Chinese Food
Korean pickled tofu soup more suitable for Chinese stomach
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In Korean practice, there is a soup base stewed with dried kelp, white radish and anchovies. In addition, it adds onion and green onion. The taste is generally sweet. You know the taste of kelp soup. It's a pure pickle soup. It's a bit far fetched to say it's soup, because it's rich in content. But. Korean Kimchi Soup. They also serve as a dish with rice. If. You want a bowl of rice later Well, I think you may think you've eaten an extra dish. Hot cabbage must be fermented for more than 10 days. This is enough acidity. The soup is better. PS - this is for four. Please increase or decrease as appropriate.
Cooking ingredients
Cooking Steps
Step1:Cut tofu into pieces. Peel and cut potatoes into strips. Cut the root of Flammulina velutipes and tear it into small pieces. Wash the mung bean sprouts for use.
Step2:Put some sesame oil in the pot. Add the hot cabbage and two spoonfuls of Korean hot sauce. Stir fry to taste.
Step3:Join in the fresh sauc
Step4:Add suga
Step5:Pour in the rice washing water. Use the water for the second time. The soup made from rice washing water is thick and has the feeling of soy sauce soup. If you are not prepared, you can also use clear water.
Step6:After boiling, cook for 2.3 minutes.
Step7:Put in tofu and potatoes. Tofu needs to be stewed for a long time to taste.
Step8:Cook for 15 minutes. Add mung bean sprouts and Flammulina velutipes. These two should be cooked. Cook for 3 minutes. It will affect the taste too long.
Step9:Before leaving the pot, add some white sesame seeds. The spicy cabbage itself is salty enough. You can taste it according to your own taste and don't add salt.
Step10:Hot and sour appetizer. Best partner of white ric
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:The little tips spicy cabbage must be fermented for more than 10 days. In this way, the acidity is enough. The soup is better. There are skills in making delicious dishes.
