If you keep leaving rice behind - 12 side dishes that change the texture

The words that my mouth got shorter

I only knew it because of age.

Our house too at the dinner table

There was a time when the chopsticks kept stopping.

I tried making more side dishes

Even if the number of items increases, the amount that remains is the same.

Then I saw the leftover side dishes

There was a common point

Something that is hard, stiff, or mushy

Jinmi-chae left it after chewing it.

Fried anchovies go with this

The vegetables were wilted because water had formed.

Not a taste problem

It was a problem of the burden of chewing.

So keep the side dish list as it is.

I only changed the cooking order.

The twelve below are

It's the same side dishes, but they're just the ones with the texture changed.

1. Ginseng radish stir-fry —

Don't stir-fry, mix it

Soak 200g of jujube leaves in 2 tablespoons of soju for 10 minutes.

Just going through this process will definitely reduce the stiffness.

gochujang (Korean red chili paste) 2, glucose 2, water 2, mayonnaise 1

First boil the marinade

Turn off the light and mix in ginseng.

If you cook it on the stove for a long time

It gets rubbery and stiff after it cools down.

2. Leftover anchovy stir-fry —

Turn off the oven and the lights

The leftover anchovies 150g should be fried in a dry pan 2~3 minutes earlier.

Because the smell of smoke is flying away and the moisture is evaporating

The seasoning doesn't stick to the surface.

Soy sauce 1, sugar 2, sugar ½

If you put the oligoligosaccharides on the fire

It gets cold and sticks tightly together.

Please make sure to turn off the lights before putting it in.

3. Egg steamed —

3 eggs : water 250ml

It is the most soft when the ratio is (1 : 1.5).

If there is little water, it becomes hard.

If it's too much, it will sink and won't be caught in the spoon.

Start on low heat, cover the lid and cook for 2 minutes until 80% cooked.

If you blow it hard to make bubbles

After it is cooked, the hole is suddenly pierced.

4. Egg roll —

4 eggs + 3 tablespoons of water

3 tablespoons of water make it moist.

Turn off the heat, and keep the oil to a minimum.

Start cooking when it is 50~60% cooked.

If you finish cooking everything then say it

Egg yolk flows out through the cracked gap.

5. Drug egg omelette —

Half-cooked 7 minutes

In 7 minutes, the red paint will be half-dripping.

Soy sauce 5 : water 10 : sugar 2, boil the marinade

It swells after it is completely cooled.

When it's hot, it swells and the white part on the outside gets hard.

Soak for a day and refrigerate for 5 days.

If you put it on rice and mix it, it becomes a meal with just one side dish.

6. Soybean sprouts salad —

3~4 minutes of boiling water

If it's not cooked well, it'll be bitter.

It gets mushy when you pass it.

Whether the lid is closed or open

Go all the way to the end as you set it up at the beginning.

If you open and close it in the middle, there is a sour smell left.

7. Spinach salad —

Just 30 seconds

If you pass more than 30 seconds, the color will fade.

Because water came out while storing

It's getting worse since the second day.

It includes rinsing with cold water and squeezing out all the water.

8. Zucchini shrimp paste stir-fry —

3 minutes of sensor light

½ tablespoon of shrimp paste adds a savory flavor.

You should turn off the light when you think it's not cooked yet.

It cooks perfectly with the heat

If you cook it until the end, it's not stir-fried.

It stretches like a noodle.

9. Blanching of eggplant —

Microwave 3 minutes 30 seconds

Cut the eggplant into 4 equal parts, sprinkle a little salt, and let it sit for 5 minutes.

Because of the loss of water due to osmosis

It becomes less squishy and even reaches the bottom edge.

Put on a wrap for 3 minutes 30 seconds~4 minutes

Let it cool down a bit and squeeze out the moisture slightly.

Korean soup soy sauce 1 tablespoon, minced garlic 1 small spoon

1 tablespoon of sesame oil, toasted sesame seeds

After you finish cooking, wait 3 minutes and then check the rice.

It feels salty when you see it right away.

10. Braised broccoli —

40 seconds to 1 minute

It is difficult to digest in its raw form and

If you live for a long time, it gets mushy.

In boiling salted water for 40 seconds~1 minute

Right away in cold water

If you dip it in soy sauce or sesame oil and salt

Because there is a chewing taste

The chopsticks keep going.

11. Braised potatoes —

Cold water 10 minutes earlier

Soak 400g of potatoes in cold water for 10 minutes to remove the starch.

First fry the outside in the oil.

If you do these two things, the cooking won't break during the process.

The shape will still be alive in three days.

3 tablespoons of soy sauce, 1.5 tablespoons of malt sugar

minced garlic ½ tablespoon, 1 cup of water

12. Beef Soboro —

Hot, and sweet

The 300g marinated meat is without blood

2 tablespoons soy sauce, 1.5 tablespoons sugar

1 big spoon of soju, minced garlic ½ big spoon

Fry until the moisture evaporates.

Even those who find meat chunks hard to chew

This goes along with the rice.

If you freeze it in small pieces, it will last for a month.

finishing

There was no need to make more side dishes.

I just changed the cooking order of the same side dish.

The amount left has decreased.

Three ways to change texture

custody

Vegetable logistics 2~3 days, stir-fried and braised foods about 5 days

Egg soup for 5 days, anchovies and seaweed vegetables for 1 week

Refrigerate below 5℃, inside the refrigerator, use dry utensils when taking it out.

#Side Dishes #Side Dish Recommendations #Simple Dinner Menu #Making Side Dishes #Fried Vegetables with Delicacy #Fried Anchovies #Egg Steamed Rice #Drug Egg Sauce #Braised Potatoes #40s Home-Style Meals #Home-Style Meal Menu #One-Meal Workshop