If the side dish container is empty again — 8 side dishes that make everything different with potatoes, tofu, and vegetables.
Sauté the potatoes, fry the tofu. The grocery list is similar, but the side dishes keep turning out the same. This time, I tried to change the texture with the same ingredients. The potatoes are blanched and stir-fried, and the tofu is coated in egg and sautéed. I also added coleslaw and carrot salad, which pair well with the spicy side dish. Before buying more ingredients, pick up what's in the refrigerator first. Below are the side dishes for 2 servings per menu. T is 15ml, t is 5ml. Please refer to the cooking instructions in the public recipe.
Fry the potatoes, and fry the tofu.
The cart is similar, but...
The side dishes keep turning out the same.
This time with the same material
I changed the texture a little.
Boil the potatoes, mash them, and
It's tofu coated with egg and stir-fried.
Great to serve as a spicy side dish
I also put coleslaw and carrot salad in it.
Before buying more materials
Start by picking from what's in the refrigerator.
Below are the side dishes for 2 people for each menu.
T is 15ml, t is 5ml.
Refer to the cooking method of the public recipe.
Change it to a convenient amount to write at home
I also adjusted the interval.
Please choose first
01. Crunchy potato vegetable stew
02. Chewy stir-fried yellowfish strips
03. Spicy doenbu bibimbap
04. Garlic and green onion stir-fry
05. Fragrant eggplant with moist sauce
06. Crispy coleslaw
07. Soft tofu and egg stir-fry
08. Tangy carrot latte
01. Crunchy potato vegetable stew
About 20 minutes
Ingredients · Side dishes for 2 people
Potatoes 250g, carrots 20g
15g white part of scallions, 1 clove of garlic
Choose 1/2 of green chili pepper
spice
From 2t of oyster sauce, 1 pinch of salt, sesame oil 1t
A little pepper, 1L blanching water
How to make it
1. Slice the potatoes thinly about 2mm.
Please rinse with cold water to remove the starch.
Also slice the carrots thinly and chop the scallions and garlic,
The chili peppers are finely chopped.
2. When the water boils, add the potato slices.
From the time the water starts boiling again
Take one strand at a time to check the cooking.
Thinly sliced potatoes from about 40 seconds
Check it, and make sure the raw potato taste disappears.
Please cook it enough.
3. Rinse the potatoes immediately in cold water and let them cool down.
Squeeze it through a strainer to remove the moisture thoroughly.
Add a pinch of salt and mix lightly.
4. Add carrots and minced vegetables, and oyster sauce.
After mixing, add sesame oil and pepper.
Put only 2t of oyster sauce first.
Please adjust the missing sugar gradually.
If you cook it for too long, it breaks when it gets overcooked.
Matching the thickness of the potato slices similarly
It helps to improve your proficiency.
02. Chewy stir-fried yellowfish strips
About 20 minutes
Ingredients · Side dishes for 2 people
Hwang Tae-chae 40g, scallion 30g, onion 30g
Choose 2 cloves of garlic and 1/2 green chili pepper.
Choose 1/2 red chili pepper
spice
Cooking oil 1.5T, sugar 2t, dark soy sauce 2t
Seaweed sauce 1t, soy sauce 2t, potato starch 1t
Sesame seeds 1T, water 1T
How to make it
1. Quickly rinse Hwang Tae-chae in cold water.
Make sure to squeeze out the moisture and cut it into pieces that are easy to eat.
Sprinkle 2t of sugar evenly over it
Please slice the scallions, onions, garlic, and chili peppers.
2. Soy sauce, oyster sauce, rice syrup, and water
Mix garlic and chili together.
Put oil, onions, and garlic in the pan.
Please stir-fry until golden brown in medium heat.
3. Put in Hwang Tae-chae and simmer on medium heat.
Sauté for 4~5 minutes until it doesn't burn.
Sprinkle potato starch thinly
Mix the powder so that it does not clump together in one place.
4. Add the seasoning and lower the heat to low.
So that there is no leftover starch powder
Please stir-fry for about 2 more minutes.
When the marinade is evenly coated, turn off the stove.
Sprinkle sesame seeds on top to finish.
Huang Taichai is more than dried out
You need to soak it once, drain the moisture, and stir-fry it.
It's much easier to chew.
The starch is not coated thickly.
03. Spicy doenbu bibimbap
About 20 minutes
Ingredients · Side dishes for 2 people
Tofu 150g, cucumber 70g
Celery 30g, white part of scallions 20g
spice
gochugaru (Korean red pepper flakes) 1t, choose 1/2t of chili seeds
Sesame seeds 1t, minced garlic 1t, edible oil 1T
Black vinegar 1T, sugar 2t, oyster sauce 1t
Chicken powder 1/4t, a little salt
Choose 1/4t watercolor paint, decolorant water 1L
How to make it
1. Slice the tofu into 1 cm wide.
Boil in boiling water for about 3 minutes.
Rinse with cold water and drain the water
Cucumber, celery, and scallions are chopped.
2. Put oil and garlic in a small pan
Sauté on low heat and then turn off the heat.
Add gochugaru (Korean red pepper flakes) and chili pepper seeds, sesame seeds
Please mix it so it does not taste foreign.
3. When the oil cools down, black vinegar and sugar,
Mix the oyster sauce and chicken powder.
If you like spicy aroma
Add a little more color.
4. First, mash half of the seasoning for the tofu.
Add the vegetables and the rest of the seasoning
Please look at the liver and add a little more.
Only add salt when there is a shortage.
You need to remove the moisture from the tofu and cucumber.
The marinade doesn't get diluted.
The floral oil has a strong scent, so you can skip it.
04. Garlic and green onion stir-fry
About 15 minutes
Ingredients · Side dishes for 2 people
Chunggyeongchae 200g, shiitake mushrooms 60g
3 cloves of garlic
spice
From 1T of edible oil, 1t of oyster sauce
Choose 1 pinch of salt, 1/2t of potato starch
2t of water, 1L of blanching water
How to make it
1. Wash the cucumber until the bottom of the stem.
The thick ones are cut in half long.
Slice the shiitake mushrooms thinly and chop the garlic.
2. Put the cucumber and shiitake mushrooms into boiling water.
Until the stem bends as it matures
After drying, put it in the strainer.
Please remove the moisture thoroughly.
3. Put oil and garlic in the pan and
Sauté until fragrant over medium-low heat.
Add chive vegetables, shiitake mushrooms, and oyster sauce.
Turn on the heat and mix quickly.
4. Mix 2t of starch and water
Add it to the pan little by little and stir.
When the starch becomes transparent and the sauce is added
Just look at the liver and turn off the light.
If you put the starch all at once
The surface can become sticky.
When the sauce sticks thinly to the vegetables
Just stop.
05. Fragrant eggplant with moist sauce
About 25 minutes · Separate labeling
Ingredients · Side dishes for 2 people
Eggplant 250g, minced pork 80g
20g scallions, 30g peppers
1 boiled buckwheat, 2 yellow onions
spice
Cooking oil 2T, chili oil 1t
minced garlic 1t, dark soy sauce 1t, liquor 2t
doubanjiang 1t, squid sauce 1t, sugar 1t
120ml water, 1t potato starch + 2t water
How to make it
1. Slice roughly into bite-sized pieces as long as you have them.
Also cut the peppers and mushrooms into small pieces.
Dice the scallions
Mix 2t of starch and water and set aside.
2. Place 2T of cooking oil on the fan
I cook the branches on the medium heat.
When your stomach gets soft, hold it back.
Heat chili oil, green onions, and garlic in a pan.
3. Add the pork and break it into lumps while stirring
Please cook it so that there is no red tinge left.
Peppers and mushrooms, soy sauce, mirin, doubanjiang,
120ml of oyster sauce, sugar, water
Put it in and boil.
4. When the mushrooms are cooked, add the eggplant.
Cook it together for 2~3 minutes.
Stir the settled starch again
Add a little at a time and let the sauce boil.
Please turn off the fire when it sticks to the branch.
Originally, I fry the eggplant in the fan.
I changed the way I make it.
Instead of making the sauce really sleepy
Leave it moist so it can be placed on top of the rice.
06. Crispy coleslaw
About 25 minutes · including drying
Ingredients · Side dishes for 2 people
Cabbage 200g, carrot 30g, onion 30g
Canned corn 40g
spice
Mayonnaise 2T, lemon juice 2t, sugar 2t
Mustard 1t, salt 1/4t, pepper a little
Preserving water 2T
Select 1T of canned corn broth
How to make it
1. Shred the cabbage and carrots thinly.
Add 2T of salt and water and mix well.
Please wrap it tightly for 10~15 minutes until you can't breathe.
If you have corn broth, add it.
2. Chop the onion finely and rinse it in cold water.
Place it in a colander to drain the moisture.
Please also remove the broth from the corn.
3. Mayonnaise, lemon juice, sugar,
Mix the mustard and pepper evenly.
So that there are no sugar granules left
Please wait a moment and then swipe again.
4. Pickled cabbage and carrots are
Make sure to squeeze out the moisture and put it in your cheeks.
Add onions, corn, and sauce.
Just lightly stir it and it's ready.
There is like this next to the meat side dish.
I like a plate that crunches when you bite it.
Before pouring the sauce, drain the vegetables.
Please check again.
07. Soft tofu and egg stir-fry
About 20 minutes
Ingredients · Side dishes for 2 people
300g of tofu for stew, 3 eggs
Onions 50g, green bell peppers 30g, red bell peppers 30g
Choose 20g of scallions, 1/2 of green chili pepper.
spice
Cooking oil 1.5T, minced garlic 1t
120ml of water, 2t of squid sauce, dark soy sauce 1t
Rice wine 1t, sugar 1/2t, potato starch 1t
How to make it
1. Slice the tofu into small squares.
Eggs are scrambled.
Onions, peppers, scallions, and chili peppers are
Please cut it well.
2. Rolled with Worcestershire sauce, soy sauce, mirin, in water,
Mix the sugar and starch together.
First coat the tofu with 1/3 of the egg wash.
Put it in a pan with 1T of oil.
3. Pour the remaining egg white
Pulling the tofu so it doesn't break
Until the flowing egg water disappears
Cook it and cool it down on a plate.
4. In the remaining oil, add scallions, garlic, and chili peppers.
After stir-frying, add the onions and bell peppers.
Stir the sauce again, pour it, and boil it
When it thickens, add tofu and eggs.
Please mix it a little.
If you cook the tofu and eggs first
While boiling the sauce
You don't need to keep stirring with a spatula.
Try to save the chunks.
08. Tangy carrot latte
About 20 minutes · including boiling
Ingredients · Side dishes for 2 people
Carrot 250g
spice
Pickling salt 1/4t, sugar 1t
Lemon juice 2t, olive oil 1T
Whole grain mustard 2t, a little pepper
How to make it
1. Wash the carrots and cut them thinly.
If you use a knife, wear a hand protection pad.
Please slice the last piece with a knife.
2. Sprinkle salt evenly and mix
It will be pickled for about 10~15 minutes.
When the carrot bends smoothly
Please squeeze out the moisture with your hands.
3. Sugar, lemon juice, olive oil,
Mix with whole grain mustard.
Add pickled carrots
It lightly mixes it.
4. Add a little more pepper and taste it.
Please put it in a plate.
You can eat it right away or cover it with a lid.
You can leave it cold in the refrigerator and eat it.
If the carrot smell is bothersome
It looks better with a thinner one than a thicker one.
If you put the remaining rap into the sandwich
You can add a chewing taste.
Only with new materials
It wasn't a new side dish.
Just by crushing the potatoes that were fried
The feeling of the dining table has changed quite a bit.
If you choose spicy tofu
Next to it is soft tofu egg stir-fry.
If it's the day to grill meat
Add a cowl sweater or a lapel.
If you choose a meal today, also save some ideas to use for the next meal preparation.
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#Home-cookedmealmenu #Potato vegetable salad
#Fried Hwangtaechae #Seasoned dried tofu salad
#BlanchedGreenVegetables #SpicyEggplant
#Coulslolo #Tofu and egg stir-fry
#carrot latte #vegetable side dish
#TofuCooking #OneRecipe
#One meal workshop