Korean seafood pan
By VicentaLakin
Using a variety of fresh foods, adequate preparation, careful knifework, it seems that Korean vegetables require longer preparation times, but they are simple to make, and salty pickle sauce is the most suitable for rice mix。
Recipe Recommendations
- pork belly 100 grams
- fresh shrimp of 5
- South tofu 6 tablets
- salt 1/4 teaspoon
- salad oil 1 scoop
- garlic 3-4 flap
- fresh squid 150 grams
- spicy cabbage 200 grams
- Flammulina velutipes 150 grams
- Korean hot sauce 2 tablespoons
- Jiang 4 tablets
- warm water 250 grams
- hot and sour
- cook
- half an hour
- ordinary
Steps for Korean seafood pan
1
Shrimp washes out of shrimp wires, shrimp brain; squid washes out of slices; and cut flowers spare。
2
Gold mushrooms wash and purified asphalt; tofu appropriate slices; and spicy cabbage cut。
3
A piece of garlic to shreds, Chon Chess。
4
After the hot pot, put in salad oil, put in five flowers, and when the five flowers start to turn yellow, join the ginger and garlic。
5
Add spicy cabbage, put in two spoons of Korean spicy sauce, join the squid and continue to fire。
6
When the scent comes out, it's about 250 grams of warm water, a little salt, a big fire。
7
When it burns, it turns into a fire。
8
Two minutes, with tofu and shrimp。
9
When the shrimp changes color, it'll come out of the pot and it'll be eaten in the casserole。