Korean pickles
By VicentaLakin
In the early spring, everything recovered, and the appetite of families urgently needed to be “recovered”. It's better to make some sour appetizers to untangle the years. This sour, spicy pickles, sour spicy, spicy, beautiful, not only have high nutritional value, but also a good stomach. It looks simple, like putting a pile of stuff together. In fact, the sequence and ratio of raw materials to the pot is important, so that the taste of all ingredients can be reconciled and the raw materials can taste and taste well。
Recipe Recommendations
- Fat beef roll 300 grams
- Flammulina velutipes 150 grams
- Korean kimchi 150 grams
- Green pepper 2 only
- red pepper 2 only
- broth appropriate amount
- olive oil appropriate amount
- chives 10 grams
- sugar 5 grams
- oyster sauce 1 tablespoon
- ketchup 2 tablespoons
- Korean hot sauce 1 tablespoon
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Korean pickles
1
Gold needles, mushrooms, fat rolls。
2
Pickles cut the thin strips, with fat cow rolls the gill mushrooms, with onions tied up。
3
The sauce is mixed with ketchup, ketchup, sugar, while the ginger, garlic, onions are cut in reserve。
4
Red and green pepper chops, olive oil in the pot。
5
Blast onions, pour in mixed sauce。
6
Roll in pickles and make them with soup。
7
Put it in a roll of fatty rolls and make three to five minutes of hot pepper。