食譜交流

Ingredients: Wood ear mushrooms, shredded bamboo shoots, pork tenderloin, scallions, ginger, garlic, chili peppers, salt, soy sauce, rice wine, cornstarch, oyster sauce Instructions: 1. Slice pork tenderloin into slivers, marinate with rice wine and soy sauce. Shred wood ear mushrooms, mince scallions, ginger, garlic, and chili peppers (or blend them together). 2. Boil shredded bamboo shoots to remove bitterness, then squeeze out excess water. 3. Toss shredded pork with a little cornstarch. Stir-fry in a hot oiled pan until separated, set aside. 4. Clean the pan, heat oil. Sauté minced scallions, ginger, garlic, and chili peppers until fragrant. Add wood ear mushrooms, pork slivers, and bamboo shoot slivers. Stir-fry evenly. Season with rice wine, salt, soy sauce, and oyster sauce, stir-frying until well combined. 5. Add a small amount of water, simmer briefly, then reduce the sauce over high heat. You can choose to thicken the sauce with cornstarch or not. Thickening makes it glossier, but my family doesn't do it, so the photo doesn't show it thickened. When seasoning at the end, taste before adding oyster sauce to avoid a too dark color or overpowering flavor.

Ingredients: Wood ear mushrooms, pork tenderloin, eggs, ginger, garlic, chili, salt, sugar, soy sauce, rice wine, cornstarch Instructions: 1. Slice the wood ear mushrooms, ginger, and garlic. Slice the chili diagonally. Place these four ingredients in a bowl, add rice wine and soy sauce, and marinate. Since wood ear mushrooms don't have much flavor and don't absorb it easily, they need to be seasoned and marinated beforehand. 2. Slice the pork tenderloin, marinate it with rice wine and soy sauce for 10 minutes, then coat with cornstarch and set aside. 3. Heat a generous amount of oil in a pan. Beat the eggs and pour them in, stir-frying until golden brown. Don't scramble them too finely. Since eggs absorb oil, use a bit more oil. 4. Without washing the pan, use the remaining oil and heat to stir-fry the pork slices until separated. Remove and set aside. 5. Wash the pan, add oil again, and stir-fry the marinated wood ear mushrooms along with the aromatics. After stir-frying, add the eggs and pork slices, and toss to combine. Add sugar, salt, soy sauce, and water, then stir-fry over high heat until the sauce thickens and is ready to serve. The reason for washing the pan in the middle is that after stir-frying the pork slices, residue can easily remain in the pan. If you continue to stir-fry the vegetables directly at this point, burnt black fragments might occur. When seasoning at the end, add soy sauce cautiously to prevent the overall color of the dish from becoming too dark.

Ingredients: Chicken hearts, ginger, garlic, chili peppers, Thai basil, rice wine, sugar, soy sauce, oyster sauce Instructions: 1. Remove blood vessels and excess fat from chicken hearts, split them open, wash out internal blood clots, and marinate with rice wine to remove any gamey smell. 2. Bring water to a rolling boil, then maintain high heat. Blanch the chicken hearts for 30 seconds, then remove and set aside. 3. Slice ginger, garlic, and chili peppers into slivers. Wash Thai basil with water. 4. Heat oil in a wok. Sauté ginger, garlic, and chili peppers until fragrant. Add the blanched chicken hearts and stir-fry. 5. Season with rice wine, sugar, soy sauce, and oyster sauce. Add a little water and simmer. 6. Reduce the sauce over high heat. Add Thai basil just before removing from heat. Adding water later is to prevent the chicken hearts from being undercooked. If the chicken hearts you bought are small, blanching and stir-frying might be sufficient, so you might not need to simmer them. Oyster sauce is dark in color and strong in flavor, so be mindful of the amount you add. Avoid adding salt when stir-frying chicken hearts, as salt can toughen the meat and affect the texture.

Ingredients: Rice noodles, pork tenderloin, dried shiitake mushrooms, wood ear mushrooms, bean sprouts, eggs, rice wine, soy sauce, salt, white pepper powder Instructions: 1. Clean dried shiitake mushrooms and soak them in water. Soak rice noodles in water for 30 minutes before cooking. 2. Shred the rehydrated shiitake mushrooms, reserving the soaking water. Shred the pork tenderloin and marinate it with rice wine, soy sauce, and white pepper powder. Shred the wood ear mushrooms. Beat the eggs, scramble them until cooked, and set aside. 3. Heat oil in a pan, stir-fry the shiitake mushrooms until fragrant, then add the shredded pork and stir-fry until separated. Add wood ear mushrooms, bean sprouts, and scrambled eggs, stir-fry evenly. Season with salt, soy sauce, white pepper powder, and the reserved shiitake mushroom water. 4. Once the ingredients are cooked, remove them from the pan, leaving the liquid behind. Cut the rice noodles a few times with scissors to prevent them from being too long. Add the rice noodles to the pan, stir-fry over low heat, cover, and let them steam for 2 minutes. 5. Remove the lid and quickly stir-fry the rice noodles to prevent sticking, until the liquid is completely absorbed, then turn off the heat. 6. Return the reserved ingredients to the pan and mix them evenly with the rice noodles. The reason for removing all ingredients and then steaming the rice noodles is to prevent the ingredients from overcooking and becoming too soft, which would result in a poor texture, especially when adding vegetables like cabbage. The reason for mixing the rice noodles and ingredients after turning off the heat is to prevent the rice noodles from sticking to the bottom of the pan due to the lack of liquid.

Ingredients: Green chili peppers (sweet peppers), eggs, garlic, dried fermented beans, sugar, salt, soy sauce, rice wine. Instructions: 1. Wash the green chili peppers, remove the stems, and cut them into sections. Wash the dried fermented beans and soak them in rice wine. Mince the garlic. 2. Stir-fry the green chili peppers in a dry pan. Continuously press them with a spatula while stir-frying until they soften and their skins develop a 'tiger skin' appearance. 3. Fry the eggs sunny-side up. It's okay if the yolk breaks. It's best if the edges are crispy. Cut the fried eggs into pieces and set aside. 4. Heat oil in a pan and sauté the dried fermented beans until fragrant. Add them along with the soaking rice wine, and crush them with a spatula to release their flavor. 5. Add the minced garlic, green chili peppers, and fried eggs. Season with sugar, salt, and soy sauce, then stir-fry evenly to combine. Stir-frying the green chili peppers in a dry pan first can remove their raw flavor and shorten the subsequent cooking time, preventing the dried fermented beans from burning. You can also deep-fry them for a brighter color. Dried fermented beans should be washed first because they might have dust from sun-drying at the factory. Soaking them in rice wine helps to better release their aroma.

Ingredients: Clams, Scallions, Ginger, Garlic, Chili Peppers, Soy Sauce, Cooking Wine, Salt, Sesame Oil Instructions: 1. Soak the purchased clams in water to purge sand (refer to online tutorials). Regardless of what the seller says, always purge them at home. 2. Finely chop scallions, ginger, garlic, and chili peppers. Using a food processor makes it easier to chop everything together. 3. Heat oil in a pan, stir-fry scallions, ginger, garlic, and chili peppers until fragrant. Add salt and soy sauce. 4. Add the purged clams and cooking wine, stir-fry. 5. Stir-fry quickly over high heat. Once all the clams have opened, add a few drops of sesame oil and serve. You can add Thai basil to enhance the aroma if desired. Change the water frequently while purging the clams to prevent them from re-ingesting the sand they expelled. This dish requires quick stir-frying. Overcooking will make the clams tough, so it's recommended to use high heat throughout. If the sauce is too thin at the end, you can remove the clams first and then reduce the sauce over high heat.

Ingredients: Daikon radish, shrimp, green onion, ginger, garlic, chili peppers, salt, chili powder (coarse and fine - both types needed). Instructions: 1. Cut the daikon radish into large cubes (about the size of large dice). If cut too small, the texture will be poor and the radish flavor will be diminished. Salt the radish, mix well, and let it sit for 30 minutes. 2. Mince the shrimp with the back of a knife, or use a mortar and pestle or a food processor. You don't need much shrimp, 2-4 pieces are enough. Chop the green onions, mince the ginger and garlic, and thinly slice the chili peppers. Mix these with salt and both types of chili powder. You need to mix it by hand to break down the green onions and fully incorporate the ingredients. 3. Rinse the salted radish cubes (strips) with clean water to remove the salt, and drain the water. 4. Mix the ingredients from step 2 and step 3 evenly. Place in a clean, oil-free container and store in a cool, dark, well-ventilated place away from direct sunlight. 5. Open the container daily to observe the fermentation. Once you smell a sour aroma, store it in the refrigerator. Fermentation will be faster in summer due to higher temperatures, so pay special attention. The container should be scalded with boiling water before use and must be completely free of oil. Make sure there is enough salt when mixing the ingredients, as radish can easily spoil. Insufficient salt will lead to spoilage, but having too much is also fine; you can simply eat less of it. Our family's method differs from the authentic Korean way, so please don't criticize.

Ingredients: Pickled mustard heart, gluten cake (mian chan), pork loin, garlic, chili, rice wine, sugar, soy sauce, cornstarch Instructions: 1. Shred the pickled mustard heart and soak it in water. (If it's too salty, change the water several times, every 20-30 minutes. You can add more salt later if it's not salty enough after tasting.) Slice the gluten cake thinly. Shred the pork loin and marinate it with rice wine and soy sauce. Smash the garlic cloves and shred the chili. 2. Stir-fry the soaked pickled mustard heart shreds in a dry pan until dry and fragrant. Coat the shredded pork loin with cornstarch and stir-fry it in oil until separated, then set aside. 3. Heat oil in a wok. Stir-fry the garlic and chili shreds until fragrant. Add the gluten cake (if you prefer a chewier texture, you can deep-fry it first until fragrant), pickled mustard heart shreds, and pork shreds. Stir-fry evenly, then add sugar and soy sauce to season. (If it's not flavorful enough, add a little more salt.) Serve. When preparing the pickled mustard heart, it's recommended to peel off the outer membrane from the inner core, as it can be too tough and unpleasant. However, this part is only available if you buy the whole mustard heart. If you buy pre-shredded ones, this part is already mixed in.

Ingredients: "Rat meat" (pork hind leg tenderloin), onion, black pepper, rice wine, soy sauce, salt, potato starch Instructions: 1. Cut the onion into thick slices, slice the "rat meat" into thick strips, and coarsely grind the black pepper. 2. Marinate the meat strips with black pepper granules, rice wine, and soy sauce. Refrigerate for 6 hours to let the flavors penetrate (20 minutes is okay if you're in a hurry, but longer marination yields better taste). 3. First, coat the meat strips with potato starch and mix well. Then, add oil and mix again for the second coating (using more potato starch in the first coating helps keep the meat tender and eliminates the need for a thickening slurry later). 4. Heat oil in a pan, stir-fry the onions over medium-low heat until softened. Add the marinated meat strips, break them up, and stir-fry. Season with salt and soy sauce. Add water (you can add more water to ensure the meat is cooked and to create more sauce). 5. Reduce the sauce over medium-high heat until it thickens. If using store-bought black pepper sauce, add it during the marination process to ensure the meat is well-flavored.