Spicy cabbage miso soup
By GayleFunk
Although I rarely serve food recently, I have never dared to neglect life for a single day in my life. This soup was not the first time I made it today. It felt good after I made it last time. So, I followed the practice, took photos, and shared them together. When I didn't take pictures, people became much more lazy. Therefore, after thinking about it, since I had made it, I still need to take pictures more, and taking pictures is also part of improving the quality of life.
Recipe Recommendations
- spicy cabbage appropriate amount
- cabbage appropriate amount
- carrots appropriate amount
- vermicelli appropriate amount
- black bean sprouts appropriate amount
- beef appropriate amount
- taomi water appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- Korean hot sauce appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Spicy cabbage miso soup
1
Beef tenderloin.
2
cabbage.
3
Black bean sprouts.
4
Rice washing water.
5
Carrots.
6
Pink sticks.
7
Spicy cabbage.
8
Korean chili sauce.
9
Soy sauce.
10
Put the beef tenderloin the refrigerator to freeze, defrost and slice.
11
Marinate the beef slices with white sugar, oyster sauce, ginger powder, white pepper powder, black pepper powder, steamed fish soy sauce, and salt. The longer it takes, the better the flavor becomes. Standby.
12
Cut the cabbage leaves into large pieces, and shred the vegetables for later use.
13
Slice carrot for later use.
14
Soak the vermicelli in warm water to soften and set aside.
15
Sit the casserole on the heat, heat it, and add the cooking oil.
16
Add shredded cabbage and stir fry.
17
Add black bean sprouts and stir fry with a little salt.
18
Add carrot slices and stir fry. In order to add better flavor to the vegetables, you can also not stir fry. Just boil them directly in the water.
19
Add rice washing water. When steaming rice, pour away the first rice washing water, add water, rub the rice by hand, and keep the water for boiling soup.
20
Put in Spicy cabbage.
21
Add cabbage leaves.
22
Put two spoonfuls of Korean chili paste into the pan and stir well.
23
Add the marinated beef slices. When adding the beef slices, add them into the pan piece by piece to avoid sticking.
24
Gently push the bottom of the pot with a spoon to prevent the beef from sticking to the bottom of the pot, and then cook the beef for a while.
25
Add the soaked Pink sticks.
26
Put a large spoonful of soy sauce in a casserole and stir well. Finally, add the soybean paste to avoid the soybean paste being boiled for a long time and causing nutritional loss. When the soup is ready, add the soybean paste and stir well.
27
Pour in sesame oil to flavor the soup, and serve in a bowl.