KR20140091853A - Method for manufacturing bossam containing pickled sea-tangle and mugwort bean curd - Google Patents

Abstract

The present invention relates to a manufacturing method of Bossam (Korean steamed meat wrapped in greens) containing pickled kelp and mugwort bean curd, and more specifically, to a manufacturing method of Bossam containing pickled kelp and mugwort bean curd, which can provide a different taste through pickled kelp and mugwort bean curd. The present invention is characterized in that the manufacturing method comprises: a step of manufacturing a seasoning sauce for fresh chive salad by mixing red pepper paste, red pepper powder, soy sauce, sugar, plum syrup, apple vinegar, chopped garlic, sesame oil and sesame, and aging in a refrigerator for a fixed period; a step of pickling kelp by boiling soy sauce, sugar, vinegar and water together, cooling and pouring on kelp cut into a fixed size; a step of boiling water, pork for Bossam, and spice materials including garlic bulbs, spring onions, onions, bay leaves, pepper and cooking alcohol in a cooking pot, and cutting the pork for Bossam into a fixed size; a step of cutting mugwort bean curd into a fixed size, sprinkling salt thereon, removing water and baking on a pan; and a step of mixing chives cut into a fixed size, red cabbage julienne and onions with the seasoning sauce. The present invention has an effect of enabling people to feel a novel taste as the Bossam can be enjoyed together with pickled kelp and mugwort bean curd.

Description

{Method for manufacturing bossam containing pickled sea-tangle and mugwort bean curd}

More particularly, the present invention relates to a method for producing a deep-sea tangle mugwort tofu bosom, which can provide a more distinctive taste through kelp and mugwort tofu.

In the past, Bossam said, "It is a food that boils and cuts bones or wrapped the head of a pork-like thing in a bow, presses it with a heavy weight, and cuts it." However, modern Bossam cuts boiled pork with broth, It means food wrapped in a cabbage together. The savory taste of pork and the peculiar flavor of pearl sauce makes it taste special. Bossam meat is better than beef pork bossam grease is good. In the case of pork, it is better to make the bossam with less fat than the pork belly fat. If you want a chewy taste, you can use the situation. Pork meat can be smelled by putting a tendency to spend a lot of time in Chinese cooking, pork ginger, ginger, thick ripened stem, garlic, boiled or boiled water, miso, coffee and tea leaves.

Cleanly washed lumps of pork are firmly kneaded. Uncook miso in a pan, put ginger into a pan, boil it, then add pork wrapped in a sprinkle and boil it well. If you boil it enough to prevent blood from sticking to the skewer, rinse it once and rinse it in cold water and untie the thread. To fix the shape of the meat more firmly, I wrapped it in bezo or gauze and press it tightly.

If the pork has cooled to a certain extent, it slices like a flattened meat. Wash the oysters with a little salt water, wash them, pick out the pods and teas, and rinse them with clean water. Prepare only the stem of the buttercup and cut it into the same length as the radish. Sprinkle red pepper with sauce and chutmu radish first, then put the prepared green oyster, parsley, red pepper and put it again. The pork cut in a large dish is eaten with the pork cut into the side, and the Chinese cabbage and the Chinese cabbage seasoning sauce are consigned to one side. Add the spice to the shrimp sauce and mix it well and serve it with bosam.

It is an object of the present invention to provide a method for manufacturing a deep-sea tangle mugwort tofu bosom, which can provide a more distinctive taste through crisp kelp and mugwort tofu.

In order to solve the above problems,

Red pepper paste, red pepper powder, brewed soy sauce, sugar, plum wine, apple vinegar, chopped garlic, sesame oil and sesame seeds, making a marinade sauce and aging in a refrigerator for a certain period; Soy sauce, sugar, vinegar, water, boiled, cooled, poured into kelp cut into a certain size, Adding water, bamboo pork, whole garlic, green onion, onion, laurel leaf, chili pepper, and sake to the pot, boiling, and putting in a certain size; Cutting the mugwort tofu to a certain size, pouring salt, removing the water and baking in a pan; And a step of putting the sauce into a leek sliced to a predetermined size, safflower sauce and onion sauce.

According to the present invention, it is possible to enjoy bosam together with garlic kelp and mugwort tofu, so that it is possible to feel a different flavor.

Fig. 1 is a photograph of a freshly ground Kelp wormwood tobacco prepared according to the method of the present invention.

Hereinafter, the present invention will be described in detail.

First, the leek sauce season is fermented in the refrigerator.

The ingredients of the sauce are made by mixing red pepper paste, red pepper powder, brewed soy sauce, sugar, plum wine, apple vinegar, chopped garlic, sesame oil and sesame seeds.

More preferably 1: 1: 0.5: 1: 1: 1: 0.5 by volume of the red pepper powder: red pepper powder: brewed soy sauce: sugar: .

Next, kelp is harvested, which is prepared by adding soy sauce, sugar, vinegar, and water (preferably 1: 1: 1 by volume of each component) and boiling, cooling and cutting to a predetermined size (preferably 10 * 10 cm) It is poured into the seaweed cooked and it is begun.

At this time, kelp may be used in other dishes by making seaweed and remaining kelp.

Next, add water, bamboo pork, and spicy ingredients to the pan, boil and cut to the proper size.

The spice material may include whole garlic, green onion, onion, laurel leaf, pepper root, sake.

Next, cut the mugwort tofu to a certain size (preferably 4 * 5 cm), sprinkle salt, remove the water and bake in the pan for a certain time.

Finally, after washing the leek ingredients thoroughly, the leek is cut to a certain size (preferably 4cm), the green onion and onion are sliced, and then the sauce is poured into the sauce.

At this time, the Chinese cabbage does not retreat until the vegetable is slaughtered just before cooking.

[Example]

Hereinafter, an actual manufacturing method of the present invention will be described.

First, prepare 300g of mugwort tofu, 300g of pork for bossam, 2L of water for boiling meat, and a spicy ingredient (grated garlic, green onion, onion, laurel leaf, chili pepper, and sake).

100 g of leek, 50 g of onion and 50 g of onion are prepared for leek, 1 g of pepper powder, 1 t of red pepper powder, 1 t of brewed soy sauce, 1 t of sugar, 1 t of plum, 1 t of plum vinegar, 1 / 2T, sesame oil, slightly sesame.

Finally, prepare 100 grams of soy sauce / sugar / vinegar / water for 150 grams of kelp, ripe for seaweed.

The kelp is cooked and cut into a size of 10 * 10 cm, and 100 ml (g) of soy sauce, sugar, vinegar, and water are added to the kelp and the mixture is boiled After cooling, it is poured into the kelp and returned.

Then, put water, bamboo pork, and spicy ingredients in a pan, boil it to a good size, cut the mugwort tofu to 4 * 5cm size, sprinkle salt, remove water and bake in a pan.

Finally, the ingredients of the leek must be cleaned and cut to 4cm length, the green onions and onions shall be thinly sliced, and then one of the sauce is put in an appropriate amount, and then put on a plate.

Claims (1)

Red pepper paste, red pepper powder, brewed soy sauce, sugar, plum wine, apple vinegar, chopped garlic, sesame oil and sesame seeds, making a marinade sauce and aging in a refrigerator for a certain period;
Soy sauce, sugar, vinegar, water, boiled, cooled, poured into kelp cut into a certain size,
Adding water, bamboo pork, whole garlic, green onion, onion, laurel leaf, chili pepper, and sake to the pot, boiling, and putting in a certain size;
Cutting the mugwort tofu to a certain size, pouring salt, removing the water and baking in a pan;
A step of putting the marinade in a leek cut into a predetermined size, a sauteed green onion and an onion;
Wherein the method comprises the steps of:

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