정월대보름 오곡밥과 6가지 나물 먹방 (다래순, 시래기, 가지, 시금치, 깻잎, 토란대) 고추부각, 약식, 바지락 된장국 Five Grain Rice Mukbang, Recipes
140.8 هزار بار بازدید -
6 ماه پیش
-
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** Recipe is here **
15:40 Mukbang starts / Upload: Every Tuesday, Thursday and Sunday at 9pm
** Recipe shortened to over 5000 characters **
[Five grain rice]
1. Soak 1/2 cup of red beans in water the night before (can be soaked for 4 to 5 hours).
2. Boil the soaked red beans in a pot and if they are well soaked, set aside the water from which the red beans were boiled (to be used the next time you cook rice) and drain the red beans through a sieve.
3. Wash 3 cups of glutinous rice, 1/2 cup of sorghum, 1/2 cup of coix coix, 1/2 cup of mezzo, 1/2 cup of perilla, and 1/2 cup of soybeans, soak them in water for 1 hour, then strain them.
4. Put glutinous rice in the rice cooker, add 1 teaspoon salt, 1 tablespoon sugar, and 2 tablespoons sesame oil.
5. Add sorghum, coix radish, mezzo, perilla, beans, jujube, and red beans and mix well.
6. Pour water 0.5cm above and cook at high speed (white rice).
[Actica shoot sprouts]
1. Put dried Actinidia sprouts in boiling water and boil for about 7-8 minutes (try it). Rinse in cold water.
2. Put the shoots in a pan, add 2 tablespoons of perilla oil and 2 tablespoons of fish sauce, mix well, and fry briefly over medium heat.
3. Finely chop 1/2 green onion, add 3 tablespoons of perilla seed powder, and 1/2 cup of water and stir-fry.
[Eggplant vegetables]
1. Boil the eggplants in boiling water and eat them. When they are cooked properly, rinse them in cold water and gently squeeze out the moisture.
2. Put eggplant in a pan, add 2 tablespoons fish sauce, 0.5 tablespoons garlic, 2 tablespoons perilla oil, and 1 tablespoon perilla seeds.
3. Season the jomuljomul and stir-fry it for a while over medium heat.
4. Add 1/2 green onion, finely chopped, and finish with 1 tablespoon of sesame seeds.
[Spinach greens]
1. Add 0.5 tablespoons of salt to boiling water, add spinach, blanch, rinse in cold water and drain.
2. Put spinach in a bowl, add 2 tablespoons of fish sauce, 2 tablespoons of sesame oil, and 2 tablespoons of sesame seeds, and season well.
[Perilla leaf greens]
1. Add 0.5 tablespoons of salt to boiling water, mix well with perilla leaves, blanch for about 3 minutes (try it), rinse in cold water, and drain.
2. Put perilla leaves in a bowl and loosen any clumps.
3. Add 3 tablespoons of fish sauce, 0.5 tablespoons of garlic, 2 tablespoons of perilla oil, 2 tablespoons of perilla seeds, and 1/2 green onion, finely chopped and mix well.
4. Put perilla leaves in a pan, add 1/2 cup of water, and stir-fry over low heat until boiling to make them soft and delicious.
[Taro greens]
1. Put 0.5 tablespoons of salt in boiling water, add dried taro stalks, and taste them. Once they are soft, rinse them in cold water, squeeze out the water, and cut them into bite-size pieces.
2. Put taro stalks in a pan, add 2 tablespoons of fish sauce, 0.5 tablespoons of garlic, and 2 tablespoons of perilla oil, mix with pollack, and fry briefly.
3. Chop 1/2 green onion, add 3 tablespoons of perilla seed powder, and 1/2 cup of water and stir-fry.
4. If it is not enough, season with fish sauce.
[Hot pepper highlighted]
1. Cut the pepper in half, add some water, and then cover with flour.
2. Steam the flour-covered peppers in a steamer and dry them.
3. Add oil to the pan and when it boils, reduce the heat to low and place the peppers in a sieve. When the peppers are fried, 3 to 4 at a time, put them in the sieve and remove them (if the heat is high, they can easily burn).
4. Sprinkle sugar and salt evenly over the fried peppers to finish.
[short form]
1. Wash 4 cups of glutinous rice and soak in water for about 2-3 hours, then drain through a sieve.
2. Pour 4 cups of water into the soaked glutinous rice in an electric rice cooker, add 1 cup of brown sugar (enough to submerge the rice or not) and dissolve the sugar sufficiently.
3. Add 3 tablespoons of soy sauce, 3 tablespoons of sesame oil, and optional nuts (gingko nuts, raisins, jujubes, chestnuts, almond slices) (omit if you don’t have any) and cook.
4. When the rice is ready, mix it evenly and spread it out on a wide tray, reserving some jujubes and pine nuts, and top it with garnish.
5. Soak the jujubes in water, remove the seeds, roll them, and cut them into flower shapes.
[Clam spinach miso soup]
1. Take 1 bunch of spinach, wash it thoroughly and blanch it.
2. Slice 1/2 onion, chop 1 Cheongyang pepper, 1 red pepper, and 1 green onion.
3. Prepare 1 cup of clams
4. Pour 1.5L of rice water into a pot and add 1 tablespoon of shrimp powder, 2 tablespoons of soybean paste, 0.5 tablespoons of red pepper paste, and 1 tablespoon of red pepper powder.
5. Add spinach, onion, and clams and boil over medium heat for about 5 more minutes.
6. Add sliced peppers and green onions and boil a little more to complete.
** Recipe is here **
15:40 Mukbang starts / Upload: Every Tuesday, Thursday and Sunday at 9pm
** Recipe shortened to over 5000 characters **
[Five grain rice]
1. Soak 1/2 cup of red beans in water the night before (can be soaked for 4 to 5 hours).
2. Boil the soaked red beans in a pot and if they are well soaked, set aside the water from which the red beans were boiled (to be used the next time you cook rice) and drain the red beans through a sieve.
3. Wash 3 cups of glutinous rice, 1/2 cup of sorghum, 1/2 cup of coix coix, 1/2 cup of mezzo, 1/2 cup of perilla, and 1/2 cup of soybeans, soak them in water for 1 hour, then strain them.
4. Put glutinous rice in the rice cooker, add 1 teaspoon salt, 1 tablespoon sugar, and 2 tablespoons sesame oil.
5. Add sorghum, coix radish, mezzo, perilla, beans, jujube, and red beans and mix well.
6. Pour water 0.5cm above and cook at high speed (white rice).
[Actica shoot sprouts]
1. Put dried Actinidia sprouts in boiling water and boil for about 7-8 minutes (try it). Rinse in cold water.
2. Put the shoots in a pan, add 2 tablespoons of perilla oil and 2 tablespoons of fish sauce, mix well, and fry briefly over medium heat.
3. Finely chop 1/2 green onion, add 3 tablespoons of perilla seed powder, and 1/2 cup of water and stir-fry.
[Eggplant vegetables]
1. Boil the eggplants in boiling water and eat them. When they are cooked properly, rinse them in cold water and gently squeeze out the moisture.
2. Put eggplant in a pan, add 2 tablespoons fish sauce, 0.5 tablespoons garlic, 2 tablespoons perilla oil, and 1 tablespoon perilla seeds.
3. Season the jomuljomul and stir-fry it for a while over medium heat.
4. Add 1/2 green onion, finely chopped, and finish with 1 tablespoon of sesame seeds.
[Spinach greens]
1. Add 0.5 tablespoons of salt to boiling water, add spinach, blanch, rinse in cold water and drain.
2. Put spinach in a bowl, add 2 tablespoons of fish sauce, 2 tablespoons of sesame oil, and 2 tablespoons of sesame seeds, and season well.
[Perilla leaf greens]
1. Add 0.5 tablespoons of salt to boiling water, mix well with perilla leaves, blanch for about 3 minutes (try it), rinse in cold water, and drain.
2. Put perilla leaves in a bowl and loosen any clumps.
3. Add 3 tablespoons of fish sauce, 0.5 tablespoons of garlic, 2 tablespoons of perilla oil, 2 tablespoons of perilla seeds, and 1/2 green onion, finely chopped and mix well.
4. Put perilla leaves in a pan, add 1/2 cup of water, and stir-fry over low heat until boiling to make them soft and delicious.
[Taro greens]
1. Put 0.5 tablespoons of salt in boiling water, add dried taro stalks, and taste them. Once they are soft, rinse them in cold water, squeeze out the water, and cut them into bite-size pieces.
2. Put taro stalks in a pan, add 2 tablespoons of fish sauce, 0.5 tablespoons of garlic, and 2 tablespoons of perilla oil, mix with pollack, and fry briefly.
3. Chop 1/2 green onion, add 3 tablespoons of perilla seed powder, and 1/2 cup of water and stir-fry.
4. If it is not enough, season with fish sauce.
[Hot pepper highlighted]
1. Cut the pepper in half, add some water, and then cover with flour.
2. Steam the flour-covered peppers in a steamer and dry them.
3. Add oil to the pan and when it boils, reduce the heat to low and place the peppers in a sieve. When the peppers are fried, 3 to 4 at a time, put them in the sieve and remove them (if the heat is high, they can easily burn).
4. Sprinkle sugar and salt evenly over the fried peppers to finish.
[short form]
1. Wash 4 cups of glutinous rice and soak in water for about 2-3 hours, then drain through a sieve.
2. Pour 4 cups of water into the soaked glutinous rice in an electric rice cooker, add 1 cup of brown sugar (enough to submerge the rice or not) and dissolve the sugar sufficiently.
3. Add 3 tablespoons of soy sauce, 3 tablespoons of sesame oil, and optional nuts (gingko nuts, raisins, jujubes, chestnuts, almond slices) (omit if you don’t have any) and cook.
4. When the rice is ready, mix it evenly and spread it out on a wide tray, reserving some jujubes and pine nuts, and top it with garnish.
5. Soak the jujubes in water, remove the seeds, roll them, and cut them into flower shapes.
[Clam spinach miso soup]
1. Take 1 bunch of spinach, wash it thoroughly and blanch it.
2. Slice 1/2 onion, chop 1 Cheongyang pepper, 1 red pepper, and 1 green onion.
3. Prepare 1 cup of clams
4. Pour 1.5L of rice water into a pot and add 1 tablespoon of shrimp powder, 2 tablespoons of soybean paste, 0.5 tablespoons of red pepper paste, and 1 tablespoon of red pepper powder.
5. Add spinach, onion, and clams and boil over medium heat for about 5 more minutes.
6. Add sliced peppers and green onions and boil a little more to complete.
6 ماه پیش
در تاریخ 1402/12/01 منتشر شده
است.
140,803
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