Korean chili tofu soup

By VicentaLakin

Korean chili tofu soup
If you don't like bouquets and clams, you'll put out my favorite foods, colored red and spicy

Recipe Recommendations

  • spicy cabbage appropriate amount
  • Flammulina velutipes appropriate amount
  • tofu appropriate amount
  • Summer melon slices appropriate amount
  • vermicelli appropriate amount
  • tomatoes appropriate amount
  • soybean sprouts appropriate amount
  • Korean hot sauce a tablespoon
  • Korean sauce a small spoonful
  • soy sauce appropriate amount
  • pepper powder appropriate amount
  • green pepper appropriate amount
  • red pepper appropriate amount

Steps for Korean chili tofu soup

  • 1
    Soybean sprouts。
  • 2
    Chagus slicing thins and gill mushrooms to clean up。
  • 3
    Tofu appropriate, cut 1 cm thick。
  • 4
    Pickles appropriate。
  • 5
    Tomatoes cut small。
  • 6
    The casserole is properly watered, and the pink bean sprouts are cold。
  • 7
    Open the pot and put it in tomatoes, with proper pepper powder, a large spoon of Korean sauce。
  • 8
    Put hot cabbage in。
  • 9
    A small spoon of Korean sauce。
  • 10
    Gold needle mushrooms, tofu, saplings。
  • 11
    It's a good taste. You don't have to put any salt。
  • 12
    You can put a pan in the crumbs and turn it off。
  • 13
    It's still hot and spicy。
  • 14
    Fill the container。
  • 15
    The finished product。

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