Korean mixed vermicelli
Assorted vermicelli is made by stirring cooked vermicelli and a variety of fried vegetables together. The most common mixed mixed vermicelli at banquets and festivals was originally a palace diet made of cucumber, radish, mung bean sprouts, platycodon grandiflorum and other cooked mountain vegetables mixed and added seasonings. However, the vermicelli has now become the main ingredient. Guanghai Jun (reigned 1608 - 1623) in the Korean era asked: When there was no food worth eating, a man named Li Zhong made her a tribute dish of assorted vermicelli mixed with vermicelli. Guanghai Jun was very satisfied with the taste of this dish, so he gave Li Zhong a generous reward.
Recipe Recommendations
Steps for Korean mixed vermicelli
1
Dry the beef with a cotton cloth and dry the blood, cut it into silk (45g) with a length of 6 cm and a width of about 0.3 cm, and stir with 1/2 of the seasoning sauce ① to taste. Soak mushrooms and fungus in water for about 1 hour. Remove the stalks and cut the mushrooms into shredded strips (28g) about 0.3 cm wide and thick. Tear off the fungus leaf by leaf (18g), and use 1/2 of the seasoning sauce ① to stir each. Rub and scrub cucumbers, peel and cut into shredded silk about 0.3 cm wide. Wash and peel carrots, and cut into 5~ 6 cm long and wide. Place each silk about 0.3cm thick, marinate each with salt and soften for about 5 minutes, and dry with a cotton cloth. (23g cucumber, 20g carrot).
2
Cut the platycodon grandiflorum and cucumber into the same size shredded (26g), rub and wash with salt for about 1 minute to remove the bitterness, peel and wash the onion and cut into the same size shredded as cucumber. (100g). Remove the mung bean sprouts from the head to the tail. (26g). Pan-fry yellow and white egg skins and cut into 4 cm long and wide. Silk about 0.3 cm thick.
3
Put a little cooking oil in the pan and add the beef. Mushrooms. Stir fry the fungus over medium heat for about 2 minutes. Put a little cooking oil in the pan, add cucumbers and carrots respectively and stir-fry for about 30 seconds. Stir fry platycodon grandiflorum and onions for about 2 minutes each over medium heat.
4
Pour water into the pot and cook over high heat for about 2 minutes. When boiling, add salt and mung bean sprouts and blanch for about 2 minutes. Drain off the water (24g) with a sieve, add mung bean sprout seasoning and stir. Pour water into the pot and cook over high heat for about 2 minutes. When boiling, add the vermicelli and cook for about 8 minutes. Remove it, cut it into strips about 20cm long, add the seasoning sauce ② and stir. Put a little cooking oil in the pan, add the vermicelli, and stir-fry over medium heat for about 2 minutes. Add the vermicelli and the prepared ingredients, stir evenly, and add the yellow and white egg skins to serve as dishes.Korean mixed vermicelli Make Tips
All the ingredients in the assorted vermicelli mix should be stir-fried quickly over high heat, so that the texture will be good and the color will be beautiful. When making assorted vermicelli, you can also use pork, spinach, straw mushrooms and other ingredients. This is my bride's Weibo name "Korean Cuisine King". You can also tweet me! Ask me if you have any opinions or things you want to know. I will answer you promptly