Korean pickles
By VicentaLakin
The Korean wind appears to have entered our lives like a one-night spring wind, feeding and feeding the Korean wind everywhere. The Gospel of the Korean pickles, the cheesy, the spicy one。
Recipe Recommendations
- Flammulina velutipes 100 grams
- Fat beef roll 200 grams
- Korean kimchi 100 grams
- chives 10 grams
- oyster sauce 1 tablespoon
- sugar 5 grams
- millet pepper 3 only
- line pepper 2 only
- oil appropriate amount
- broth appropriate amount
- Korean hot sauce 1 tablespoon
- ketchup 2 tablespoons
- medium spice
- cook
- half an hour
- ordinary
Steps for Korean pickles
1
The fat cow curls up, the golden needle and mushroom wash cleans the roots。
2
Cows are laid open with a pickle leaf and golden needle mushrooms。
3
The fat oxen rolls up the golden needle mushrooms with onions。
4
Korean pickles。
5
Get ready onions, garlic, ginger. And then we mix the kerosene, sugar, Korean chili, ketchup into the bowl。
6
The oil heat is followed by onions, garlic, ginger fragrances, and then the mixed sauce is poured into the pot with quick defoliation。
7
I'll put the pickles in the pot。
8
Into high soup。
9
Put it in a fat cow roll and boil it for about three to five minutes。