Four types of braised side dishes from a restaurant with sales over 100 million won, the taste changes before adding the seasoning.
Just make braised side dishes, and make sure they don't all turn out wrong. The potatoes get mushy, the yuca turns dry, the stewed beans get mushy the next day, and the tofu collapses in the center. I kept changing the seasoning ratio. I reduced the soy sauce, increased it, removed and added sugar. But no matter how I change it, they always end up wrong in the same spot. Braising is about cooking the ingredients slowly in the broth, right? During that time, the ingredients keep releasing water or constantly absorbing it. That's where they collapse.
Just make braised side dishes
Please make sure not to deviate from each other.
The potatoes are mashed
Ujung is tough
Jang Jo-rim is scheduled for the next day.
The center of the tofu collapses
I kept changing the seasoning ratio.
Reduced and increased the vinegar
I removed and added sugar
But no matter how you change it
It was wrong again at the same place.
Braising is cooking the ingredients in the broth.
It's a way of getting used to it over time, right?
During that time
The material keeps releasing water or
It keeps sucking up water.
It's collapsing here.
The material that releases water has its shape loosened.
The material that absorbs water is excessive.
So the side dish restaurant is
Before turning on or off the light
Leave one more step
The seasoning ratio was the next problem.
1. Braised potatoes (refrigerated for 5 days)
Potatoes release water during cooking.
So it gets blurred.
With 400g of potatoes peeled and rinsed
Add 2 tablespoons of corn syrup and ⅓ tablespoon of salt and
It's 15 minutes away.
As water seeps out, it becomes hard
Because salt is added in advance
Even if you keep it short, it doesn't make me bored.
Pickled potatoes with 2 tablespoons of oil
Cook until the surface becomes transparent
3 tablespoons soy sauce, 1 tablespoon mirin, ½ cup of water
If there are two or three big spoonfuls of soup left
Apply shine with 1 tablespoon of olive oil.
Put in the oligolactic acid from the beginning
I've only ever had my outer skin get hard.
2. Braised radish (refrigerated for one week)
On the contrary, burdock
Even if you cook it for a long time, it doesn't get soft.
Only the fibrous material remains.
The hands get hot twice before cooking.
First, blanch in water with 1 tablespoon of vinegar for 2 minutes.
The discoloration becomes noticeable and the bitter taste also disappears.
Rinse with cold water and squeeze out the water thoroughly.
Then, heat 1 tablespoon of oil and sauté for 2 minutes first.
There should be an oil film on the outside.
It doesn't move during cooking.
Based on 300g of daikon radish
100ml of water, 2.5 tablespoons of soy sauce
With 2 tablespoons of rice wine and 1 tablespoon of sugar, for 5~7 minutes.
Don't put it in the side dish container right away when it's all done.
Spread it on a wide tray and let it cool down.
The stickiness completely changes.
Because it was urgent, I put it straight into the container right away.
Only the bottom has ever pulled back.
3. Cucumber egg marinated (refrigerated for one week)
This is the side that absorbs water.
Even if you turn off the fire
The egg of the chick continues to eat the broth.
So if you match it exactly in the fan
The next day it's already angry.
1.5 cups of water, ⅔ cups of soy sauce, ⅔ cups of sugar with
Add one sheet of kombu and boil again.
When it boils over, you remove the seaweed.
Adding 600g of quail eggs while cooking
When there is about one-third of the soup left
Turn on the fire
It's late if you see the floor.
Don't throw away the leftover broth.
If you put it together and put it in the refrigerator
It's exactly one day later.
I used to fall asleep all the way to the floor
I washed it in water and ate it.
4. Braised tofu (refrigerated for 3 days)
Of the four types of tofu, water is the most abundant.
If you cook it as it is
It collapses as the water drains away.
Cut it with 1cm and wipe the moisture with a kitchen towel.
Sprinkle a little salt and let it sit for 5 minutes.
As the water drains more, it becomes firmer.
It can even reach the bottom edge.
Put plenty of oil
Cook until golden brown on each side for 2~3 minutes.
If a film forms on the surface, the shape remains.
3 tablespoons of soy sauce, gochugaru (Korean red pepper flakes) 1 tablespoon
1 tablespoon of sugar, minced garlic 1 tablespoon
Mix 3 tablespoons of chopped scallions and place them on top of the tofu.
Pour ½ cup of water to the edge.
Cover with a lid and simmer on medium heat for 5 minutes.
Don't flip it over, just pour the broth on top.
Common rules for braised side dishes
If you do four things
In the end, it is summarized into the same three things.
I will take out the ingredients that release water in advance.
The potatoes are boiled and the tofu is sprinkled with salt.
I will keep the outside first.
Fried or baked in oil
The material that absorbs water will be pulled early.
The stew leaves the broth behind.
custody
I completely cool everything down and put it in.
When it's warm, cover the lid.
The gum gets stuck and hurts faster.
Not on the side of the refrigerator door, but inside.
Use dry chopsticks when taking it out.
The order of eating starts with stir-fried tofu.
It's the side dish that gets caught the shortest.
Delicious home-cooked meal recipe
Source :
The pickled potato stew step was cross-checked with the introduction of fresh information and the published recipe from Altoran·Kim Jin-ok's recipe, and the blanching and oil coating of radish stew was cross-checked with the introduction of fresh information.
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