鲜汤火锅)喜欢评论(0)韩式辣炒年糕(韩剧中经典的美味小吃) 喜欢7评论(0)泡菜饼(韩国美味招牌主食)喜欢14评论(0)超高人气韩式炒年糕(韩国料理)喜欢20评论(0)无敌好吃的秘制韩味排骨(荤菜)喜欢16评论(0)自制简易切件泡菜---辣白菜(味道不输于正宗韩国泡菜) 喜欢18评论(0)韩风辣味豚肉锅(预防流感的韩式火锅)喜欢8评论(0)韩式素炒年糕(早餐菜谱)喜欢4评论(0)韩式BBQ烤牛排(西餐范儿的圣诞大餐) 喜欢11评论(0)韩式鲜菌辣肥牛汤锅(大冷天的营养暖身汤煲) 喜欢7评论(0)韩式拌饭(荤素搭配菜谱)喜欢8评论(0)韩国小馒头(在家自制街头风靡小吃菜谱)喜欢13评论(0)韩式辣炒年糕(在家做韩国人气街头小吃菜谱) 喜欢18评论(0)独家秘制韩味辣藕片(素菜菜谱)喜欢13评论(0)秘制韩味炸酱面(早餐菜谱)喜欢8评论(0)辣萝卜、酱黄豆(韩式开胃小菜菜谱) 喜欢6评论(0)泡菜排骨炖锅(风味韩式泡菜锅菜谱) 喜欢3评论(0)韩式五花肉炒年糕(早餐菜谱)喜欢1评论(0)基本韩式大酱汤(超低成本超高人气的韩式暖身汤菜谱) 喜欢14评论(0)蜂蜜柚子茶(自制韩国超人气女人茶菜谱)喜欢18评论(0)咚咚酒(韩式酒酿菜谱)喜欢评论(0)韩式烤肉风味酱烧鸡腿披萨(烘培菜谱-BBQ风味披萨) 喜欢16评论(0)韩式泡菜虾(超级下饭海鲜菜谱)喜欢19评论(0)韩国泡菜(超详细泡菜菜谱)喜欢19评论(0)韩式鱿鱼盖浇饭(上班族在家轻松制作韩式风格盖浇饭菜谱) 喜欢4评论(0)韩式辣白菜菌菇汤(10分钟轻松煮一锅秋季暖身汤菜谱)喜欢19评论(0)韩味锅包肉(荤菜菜谱)喜欢14评论(0)韩式梨泡菜(素菜菜谱)喜欢5评论(0)辣白菜年糕泡面(方便面最韩国味儿的吃法菜谱)喜欢15评论(0)泡菜萝卜炒牛肉(营养与美味两相宜的韩式风味菜谱) 喜欢4评论(0)韩式肉末豆腐(10分钟菜谱)喜欢10评论(0)韩式辣酱闷排骨(电压力锅懒人无油快手排骨菜谱) 喜欢13评论(0)韩式大酱炒杂蔬(素菜菜谱)喜欢19评论(0)韩式萝卜泡菜(泡菜菜谱)喜欢17评论(0)韩式辣炒章鱼面(韩食海鲜拌面菜谱) 喜欢9评论(0)韩式烤牛肉(韩国正宗地道的烤肉菜谱) 喜欢9评论(0)拉面炒年糕(韩餐外卖菜谱)喜欢14评论(0)韩式冷面(朝鲜菜谱)喜欢8评论(0)韩式辣牛肉汤(荤素搭配菜谱) 喜欢18评论(0)韩式辣牛肉汤(荤素搭配菜谱)喜欢15评论(0)韩式牛仔骨(5分钟荤菜菜谱) 喜欢7评论(0)韩式泡菜汤(素菜菜谱)喜欢2评论(0)韩国冷面(早餐菜谱)喜欢3评论(0)辣白菜炒五花肉(韩国料理菜谱) 喜欢17评论(0)韩国烤馒头(早餐菜谱)喜欢5评论(0)美食载入中...。
厨房美食菜谱：韩式砂锅拌饭的做法
厨房美食菜谱：韩式砂锅拌饭的做法
这几年街头流行韩式拌饭，每次跟朋友一起上街，绕路都要去尝尝。
新入手了一个超级迷你的砂锅，小巧玲珑，一人食最方便不过了，底部刷上点油，煮出来的米饭带着香脆的锅巴，脆脆的，香香的，像极了小时候妈妈用柴火煮出来的那个味道。
食材
主料：
大米
韩式汤包
韩式酱包
油适量
盐适量
胡萝卜一个
豆芽一把
黄瓜半根
湘菜少许
鸡蛋一个
紫甘蓝一片
卤牛肉两块
芝麻一撮
步骤
1.所有的食材洗干净备用
2.黄瓜切丝，胡萝卜切丝，紫包菜切丝
3.砂锅里面薄薄地刷上一层油
4.淘洗过的米粒儿放入砂锅里，加入适量水
5.盖上盖子，大火烧开后转小火，慢慢将米饭焖熟
6.二十分钟左右，米饭焖熟了
7.将切好的蔬菜和牛肉丝都摆放在米饭上
8.将汤包里的豆腐夹出来
9.切成细丝摆在米饭上
10.韩式酱包里的泡菜也夹出来，摆在蔬菜中间
11.鸡蛋磕出来，将蛋黄摆在泡菜中间
12.点缀几片香菜做装饰，撒上些芝麻，趁热将米饭和蔬菜拌匀即可
小贴士：1、所有的食材都是直接拌入米饭粒，不用汆烫，所以丝儿切得越细越好。
2、蔬菜和韩式拌菜都提前准备好，米饭焖熟后一开锅就趁热快速拌好，鸡蛋黄是生的，温度一定要高。
简单韩国拌饭的做法大全
简单韩国拌饭的做法大全只要是看过韩剧的人，对他们捧着大盆吃拌饭的情景都不会陌生。
其实，韩国拌饭的做法很简单，你想学习怎么做韩国拌饭吗?韩国拌饭的简单做法1材料200g米饭，50g菠菜，100g金针菇，50g胡萝卜，30g香菇，50g韩式辣酱，20g生抽，5g黑芝麻做法1、准备好青菜、菠菜、胡萝卜洗净，金针菇切掉尾部。
2、香菇切掉尾部，只留伞叶，切丝。
3、菠菜焯水。
4、胡萝卜先横切断，再切丝，这样切法长度可以掌握。
5、鸡蛋煎单面。
6、胡萝卜过油，炒过，这样胡萝卜的营养才会更好的被我们吸收。
7、石锅内刷香油，不仅防粘，还带有香油的香气。
8、米饭盛入石锅内，压实，在上面码上蔬菜。
9、将鸡蛋放在上面，将石锅放火上加热至兹兹响，闻到焦香即可。
10、辣椒酱和生抽调匀，吃时将酱汁倒入锅内，用大勺子拌匀，开吃即可。
韩国拌饭的简单做法2菜谱简介如果没有石锅的话，可将洋葱丝及牛肉丝一起炒熟取代生牛肉丝，蛋也可煎成荷包蛋替代。
材料白饭1碗，牛肉30公克，洋葱丝30公克，黄豆芽少许，菠菜少许，白芝麻1小匙，韩式泡菜少许，萝卜泡菜少许，蛋1颗，韩式辣椒酱1大匙，香油1大匙做法(1)将牛肉切丝，用少许太白粉略腌一下，再与洋葱丝拌匀备用。
(2)黄豆芽、菠菜用少许盐及水汆烫至熟，捞起后再拌入白芝麻及少许香油即可。
(3)石锅烧热，先倒入1大匙香油，再倒入白饭，上面摆入牛肉、韩式泡菜、萝卜泡菜、黄豆芽、菠菜，再将蛋打入，一起焖烧2分钟后，将韩式辣椒酱放入，再一起拌匀后即可食用。
韩国拌饭的简单做法3材料牛肉：100克黄豆芽：1/2碗海带：1段(14-15公分长)空心菜：100克牛蒡：1/4条鸡蛋：1个熟白芝麻：适量白饭：1碗韩国辣椒粉：1/2小匙盐：适量沙拉油：适量调味料A、酱油：1茶匙酒：1大匙麻油：1小匙太白粉：1小匙B、韩国辣椒酱：1大匙蒜泥：1/2小匙糖：1/2小匙醋：1小匙麻油：1大匙水：1大匙C、酱油：1/2大匙糖：1小匙做法1.将牛肉洗净，沥干水分，逆纹切丝;牛蒡去皮洗净，切丝备用2.将调味料A加入牛肉丝中拌匀，腌制半小时，再放入油锅中快速炒熟，盛出备用3.将黄豆芽、空心菜洗净;海带泡水到膨胀洗净，切成小段打结备用4.在锅中加入水烧沸，放入空心菜略烫，捞出切段，加入适量盐、麻油拌匀;海带放入沸水中滚烫一下捞出，加入适量盐、麻油拌匀备用5.另取锅加水烧沸，加入1小匙盐、1大匙沙拉油，倒入黄豆芽滚烫至熟捞出沥干，将韩式辣椒粉加入黄豆芽中拌匀备用6.在炒锅中加入1茶匙沙拉油预热，倒入牛蒡丝炒软，加入调味料C拌炒，炒至汁收干，接着加入适量白芝麻拌匀7.将调味料B混合拌匀为调味酱备用8.取一石碗，装入白饭和所有准备好的材料成放射状铺在白饭上方，将白饭放在灶上烧至有点儿锅巴，接着在中间打入一个鸡蛋，撒入适量的白芝麻，最后淋上1大匙的调味酱，即可食用韩国拌饭的简单做法4材料五花肉、金针菇、芹菜、豆芽菜、韩式泡菜、韩式辣椒酱、葱、糖、酱油做法1、锅内加热，放五花肉入锅里，两边翻动;2、另外一个锅内加水煮开，放豆芽，芹菜，最后放金针菇入锅内水焯一遍;3、在五花肉锅内加入韩式辣酱、豆瓣酱，放糖、酱油各一勺，放入切碎的泡菜加葱花，加一点点水，稍微煮一下。
厨房美食菜谱：捧着锅大口吃的韩式拌饭的做法
厨房美食菜谱：捧着锅大口吃的韩式拌饭的
做法
每当看韩剧,总能看到这样的镜头---一主人公怀里抱着一个大盆,里面是拌的红红的饭,有好多材料.大口大口的往嘴里填.哇!谗的我呀...正好爸爸送我一个石头锅,这个锅很特别,外面包了一层钢,里面和底部全部是石头.我一看到这个锅,就想起了那个拌饭...今天我也要做一做那个红红的拌饭!
食材
主料：
熟米饭500g
豆芽50g
胡萝卜半个
小白菜50g
油菜50g
牛肉100g
烤牛肉酱55g
韩国泡菜30g
韩国辣酱30g
盐适量
香油适量
白芝麻适量
步骤
1.牛肉，洗去血水,切片,用拷肉酱腌制10-20分钟。
2.腌牛肉的时间准备蔬菜。
将豆芽,胡萝卜,小白菜,油菜清洗干净，胡萝卜切丝，泡菜切块，除泡菜以外所有蔬菜全部焯烫，过冷水，控干，调入盐，香油及白芝麻。
3.腌制好的牛肉放入油锅中炒熟。
4.盛出备用。
5.石锅底部薄薄的刷一层香油。
6.将米饭盛入锅中。
7.热锅放油，油温5成热打入鸡蛋略煎。
8.码入所有蔬菜，在最上面放牛肉和鸡蛋。
9.加热至米饭出现锅巴，关火
10.吃的时候，将韩国辣椒酱和米饭拌匀即可。
小贴士：韩式拌饭没有一个固定的框框,一定要放哪些材料.是很随意的，家里有什幺材料,自己喜欢吃什幺材料就可以放什幺材料,很自由,当然,最重要的,营养又好吃.。
厨房美食菜谱：韩国石锅拌饭的做法
厨房美食菜谱：韩国石锅拌饭的做法
石锅拌饭，在每家韩国料理店都可以看到。
在石锅内放入米饭及菜和肉，烤到锅底有一层香喷喷的锅巴，喷香诱人。
新买回来的石锅，就等不及要试用一下。
世界杯期间，晚上会不会饿，如果有剩米饭的话可以立刻准备个宵夜。
边看世界杯看吃韩国拌饭哦。
食材
主料：
米饭500g
鸡蛋
胡萝卜
油麦菜
香菇
金针菇
黄瓜
牛里脊肉80g
豆芽
干黄瓜菜
香油适量
盐适量
料酒适量
韩国辣椒酱适量
油15ml
酱油适量
步骤
1.准备好材料，牛里脊切丝，黄花提前用水泡发好，香菇切丝，油麦菜切段，胡萝卜切丝，黄瓜切丝。
2.牛里脊切丝，加入适量的酱油、盐、料酒抓板均匀，再倒1勺油，腌制20分钟。
3.油麦菜、金针菇、香菇、黄花菜、豆芽，分别用水焯熟。
4.锅里倒油烧至7成热下入胡萝卜丝翻炒熟捞出，剩下的油滑炒牛肉丝，炒熟捞出。
5.石锅内均匀的刷一层香油。
6.铺好熟米饭。
7.均匀的摆好焯熟和炒熟的菜和肉，在中间放上韩国辣椒酱。
8.用平底锅煎1个鸡蛋，单面煎熟，码在菜上盖上锅盖，小火慢慢加热石锅，加热听到锅底兹兹响时端下即可（小心烫哦）。
小贴士：1.所有蔬菜和肉根据自己的喜好，也可以换成
猪里脊，鸡肉。
蔬菜也可以根据自己喜好换。
2..石锅加热后很烫，取下的时候要小心。
厨房美食菜谱：黄金猪扒饭的做法
厨房美食菜谱：黄金猪扒饭的做法
这第一次做这道菜比较繁琐，但很好吃。
因为我们这边没有卖咖喱的所以用浓汤宝代替啦，味道也是不错的。
食材
主料：
猪肉300 g
米饭
土豆一个
胡萝卜
洋葱
葱一棵
蒜半头
胡椒粉一大勺
盐一勺
生抽少量
料酒适量
五香粉适量
浓汤宝一个
步骤
1.猪瘦肉用料酒，盐，胡椒粉，生抽腌制好。
2.准备好鸡蛋，面包糠。
切好土豆胡萝卜洋葱。
3.锅里放油，放葱花爆香。
然后放入土豆和胡萝卜。
翻炒后放入两碗水，开锅后依次放入盐，生抽，胡椒粉还有浓汤宝。
煮熟后盛盘备用。
4.电饼档放油预热，猪肉沾蛋液再裹上面包糠。
然后放入电饼档里煎熟。
5.把米饭放在小碗里拍实，然后倒扣在盘子里。
放上猪扒然后放入煮好的咖喱土豆这道菜就完成了。
正宗韩国料理菜谱
正宗韩国料理菜谱正宗韩国料理菜谱大全导语：韩国料理具有“五味五色”之称，选材天然素荤搭配，合理追求少而精，保证足够的.营养之余，还不会令人暴饮暴食。
下面就由店铺为大家介绍一下正宗韩国料理菜谱大全，大家赶快去看看吧~ 韩国料理菜谱大全一：韩国冷面主料：冷面200g、黄瓜1根、雪梨1个、鸡蛋1只辅料：酱油、白醋、白糖、牛肉粉、饮用水1小碗做法：1、首先将鸡蛋煮熟，然后趁热捞出，去壳放入心形模具中；黄瓜和雪梨切细丝；牛肉粉、醋、酱油、白糖和水一起调成料汁。
2、接着把凉面搓开，下锅煮10几秒后捞出，泡入冰水或冷水中。
3、最后把冷却的凉面捞入料汁中，摆上鸡蛋、黄瓜、雪梨即可。
小贴士：味道可以根据自己的口味调节。
韩国料理菜谱大全二：韩式泡菜豆腐煲主料：韩国辣白菜200g、豆腐100g、油豆腐50g、金针菇100g、蟹味菇100g、香菇1个辅料：盐、韩式辣椒酱、韩式大酱、葱、姜、鸡精、香油适量做法：1、首先将豆腐切片；油豆腐、辣白菜切块；金针菇、蟹味菇、香菇去根洗净；把豆腐放入沸水中焯一下，后取出沥干水分。
2、在锅内入少许油，放入姜、葱末炒香，后下辣白菜煸炒出香味后，倒入开水，放入1勺大酱、1勺辣椒酱。
3、待水烧开后，倒入砂锅中，放入油豆腐和金针菇、蟹味菇煮3分钟，再将切好的豆腐片摆放整齐，放入香菇，用小火炖煮5分钟。
最后调入鸡精、香油，撒上葱粒即可。
小贴士：蔬菜可依据自己的喜好来搭配。
韩国料理菜谱大全三：韩国煎年糕主料：年糕150g辅料：油、韩国辣酱30g、韩国年糕酱30g、番茄酱30g、熟芝麻适量做法：1、首先将年糕切条，用清水浸泡20分钟，然后把韩国辣酱、番茄酱和韩国年糕酱依次放入碗中搅拌均匀成调味酱。
2、接着在锅中加少许色拉油，后放入年糕条，用中小火慢慢煎至每一面都微黄，后关火。
3、最后取出年糕均匀涂抹调味酱，撒上熟芝麻装盘即可。
小贴士：年糕用清水浸泡后再煎，口感更佳。
斋饭菜谱大全
斋饭菜谱大全斋菜又称“寺院菜”、“素菜”，原为道家、佛家烹任的以三菇六耳、瓜果蔬茹及豆制品为主的素食菜肴，故又称“寺院菜”、“素菜”，素菜好吃素菜汤也不例外。
下面就由店铺为大家整理的斋饭菜谱大全，欢迎阅读。
斋饭菜谱：韩式拌饭 - 素食简介自己很喜欢吃韩料韩国拌饭算是比较常见的做起来基本没什么难的需要就是耐心因为小菜都需要一样一样分别准备虽然麻烦但是最后味道超赞!用料一人份米饭适量不用也行韩式泡菜适量黄豆芽适量杏鲍菇适量大白菜适量胡萝卜适量蘑菇适量大葱段一个鸡蛋韩式辣酱盐麻油/香油做法1把所有配菜切成丝如图拌饭配菜不是固定的我选择的是自己比较喜欢吃的大家自己做就放喜欢吃的蔬菜菌类(正宗的拌饭是要放肉的因为我们做的是素食的就不用加肉)2豆芽用水烫熟加点盐调味3杏鲍菇同上也可以把杏鲍菇隔水蒸熟这样味道比较浓本身的水分保存的比较好4除了杏鲍菇和豆芽以外其他的菜全部下锅热油炒熟加适量盐5鸡蛋煎熟这个谁都会啦我煎的是全熟大家几成熟看自己的喜好6热锅倒入泡菜7泡菜炒好后放入大葱炒几下然后倒入米饭8最后最重要的就是摆盘啦如图最上面放上鸡蛋最后加上辣酱拌开吃味道赞斋饭菜谱：素食版京酱肉丝素食版京酱肉丝简介天气热了，没有食欲了。
想做个下饭菜，京酱肉丝。
可是最近在控制全家的体重问题，因此决定做个素食版的。
中午吃饭的时候老公把他当成了真的京酱肉丝。
哈哈!用料一根面筋半袋甜面酱做法1很简单的材料。
2将面筋用手撕成条形，一定要用手撕才好吃。
就象是土豆要用刀切比用刨刀刨的好吃是一样的。
3甜面酱放上点糖和麻油一起蒸一下就行了。
(我都是放在电饭锅里做饭时蒸，省时间同时也省费用啊!)4开始炒了。
先把锅里放油(这个菜不吃油，可以少放些。
)放入面筋丝。
5翻炒一会就可以放入蒸好的甜面酱了。
6再炒几下，入味后就可以出锅了。
像真的京酱肉丝吧!斋饭菜谱：纯素食简介用料二人份牛腿瓜适量海带做法1将各种菜洗好切好备用2先放入少许油再放入葱姜抄出香味倒入切好的菜编抄3倒入水炖20分放盐味素4上盘就大功造成了。
韩国石锅拌饭的做法有哪些
韩国石锅拌饭的做法有哪些韩国的石锅拌饭是很多吃货都爱的美食，刚端上来的时候石锅拌饭滋滋的声音刺激着我们的味蕾。
想不想在家里也做出这么一道让人难忘的美食呢？接下来就来看看石锅拌饭的做法吧。
做法一食材主料：米饭200g辅料：菠菜50g，金针菇100g，胡萝卜50g，香菇30g，韩式辣酱50g，生抽20g，黑芝麻5g步骤1.准备好青菜，菠菜、胡萝卜洗净;金针切掉尾部;香菇切掉尾部，只留伞叶。
香菇切丝。
菠菜焯水。
胡萝卜先横切断，再切丝，这样切法长度可以掌握。
2.鸡蛋煎单面。
胡萝卜过油，炒过，这样胡萝卜的营养才会更好的被我们吸收。
3.石锅内刷香油，不仅防粘，还带有香油的香气。
石锅内刷香油，不仅防粘，还带有香油的香气。
米饭盛入石锅内，压实，在上面码上蔬菜。
4.将鸡蛋放在上面，将石锅放火上加热至兹兹响，闻到焦香即可。
辣椒酱和生抽调匀，吃时将酱汁倒入锅内，用大勺子拌匀，开吃即可。
做法二1：配菜有:韩国泡菜，小菠菜一小把，黄豆芽二两，牛里脊二三两，鸡蛋两枚，胡萝卜一根，香菇六七朵（看大小）。
黄豆芽和小菠菜分别摘根清洗干净，香菇提前泡开切丝，胡萝卜，泡菜，牛肉都切丝，牛肉用生抽，老抽，生粉，糖和一点泡菜汁抓捏均匀腌一下。
2：鸡蛋打散加少许盐摊成蛋饼备用（忘拍了）。
塔吉锅里放一点水烧开，焯烫一下豆芽。
3：然后焯烫菠菜，水里可放少许盐和油。
4：将水倒掉，锅干后放油，先炒胡萝卜，将胡萝卜炒软，再次一点点盐。
胡萝卜富含脂溶*维生素，所以用油炒而不是焯烫5：再炒香菇，香菇炒过更香。
最后炒牛肉，这步没拍了。
6：全部配菜准备好了。
塔吉锅底抹少许油，两杯半米，加没过米面一厘米的水，大火烧开后转中小火焖米饭。
7：米饭焖好了，判断熟透否尝下最上面的米饭即可。
焖饭的同时可以把拌饭的酱准备好，韩国拌饭酱，没有的话可以直接韩国辣酱用一点麻油，一点梨汁略微稀释下。
把先前准备好的菜蔬依次码放上去。
按颜*深浅错开即可，中间放上牛肉。
做法三：材料：蒸熟的米饭一份芹菜菠菜胡萝卜金针菇莴笋绿豆芽各少许鸡蛋两个韩式拌饭酱白芝麻各少许做法1、把蔬菜类洗净，切成段备用。
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韩国扒饭
牛肉扒饭10元腊肉扒饭10元鸭肉扒饭10元香肠扒饭8元酸菜肉丝扒饭8元青椒肉丝扒饭8元宫爆鸡丁扒饭8元火腿扒饭8元泡椒鸡胗扒饭8元荷包蛋扒饭6元榨菜肉丝扒饭8元老干妈扒饭5元（扒饼扒面扒粉同上）
风味小吃
香港九龙包4元豆沙包0.5元素菜包0.5元金丝花卷0.5元八宝粥 1.5元小米粥1元豆浆1元豆腐脑 1.5元过桥米线5元荷包蛋夹馍 1.5元蛋夹馍 1.5元火腿夹馍1元烧饼0.5元茶鸡蛋1元热干面5元肉丝面6元鸡蛋面5元水饺5元湖北三蒸25元粉蒸牛肉25元粉蒸排骨25元粉蒸鸡块20元粉蒸香芋10元粉蒸土豆10元粉蒸五花肉20元。