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Categories:Viewed: 60 - Published at: 4 months ago
Ingredients
- 200 g (1 ea) cucumber, 200 g (1 cup) water, 4 g (1 tbsp) salt
- 30 g beef, 10 g (2 sheets) brown oak mushrooms
- seasoning sauce : 6 g (1 tsp) soy sauce, 4 g ( 1tsp) sugar, 2.3 g (1/2 tsp) minced green onion
- 1.1 g (1/5 tsp) minced garlic, 1 g (1/2 tsp) sesame salt, 0.1 g ground black pepper
- 2 g (1/2 tsp) sesame oil
- 60 g (1 ea) egg, 8 g (2 tsp) edible oil, 0.1 g shred red pepper
- sweet vinegar : 4 g (1 tsp) salt, 24 g (2 tbsp) sugar, 60 g (4 tbsp) vinegar, 15 g (1 tbsp) water
Method
- 1. Wash the cucumber by rubbing, halve it lengthwise, put 3 diagonal slits at intervals of 0.5 cmwide
- on the skin side and cut off at the 4th slit.
- 2. Marinate cucumber in salt water for 15 min, wipe water by dry cotton cloths (160 g).
- 3. Clean blood of beef with cotton cloths, shred it into 2.5 cm-long and 0.2 cm-wide/thick.
- 4. Soak the brown oak mushrooms in water for about 1 hour, remove stems and shred it into same
- size of beef (30 g), season the beef and mushrooms together with seasoning sauce.
- 5. Panfry egg for yellow/white garnish and cut it finely into same size of beef.
- 6. Cut the shred red pepper into 1 cm of length.
- 7. Blend sweet vinegar.
- RECIPE
- 1. Preheat the frying pan and oil. Stir-fry the cucumber for 1 min. on high heat, then cool it down (150 g).
- 2. Preheat the frying pan and oil. Stir-fry the beef and mushrooms for 2 min. respectively on
- medium heat.
- 3. Insert the fried beef and mushrooms into the slits together and add the yellow/white garnish.
- 4. Top the shred red pepper on the garnished cucumber. Place it on a dish and sprinkle sweet
- vinegar. Sweet vinegar may be served in a side bowl instead of sprinkling.
