Korean Vegetable Skewers
1.
Wipe the beef with a cotton cloth to clean the blood. Vertically 7cm and 0.5cm thick, make preserved preserved meat and make a knife mark. Add 2/3 of the seasoning sauce and stir.
2.
Soak the shiitake mushrooms in water for about 1 hour to soften, remove the stems and wipe the moisture (35g) and cut them into 1cm-wide pieces. Add the remaining 1/3 of the seasoning sauce and stir. Clean the platycodon and cut into sections 6cm in length, 1cm in width and 0.6cm in thickness (38g), and salt them for about 5 minutes.
3.
Wash the carrots and cucumbers and cut them into the same size as platycodons (30g carrots, 32g cucumbers). Pickle the cucumbers with salt for about 2 minutes and then wipe off the moisture. Fry the egg into yellow and white egg skins about 0.5cm thick, and cut into slices 1cm wide and 6cm vertically.
4.
Pour water into the pot and cook on high heat for about 2 minutes until it boils. After adding salt, add platycodon and carrot to blanch for about 1 minute. Put cooking oil in a heated pan, add platycodon, carrot, cucumber, and fry for about 1 minute each on high heat. Put beef in a heated pan, turn to medium heat, turn the meat over and fry for about 4 minutes, and cut into pieces about 1cm wide and 6cm long. Put cooking oil in a heated pan, add shiitake mushrooms, and stir-fry for about 2 minutes over medium heat. Put the prepared materials into skewers according to the color matching, rotate them into the plate, and put a strip of pine nut juice on top.
Tips:
After the vegetables are fried, they should be spread out in a wide bowl and left to cool so that they will not change color.
Pine nut powder can be used instead of pine nut juice.
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