2020 한식조리기능사 실기영상 : 겨자채

Hello ^^ For detailed cooking instructions and instructions, please click "See More" below!!! ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ In this lesson, we made "Mustard Greens" from the "Korean Cuisine Technician" program. Test Time: 35 minutes Difficulty: 5 / 10 When storing mustard greens, separate the ingredients by soaking them in cold water or sugar water. When mixing mustard powder, be careful, as the water used to mix it is too hot or if it ferments too long, it will taste bitter. Since soy sauce is included, please use it to make the mustard sauce. Garlic and green onions are not included. Please be careful not to use it. Depending on the condition of the cucumbers provided, alternate between the two methods. Before boiling the meat, ferment the mustard powder in lukewarm water. Cooking Instructions 0. Wash your hands 1. Wash and separate the ingredients (beef, vegetables, sugar water: pear/chestnut, egg, pine nuts) 2. Boil boiled meat: Boil water - Add beef and boil - Prick the meat with chopsticks; if no blood comes out, wrap in a cheesecloth and cool. 3. Cucumber: 4x1x0.3cm (rotary cut or sambale) - Cold water - Drain 4. Ferment mustard: 1T lukewarm water + 1T mustard powder - Ferment over heat for 5 minutes. 5. Cabbage: 4x1x0.3cm - Cold water - Cold water - Drain 6. Carrots: 4x1x0.3cm - Cold water - Cold water - Drain 7. Pine nuts: Remove the cone - Pine nuts 8. Pear: 4x1x0.3cm - Sugar water - Cold water - Drain 9. Chestnut: Cut into 0.3cm thick pieces - Sugar water - Cold water - Drain 10. Egg: Separate the yolk and white - Add 1/6 tsp salt - Make the egg yolk - 4x1x0.3cm 11. Mustard sauce: Fermented mustard + 2 tbsp vinegar, 2 tbsp sugar, 1/6 tsp salt, 1/3 tsp soy sauce 12. Boiled meat: 4x1x0.3cm 13. Completing the mustard strips: Mix all ingredients except the pine nuts with the mustard sauce - Serve on a plate - Pine nuts as a garnish ----------------------------------------------------------------------------------------------------------------------------- The difficulty level is based on my personal experience!! Please enjoy!! -----------------------------------------------------------------------------------------------------------------------------