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Receta Mixed Vegetables With Beef (Chapche)
by Global Cookbook

Mixed Vegetables With Beef (Chapche)
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Ingredientes

  • 1 3/4 ounce bean threads
  • 5 ounce lean beef
  • 1 x green onion
  • 4 x dry shiitake mushrooms soaked in water
  • 1/3 ounce dry cloud ear mushrooms soaked in water
  • 1 ounce carrot
  • 1 x green pepper
  • 2/3 tsp salad oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp sugar
  • 1 tsp sake
  • 1/2 tsp mirin
  •     Crushed garlic
  •     Roasted sesame seeds
  •     Finely-minced green onion
  • 1 tsp roasted sesame seeds
  • 2/3 tsp soy sauce
  • 1/2 tsp sugar
  • 1/3 tsp sesame oil
  •     Crushed garlic
  •     Freshly-grnd black pepper to taste
  •     MSG to taste
  • 1 x egg
  • 1 pch salt

Direcciones

  1. In salted boiling water, cook bean threads 3 to 4 min till transparent. Remove from heat. Drain and cut into 2 1/2-inch lengths.
  2. Cut beef into julienne strips. In a bowl combine the Sauce A ingredients and add in beef to marinate.
  3. Slice green onion diagonally. Remove stems of shiitake mushrooms and cut into julienne strips. Cut ear mushrooms into bite size pcs. Cut carrot and green pepper into julienne strips.
  4. Heat salad oil in a skillet and add in green onion. Cook briefly and season with salt and pepper. In the same manner cook all vegetables.
  5. Heat salad oil in a skillet and cook beef strips.
  6. In a bowl combine the Sauce B ingredients. Add in bean threads and mix well. Add in vegetables and beef. Mix lightly and transfer to serving bowl. Garnish with shredded omelet.
  7. To make the shredded omelet: Korean dishes often use this as a colorful garnish. The yolks and whites may also be cooked separately to add in two-tone colors. Don't brown the surface when cooking.
  8. Beat egg lightly (don't whisk), add in a healthy pinch of salt. Pour into warm thinly greased skillet or possibly square omelet pan.
  9. Roll the skillet around to spread proportionately, over very low heat. When the surface is nearly dry, separate the edges and turn over; cook slightly.
  10. Cut into 1- to 1 1/2-inch-widths and place in layers. Shred finely. One egg yields about 3 Tbsp. of shredded omelet.
  11. This recipe yields 4 servings.
  12. Comments: Much like a precursor to Japanese sukiyaki, this dish is redolent with vegetables, noodles, beef and is artfully garnished with egg strips.