속 부담 없고 건강하게! 가을 밥상 채소 메뉴

Here's how to make holiday vegetable dishes. Happy Chuseok! :) [Stir-fried Sweet Potato Stems: A Light Salad-Like Meal] 1. Roughly peel the sweet potato stems, cut them into 2-3 pieces, and cut them into 15cm pieces. 2. Bring water to a boil in a pot, add salt, and blanch the sweet potato stems. Stir-fry until crispy, then remove and rinse in cold water. 3. Drain the sweet potato stems thoroughly before stir-frying. 4. Place the sweet potato stems in a pan and stir-fry with olive oil. 5. Season with salt and add 1 tablespoon of seasoned soy sauce. You can also use 1/2 tablespoon of soup soy sauce instead. 6. Spread the stir-fried sweet potato stems in a large bowl and let them cool. Mix the cooled sweet potato stems with white pepper powder, perilla oil, and whole perilla seeds. 7. Add red pepper at the end to finish. [Refreshing Appetite, Steamed Water Parsley and Bean Sprouts] 1. Soak the dried shiitake mushrooms in water for three to four hours beforehand. 2. Select plump water parsley, wash thoroughly in water, and cut into 6cm pieces. 3. Wash the bean sprouts thoroughly, leaving the heads and tails intact. 4. Tear the oyster mushrooms into thick pieces and briefly blanch them in boiling salted water. Rinse in cold water and drain. 5. Drain the shiitake mushrooms and slice them thinly. Set aside the mushroom water. Slice the green and red peppers diagonally. 6. Add the shiitake mushrooms and oyster mushrooms to a large frying pan, drizzle with perilla oil, and stir-fry. 7. Once the mushrooms are fully cooked, add the bean sprouts and perilla oil and stir-fry over high heat, stirring occasionally. 8. When the bean sprouts are halfway cooked, add salt and season. 9. Mix 3-4 tablespoons of glutinous rice flour with the mushroom water. Add 2 teaspoons of cornstarch and mix. 10. Pour the glutinous rice water from step 9 into the stir-fried mushrooms and bean sprouts and cook until just combined. Then, add red pepper powder and mix. 11. Taste and adjust the seasoning, then add a generous amount of water parsley and mix thoroughly. 12. Roughly mix in the water parsley, then add black pepper, green and red peppers, and perilla oil. [When Fresh Lotus Root is Delicious, Braised Lotus Root] 1. Peel the lotus root and slice it into 2-3mm thick pieces. Blanch in boiling water until the outer layer of the root turns clear. 2. Peel the burdock root and cut it diagonally into 5cm pieces. They say there's no need to soak them in vinegar water. 3. Add burdock or blanched lotus root to a pot or round pan and stir-fry with cooking oil (2). 4. Stir-fry for a while, stirring occasionally, then add the enzyme or plum extract (3). 5. Add soy sauce (6) and corn syrup (2-3). Adjust the saltiness and sweetness to your taste. 6. Once the moisture has naturally released and the vegetables are simmering, reduce the heat and stir-fry, stirring occasionally. Finally, add sugar (1-2) to create a shiny texture. 7. Place on a plate and sprinkle with sesame seeds. [Sweet and Sour Bellflower Root Salad, Removing the Astringency] 1. Peel the bellflower root, cut it into 4-5cm pieces, and cut thicker ones in half. 2. Pound the thick bellflower root with the back of a knife. 3. Add vinegar, sugar, and salt to the trimmed bellflower root, mix well, and let sit for about 10 minutes. 4. Squeeze the bellflower root tightly with your hands to remove any moisture. 5. Add gochujang and red pepper powder to the bellflower root, a little sesame seeds, and a little fruit enzyme (maesil extract) and mix well. Holiday Cuisine, Chuseok Menu, Vegetable Side Dish, Monk Jungwe