Korean Tangpyongcai

Tangping cuisine is a dish that evenly selects green bean jelly and nutrients contained in beef, water celery, green bean sprouts, eggs, etc., and combines five color dishes to give it a gorgeous appearance. The name "Dangpyongcai" is unbiased in any way. It evolved from the word "Dangpyongping" with a uniform meaning. This word first appeared at banquets to discuss Dangpyongping policies during the Yingzu era of Korea.

Recipe Recommendations

beef 100g
mung bean sprouts 100g
diced green onion 4.5g
garlic 2.8g
water celery 50g
water 400g
red pepper 2g
laver 2g
eggs 60g
edible oil 4g
salt 1g
sesame oil 2g
soy sauce appropriate amount
sugar 18g
pepper 0.3g(
vinegar 13g

vanilla
mix
half an hour
senior

Steps for Korean Tangpyongcai

Cut mung bean jelly to a length of 7cm wide. Silk about 0.5 cm thick.

Wipe the beef with a cotton cloth to clean the blood and cut it to a length of 5 cm wide. Add the seasoning sauce and stir the shredded silk (70g) about 0.3 cm thick. (100）

Remove the head and tail of mung bean sprouts (80g), clean the stalks with water celery (25g), and rinse them with running water. Cut the red peppers into silk about 3 cm long and 0.3 cm wide. Fry the eggs into yellow and white skin, and cut into shredded 4 cm long and 0.3 cm wide. Make vinegar soy sauce.

Pour water into the pan and cook over high heat for about 3 minutes until it boils. Add mung bean jelly, blanch for about 1 minute, remove (250g), drain off the water, place it in a pan heated with seasoning sauce, add beef, stir-fry over medium heat for about 2 minutes. Pour water into the pot and cook for about 2 minutes on high heat until boiling. Add salt and mung bean sprouts and blanch for about 2 minutes, then remove (70g), blanch with water celery for about 1 minute (27g), flush and cut into 4cm long segments. Bake the seaweed over low heat for about 1 minute, then shred it. Put mung bean jelly, beef, green bean sprouts, and water celery together, add vinegar and soy sauce, stir evenly, sprinkle with red pepper, seaweed, and yellow and white egg skin to make the dish.