Korean Five-color Mix

Name: Korean Five-color Mix
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g spinach; 50g carrot; 50g onion; 50g Rice noodles; 50g Fungus; Some Green onions; 50g Ham; 4 tablespoons Fresh soy sauce; 1 tablespoon sesame oil; 3g Brown sugar or white sugar; 4 tablespoons Cold vinegar; Some salt; Some MSG; Some black pepper powder; Some White sesame

by Cooking woman snacks

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Korean food culture is different from Chinese food, which is fried, fried, fried, steamed and stewed. Korean food is mainly boiled and pickled. It pays attention to the nutritional combination of five colors. It looks like simple mixed vegetables or miso soup, but the preparation is very complicated. A mixed vegetable or miso soup requires at least seven or eight kinds of ingredients to be mixed, and the natural red, green, yellow, white and black of all kinds of ingredients are used to conquer the visual first...

Korean Five-color Mix

1. Prepare the ingredients first, soak the fungus in advance

2. Wash the spinach, blanch the soup in salted water, and drain the water in cold water for later use

3. Vermicelli boiled in water

4. After passing cold water, draining, cut into small pieces and put in a container for later use

5. Wash the carrots and cut into thin shreds, onions, fungus, and ham, and cut into thin shreds respectively (the amount is in the same proportion, you can choose more or less according to the number of people) lightly white and cut into thin shreds (you can add or not add according to your preference )

6. Add proper amount of salad oil to the wok. After the oil is hot, pour shredded carrots, shredded wood ears, and shredded onions into the wok and stir fry until they are broken (don’t fry too soft and affect the taste);
This step is to stir-fry instead of blanching. The original flavor of the ingredients is maximized, and the nutrition is not easy to lose. The stir-fried vegetables are particularly fragrant.

7. Stir-fried various shreds and blanched spinach are poured into a basin with vermicelli

8. Add appropriate amount of salt, monosodium glutamate, a fresh soy sauce, a little cold vinegar, a little brown sugar (white sugar if not), black pepper, 1 tablespoon of sesame oil to taste, sprinkle with peeled white sesame seeds for garnish (I also added a drop of mustard oil )

9. Regarding the amount of seasoning is not fixed, everyone has different tastes, and the number of dishes you make is also different. According to the amount of your own dishes, first slowly add a small amount, taste the taste while adjusting, and then adjust according to your taste;
No matter what the mix is, it’s delicious if it matches your mouth, isn’t it