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Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.
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關于我的美食與養(yǎng)身文件夾： 自己到了美國很多年，最喜歡的菜還是自己的家鄉(xiāng)菜----四川菜。自己做的地道川菜也吸引了很多美國朋友。以前很固執(zhí)，只吃美國人做的菜，也不想學習他們的廚藝。但是在這里住久了也發(fā)現(xiàn)其實有些民族的菜也很健康和誘人，但是我最鐘愛的是陶瓷燉鍋菜，因為這個方法真的很省時間而且個人感覺它最大限度地保留了材料的原汁原味。因此，在我這個文件夾里，我把自己嘗試過的新菜譜保存下來，獻給自己和喜歡研究英文菜譜的朋友。 由于工作學習太忙，我沒有時間把菜譜翻譯成中文奉獻給那些也許不喜歡讀英文但是也喜歡這些美食圖片的朋友。擔是，對于經常做菜的廚藝高手來說，也許你看一下圖片就能得到靈感，創(chuàng)造出適合自己的美食。當然，對于象我這樣的，喜歡營養(yǎng)美食的“懶人大廚”，大概看一下關鍵材料，不用花時間去研究原創(chuàng)作者用了多少材料，也可以隨意用相近的食材做出自己喜歡的品味。  菜名： Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)備注：看了菜單，再看我的冰箱，有只用來燉的老雞，不知道這個發(fā)酵的韓國豆子是什么，我準備用中國的豆豉代替，不知道會是什么味道。當然，老雞得用 陶瓷燉鍋先燉過，其它的材料和步驟全部按照原菜譜來做。 原菜譜來源：http://www./recipe/dak-bokkeum-spinach-koreaDak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)
Shares Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available. + SaveYield:
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice) Total time: 1 Hour, 25 Minutes Ingredients1/3 cup gochujang (Korean chile sauce) 1/4 cup (1/2-inch) slices green onion bottoms 2 1/2 tablespoons lower-sodium soy sauce 2 tablespoons minced fresh garlic 2 tablespoons minced peeled ginger 2 tablespoons dark sesame oil 1 tablespoon brown sugar 3/4 teaspoon crushed red pepper 2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips 1 1/2 cups uncooked short-grain white rice 1 1/2 cups water 1/3 cup water 3/4 cup (1 1/2-inch) slices green onion tops 1 (5-ounce) bag fresh baby spinach 1 tablespoon toasted sesame seeds Preparation1. Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes. 2. Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes. 3. While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice. |
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來自： 帥家道園 > 《美食與養(yǎng)身》
