KR20160149546A

KR20160149546A - bean sprouts jjamppong

Info

Publication number: KR20160149546A
Application number: KR1020150086697A
Authority: KR
Inventors: 문일선
Original assignee: 문일선
Priority date: 2015-06-18
Filing date: 2015-06-18
Publication date: 2016-12-28

Abstract

The present invention relates to a method for producing bean sprouts champon, Salt, pepper, garlic, red pepper powder and Cheongyang red pepper powder; And a seawater ingredient consisting of a dynamic hair, a dynamic slice, a pea root, and a mussel soup.
Here, the champo soup composition is cabbage, cabbage, carrot, pumpkin, green onion, leek, onion, bean sprouts are put, fry in cooking oil. Then, put mussels, clams, dahha, myeong taepo, and octopus (whole). In addition, we put seaweed material consisting of dynamical hair, kinetic slice, papuri, mussel soup and make liver.
The side of the bean sprout champon is put in boiling water and produces a chewy texture. Then, the sauces are taken out and put in a champon bowl, and then the soup ingredients are mixed with chili powder, vegetables and vegetables, mussels, clams, sardines, marjoram, octopus and bean sprouts to complete the champon. .

Description

Bean Sprouts Champon {bean sprouts jjamppong}

The present invention relates to chanpon which is useful for alleviating hangover by using bean sprouts and a process for producing the same.

Champon is a Chinese dish that boils fish or meat and a variety of vegetables in oil, boils meat made from chicken or pig bone, and boils spicy. It was originally derived from Tanglausu [湯肉麵麵], which was made by putting noodles in boiled broth with pork, shiitake mushrooms, bamboo shoots, and green onions. It was boiled in a cool boil without putting red pepper powder.

Ingredients (4 servings) are 30g of pork or beef, 50g of cuttlefish, 3 ~ 4 shrimps, 20g of altitude, 1 slice of sea bream, 20g of bamboo shoots, 2 mushrooms, 1 cheonggyechae, 1/4 of onion, 50g of sea cucumber 1/4, oyster sauce, ginger, garlic, hyo, salt, pepper, dry pepper. Cut the onion and cut the remaining vegetables, garlic and ginger. Cut 4cm in blue and 2cm in length. Cut into sea cucumbers, pork, and seaweed. Cut the squid body into 3 ~ 4cm lengths.

Fry the cooking oil in the pan and add dried chili, meat, green onion, ginger, garlic, stir-fry, and fry lightly. After roasting the prepared vegetables, add squid and seafood and roast for 20 ~ 30 seconds. Pour about 100cc of water and simmer for 1 to 2 minutes to bring out the broth. Pour more 300cc of seaweed and season with oyster sauce, salt, hoe, pepper, chili oil and boil for about 30 seconds. I usually make soup separately and boil it on the side to eat.

It is a hot-spicy flavored hot-pot noodle with seafood or meat and a variety of vegetables roasted in oil, boiled with soy sauce, and noodles.

However, Champon has not changed much in its manufacturing process for a long time, and since there are few specific points that tastes the taste from the taste and flavor, there is a limit to making new taste. Therefore, There was a somewhat lacking aspect to making.

In order to accomplish the above object, the present invention provides a chompon composition comprising drinking water; Salt, pepper, garlic, red pepper powder and Cheongyang red pepper powder; And a seawater ingredient consisting of a dynamic hair, a dynamic slice, a pea root, and a mussel soup.

Here, the champo soup composition is cabbage, cabbage, carrot, pumpkin, green onion, leek, onion, bean sprouts are put, fry in cooking oil. Then, put mussels, clams, dahha, myeong taepo, and octopus (whole). In addition, we put seaweed material consisting of dynamical hair, kinetic slice, papuri, mussel soup and make liver.

The side of the bean sprout champon is put in boiling water and produces a chewy texture. Then, the sauces are taken out and put in a champon bowl, and then the soup ingredients are mixed with chili powder, vegetables and vegetables, mussels, clams, sardines, marjoram, octopus and bean sprouts to complete the champon. .

The present invention as described above is useful for eliminating hangovers, releasing sodium, preventing dullness, eliminating waste products, enhancing liver function and preventing anemia by using bean sprouts as a main ingredient.

1 is a photograph showing a bean sprout chanpon according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described.

1. Making seaweed

It is made up of a dynamic head, a dynamic slice, a peper root, and a mussel soup.

2. Chambonpot ingredients making (for one person)

50 to 60 mussels (250 to 300 g)

One grain (15g)

0.6 onions (65g)

One octopus

12 clams

Two sides

Sprouts 30g

Vegetables and vegetables 25-60g

Claims

Chanpon constituents include drinking water; Salt, pepper, garlic, red pepper powder and Cheongyang red pepper powder; And a seawater ingredient consisting of a dynamic hair, a dynamic slice, a pea root, and a mussel soup.

Here, the champo soup composition is cabbage, cabbage, carrot, pumpkin, green onion, leek, onion, bean sprouts are put, fry in cooking oil. Then, put mussels, clams, dahha, myeong taepo, and octopus (whole). In addition, we put seaweed material consisting of dynamical hair, kinetic slice, papuri, mussel soup and make liver.

The side of the bean sprout champon is put in boiling water and produces a chewy texture. Then, the sauces are taken out and put in a champon bowl, and then the soup ingredients are mixed with chili powder, vegetables and vegetables, mussels, clams, sardines, marjoram, octopus and bean sprouts to complete the champon. .