Chinese Food
Not lonely army hotpot cook's tale
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Hi, I'm fawn. It's cooling down again recently. Kuo afraid. Winter is really coming ~ hurry to hold the fat self. Remember this time last year. Did I make Korean aggregate? You'll surely run out of these three Korean ingredients. A while ago, you made a pot of spicy cabbage. Now you can eat it. It's cold this day. You want to eat a hot pot. just right. Today, Lao Bai is away from home on business. He piles up the dishes and meat. He asks his studio partners to have lunch meat, fish cakes, and ramen noodles wrapped in cheese. They are steaming in Gulu Gulu. Everyone huddle together. You take one bite of my meal. It's a perfect meal. No matter how cold it is, it will get warmer. I sincerely recommend you to try it. Make an appointment with your friend to eat the army pot. It's the happiest way to open it in winter ~ let's watch the video together.
Cooking ingredients
Cooking Steps
Step1:Cut 1 cabbage into 4 parts and wash. Evenly spread pickle salt on each leaf. Marinate and dehydrate for more than 6 hours. (it's hard for salt to melt, so you can sprinkle some more water
Step2:Cut 1 cabbage into 4 parts and wash. Evenly spread pickle salt on each leaf. Marinate and dehydrate for more than 6 hours. (it's hard for salt to melt, so you can sprinkle some more water
Step3:Cut 130g apples and 130g pears into small pieces. Add 5 garlic and 2 ginger and mash with cooking stick.
Step4:Pour 30g of glutinous rice powder into the pot. Add 350ml of clear water and stir until there is no granule. Cook over low heat until thick. Add the beaten fruit puree, 20g of sugar, 20ml of fish sauce, 3 tablespoons of Korean chili powder and 10g of leek and stir evenly. The pickle sauce is ready
Step5:Pour 30g of glutinous rice powder into the pot. Add 350ml of water and stir until there is no granule. Cook over low heat until thick. Add in the beaten fruit puree, 20g of sugar, 20ml of fish sauce, 3 tablespoons of Korean chili powder and 10g of leek and stir evenly. The pickle sauce will be ready
Step6:Wash the pickled cabbage and dry it. Pour in the pickle sauce and spread evenly on each leaf.
Step7:Wash and dry the pickled cabbage. Pour in the pickle sauce and spread evenly on each leaf.
Step8:Put it in a clean sealed jar. Marinate it for about 7 days, and then you can eat it
Step9:Then we'll make the army pot. Prepare some ingredients. Cut 200g onion into pieces, cut 100g green onion into sections, cut flowers on the surface of five mushrooms, and spare 150g Flammulina velutipes.
Step10:Then we'll make the army pot. Prepare some ingredients. Cut 200g onion into pieces, 100g scallion into sections, cut flowers on the surface of five mushrooms, and 150g Flammulina velutipes for standby.
Step11:Cut 20g fish cake into triangle, 300g lunch meat, 300g cabbage, 200g pickle and 200g Zhixin rice cake for standby.
Step12:Cut 20g fish cake into triangle, 300g lunch meat, 300g cabbage, 200g pickle and 200g Zhixin rice cake for standby.
Step13:20g fish cake, 300g lunch meat, 300g cabbage, 200g pickle, 200g Zhixin rice cak
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Cooking tips:There are skills in making delicious dishes.
