Chinese Food
Korean pickled beef pot
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Go to Korean restaurant. Pickle is inevitable; and drink soup. Always like some pickle pot. Especially in winter. It's red, slightly spicy, salty and sour. It's also a bowl of pickle soup with a little sweet taste to drink. Even in cold days, it will also eat a little sweat on the forehead. It's warm and easy. I've also been asked why I like Korean kimchi. I don't know. But I'm always attracted by its taste. It's not too spicy. It's very tasty. Even pickles that have been fermented for a winter taste as crisp as fresh cabbage. When you eat greasy food, you can eat kimchi. It's refreshing; when you eat it with light food, it's even more light. It's not only delicious and refreshing. There's another aftertaste in the sour and spicy food. It's also easy to make other dishes with it. It can be called a seasoning. With it, you can save a lot of other seasonings. Just like today's Korean pickle fat beef pot. Use pickles to season. Add your favorite dishes (I'm watching
Cooking ingredients
Cooking Steps
Step1:Prepare raw materials - cut Tricholoma into slices; sauerkraut, onion and ginger into shred
Step2:Put some oil in the pot. Stir fry the onion and ginger together
Step3:Stir fry the sauerkraut and add it to the sauerkraut
Step4:Stir fry for two minutes, then add Tricholoma and stir fry together
Step5:Stir fry evenly, then add some water. After boiling, turn to low heat. Cover and cook for five minutes
Step6:Add some salt and pepper to taste after cooking
Step7:Add in the fat cattle and coo
Step8:After boiling, use chopsticks to spread it. Sprinkle some shredded green onion
Step9:Just put it in a bowl.
Cooking tips:1. Stir fry the onion and ginger to make the flavor, and then add the pickle to stir fry; 2. The pickle soup is more fragrant after stir frying; 3. Add the Tricholoma mushroom to make it more delicious; 4. Put the cooked soup into the fat cow. The fat cow can not be cooked for too long. Keep the fat cow fresh and tender. There are skills in making delicious dishes.
