The 3 best side dishes from the side dish restaurant - The reason why anchovies, radish sprouts and soybean side dishes are different
The anchovy stir-fry I bought from a side dish shop is soft even after three days, but the homemade version gets hard and firm the next day. Why are they different even with the same ingredients? I thought it was just a matter of long marinating time, but the timing of adding the ingredients was different. These three side dishes are the basic ones that are always in every household's refrigerator.
The anchovy stir-fry I bought from a side dish shop is
Even after three days it's still soft
It was made at home
It hardens up the next day.
It's the same material, why is it different?
I thought it was a long-standing seasoning problem.
The time when I put it was different.
These three side dishes are
It's a basic thing that's in every refrigerator at any house.
That's why you often fail.
Today, just catch those three properly.
Let's see seven applications that work on the same principle.
There is one common point among the three.
Add the sweetness at the end.
This is one.
1. Anchovy stir-fry
ratio
Soy sauce 1: Oligosaccharide 2
(+ ½ tablespoon sugar, minced garlic ½ tablespoon)
order
First fry the anchovies in a pan without oil.
The smell of rancidity flies away and becomes crispy.
Push the fried anchovies to one side
Put cooking oil and seasoning in the empty place
Cook the marinade first.
When it boils vigorously
Then mix it with anchovies.
This is the key.
You need to boil the marinade in advance and coat it.
Every anchovy is hungry evenly
It doesn't clump together.
And the oligolactic acid is
Please put it in after turning off the fire.
If you put it on the stove and keep stirring it
Because the party is so sleepy
It hardens like stone when it cools down.
Finally sesame oil and Tongkye
Please cool it down completely and put it in.
When it's warm, cover the lid.
It gets damp because of the humidity.
I pour the marinade all at once
I kept frying it
Some squid is salty and some is bland.
The next day, everything was hard.
**To make it spicy**
gochujang (Korean red chili paste) 1 tablespoon + ½ tablespoon of soy sauce +
2 tablespoons of glucose + gochugaru (Korean red pepper flakes) ½ tablespoon
If it's big like a medium-sized squid
It tastes good to chew.
2. Stir-fried radish
It's all 2 big glasses of soju.
Rinse the radish once in water.
Make sure to squeeze out the moisture
Let it ferment slowly with 2 big spoons of soju.
It will take 5 minutes.
This makes it soft
The seasoning is based on the principle of stir-fried anchovies.
First boil it and leave it
After turning off the light
Mix in the sweet potato slices.
If you stir-fry it on the fire
It gets stubborn from that moment on.
Toasty and soft mayonnaise version ->
3. bean-boiled in soy sauce
Soaking the beans is half as much
It's not favorable for more than six hours.
It's easier to leave it in the water the night before.
Pour 2 cups of water and boil on high heat.
When it boils, simmer on medium heat for 20 minutes.
When you press with your finger until it is crushed
Then add the seasoning.
If you add the marinade when it's not fully cooked
The outside is only tight, but the inside is hard.
ratio
Soy sauce 4 : Sugar 3 : Oligosaccharides 2
Cook for 15 minutes in medium-strength tea.
You should do it slowly with weak light.
The beans don't pop and leave a shape.
7 applications that work on the same principle
4. Nuts stew
Mackerel stir-fried with the same seasoning
Just add almonds and walnuts and stir-fry.
5. Anchovy nut stir-fry
The sum of the two above
It goes best as a side dish for kids.
6. Fish cake stir-fry
Boil the dumplings to remove the fat
In the same way
7. Stir-fried dried shrimp
Just do the same as with anchovies.
8. Instead of braising black beans, peas
The time of fame is much shorter.
9. Squid salad
The same principle as ginseng radish
Soak in soju, turn off the fire, and mix.
10. Codfish braised
But in the Jinmichae style
Squeeze out the moisture more carefully.
custody
These three are among the side dishes
It's the longest-lasting festival.
Put in an airtight container and refrigerate for one week.
However, you must completely cool it down before storing it.
Use dry chopsticks when taking it out.
The surface is sticky or
If it smells sour
Please discard it regardless of the date.
1. Boil the marinade first
2. The sweetness is at the end
3. Turn off the fire early
4. Cool down completely and put it in
If you only follow these 4 things
It tastes like a side dish restaurant.
The side dish that you make the most of the three is
What is it?
Restaurant side dish recipe
#Mackerel Stir-fry #Jjimmi Vegetable Stir-fry #Soybean Paste #Side Dishes #Side Dish Shop #Making Side Dishes #Storage #Side Dish Recipe #Weekly Side Dishes #Home Meal #Home Meal Instagram #Side Dishes