Korean sauce soup
By VicentaLakin
It's still cold in the north, with a hot pot of soy sauce cooking, sour and spicy all day。
Recipe Recommendations
- spicy cabbage 50g
- beef 30g
- zucchini 70g
- tofu 150g
- Flammulina velutipes 100g
- spiced powder appropriate amount
- Korean sauce appropriate amount
- Korean chili sauce appropriate amount
- garlic 1 clove
- hot and sour
- cook
- ten minutes
- simple
Steps for Korean sauce soup
1
Gold needles and mushrooms are cleared of leaching, tofu, and slices of prune。
2
Spicy cabbage directly at the supermarket. Forgive me for being lazy because of the hot cabbage and the swirling of the soup。
3
Put a spoonful of hot pepper sauce in the stone pot and a little rice。
4
Put the sauce away with rice water. The real soup is dried with rice and fish. There's no little fish in the house, so I lost a couple of seams to go in。
5
The fire began with a soup pan. On the other side of the fire, the little fire turns the beef paste into color and adds a little bit of vanilla and garlic. Little flaming meat doesn't have to be oiled, but if you use five flowers for more oil. Well, I admit that I'm trying to lower the calorie, and I'm looking for a taste for excellence
6
When the meatloaf smells, the spicy cabbage goes on. A small partner with a special taste of spicy can enter at this time with a spoon of pepper。
7
Join the scallop and flip to scallop。
8
The soup pot next to it should have been opened at this time, and all the cooked foods were transferred to the stone pot。
9
Once again, the tofu tablets are added and then cooked for 10 minutes。
10
Add golden needle mushrooms in 10 minutes, and then you can taste it and add salt to it. The sauce and spicy cabbage are generally salty and hardly salty. A minute's worth of fungus。
11
Turn off the table。