I will proceed with my presentation. First, I will start with the preparation. The samples we have will likely have a lot of parts that are not usable, so we need to clean them properly. You can wash them with salt and water. After washing, we have five samples, so please mix them together and prepare them. As you can see, I will reduce the processing time. Since the video will show the requirements for marinating each sample, you will need to follow those instructions. 

For the cleaning process, there are specific methods to remove the unwanted parts. You can use a method that is more convenient for you. One way is to use a knife to carefully remove the unwanted parts. This is important as not all parts are suitable for consumption. So, please focus on the usable parts. Now, let’s open the samples and prepare to send them out.

You need to marinate the ingredients. First, prepare the shiitake mushrooms. It’s essential to season them well. You can use soy sauce; just one teaspoon of soy sauce and half a teaspoon of sugar should be fine. According to the rules of Korean cuisine, this combination is good. Next, we’ll add a little sesame oil. 

Now, everyone, this soy sauce is the role of seasoning, and sugar is something that enhances flavor. The idea is to let the seasoning penetrate well. So, after mixing the soy sauce and sugar, you can add the sesame oil. 

When you are preparing this, make sure to let it sit for about two hours so that the marinade absorbs well. It’s important because the seasoning needs to soak in properly. You can use fresh ingredients, which are very clean and should be easy to handle. 

Next, chop the ingredients as mentioned, and then follow this order: chop the garlic and then the other ingredients. You can follow along with this process, and we can discuss more about it as we go.

보징어는 잘 살고 그렇게 당거에요. 자, 고기야 비전의 2구를 하셔야 되는데, 작 후보 같은 경우 4 끊기고 나서 좀 재건행거 갔어요. 그것은 잘못된 바보입니다. 왜냐하면 얘 먹기보다 스토브에 가게 되면 수분이 잘 증발되지 않아요. 자, 해서 별로 보시면 2분은 요렇게 순을 숨을 먼저 이렇게 좋아하세요. 자, 부분을 토너됐을 때 제거하신 다음에, 자, 그리고 느끼시는 거예요. 자, 이렇게 보도록 하겠습니다. 요렇게 여러분 손을 먼저 제거하신 다음에 동화의 내 15 하레 옆면을 이용해서 자, 그렇게 됩니다. 이렇게 묵게 될 때 두어도 대추 계획에 꼭 끼게 되면 고기랑 잘 파악해겠어요. 안 써 개조하기 때문에 여러분이 이렇게 연결을 가지고 느낄 때 요기 지금 으깨지는 2루에 알게 이 가지고 없어질 때까지 이렇게 해. 어디 있습니다. 자루야, 물에 다시 한 번 더 수분 제거를 하죠. 이렇게 히치 더 올라갈 왜 2 했더니만.

When I was preparing the ingredients, I realized that my body was getting disorganized. So, I need to perfectly apply the face pack and smile to showcase my talent. After that, I will start adding the meat. Alright, let's do it like this for about 30 minutes. However, when it comes to meat, if you cut it against the grain, you can receive it very quickly. If you look at the meat now, it has changed, so you should slice it like this. If you cut it against the grain, it will be easier to chew. But if you do it the other way, like before, it will actually take longer. Please make sure to break the meat fibers properly. Don't chop it too finely; it will take a long time to cook. If you see, we usually do this like flipping through a book, so I’m slicing it thinly like this. Right now, I'm trying to show the meditative aspect by pulling it like this.

포트는 시간이 없고, 뜻이 있게 되며 일부는 자러 갈 수 있어요. 자, 이렇게 직장 검사가 됐죠. 그러면 결이 욱 일이었어요. 결 반대로 재료를 살도록 하겠습니다. 자, 안대로 책을 쓰시면 정기열 고기가 벌써 가져오신 거죠? 나오죠. 그렇기 때문에 아지는 4시간을 절약할 수 있다는 거예요. 어째서 이렇게 책장을 넘기면서 20으로 슬라이스를 하신 다음에 평균을 쓰시고 채를 썰어 주시면 되세요. 채를 쓰실 때, 저는 지금 당겨 들고 있는데요. 당겨서 오시게 되면 칵스 안에 고기가 치즈 응결이 되는데, 이건 웬만한 기술이 필요한 부분이기 때문에 나를 못하겠다고 하면 그냥 우리 미우치아 보세요. 그렇게 됐다면 똑같이 오게 밀어서 채를 넣으시면 되세요. 그리고 저는 빨리 다지는 것을 이루어 제한할까요? 최대한 서신 다음에 이렇게, 어우, 일반적으로 그냥 기본 책처럼 쌀 듯이 도말되고.

This is how you push and grind the meat. This means you need to be familiar with the process of mincing meat. When I was preparing for the industrial technician certification, we often encountered a lot of tasks related to mincing. Therefore, it is important to release the strength from the meat and spend enough time on this process. Even though I haven't minced it yet, it has already been done.

On the other hand, you will slice the vegetables. This is called julienne. Now, let me show you how to do it properly. If we keep it a bit secret, it will be easier to manage. Then, we come down from the top. If you do it like this, everything will be finely chopped.

Next, we will move on to the next step. You should move gently, as there is a technique to it. If we hit the bag with the ingredients, we will know what to remove. Is there another technique here? If there are dry bones, the moisture from the meat will be removed, and they will stick together.

So, I see a curse. Place the meat on a wet cloth and support the moisture to drain the blood. If you remove the strength, you can approach the wet cloth to remove it. Now, when you enter the recipe, you can say goodbye to the usual bulgogi. It's comfortable and nice, but here, the meat and tofu are all soaked in the marinade. When it comes to soy sauce, the hidden color doesn't matter; it's just a component of the marinade. Once this is added, it will increase again. So, there was a liquid component in the soy sauce, and it means that it has been marinated in some way. The marinade consists of seven different seasonings, excluding soy sauce and salt. You should know that it includes ingredients like garlic and sugar. This is how it will go in. Alright, then, I will assist you.

Please add seasoning, and you can start preparing the dish in five days. So, everyone, if you're not reading this, please pay attention. First, we have salt and black pepper; make sure to add 5 grams of sugar, approximately 2.59 grams, and just a little bit longer, about two minutes. I will add it to the mixture. Next, you can add sesame seeds for garnish. Also, we will use sesame oil, which is important. 

Now, if you’re wondering if this is possible, it’s just like what couples do together. Originally, this long dish might seem complicated, but once you get the measurements right, it will all come together. When you start preparing it, it might not be visible at first, so be careful. 

Now, with your fingers, you can create a mixture. By doing this, you’ll notice that the meat is well incorporated. Please knead the dough properly. After that, what’s the next step? So, we will combine the meat and...

I was deceived. I woke up and realized I had a small problem. The third issue is that you can keep letting the air out. The work can be done like this, with some people approaching the bowl. Then, there are those who do this work by placing it on their palms. I think this method has more functionality, so you can wash it by hand and achieve a clean finish. I did this in a one-room setup. Now, the preparation is complete. The warmth must be maintained; it shouldn't be too heavy or too light. The pressure should be applied while there is moisture present, and then click again. These days, it’s not easy to squeeze out the liquid. If there are many impurities, you need to add more to protect the liquid and separate the noise. So, please squeeze it out in summer, and handle it right away. Now, I ask you to survey me well. Everyone, what I mean is that we are working with flour.

Please push the flour and come over here. For this work, you need to push it or roll it quickly; you will only receive flour on the inside. You can use a sieve, but your hands will be more thorough. Since you will be working with it once anyway, there's no need to work on it twice. Place the dough on top like this and sprinkle flour. You need to be careful about where you sprinkle it. There are folded areas, right? The written parts should be able to receive flour well. If you look at others, they often shake off the excess flour, but if you shake it off too much, it tends to fall off more easily. So, the flour plays a role in building the structure, and I believe that some flour should still stick to it. While doing this, please coat it with flour. Now, looking at this, if you observe closely...

절대 욕심내지 말자. 너무 욕심내면 많이 들어가는 날이에요. 20분짜리인데, 20분 한 일이 있겠어요? 아니, 그렇기 때문에 자오 길을 가지. 절대 많이 넣지 않습니다. 소량만 이따 자라자. 소리야, 까만 다오라고 좀 마 미리 손질하시면 돼요. 그런데 요 전야는 일단 손질이 되어야 된다. 그렇게 젊은 3 들어가야 아시겠죠? 자, 모양 끝에 많이 튀어나오지 않도록 소로 중간에 티키 낮고 눌러주세요. 어딘가에서 편하게 만들어 주셔야 됩니다. 몇 개? 5개. 자, 요렇게 만드셔서 가지고 엷고, 9꼬 바깥으로 밀어 켜 주시면 돼요. 편편하게 고기가 많으면 요 더러워요. 걸어주시고, 옥자 2. 자, 우리가 절대 가난의 노력하자. 비웃차 적당히 아파서 딸락 한번 와보시면 재차 요런 게 5개가 중요합니다. 이거 남았거든요. 나은 거 일단 다 짜고, 흐리고 김 잠온다. 분리해 주시구요.

I will move on right away. Today, I want to discuss something about the egg whites. Normally, when we use egg whites in our farm, it’s okay to use them together, but in the case of meringue, we mix the egg whites and yolks. The same goes for productivity. Since the egg is small, you might notice that everyone uses it in a certain way. When we whip the egg whites, the color doesn’t come out very vividly if there is too much yolk mixed in. Therefore, if there is a higher proportion of yolk, the meringue looks prettier, and you need to add a little bit of cream to make it cleaner. 

Now, when it comes to the meringue, I use a little bit of it for decoration. I found that when you use this method, the colors come out really beautifully. And now, we are going to move on to the next step.

자꾸 실제 아티토기 저희 당연히 헨리 2장 정도, 평양이 매끄럽게 꺼져야 합니다. 이건 2기능사뿐만 아니라 산업재작업에도 다 들어가는 부분이라서 코팅 처리를 하시고, 저만의 표면을 매끄럽게 만드는 방법을 알려드리겠습니다. 예열된 팬에 불을 꺼야 한다는 거 아시죠? 그리고 어려운 요금이 깔아주셔야 좋습니다. 여기에 달걀은 무지하게 묻혀주겠어요. 아까 적체 역할과 수분 제거 이런 용도로도 사용을 하는 건 점을 잘 쓰고 있습니다. 밀가루도 묻혀줍니다. 자, 붙여주시고, 이제 달걀을 묻혀 낼 겁니다. 불꽃으로 갈 거예요. 얘기한 대로 쓰셔도 됩니다. 중간에 살짝 알려주셔도 좋고, 나중에 엎어서 눌러줍니다.

Okay, please slow down again. Make sure to turn off the notification you wrote on the opposite side. Once everything is laid out later, it will disappear. No matter the position or time, it's a bracket. Now, the mother will bake two. When you do it, everyone, you should press the air like that, using your technique and pressing down continuously. You need to keep pressing down, and there are some messy parts, right? This time, you can clean it later. You can also clean it when you come out. So, just like that, you can joke about all five. Then, you can add cooking oil. Now, I want you to raise the temperature a bit. Please adjust it correctly. The joy of having it from zero to the beginning is a little different. So, cook it like this. And everyone, there are eggs, right? Please don’t throw them away. Later, if you happen to have parents, you will need to play a role in filling in for them. That’s why the money is coming up now.

Now, when using the spatula, let’s check the early base of the skirt. Please find it like this; you’re doing really well. It’s a bit messy, right? You can hang the items like this. Now, let’s flip the plan just once to check. As for the color, I’m using sentences to express it. Earlier, it was suggested to be a bit more vivid. Everyone, having a lot of color is also a good thing, right? You need to make sure your hands are clean. So, what should we focus on? There’s nothing to see here. If you overcome this, please press it with your hands. Right now, I’m checking the doneness. If it’s done, then it’s a different story. It’s cooked enough, so cook it to the point where it’s ready for coating on the other side. Now, let’s cover it again and keep cooking. Please prepare it for completion.

So, like this, and it's a bit tricky. I don't know if you've read all the jokes. Please turn off the light. So, how do we do this? Don't flip it over; keep it on the floor. This is important. You can eat about 10 eggs in relation to this. How do we throw this away? So, in the red state, there seems to be a strange 50. Take your time and make sure it's cooked through. If you're short on time, you can use this method. Now, I have a friend, so please filter this. Filter it out, and if there are any impurities like flour or clumps that are too hot, you can use a peach strainer. Please remove that. Now, for the setup, there are two methods. Gather the four shells together, and place one on top.

It seems that, or rather, the four below are five, and it doesn't matter whether you dream about the writer or something else. So, I want to do the most important thing on that day. It turned out well in the evening, so you can set these four up. If you do it this way, it will be fine. I have made slits in the table, but I will consider it. I will proceed with a touching presentation. Please place the four in the center, and I will put one on top. Unfortunately, the shapes of the mushrooms are different, so it’s a bit disappointing that the shapes are mismatched. So, everyone, you see this, right? Bring one or two over. You don’t have to do this if you don’t have time. If you have time, you can buy it. You can push this out in a V shape, and if you mirror it, you can create something like this. You don’t have to do it. Just be cautious and don’t feel pressured to do it if you don’t want to.

It comes out. I will be a hitter, so please don't erase it unnecessarily. So, you can create a star shape like this. This way is also a method. And with this, everyone, the table guarantee is complete. Ah, it looks good.

2020년 한식조리기능사_표고전 //고기 다지기의 완벽 노하우

## 조리기능장 "마스터박사부" 원장직강 영상 //
현)  경성대학교 호텔외식학부 겸임교수. 
현) 영산대학교 조리예술학부 K-FOOD조리과 겸임교수
(한식.양식.중식.일식.복어조리기능사,떡제조,조주,제과,제빵기능사) 취득
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(대한민국 조리기능장 ) 취득

## 조리기능장 마스터 "김팀장" - 생활요리&생활팁 영상 
(한.양.중.일.복어조리기능사) 취득 #제과.제빵.떡제조,식육처리기능사 취득
(한,중,복어 조리산업기사,제과,제빵 산업기사) 취득
(대한민국 조리기능장) 취득 

# 창업요리/이유식/아이반찬/단체급식요리/대회요리/생활요리/회집창업수업/제과/제빵/떡제조기능사/조주기능사
# 조리기능사 전종목 지도전문!! (한식,양식,중식,일식,복어기능사)
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# 조리기능장 지도전문!! (한식+복어), (한식+중식)
주소: 경남 양산시 양산역6길 17청림타워 501호 마스터요리제과제빵학원
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2020년 한식조리기능사_표고전 //고기 다지기의 완벽 노하우

2020년 한식조리기능사_표고전 //고기 다지기의 완벽 노하우

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