Chinese Food
Korean barbecue
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I made Korean kimchi for the first time some time ago. It's delicious. I made two Chinese cabbage. It's only half a month. It's not enough. There's a lot of soup left. It's stored in the refrigerator. Yesterday morning, I had a big craving for barbecue. So I had today's Pickled barbecue. It's true that cooking this barbecue at home has a lot of lampblack, but the temptation of delicious food is even greater. So now my husband and I moved the chopping board to the bottom of the balcony window. Meimei had an addiction. Today, I made two kinds of flavor. One is pickle flavor, and the other is common taste.
Cooking ingredients
Cooking Steps
Step1:All kinds of meat.
Step2:Cut the streaky pork into small pieces and refrigerate them for half an hour. Then take them out and slice them.
Step3:Kimchi juice.
Step4:Put the cut pork slices into a bowl. Pour in the pickle juice. Sprinkle a small amount of salt. Cover with plastic wrap and marinate in refrigerator for one night.
Step5:Put the remaining minced pork slices into the bowl. Pour in two spoons of cooking wine, two spoons of soy sauce, and then put in the chopped ginger and onion. Sprinkle some salt.
Step6:Stir well. Cover with plastic wrap and marinate in refrigerator for one night.
Step7:Take out the marinated streaky pork for use. Soak the lettuce in light salt water and rinse it. Prepare cumin powder and chili powder.
Step8:Mix cumin powder and pepper noodles in the proportion of 1-5, and then sprinkle some salt.
Step9:Well mixed. This is the dip.
Step10:Put a non stick baking pan on the induction cooker. Brush the oil and heat it.
Step11:Put in the marinated streaky pork and bake it. When it's done, dip it in the material and roll it with lettuce.
Step12:Roasted meat.
Cooking tips:Tips-1. I made two kinds of pickled meat today. When pickled meat is pickled, only put pickled juice and salt. Then you can get rid of the fishy smell. In the process of curing, the meat can be taken out and turned over to make it taste as good as possible. 2. During the barbecue, there will be water in the pickled meat, so it will splash out. Personal protection should be done. 3. This dip is made by myself according to the dip taste of Korean barbecue that I used to eat in the barbecue. I think it's very good. Please detour if you don't like it. It's for children to eat. It can also be used without dipping. 4. There are two flavors in the picture below. The dark color behind is popular. The bright color in the front is kimchi, which is good at cooking.
