Korean cabbage soup
By VicentaLakin
With the Korean drama, hot cabbage, fried pastries, fried chicken and beer, it's on fire. I don't know how to drink or eat fried food. The most important reason is that I like hot cabbage, ha ha ha. How can a man like me who likes pickles, carrots and sour beans not like chili? I bought this hot cabbage at the supermarket. Remembering a certain year, someone swore to me to make me some spicy cabbage. I was wondering, how could he make spicy cabbage after three meals a day in the cafeteria? Did you ask the chef? Later, for overall reasons, he did not eat his spicy cabbage. Many times, I actually want to make my own spicy cabbage. But the fish field is never available. I know, I've been lazy a lot. It is because we want it to be。
Recipe Recommendations
- Korean spicy cabbage 200g
- Tricholoma of 3
- mushroom 30g
- Hot pot meatballs 300g
- salt appropriate amount
- vegetable oil 1 tablespoon
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Korean cabbage soup

1
Korean cabbage is ready; it is sold at various supermarkets
2
(b) Sphinx, such as oral mushrooms, which are impregnated with salt water for a few moments and washed for backup
3
Hot potballs ready; they can be replaced with meatballs, lunch meat, etc
4
(a) On a boiler, which is burned and poured into an appropriate quantity of vegetable oil; and when the boiler is hot, the spicy cabbage is put into the pan for the fragrance
5
(a) Burning of appropriate amounts of clean water
6
(c) Cooking of hot potballs
7
(b) The entrance mushrooms
8
When the food is cooked, it tastes salty, and it goes to the right amount of salt
9
It's flat, it's off, it's out, it's loaded。