If you keep leftovers from vegetable side dishes - 10 cooking methods to make them delicious to eat

By around Thursday

There are various leftovers in the refrigerator.

When you put it on the table, you will only eat the hand that touches it.

Especially the vegetable side dishes

Even though it was definitely made delicious

There are many days when I eat a couple of chopsticks and leave them as they are.

But the vegetable side dish too

It changes if you just change the cooking method a little.

Fry it without sticking,

Season it so it doesn't get overcooked,

Even if you just change the order of cooking

The chopsticks fit much better.

So today

Even at home where you only pick and leave the vegetables

I collected 10 convenient side dishes to eat.

Not just making the seasoning thick

How to preserve texture, the order of frying, and flavor points

I'll organize it together.

1. Stir-fried pork with plenty of cabbage

With 600g of thigh meat

gochujang (Korean red chili paste) 2 tablespoons, gochugaru (Korean red pepper flakes) 3 tablespoons

dark soy sauce 3 tablespoons, 2 tablespoons of sugar

1 tablespoon of sugar, minced garlic 1 tablespoon, 2 tablespoons of rice wine

If you refrigerate and age it for 30 minutes, it will be ready for easy use.

Don't soak the cabbage in advance.

Add the meat when it is almost cooked and stir-fry on high heat.

If you put it to bed in advance, water will come out.

Jeyuk becomes like soup.

2. Stir-fried eggplant with oyster sauce

Eggplant is salted and soaked in brine to remove moisture or

Cook it in the microwave for 2~3 minutes first.

This way, the oil absorption capacity will decrease.

It doesn't feel bland and becomes firmer in texture.

Add a little oil and infuse with garlic flavor

Put the eggplant in the hot flame for 2~3 minutes.

dark soy sauce 1 tablespoon, oyster sauce 1 tablespoon

A little sugar, 2 tablespoons water, gochugaru (Korean red pepper flakes) ½ tablespoon

The oyster sauce captures the salty, sweet, and umami flavors all at once.

Even without meat, the rice is delicious.

3. Zucchini shrimp paste stir-fry

Just ½ tablespoon of shrimp paste will do.

Turn off the stove for 3 minutes when it's not cooked well.

It cooks perfectly with the heat

If you learn it all the way through, it will get so soft that it will droop.

You become the state that husbands hate the most.

4. Braised potatoes

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

First fry the outside in the oil.

3 tablespoons of soy sauce, 1.5 tablespoons of malt sugar

minced garlic ½ tablespoon, 1 cup of water

If you cook the outside first, it won't break during cooking.

The sparkling shape is alive.

If the shape is right, the chopsticks will come out.

5. Beef soboro with mushrooms

Finely chop the mushrooms and mix them with 300g of minced meat.

2 tablespoons soy sauce, 1.5 tablespoons sugar

1 big spoon of soju, minced garlic ½ big spoon

Fry until the moisture evaporates.

If there is mushroom moisture left, you can immediately notice it.

Put the spoon down.

6. Stir-fried kimchi

Heat oil generously in 300g of fresh kimchi for 5 minutes.

½ tablespoon of sugar

Sugar plays the role of balancing sweetness with tartness.

It needs to be cooled down and stored.

If you close it while it's warm, water will condense inside the lid.

It gets hurt soon

7. Without radish Beef radish soup

200~300g of beef broth is

Soak in cold water for 10 minutes to remove the blood.

sesame oil Stir-fried with 1 tablespoon

Korean soup soy sauce Add 1 tablespoon and stir together

Add thinly sliced radish and cook for 2~3 minutes more.

Water 1.5L, when boiling, skim off the foam and cook on medium heat for 20 minutes.

Please use the radish thinly.

If it's thick, it won't cook and will be bitter.

The soup also gets murky.

The radish that went into the soup

I eat it well because I don't really recognize it as a vegetable.

8. Broccoli pickled appetizer

In boiling salted water for 40 seconds~1 minute, then immediately cold water

If you eat it with the sauce

My hands get crazy like a drink garnish.

The way you eat it photographed makes a bigger difference than you think.

Rather than just left on the plate

It disappears much faster.

9. Soybean sprouts salad

3~4 minutes of boiling water

The lid is to the end as originally set.

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

gochugaru (Korean red pepper flakes) If you add a little bit and make it spicy

It's not a vegetable, it's a side dish.

10. Carrot latte

Thinly slice 2 carrots (about 300g).

Salt ½ tablespoon and let it marinate for 15~20 minutes and squeeze out the water.

3 tablespoons olive oil, 2 tablespoons lemon juice (or vinegar)

1 tablespoon of sugar, 1 tablespoon of whole grain mustard, pepper

Because it's sour, after eating the meat

My hands get restless with boredom.

Keep it in the refrigerator for 1 week, and put it together with the meat.

finishing

Not putting vegetables separately

Just changing this one will make a difference.

Three things to make sure you don't leave behind

When you grill meat on the weekend

Stir-fried eggplant with oyster sauce or carrot rapé

Please put them side by side in the same plate.

You shouldn't leave it separately, but you can't eat it.

If you stick it together, you'll eat it together~

#DinnerMenuRecommendation #SideDishes #SimpleDinnerMenu #VegetableSideDishes #Beef Stir-fry #Eggplant Stir-fry #Carrot Rape #Fried Kimchi #Beef Noodle Soup #Weekend Rice Table #Home-cooked Meal Menu #One-Meal Factory