Korean sauce soup
By VicentaLakin
Recipe Recommendations
- hot sauce 1 tablespoon
- taomi water 3 bowls
- green pepper half a
- Flammulina velutipes 1 small
- okra one
- zucchini half a
- soybean paste 1 tablespoon
- beef noodles appropriate amount
- onion a third
- tofu appropriate amount
- Pleurotus one
- spicy cabbage appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Korean sauce soup
1
(a) Put rice water (the 2nd or 3rd wave of washing rice) in the casserole, in which the amount of rice water should not be excessive, which would account for three fifths of the content of the casserole, and avoid spilling out of the soup when it is fed2
(b) The rice water is mixed with spicy sauce and soy sauce before it is boiled, and the sauce is dissolved with a spoon, which is then fed into spicy cabbage and appropriate beef powder3
The soup may be placed in uncooked foods, such as potatoes and chips, before it boils. Today there are only golden needles and mushrooms, peppers, acupunctures and chili mushrooms in the fridge, which are relatively easy to cook, which are put into the casserole when the soup boils, and then tofu, and then, in the end, which is mostly cooked and then put onions. This time, there's no tofu, and there's frozen tofu in the fridge。