Korean spicy cabbage and mackerel soup
[Mackerel](Mackerel Korean: ) is a food with high protein, low fat and easily absorbed by the body. It is warm in nature, sweet in meat, and has nourishing and strengthening effects. It is especially suitable for patients with gastrointestinal diseases, patients with lung fatigue deficiency, and patients with neurasthenia. In particular, mackerel contains EPA and DHA, which have the effects of dilating blood vessels, preventing blood clotting, and promoting the growth and development of brain cells, brain nerve conduction and synapses.
Recipe Recommendations
- mackerel appropriate amount
- tofu appropriate amount
- shallots appropriate amount
- bean sprouts appropriate amount
- sesame oil appropriate amount
- sprite appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- slightly spicy
- stewed
- ten minutes
- simple
Steps for Korean spicy cabbage and mackerel soup
1
Handle mackerel mackerel remove its head, viscera and scales, wash and cut into sections. Cut shallots, green peppers, and red peppers into sections; cut tofu into slices; tear spicy cabbage by hand into long strips.
2
Prepare seasoning: 1 spoonful of minced garlic, minced ginger, Korean chili sauce, Korean marinated meat sauce, and oil consumption.
3
Finally, add a little Sprite and stir well; the sauce will give off a unique fragrance and you are done.
4
(Add Sprite, this is an exclusive secret recipe. Not all friends in South Korea know it. Usually, when people are in South Korea, they feel that the dipping sauce in a rotisserie is often different from the one they buy in the supermarket. The difference is that the owner of the butcher shop poured sprite in advance when mixing the sauce. This is what a friend who works in a barbecue shop told me)
5
Boil Put the mackerel into a pan, sprinkle with chopped green onion, pour on a little freshly prepared seasoning sauce and sake, and then cook the fish over low heat.
6
Put the spicy cabbage, Korean pickled peppers, tofu pieces, and chopped green onion into the pan, and add the right amount of water and the remaining seasoning sauce. Bring to a boil over medium heat and then cook slowly over low heat.
7
Add the green onions and green and red pepper strips, and continue to cook for another 5 minutes.
8
Turn to low heat, skim off the foam, add bean sprouts, add a few drops of sesame oil, cover and simmer for 7 minutes. Finally, add salt and light soy sauce, and finally sprinkle with Korean sour yellow radish strips and a little chopped green onion, turn off the heat; serve the fish!Korean spicy cabbage and mackerel soup Make Tips
Because I was foraging outside the night before, it was raining and stuffy to watch the news. I suddenly realized that the food in the Korean food shop not only appetizers but also served the meal, so I decided to try this Korean spicy cabbage and mackerel soup () myself. Unexpectedly, it would be successful in one go, so it is also the benefit of Korean food. It is simple, fast and easy to use! So let's try it more in this summer to really appease the appetite.