How to make Korean rice paste, how to make secret rice bag sauce?

Ingredients: rice, potatoes, bok choy, green peppers, ham sausages, tomato paste, tomato soybeans, soup treasure, garlic hot sauce, Korean sauce, sweet noodle sauce, salt, monosodium glutamate, sugar, seasoning, chili powder, goji berries, vinegar, soy sauce, dark soy sauce, oyster sauce, oil, onion, garlic.

Production steps: 1. When the ingredients are ready, cut the potatoes, green peppers and ham sausages into small cubes.

2. Put oil in the pan and stir-fry the onion until fragrant.

3. Pour the small dices into the pot and stir-fry.

4. Add soy sauce.

5. Pour water. <>

6. Put the prepared seasonings into the pot, there are too many seasonings, so I won't list them one by one, and reduce the juice after boiling over high heat.

7. Don't collect the juice too dry, it is easy to mix well with rice, and the rice bag sauce is ready.

8. Prepare a small pot of rice and mix the sauce into it.

9. Wrap the cabbage leaves.

10. Finished product drawing.

How to eat rice sauce in Korea:

1. Roast pork belly or other meat, stir-fry some vegetables according to taste.

2. Steam the rice according to the amount of rice and prepare the lettuce. Sell the manuscript.

3. Wrap a slice of meat, a small amount of rice and stir-fried vegetables in a slice of lettuce, and spread a little rice sauce in it. Filial piety.

Taste of Korean rice sauce: Delicious and delicious, with a lingering flavor between the teeth.

The recipe for the secret rice bag sauce is as follows:

1. Treatment of vegetables: wash the leaves, green onions, and coriander, soak them in lightly salted water for 30 minutes (sterilization), rinse the water on the surface of the controlled drying, and set aside;

2. Make mashed potatoes: heat oil in a pot, put peeled, washed and cut small pieces of potatoes and fry until fragrant; Add the amount of water that has not been covered by potatoes and thirteen incense to boil over high heat, change to low heat, cover the pot and simmer for a few minutes; The potato pieces are soft, and there should be more soup in the pot (otherwise the mashed potatoes are too dry), and then use the back of the rice spoon to mash the potato pieces into a puree, if it is too thin, you can ** collect the soup, must not be too dry, do not put salt, because the egg sauce is salty;

3. The practice of fragrant rice: rice and millet are two to one, simmered into fragrant rice, and the authentic fragrant rice is to bring the rice and millet to boil in water, and then take out the steamed rice that is steamed again, or it can be steamed directly with a rice cooker.

The above is how to make the secret rice sauce.

The ingredients for making Korean hot sauce bibimbap are as follows:

1. Prepare the main ingredients: 3 spinach, a small handful of soybean sprouts, 5 shiitake mushrooms, half a carrot, 3 slices of luncheon meat, 1 egg, 1 bowl of rice;

2. Prepare the accessories: 2 tablespoons of Korean hot sauce, 3 tablespoons of Sprite, 1 tablespoon of white sesame seeds, 2 tablespoons of sesame oil, 2 tablespoons of tomato paste, 1 tablespoon of salt.

Here's how to make Korean hot sauce bibimbap::

1. Stir 2 tablespoons of Korean chili paste, 3 tablespoons of Sprite, a pinch of salt, 2 tablespoons of tomato paste, and 1 tablespoon of white sesame seeds.

2. Shred the spinach, shiitake mushrooms, zucchini, carrots, wash the bean sprouts for later use, boil water in a hot pot, put the spinach, mushrooms, carrots, and zucchini into the pot respectively, blanch and scoop up. Brief.

3. Slice and fry the luncheon meat until it is slightly yellow on both sides, the egg whites such as the fried egg are solidified on low heat, the egg yolk is ripe, and it is fried and served.

4. Finally, put the rice, put the scalded vegetables, eggs, luncheon meat, pour in the mixed hot sauce, and then stir constantly.

After stirring well, the Korean hot sauce bibimbap is ready.

Korean gimbap recipe

Main ingredients: seaweed (seaweed), a bowl of multigrain rice, 1 egg, 1 chicken breast, 1 tomato, 1 lettuce, 2 spoons of soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of honey, 1 spoon of pepper, 3 garlic, appropriate amount of cooking oil.

1. Cut the chicken breast horizontally into thin slices, add two spoons of soy sauce, a spoonful of oyster sauce, a spoonful of honey, a spoonful of pepper, half a spoon of dark soy sauce, and some garlic cloves, and marinate for two hours.

2. Cook a pot of multigrain rice, or steam a pot of purple rice, if you don't care about **no**, you can also steam white rice, fry the marinated chicken in the oil pan, fry a poached egg, tomato slices, clean and drain the lettuce, and prepare a few sushi seaweeds.

3. Divide the seaweed into quarters, cut one knife at the quarter, and the rest do not need to be cut.

4. Put rice, chicken, lettuce, tomato, and eggs on a quarter of the seaweed, and squeeze tomato sauce or salad dressing on top of the rice according to your liking.

5. Flip the rice over the chicken and cover the lettuce to the right.

6. Finally, cover the top of the egg tomato and wrap it tightly with plastic wrap.

Nutritional value of seaweed:

1.It is rich in nutrients and has a high iodine content, which can be used for goiter enlargement caused by iodine deficiency, and seaweed has the function of softening and dispersing knots, and it is also useful for other stagnation and lumps;

2.Rich in choline, calcium, iron, can enhance memory, ** maternal and child anemia, promote the growth and health of bones and teeth; Contains a certain amount of mannitol, which can be used as an auxiliary food for edema;

3.The polysaccharides contained in laver can significantly enhance cellular immunity and humoral immunity, and improve the body's immunity. It can significantly reduce the total amount of serum cholesterol;

4.Seaweed is helpful in the prevention and treatment of brain tumors, breast cancer, thyroid cancer and other tumors.

Ingredients: 4 bowls of rice (if you have several kinds of rice at home, you can mix rice, glutinous rice, etc. and cook it, it will taste more fragrant, but I don't feel that mung beans or red beans should be put in, it may not be compatible with some vegetables, and the traditional gimbap is made with rice).

Seaweed 6 sheets is roasted seaweed, which is now sold in supermarkets (generally in the same area as seaweed or ordinary seaweed, it is the kind of thin slice by piece, not the kind of soup, if you buy the wrong one, you can only make seaweed soup).

A piece of ham (you can replace it with your favorite delicious, such as sausage or crispy sausage grilled sausage, if you don't want to ** friends who don't eat meat, you can put some spiced tofu skin or something, but its taste must be heavier).

3 eggs (used to make egg skins, stuffed like other delicious ones, don't add if you don't like eggs).

Carrots 4 long strips.

Cucumber 4 strips.

1 tbsp sugar and 1 tbsp white vinegar.

A pinch of salt Steps:

1.Put sugar, white vinegar, salt, and an appropriate amount in the rice, then stir and stir evenly, and set aside to dry. (You can also not mix these if you are troublesome, only eat the taste of the filling, most people are not used to vinegar, I am a northerner, I don't like vinegar very much).

2.After the eggs are beaten, add a little salt to taste, and then put some water, but not too much, so that the eggs will be soft and delicious, fry them into a thin egg skin in a pan, and cut them into long strips, which is one by one).

3.Then spread out the seaweed, pour the rice on top, flatten it with a spoon, stick it on top of the seaweed, and then spread the vegetables and meat you like to eat one by one, and then roll the seaweed up, be sure to roll it tightly, roll as much as you want, and then cut it into small pieces with a knife It is easier to eat, and you can also cut it thicker if you want to eat more in one bite.

The gimbap is ready, and when you eat it, you can also dip it in green jasmine and Japanese soy sauce for friends with different tastes to enjoy.

Precautions: Rice is not very watery, so put less water than when cooking rice.

When cutting seaweed rolls, you can first spread a layer of plastic wrap on the cutting board, otherwise the rice will stick to it, it is difficult to get off, put a bowl of water next to it when cutting, and pour some water on the knife, and the knife will not be easy to be sticky.