Chinese Food
Korean Kimchi Soup (vegetable)
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This is Kimchi Soup for three.
Cooking ingredients
Cooking Steps
Step1:The pickle is cut into 23 cm wide pieces, and the spicy cabbage is not suitable for soup. The spicy cabbage used in this time is sweet and medium spic
Step2:Cut mushrooms into 1cm slices; cut tomatoes into pieces; cut zucchini into thin slices; slightly press garlic cloves; slice scallions into 1cm thick slices
Step3:Put oil in the hot pot, add garlic and shallot, stir fry until fragrant. When the garlic is slightly burnt yellow, you can pick out the garlic; add mushrooms, stir fry until the mushrooms are completely soft
Step4:Add pickles. Stir for 1 minute
Step5:Pour in 3 bowls of clear water or rice washing water. Bring to a boil
Step6:Add a tablespoon of sauce. Cover and heat for 58 minutes
Step7:Open the lid. Add tomatoes and zucchini. Add 1 / 3 tablespoon soy sauce. Boil over low heat for 10 minutes
Step8:Add a few slices of erjingtiao pepper and cook for 20 seconds to start the pot
Cooking tips:This is a pickle soup without meat. I usually add tomatoes to neutralize the seasoning of pickles and the saltiness of sauces. The whole soup tastes sour, sweet and sour. It's appetizing. There are skills in making delicious dishes.
