The first point of Korean food is seduction. <br /><br />Regardless of whether it is miso soup or spicy cabbage tofu, the red soup color of the pot is the first factor that attracts people. <br /><br />So don't be stingy when putting chili sauce, you can put a little more. In contrast, hot sauce and spicy cabbage both have salt in them, so you don't need to add salt when making soup. However, the spicy cabbages of each family have their own flavor. Maybe some spicy cabbages have no salty taste, so you may still need to add a little salt when making them. You have to taste them yourself. <br /><br />The second is the taste. The taste of spicy cabbage directly determines whether the dish is delicious or not. <br /><br />It is not recommended to use freshly pickled spicy cabbage to make this dish. It is best to use spicy cabbage that has been pickled for at least ten days and a half months, because the spicy cabbage at this time will have a stronger acidity and a stronger flavor after fermentation. <br /><br />Okay, let's cut the crap and start eating. Although eating this in summer is a little tiring, taking a sip of hot soup is sour, spicy and hot, and sweating quickly is actually more comfortable than staying in your body. It's much more comfortable, so let your sweat flow for a while! Come and drink this sour and enjoyable Korean spicy cabbage and tofu soup!
So far, I have cooked no less than twenty kinds of Korean delicacies, and the only ones that I can accept and am willing to cook are those few-spicy cabbage, fried rice cake, stone pot tofu, stone pot bibimbap, spicy cabbage fried rice, bean sprout rice, ginseng chicken soup, egg rolls. <br /><br />Some Korean food is delicious, some find it difficult to eat, and my personal feelings are quite clear. Only today's miso soup belongs to the type that I neither like nor hate. <br /><br />I like it because it is low-fat and low-calorie, rich in ingredients, and balanced in nutrition. I said I didn't like it because I wasn't used to the taste of soy sauce. However, I read online that soy sauce is an excellent health food for the body. If soybeans are fried, boiled, and fried and eaten, the human body's absorption rate of the nutrients it contains is only about 50%, and half of it is lost. Because there is a thin and strong cell membrane in soybeans that contains the nutrients, if this cell membrane is not destroyed, the nutrients will not be easily absorbed by the human body. Soybeans also contain a trypsin inhibitor that interferes with the digestion of trypsin in the body. However, after soybeans are processed into soy sauce, due to the action of enzymes, more minerals such as phosphorus, calcium, and iron in the beans are released during the processing process, which improves the absorption rate of nutrients in soybeans, which can reach 92%-96%; during the processing of fermented soy sauce products, riboflavin, etc. can be synthesized due to the action of microorganisms. Therefore, the nutrition of soy sauce is easier to digest and absorb than soybeans. Moreover, eating more soy sauce is good for stomach digestion and has a good anti-cancer effect. So with the mentality of taking it as medicine, I feel that it is good to eat it occasionally. <br /><br />most
Tofu is fragrant, smooth, delicate, delicious and nutritious. It contains iron, calcium, phosphorus, magnesium and other trace elements essential to the human body. It also contains carbohydrates, vegetable oil and rich high-quality protein. It is known as "vegetable meat". In addition to increasing nutrition, helping digestion, and improving appetite, tofu is also beneficial to the growth and development of teeth and bones. It can increase the iron content in the blood during the blood-forming function; tofu does not contain cholesterol and is a medicinal dish for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease. It is also a good food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens, which has a good effect on preventing calcium loss during pregnancy.
