Dang Ping Cai
Overview
Dangpyeongcai (탕평채) is a famous dish in Korean history. It originated from the period of King Yeongjo of Joseon around 1725. At that time, when there were disputes between political parties, Yeongjo implemented the strategy of calming down and hosted banquets for all parties. Later, he personally designed this dish using four different colors of vegetables to show the importance of unity and finally settled the dispute. The above transfer is from Baidu. The main reason is that I want to eat spicy stir-fried rice cake today, and I also want to choose Korean side dishes. I happen to have these vegetables at home, so I removed the main side dish - mung bean jelly, and this dish is still delicious. It is very suitable as a cold starter for New Year's Eve dinner. After all, compared to ordinary mixed dishes, it has a little bit of historical significance (hehe).
Tags
Ingredients
Steps
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Collection of main ingredients: a pot of bean sprouts, 4 stalks of water celery, 1 piece of soy beef, 1 egg, half a cucumber, 1 carrot, 1 dried tea, and 5 small persimmons.
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Cut carrots, water celery, and dried tea into strips about the same length as bean sprouts, not too thin.
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Add some salt to the water, pour a few drops of oil, and blanch the bean sprouts, water celery, carrots, and dried tea separately.
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Beat eggs with half an egg's weight of milk and 2 grams of salt.
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Put no oil in a non-stick pan, pour in the egg liquid, fry over low heat to set, then fry over medium heat until cooked through.
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Turn off the heat and cover with a lid to allow the egg liquid on the surface to solidify.
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Carefully scoop out and cut into thin strips as long as bean sprouts.
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Shred the beef and prepare all ingredients.
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Sauce: half a bowl of fish sauce, half a bowl of white rice vinegar, 3 grams of salt, 5 grams of sugar, a spoonful of Korean hot sauce, mix well.
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After the vegetables are mixed, put them on a plate, garnish with cherry tomatoes and sprinkle with black sesame seeds.
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Look sideways.
