Korean yogurt
By VicentaLakin
Today's cuisine is made with Korean chili sauce, with sour sauce, with Korean chili per se, with little sweetness, with sour and sour cabbage, and finds that Korean chili and sour cabbage really match, and that they are just as good after they're made, and they're delicious when they absorb soup. 'Cause I've got a little cut of bouquet, and the best way to eat is to pick up pastries, sour cabbage and meat
Recipe Recommendations
- hot and sour
- fried
- ten minutes
- simple
Steps for Korean yogurt
1
Sour cabbage flushes water for water filters. It's not salty. If you can wash it with more water2
Slice the cake, then slice it into thin3
There's a little oil in the pot, and there's meat cutter. I happen to have cooked bouquets in my house, so I can use them, and I can use them。4
When the meat comes out of the oil, it's in garlic and onions5
Put it in a spoonful of Korean sauce6
We're in a state of red oil7
Add a bowl of water8
Put it in sauerkraut9
Put the pastry in。10
After the fire has opened, we'll just have a little less soup11
Let's play itKorean yogurt Make Tips
I cut the pastry into thin slices, so I don't have any water. If you like a thick one, you can cook it first. 2. Korean chili tastes salty and does not need salt and other spices。