Pickles, fat cow pot
By VicentaLakin
The north-east also interacts with many dietary habits because of its geographical proximity to Korea. Many Korean foods, such as Korean barbecues, Korean cold noodles and pickles, are also common in the northeast. It's a spicy, spicy hand-fired pot, with fat cow chips and Korean cabbage, plus a little tofu skin (gold and mushrooms). It's simple and delicious, and it's hot and warm. Korean pickles and Korean spicy sauce are spicy and spicy。
Recipe Recommendations
- fat beef 100 grams
- spicy cabbage 100 grams
- onion 20 grams
- tofu skin 30 grams
- Korean hot sauce 1 tablespoon
- broth 1 tablespoon
- vegetable oil 1 scoop
- onion 1 segment
- garlic 2 cloves
- salt 1 scoop
- water appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Pickles, fat cow pot
1
The fertilization of the fertilizer room, which is thawed in 70-80 degrees of water, is quickly recovered and the water is purified. Pickles are cut into large pieces, onions are cut, tofu-skined strips are cut, or tofu is replaced with tofu or frozen tofu, or a bit of glazed gill mushroom is good
2
Hot pots, onions, onions
3
Next Korean spicy sauce, high soup, water and salt, boiled
4
Pour hot cabbage, tofu skin and fat oxen into the pot, so little fire will boilPickles, fat cow pot Make Tips
1. Fat cattle are sold in supermarkets, fire pots, and machine slices are thin and easily ripe. It will not be too long after the spicy cabbage is in the soup, otherwise it will be difficult to eat. 3. If a casserole is used, the soup juice will continue to boil long after the fire has shut down, and the oil on the surface will prevent the heat from spreading in the soup and be carefully burned。