Saturday evening, instead of a Chinese restaurant, one plate — 6 dishes made at home, including chili shrimp and spicy stir-fried vegetables.
Even on days when you want to have Chinese food, you don't necessarily need to make several plates. Just serve one main dish with rice and one plate of vegetables, and you'll be full. I also included a dish where you stir-fry meat like gochu jajae and Mongolian beef, and vegetables that pair well with it like tangy cabbage stew and chugyeongchae. I organized it as an adaptation where chili shrimp and beef are cooked in a pan, thinking of days when preparing a batter for frying is inconvenient. Below are the servings for two per menu. T is 15 ml, t is 5 ml. a ball
Even on days when I want to eat Chinese food
You don't necessarily need to set up several plates.
One main item to eat with rice
One serving of vegetables is filling.
Like chili jajapchae and Mongolian beef
Also put a menu with stir-fried meat,
Like sour napa cabbage stew and cucumber salad
I also included vegetables that are good to accompany.
A day when it's inconvenient to prepare frying clothes
Think about chili shrimp and beef
As an application for cooking with fans
I have organized it.
Below are 2 servings per 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. Pork chili stir-fry
02. Chili shrimp made with fans
03. Mongolian beef made by fans
04. Fragrant eggplant with moist sauce
05. Spicy sauce cabbage stew
06. Garlic and green onion stir-fry
01. Pork chili stir-fry
About 20 minutes · 10 minutes for the base layer separately
Ingredients · 2 servings
250g pork rice noodles, 150g green pepper
Red bell pepper 70g, onion 100g
1T egg white
spice
Starch powder 1t, minced garlic 1t
1 pinch of salt, a little pepper, 1T of oyster sauce
dark soy sauce 1t, liquor 1T, edible oil 1.5T
sesame oil 1t
How to make it
1. White egg whites, starch, garlic, salt,
Add pepper and toss it around for 10 minutes. Pepper and
Please cut the onions into strips of similar length to the meat.
2. Put oil on the heated fan and cook the meat.
Cook until completely cooked while stirring. Add the onions and
Sauté for about 1 minute, then add the peppers.
3. Add oyster sauce, soy sauce, and mirin.
Sauté briefly in a pan with oil. The peppers barely have time to breathe.
If you die, please turn off the lights and mix sesame oil.
If you add the bell peppers and stir-fry them for a long time
When water comes out, it's easy to droop.
Cook the meat first
Please stir-fry the peppers briefly at the end.
02. Chili shrimp made with fans
About 20 minutes · Separate thawing
Ingredients · 2 servings
Pre-cleaned shrimp 200g, onion 40g
20g scallions, 10g garlic
spice
1T edible oil, 2T ketchup, 60ml water
2t sugar, 2t vinegar, 1t oyster sauce
doubanjiang 1/2t
Potato starch 1/2t + water 1t
How to make it
1. Thaw the shrimp and dry them off.
Onions, scallions, and garlic are
I will prepare it to be sliced well.
2. Put oil in the pan and put the shrimp in it.
Cook it front and back in medium-high heat.
If it becomes opaque even to the inside
First put it down on the plate.
3. Add vegetables to the same pan and stir-fry them
Add ketchup and stir-fry for about 30 seconds.
Water, sugar, vinegar, oyster sauce,
Please put doubanjiang in and boil.
4. Stir in the starch again and add it in little by little
When the sauce becomes thick and runny
I mix in the shrimp and put them back.
If the energy turns on, please capture it immediately.
The combination of the chili sauce by Chef Lee Yeon-bok
Please note, I changed it without the frying clothes.
Rather than crispy fried
It's a moist shrimp that is good to put on rice.
03. Mongolian beef made by fans
About 25 minutes · including the base layer
Ingredients · 2 servings
300g beef flat steak, 40g scallions
minced garlic 1t
spice
Seasoning egg white 1T, seasoning starch 1T
Base seasoning edible oil 1T, grilling edible oil 1T
Water 6T, dark soy sauce 1T, sugar 1T
Chicken powder 1/2t, a little pepper
How to make it
1. Among the tough fibers of the fan, the tendons are
Cut it out and slice it thinly against the grain.
Mix the egg whites, starch, and seasoning oil.
Mix with the meat and let it sit for 10 minutes.
2. Water, soy sauce, sugar, chicken powder,
Mix the pepper to make the sauce.
Cut the green onions into 5cm long.
3. Put oil in the pan for grilling
Cook the meat so that it doesn't overlap.
When the thin meat is cooked all the way through, take it off.
Sauté garlic for a while in the same pan.
4. Pour the sauce and simmer slightly
Add the meat and toss it well.
Put the green onions at the end
If your breath gets slightly short, turn off the light.
Refer to Lee Yeonbok chef's cooking methods.
The process of soaking in oil and cooking
I changed it to baking it in the fan.
I reduced the sugar and salt compared to the original.
04. Fragrant eggplant with moist sauce
About 25 minutes · Separate labeling
Ingredients · 2 servings
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.
05. Spicy sauce cabbage stew
About 20 minutes
Ingredients · 2 servings
Cabbage 400g, green pepper 20g
Red bell pepper 20g, scallions 15g, garlic 5g
spice
dark soy sauce 1T, vinegar 1.5T, sugar 2t
Seaweed sauce 1t, water 1T, chili oil 1t
A little pepper, 700ml steamed water
How to make it
1. Wash the cabbage between the leaves
Leave a little space at the bottom and divide it into two parts.
Put water in the steamer and boil it.
2. Place the cabbage on the steamed rice cooker with the kimchi on top.
Cover with a lid and steam for 10~15 minutes.
A stick is on the thick stem.
Check if it goes in smoothly.
3. Chop the bell peppers, green onions, and garlic finely.
Soy sauce, vinegar, sugar, oyster sauce, water,
Mix with chili oil, pepper
Let it melt for a while.
4. Drain the cabbage and dry it off.
Cut the bottom part and divide it into pieces so it's easy to eat.
Put the dishes neatly on the plate
Please add enough sauce to eat.
Lee Yeonbok napa cabbage stew sauce
I adjusted it to a small plate amount.
You need to remove the moisture from the real cabbage.
The sauce taste becomes less blurred.
06. Garlic and green onion stir-fry
About 15 minutes
Ingredients · 2 servings
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.
Chinese stir-fry is before turning on the stove
It's convenient if you prepare the ingredients and sauces in advance.
While frying the meat, I was looking for soy sauce.
You don't have to leave the fan empty.
Cook the hot dishes at the end.
First mix the cabbage steamed sauce.
If you put a plate on top of warm rice
It's a little different from usual evenings.
If you want to use the remaining ingredients frugally, please also take a look at the next two menus.
#ChineseFood #ChineseFoodAtHome
#SpicyGlass Noodles #Chili Shrimp
#MongolianBeef #SpicyEggplant
#napa cabbage stew #blanched vegetables stir-fried
#LeeYeonbokRecipe #GuestInvitationCooking
#DinnerMenu #BeefDishes
#VegetableCooking #OneRecipe
#One meal workshop