Korean honey roasted salsa
By VicentaLakin
I found a salsa in the fridge, and I added some Korean sauce, and it tasted good. Rice with vegetables is a simple and beautiful meal。
Recipe Recommendations
- tra fish art. 1
- rice appropriate amount
- mushroom 2 flowers
- broccoli appropriate amount
- white jade mushroom appropriate amount
- garlic 2 cloves
- ginger few slices
- white sesame a little
- shallots 1 piece
- honey 2 tablespoons
- rice vinegar 1 and a half scoops
- Korean chili sauce 1 scoop
- soy sauce a little
- sesame oil appropriate amount
- salt a little
- pepper a little
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for Korean honey roasted salsa
1
Key materials are available。
2
Sliced little orchids, two slices of white mushrooms, mushroom slices, onions, ginger, garlic cut-off
3
Cooking with electric rice first. It then unfrozen the basalt room, wash it slightly and use the kitchen paper to dry up the water; find a small vessel that will flatten honey, rice vinegar, Korean chili sauce; and then modulate it with good garlic paste, ginger paste and flax
4
Cut the salsa into parts equal in size, evenly coated with honey sauce for about 30 minutes in the freezer
5
During the pickle freezer, after cutting the orchids with a small aqueous water, two to three minutes of roasted mushrooms and platinum mushrooms with salt and peppers, which can be mixed into cooked rice
6
Picked fish, put tin paper on the grill, evenly brushed olive oil, set the sauna section, preheated the oven for five minutes at 190 degrees
7
When it's done, take it out and brush a pickled sauce for another five minutes
8
The roasted fish is released on fresh vegetables, and the sesame and onions are finished。Korean honey roasted salsa Make Tips
Once the sauce is prepared, taste it to check the flavor, and adjust the ratio of honey to rice vinegar to your liking.