Cucumber seaweed cold soup (chicken stir-fry, egg paste, roe-shaped cucumber water kimchi) recipe скачать в хорошем качестве

Cucumber seaweed cold soup (chicken stir-fry, egg paste, roe-shaped cucumber water kimchi) recipe

** Turn on the subtitles to find out the cooking ingredients ** ** Recipe is here ** 13:59 Mukbang starts / Upload: Every Thursday and Sunday at 9pm Email address: [email protected] [Cucumber seaweed cold soup] 1. Soak a handful of dried seaweed in water 30 minutes in advance, blanch it in boiling water for 20 seconds, and cut it into bite-size pieces. 2. Finely slice 2 cucumbers and thinly slice 1/2 onion. 3. Chop 1 Cheongyang pepper, cut 1 red pepper in half and slice, and mince 2 cloves of garlic. 4. Put cucumber and seaweed in a bowl, add 4 tablespoons of fish sauce and 1 tablespoon of salt, and mix for about 5 minutes. 5. Pour 1L of water here, add 2 tablespoons of sugar, 5 tablespoons of plum syrup, 3 tablespoons of vinegar, 3 tablespoons of soy sauce, and 2 tablespoons of lemon juice. 6. Add sliced ​​onion, Cheongyang pepper, red pepper, minced garlic, and sesame seeds and stir well. 7. Put it in the refrigerator and add ice when eating. [Soft-boiled egg paste] 1. Put 20 eggs in boiling water, add 1 tablespoon salt, and gently pour the eggs through a sieve over medium heat. 2. Stir for about 1 minute on one side, then boil for about 6 minutes and soak in cold water. When it cools, peel the skin. 3. Chop 6 stalks of chives and finely chop 1/2 onion. 4. Finely chop 3 Cheongyang peppers (can be omitted) and 1 red pepper. 5. Make the seasoning sauce (1 cup of dark soy sauce, 1 cup of water, 5 tablespoons of fish sauce, 5 tablespoons of oligosaccharide, 2 tablespoons of lemon juice) 6. Add all the sliced ​​vegetables to the prepared marinade, mix, pour over the eggs, and sprinkle with sesame seeds to finish. 7. Place 1 egg on top of rice, add 1 tablespoon of seasoning sauce, sesame oil, and dried seaweed powder and eat. [Unique Chicken Bokkeumtang] 1. Add 1 chicken and 1 pack of chicken legs, clean, wash thoroughly, and place in a sieve. 2. Slice 1 onion and slice 3 medium-sized potatoes flat. 3. Cut 2 green onions into 1cm long pieces, slice 1 carrot, 3 Cheongyang peppers, and 1/2 red pepper. 4. Place the chicken in the pan, skin side down, and when it turns golden brown, turn it over and cook until golden again. 5. Add 1 tablespoon of garlic and sliced ​​green onion and stir-fry, then reduce the heat. 6. Add 8 tablespoons of soy sauce, 4 tablespoons of red pepper powder, 3 tablespoons of sugar, and 1 tablespoon of oyster sauce and stir-fry for about 1 more minute. 7. Pour 800ml of water, add the sliced ​​potatoes, onions, and carrots and simmer gently over medium heat for about 12 minutes. 8. Finish by adding sliced ​​peppers. [Rice cucumber water kimchi] 1. Take the time to wash 2 whole cabbages thoroughly, cut them into bite-size pieces and place them in a bowl. 2. Mix 2L of water and 1 cup of salt in a bowl, pour over the cabbage, marinate for about 40 minutes, and pass through a sieve. 3. Wash the 5 cucumbers thoroughly, cut them into quarters, remove the seeds, and cut them into quarters again and place them in a bowl. 4. Put 1.5L of water and 2 tablespoons of salt in a pot. When it boils, pour it over the cucumbers, marinate for about 15 minutes, and strain. 5. Slice 1 red paprika and 1 yellow paprika. 6. Cut 10 strings of chives (a few chives) into 4-5cm long pieces. 7. Add a slice of radish, 7 cloves of garlic, 1 tablespoon of ginger extract, 1/2 onion, 1 apple, 1/2 cup of fish sauce, 2 tablespoons of rice, and 1 can of pear drink to a blender and grind. 8. Put the ground ingredients in a large bowl through a sieve and filter them while pouring water. Pour about 4L of water into the filtered seasoning. 9. Mix 3 tablespoons of flower salt, 1 teaspoon of new sugar, and 1/2 cup of plum syrup and check the seasoning. 10. Add cabbage, cucumber, seasoning, and everything else you cut and mix, and it’s done.