If the side dishes are the same every day — 6 types from tofu stir-fry to mushroom grilling.

I always fry tofu,

If you always stir-fry the mushrooms

Today, the seasoning and texture

Try changing it a little by little.

Spicy and sweet tofu crispy and

Next to soy sauce butter mushroom grilled

If you add seasoned perilla leaves and eggplant salad

Even familiar ingredients are shown newly.

Six things at once

You don't need to make them all.

With one warm side dish

Please choose a stir-fry or steamed dish.

6 side dishes to choose today

01. Tofu Kung Pao

02. Cheongsong mushroom soy sauce butter grilled

03. Cucumber Tangtang

04. Onion and potato pancake

05. Onion and perilla leaf steamed dish

06. eggplant stew salad

1 tablespoon is 15ml, 1 teaspoon is 5ml.

It's based on a measuring spoon.

Cooking time is the thickness of the ingredients and

It can depend on the firepower.

01. Tofu Kung Pao

With familiar tofu pancakes

Put on a sweet and sour sauce.

If you chop the peppers finely and put them in

The color and texture are still alive.

2 servings

Preparation 10 minutes + cooking about 15 minutes

material

Firm tofu 300g

40g of green peppers and 40g of red peppers

30g scallions, 3 tablespoons of edible oil

spice

[HANKKI_TERM_0000] · Vinegar · Sugar 1 tablespoon each

2 tablespoons of water, 1 tablespoon of chili oil

How to make it

1. Slice the tofu into 1.5cm, wipe off the moisture, and

Cut the peppers and scallions finely.

2. Place the tofu in a pan with 3 tablespoons of oil on medium heat.

Cook it and reduce it by turning it over for 8~10 minutes.

3. Fry scallions in chili oil on medium heat for 30 seconds.

Add the remaining seasoning and boil.

4. Add the peppers and tofu and cook on medium heat for 1~2 minutes lightly.

I'm mixing it up.

Cooking memo

This is an application recipe that doesn't fry tofu but baked it.

If you leave it in the sauce for a long time, the surface becomes soft.

02. Cheongsong mushroom soy sauce butter grilled

Instead of frying the mushrooms thinly

Slice and bake it thickly.

The outside is shiny and the inside is moist.

It's good to serve as a side dish for one plate.

2 servings

Preparation 5 minutes + cooking about 10 minutes

material

300g shiitake mushrooms, 10g butter

10g scallions, 1/2 green chili pepper

spice

dark soy sauce 1 tablespoon, 2 tablespoons of water

2 teaspoons of oligolactic acid

minced garlic·sesame oil each 1 small spoon

How to make it

1. Slice the mushrooms into 1.5cm and make shallow cuts with a knife.

Slice scallions and chili peppers thinly.

2. Melt the butter on medium-low heat and sear both sides of the mushrooms.

I bake it for 3~4 minutes until golden brown.

3. Add the seasoning and scallions and chili peppers and cook on low heat for 1~2 minutes.

I'm so sleepy that my pulse is racing.

4. If the marinade leaves a thin layer on the bottom, turn off the fire and immediately

I will save it.

Cooking memo

Butter and soy sauce marinade should be cooked over high heat.

It's easy. If you're a dry fan, add a little water.

03. Cucumber Tangtang

With the cucumber sliced neatly with a knife

It feels a little different when you chew.

The marinade goes through the rough surface

It goes well with the oily side dish.

2 servings

Preparation and seasoning about 10 minutes

material

300g cucumber, 1/2 green chili pepper

spice

1½ tablespoons vinegar, 2 teaspoons sugar

1/3 teaspoon of salt

Ground sesame seeds 2 tablespoons, minced garlic 1 teaspoon

How to make it

1. Cut the ends of the washed cucumber

Put it in a food bag.

2. Lightly tap with a rolling pin and then cut into bite-sized pieces.

Cut the peppers in half and slice them finely.

3. Mix the marinade, dissolve the sugar, then add the cucumber and chili peppers.

Put it in and mix it evenly.

4. Put it directly on the plate and eat it. When you make it in advance,

Please keep the seasoning separate.

Cooking memo

It's easier to use a stick instead of a blade. After you've beaten them.

When time passes, water comes out of the cucumber.

04. Onion and potato pancake

It's different from potato pancake

It's a potato pancake with a chewy texture.

Grate the onion together

Adds a subtle sweetness.

2 servings

Preparation 10 minutes + baking 8~10 minutes

material

Potatoes 250g, onion 40g

3 tablespoons of potato starch

1/4 teaspoon of salt, 3 tablespoons of edible oil

spice

dark soy sauce 1 tablespoon, vinegar·water each 1 teaspoon

1/4 teaspoon of sugar

How to make it

1. Peel the potatoes and onions and grate them finely.

I also put the juice together.

2. Mix potato starch and salt, and also the dipping sauce to eat

Mix separately.

3. Divide the oil in a medium-high heat pan and roll out the dough small

Spread it thinly.

4. Flip it over for a total of 8~10 minutes until it is cooked all the way through.

Take it out when both sides are worn out.

Cooking memo

Don't add more water to the dough. If it's several sheets.

It takes more time to bake.

05. Onion and perilla leaf steamed dish

Even between the new side dishes

Cheongkwanjeot made with steamed perilla leaves wrapped in warm rice is

It's a pity if you miss out.

Please cut the onion finely and put it in.

Side dishes for 2 people

Preparation 10 minutes + heating 3 minutes·steaming 3 minutes

material

30 perilla leaves, 55g of onion

15g scallion, minced garlic 1 teaspoon

spice

dark soy sauce 1 tablespoon, anchovy sauce ½ tablespoon

2 tablespoons of water, gochugaru (Korean red pepper flakes) 1 tablespoon

sesame oil·½ tablespoon of sesame seeds

How to make it

1. Wash the perilla leaves and drain the water, then chop the onion and scallions.

I will cut it well.

2. Mix garlic, onion, scallions and seasoning and put two perilla leaves.

Apply it thinly on each leg.

3. Stack them in a small pot in a zigzag pattern and cover with a lid.

Cook it for about 3 minutes on medium heat.

4. If the floor dries out, turn down the light and turn it off.

Cover the lid and let it simmer for 3 minutes.

Cooking memo

I prefer a smaller pot than a wide pan. The broth is...

If you give it too quickly, add 1 tablespoon of water.

06. eggplant stew salad

If you choose a side dish with a rich sauce

You can keep the accompaniment light and simple.

Preserve the soft texture of the branches

After tearing it, lightly wipe it off.

2 servings

Preparation 5 minutes + steaming 5 minutes·cooling 5 minutes

material

Eggplant 250g, scallions 15g

500ml of steaming water

spice

dark soy sauce 2 teaspoons, anchovy brine ½ teaspoon

minced garlic·sesame oil each 1 small spoon

gochugaru (Korean red pepper flakes) ½ teaspoon, whole sesame seeds ½ tablespoon

How to make it

1. Remove the branch tip and cut it into 5~6cm.

The thick ones are cut in half.

2. When the water boils, put it in the steamer and cover with a lid.

Cook it for about 5 minutes over medium heat.

3. Take it out when the inside becomes soft, let it cool for 5 minutes, then eat it.

Rip it nicely.

4. Chop the scallions finely, mix them with the seasoning, and gently slice the eggplant.

I'm mixing it up.

Cooking memo

Do not rinse with running water, but spread it out and let it cool.

If you squeeze too hard, the texture will become soft.

Today, tofu kankung and cucumber tangtang,

Next time, mushroom grilled and perilla leaf steamed.

Just choose two with different marinades

The dining table atmosphere has changed.

Crispy side dishes like ganjang

Finish before eating, and

Instead of making many mucheum at once,

Please only cook enough to eat.

The seasoning starts from the amount provided.

According to the moisture and taste of the ingredients

Please adjust it a little bit at the end.

#Homecookedfood #Side dish recommendation

#MakingSideDish #FriedTofu

#TofuDish #GrilledShitakeMushrooms

#mushroom dish #cucumber soup

#CucumberRecipe #PotatoPancake

#Potato dish #Buckwheat leaf steamed

#EggplantPickled #EveningSide Dish

#One recipe