Korean ridge potato pan
By VicentaLakin
The one-person casserole chord soup at the Korean potato soup shop is called the "spring chord soup" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Recipe Recommendations
- spine 700 grams
- mung bean sprouts 300 grams
- cabbage 300 grams
- potatoes a
- Ian appropriate amount
- Flammulina velutipes 200 grams
- crowndaisy chrysanthemum 200 grams
- Korean sauce 1 scoop
- Korean chili sauce 1 scoop
- Succus seed powder 1 teaspoon
- garlic 1 scoop
- chili powder 1 scoop
- sesame oil 1 scoop
- chicken essence 1 teaspoon
- salt appropriate amount
- slightly spicy
- stewed
- an hour
- ordinary
Steps for Korean ridge potato pan
1
The spine is immersed in water for two hours, then boiled, the soup is white, and meat can easily be inserted into chopsticks
2
Cabbage, green bean sprouts, and then Korean pepper. Soy sauce
3
Put it in Korean sauce
4
Put the pepper in
5
Put it in garlic, perfume, chicken, salt
6
I'm going to mix the sauce and the vegetables
7
Clean up the golden needle mushrooms, the artichokes, the soy leaves
8
Potatoes go to the skin and slice
9
Cooked spinal soup and boiled potatoes
10
Downstairs, golden mushrooms
11
Scrambling almonds and gin mushrooms, then into the pickled food, and then into the sooseed powder, the sofa, the fragranceKorean ridge potato pan Make Tips
Note: Perilla seed powder and perilla leaves have a unique aroma and are an important part of Korean back-bone stew! The cabbage and mung bean sprouts must be marinated first; otherwise, if boiled directly, it will turn out just like a Chinese stew!