Stir-fried octopus (with seasoned bellflower root, stir-fried potato, seasoned vegetable) recipe скачать в хорошем качестве

Stir-fried octopus (with seasoned bellflower root, stir-fried potato, seasoned vegetable) recipe

** Turn on the subtitles to see the ingredients ** ** Recipe is here ** 12:09 Start eating / Upload: Every Thursday and Sunday at 9 PM E-mail address: [email protected] [Stir-fried octopus] 1. Put 1 large frozen octopus in 2 tablespoons of flour, rub it hard, and wash it cleanly 2. Put water in a pan and when it starts to boil, put the octopus in and when it shrinks nicely, wait about 30 seconds, then take it out and rinse it in cold water, but just drain it in a sieve and cut the large ones into bite-size pieces 3. Slice 1 onion and 1 green onion into thin strips 4. Slice 1/3 carrot into flat pieces and slice 3 green peppers and 1 red pepper diagonally 5. Make seasoning (3 tablespoons soy sauce, 2 tablespoons cooking wine, 2 tablespoons red pepper powder, 0.5 tablespoons starch powder, 3 tablespoons brown sugar, gochujang 1 tbsp) 6. Oil the pan, add 1 tbsp garlic, stir-fry, then add all the sliced ​​vegetables and cook until cooked to a certain degree 7. Add the prepared seasoning and mix, then add the squid and when the seasoning liquid disappears, add 1 tbsp sugar and mix 8. Finally, sprinkle pepper and sesame seeds and finish [Dried pollack and bellflower root salad] 1. Tear 300g of dried pollack into bite-size pieces, rinse once in water, take it out immediately and squeeze out the water 2. Cut the bellflower root into bite-size pieces, put it in a bowl, add 0.5 tbsp salt, and mix vigorously until the bellflower root is pickled and soft 3. Rinse it once in water and squeeze out the water 4. Make the seasoning (8 tbsp gochujang, 6 tbsp plum extract, 2 tbsp sesame oil, 4 tbsp rice syrup, 3~4 tbsp sesame seeds) 5. Put dried pollack, bellflower root, and seasoning in a bowl and mix until done [Tuna Potato Jjaggli] 1. Cut 2 large potatoes into bite-size pieces 2. Cut 1/3 zucchini and 1/2 onion into potato-sized pieces 3. Cut 2 green chili peppers, 1 red chili pepper, and 1/2 leek into thin strips 4. Cut 1/2 block of tofu into squares 5. Make seasoning (2 tbsp. red pepper powder, 2 tbsp. soy sauce, 1 tbsp. oyster sauce, 1 tbsp. mirin, 0.5 tbsp. sugar, 1 tbsp. ssamjang, a little pepper) 6. Put 1~2 cans of tuna in a pan and add zucchini, potatoes, onions, leeks, and tofu 7. Add the prepared seasoning, pour 2 cups of water, mix, and close the lid 8. When it starts to boil, boil for about 7~8 minutes on medium heat 9. Finally, add the sliced ​​peppers and boil a little more to finish [Bangpungnamul [Stir-fried] 1. Remove the tough parts of the windbreak vegetable, trim it well, and wash it. 2. Add 0.5 tablespoon of salt to boiling water, add the vegetables, and blanch for about 2-3 minutes. Rinse in cold water and squeeze thoroughly. 3. In a bowl, mix 0.5 tablespoon of soybean paste, 0.5 tablespoon of red pepper paste, 1 tablespoon of plum extract, 1 tablespoon of fish sauce, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, 1 tablespoon of chopped green onion, and 1/2 of chopped red pepper. 4. Cut the windbreak vegetable into bite-size pieces, add them, and stir-fry gently to complete.