#Spicy Kkanpunggi

-Ingredients

Chicken (300g), Ginger Juice (1T), Salt (1/2t), Pepper (1/3t), Cheongju (1T), Garlic (3), Ginger (5g), Green Onion (1/2), Dried Red Pepper (1), Red Pepper (a little), Cheongyang Pepper (3), Potato Starch (4T), Egg (1)

-Sauce Ingredients

Chili Oil (1t), Vinegar (1T), Soy Sauce (1T), Sugar (1T), Water (3T)

===============================

-TIP ‘Instead of chicken leg meat’

You can also use breast meat or tenderloin~

1. Cut the chicken (chicken leg meat, 300g) with the tip of a knife

2. Cut the chicken into bite-sized pieces

-Cooking Dictionary ‘Chicken Skin’

It tastes good when fried! If you want to remove the oil, you can remove it.

3. Season the chicken with pepper powder (1/3t), salt (1/2t), rice wine (1T), and ginger juice (1T).

4. Add egg (1), potato starch (4T) and mix.

– Cooking Dictionary ‘How to Use Starch’

The fried food becomes even crispier! Sweet potatoes, cornstarch, etc. are also okay~

– Cooking Dictionary ‘Oil temperature’

If the batter sinks when you put it in and then floats up, it’s the right temperature~

5. Put the chicken in oil preheated to 130℃ and fry it for the first time

– Cooking Dictionary ‘So that the meat is well cooked’

Keep the oil temperature for the first frying not too high~

– TIP ‘Frying batter’

Stir it after it’s cooked~

6. Take out the chicken that was fried once and put it in a bowl lined with a kitchen towel

7. Mix soy sauce (1T), chili oil (1t), vinegar (1T), sugar (1T), and water (3T) to make a seasoning sauce

8. Put the chicken back in oil preheated to 160℃ and fry it

– Cooking Dictionary ‘Increase the oil temperature’

When frying it twice, keep it crispy~

9. Take out the chicken that was fried twice and put it in a bowl lined with a kitchen towel Remove

10. Put oil in a heated pan and stir-fry sliced ​​ginger (5g), garlic (3), finely chopped green onion (1/2), and dried red pepper (1)

11. Pour the seasoning sauce and boil vigorously

-TIP ‘After boiling the seasoning sauce’

Add chicken so it doesn’t get soggy~

12. Add chicken and stir-fry

13. Add finely chopped green pepper (3), red pepper (1) and stir-fry

14. Put spicy fried chicken in a bowl

=================================

#Lotus Root Salad

– Ingredients

Lotus root (100g), broccoli (40g), red pepper (a little), vinegar (1T), salt (1/3t)

– Sauce Ingredients

Pear (100g), Pine Nuts (2T), Mayonnaise (2T), Vinegar (1T)

================================

– Cooking Dictionary ‘Boiling vinegar water’

Blanching lotus root prevents browning and removes bitterness~

1. Cut blanched broccoli (40g) into bite-sized pieces

2. Lightly blanch lotus root (100g) in boiling water with vinegar (1T)

3. Add pear (100g), pine nuts (2T), and vinegar (1T) to a blender and blend

4. Add mayonnaise (2T) and blend to make sauce

5. Drain lotus root in a sieve, rinse in cold water, and drain

6. Pour sauce on lotus root and broccoli and mix

7. Put lotus root salad in a bowl and cut into strips Add some red pepper

---

#매콤깐풍기

-재료

닭고기(300g), 생강즙(1T), 소금(1/2t), 후춧가루(1/3t), 청주(1T), 마늘(3개), 생강(5g), 대파(1/2개), 건고추(1개), 홍고추(약간), 청양고추(3개), 감자전분(4T), 달걀(1개)

-소스 재료

고추기름(1t), 식초(1T), 간장(1T), 설탕(1T), 물(3T)

==========================================================================================

-TIP ‘닭다리살 대신‘

가슴살이나 안심을 넣어도 좋아요~

1.닭고기(닭다리살, 300g)는 칼끝으로 칼집을 낸다

2.닭고기는 한입 크기로 썬다

-요리사전 ‘닭고기 껍질은’

튀기면 바삭한 맛이 좋아요! 기름기를 빼고 싶다면 제거해도 돼요

3.닭고기를 후춧가루(1/3t), 소금(1/2t), 청주(1T), 생강즙(1T)으로 밑간한다

4.달걀(1개), 감자전분(4T)을 넣고 버무린다

-요리사전 ‘전분 사용법’

튀김이 더욱 바삭해져요! 고구마, 옥수수전분 등도 괜찮아요~

-요리사전 ‘기름 온도는’

반죽을 넣었을 때 가라앉았다가 곧 떠오르면 적절한 거예요~

5.130℃로 예열 된 기름에 닭고기를 넣고 초벌로 튀긴다

-요리사전 ‘고기가 잘 익게’

초벌 튀김의 기름 온도는 높지 않게 유지해주세요~

-TIP ‘튀김옷이‘

익은 뒤에 뒤적여주세요~

6.한 번 튀긴 닭고기를 건져낸 뒤 키친타올을 깐 그릇에 덜어낸다

7.간장(1T), 고추기름(1t), 식초(1T), 설탕(1T), 물(3T)을 섞어 양념장을 만든다

8.160℃로 예열 된 기름에 닭고기를 다시 넣고 튀긴다

-요리사전 ‘기름 온도를 높여’

두 번 튀길 때는 바삭바삭함을 살려주세요~

9.두 번 튀긴 닭고기를 건져낸 뒤 키친타올을 깐 그릇에 덜어낸다

10.달군 팬에 기름을 두른 뒤 편 썬 생강(5g)과 마늘(3개), 잘게 썬 대파(1/2개)와 건고추(1개)를 넣고 볶는다

11.양념장을 붓고 팔팔 끓인다

-TIP ‘양념장을 끓인 뒤‘

닭고기를 넣어야 눅눅해지지 않아요~

12.닭고기를 넣고 볶는다

13.잘게 썬 청양고추(3개), 홍고추(1개)를 넣고 볶는다

14.매콤깐풍기를 그릇에 담는다

==========================================================================================

#연근무침

-재료

연근(100g), 브로콜리(40g), 홍고추(약간), 식초(1T), 소금(1/3t)

-소스 재료

배(100g), 잣(2T), 마요네즈(2T), 식초(1T)

==========================================================================================

-요리사전 ‘끓는 식촛물에‘

연근을 데치면 갈변을 막고 떫은맛도 제거해줘요~

1.데친 브로콜리(40g)는 한입 크기로 썬다

2.끓는 물에 식초(1T)를 뿌려 연근(100g)을 살짝 데친다

3.믹서기에 배(100g), 잣(2T), 식초(1T)를 넣고 간다

4.마요네즈(2T)를 넣고 갈아 소스를 만든다

5.연근을 체에 건져낸 뒤 찬물에 헹궈 물기를 뺀다

6.연근, 브로콜리에 소스를 붓고 무친다

7.연근무침을 그릇에 담고 채 썬 홍고추(약간)를 얹는다

임미자의실패제로!맛있는기술-매콤깐풍기와연근무침

KOREAN FOODS