00:00
[Ingredients] 1 cup garlic (250ml measuring cup), 1 onion, 1 drop tomato (4 cups generous), 1 zucchini, 1 carrot, 3 pine mushrooms
1. Roughly chop the garlic and slice the onion thinly.
2. In a 28cm wok, combine garlic and onion and 2 tbsp salt and 2 tbsp oil.
3. Cover and smell garlic and onions for 10 minutes.
4. Divide bell tomatoes into quarters and mix with garlic and onions.
5. Cover and cook over low heat for 5 minutes and when the juice starts to come out of the tomatoes, add basil powder, thyme powder, red pepper powder, crushed red pepper and bay leaf and mix.
6. Cover and simmer for 10 minutes.
7. Cut zucchini and pine mushrooms into small pieces, and shred carrots into thin slices.
8. When the tomato juice is sufficient, combine all the vegetables that have been trimmed in the wok.
9. Season with a pinch of salt, 1 tablespoon of tuna liquid and 2/3 tablespoon of soy sauce, cover and boil over low heat for 10 to 15 minutes.
04:33
[Ingredients] Potato 2, onion 1, egg 3 (2 servings), potato starch flour 1 tbsp, salt, olive oil
1. Slice the potatoes thinly, then sprinkle with 3 pinch of salt and leave for a while (about 15 minutes)
2. Cut onions into round rings and sprinkle with a pinch of salt; set aside just the pretty little rings.
3. Grease a pan and stir-fry onions until golden and transfer to a bowl.
4. Squeeze the water from the potatoes and mix in a bowl, stir-fried onions and 1 tbsp potato starch powder.
5. Add the oil to the pan and cook all the potatoes over low heat for 5 minutes.
6. Place 3 eggs in a bowl and mix well with a pinch of salt and pepper.
7. Slowly pour in the egg water and place the onion rings on top.
8. Put the lid on. Cook for 15 minutes, turn it over, open the lid and cook for 10 minutes. (Totally low heat)
08:43
[Ingredients]
Zucchini, carrot, king oyster mushrooms, shiitake mushroom, green onion, kkwari red pepper (slightly salt, 1 tbsp bean powder, 2/3 tbsp potato starch powder), tofu (potato starch powder)
[Doenjang dressing]
2 tbsp chopped onion, 2 tbsp lemon juice, 1 tbsp soybean paste, 1 tbsp olive oil, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp sesame seeds, pepper
[Steamed vegetables or grilled vegetables]
1. Cut zucchini into round shapes.
2. Cut carrots long in the lengthwise.
3. Cut long green onions and cut them in the middle.
4. Slice the mushrooms into a round shape and slice the shiitake mushrooms to make it easier to eat.
5. Sprinkle the vegetables with a minimum of salt and olive oil and mix them together roughly.
6. Wash in a mixing bowl, add the top-tipped kkwari peppers, sprinkle with a pinch of salt and season, then mix roughly with the bean powder and starch powder.
7. Place the above prepared vegetables in turn in a thick bottom pan, then cover and cook for 5 minutes over medium heat when the pan heats up.
[Grilled tofu]
1. Cut tofu long enough to eat.
2. Sprinkle potato starch powder on cutting board, place tofu and sprinkle starch powder on top of tofu.
3. Grease a pan with olive oil and top with tofu, then heat over medium heat and bake in a short time (in 5 minutes).
12:49
[Ingredients] Eggplant 2, tofu (400 g), onion 1
[Doenjang sauce] Cheongyang red pepper 2, red cheongyang red pepper 2, garlic 2/3 tablespoons of soybean paste, 2 tablespoons of soy sauce, 1 tablespoons of tuna liquid, 2 tablespoons of apple vinegar, 1 teaspoon per organic non-specimen (optional)
[Meal wrap for 3 to 4 people]
1. Cut off the stem of the eggplant and cut into the shell.
2. Cut it into thick, round shapes and make a cross shape on one side of the cut.
3. Put soybean paste sauce on a wide plate, store it in a sealed container, and take it out and eat it when you want to.
4. Cut tofu into small dice shapes.
5. Place cut tofu in airtight container and mix well with sauce.
[How to eat] It takes 20 minutes
1. Cut onions into small pieces and place in pan.
2. Add a little salt and oil and stir-fry until smooth.
3. Slide the sautéed onions to one side of the pan, spread the well-seated eggplant across the pan and cook back and forth.
(Adjust how much eggplant is cooked.)
4. Slide the cooked eggplant over the edge of the pan and cook with marinated tofu.
5. Pour over starch water (potato starch powder 1, water 2) as you look at the concentration, mix quickly, and turn off the heat.
6. When it's warm, put it on rice and eat it deliciously.
17:17
[Ingredients] 1/4 cabbage, spicy chili pepper, 5 eggs, 2 cups mozzarella cheese, 1 cup tomato sauce
1. Slice the cabbage thinly.
2. Cut the peppers in half, remove the middle pepper seeds, and slice thinly.
3. Oil a pan and sprinkle thinly with mozzarella cheese.
4. Place shredded cabbage on top of pan.
5. Place eggs on top of cabbage, then pop to evenly distribute to cabbage.
6. Put the shredded peppers on top.
7. Add tomato sauce and sprinkle with mozzarella cheese.
8. Heat the pan to heat, reduce the heat to medium-low, cook the eggs and melt the cheese to make it easier to eat. (About 10 minutes)