Korean mixed salad recipe

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce you to the method of making Korean mixed salad.

1. Soak mushrooms and black fungus, remove stems and cut into shreds. Chop the garlic into fine pieces, and cut the scallions into some fine pieces and some shreds. Cut carrots, cucumbers, and onions into shreds and cut spinach into sections. Soak the sweet potato vermicelli in warm water until soft

2.1 Heat oil in a pan, add shredded pork and fry until cooked, then set aside

3.2 Add dark soy sauce, sesame oil, minced garlic (don’t put all of it in, leave some), white sesame seeds, and pepper to the shredded pork, mix well, and marinate for a while

4.1 Onion

5.2 Heat oil in a pan and fry carrots separately

6.1 Spinach

7.2 Cucumber

8.1 Shredded scallions, add a little salt to taste when frying

9.2 Shiitake Mushrooms

10. After frying, serve and let cool for later use

11. Heat some sesame oil in a pan, sauté minced garlic and chopped green onion, add soy sauce and sugar to season, then boil to make vermicelli seasoning, let cool and set aside

12. Put the sweet potato vermicelli into boiling water, cook until soft, and then cool immediately

13. After cooling thoroughly, drain the water, cut a few times and set aside. Add vermicelli seasoning to vermicelli and mix well

14. Add the vermicelli to other ingredients and mix well. Taste the flavor and add some salt and sesame oil as appropriate.

15. Sprinkle some white sesame seeds on the food to enhance the flavor.

You may want to try the Korean mixed salad I introduced. Your cooking skills will improve slowly.