Korean spicy tofu soup

in the summer, the appetite is sour, and the soup is better. this korean spicy tofu soup, slender shrimp, tofu, spicy tofu, spicy cabbage and golden needle mushrooms. tasty, spicy soup, sweet onions, dinning, delicious. but whether it's steam, boiled or cooked, the kitchen is smothered and smelled with oil and smoke, and it is convenient to be better sealed. for example, this daogras steambox, which has a high-temperature pure evaporation of 230 degrees inside the oven, not only reduces cooking time, but also has no effect on the temperature of the kitchen, saves the trouble of brushing the pot and actually achieves an oil-free kitchen。

Recipe Recommendations

spicy cabbage 2 tablets
North tofu 1 block
eggs one
Korean sweet spicy sauce 1 tablespoon
Flammulina velutipes 1 small
shrimp several
green onions appropriate amount
onion a little
chili powder a little
garlic powder a little
soy sauce half a spoonful
vegetable oil 1 scoop
salt half a spoonful
sugar half a spoonful
qingshui appropriate amount

hot and sour
steamed
ten minutes
simple

Steps for Korean spicy tofu soup

Prepare all kinds of food。

They cut the sarcophagus, with Korean sweet sauce, vegetable oil, salt sugar, pepper powder and appropriate water。

Put the tofu of the north in the soup, cut the onions, torn the gold mushrooms, all around the tofu. The first step is to pour soup juice into the soup。

the soup is placed on a grill in the lower part of the steambox or, in the absence of the oven, in a steam pan or a soup pan. the daogrs steambox was originally equipped with a grill, a flat plate and a leaky dish, which could be used on the basis of different ingredients. the steam cycle in the furnace is better served by a grill when steaming food. dismantling layers on both sides of the furnace are more flexible than one. i'm using this soup, which is about 18 cm in diameter, and there's still a lot of room for the whole fish, three pounds of roasted chicken。

Press the touch-to-touch electronic menu, select the high temperature pure steam mode, set a time of 20 minutes, at 190 degrees, and start directly, without preheating as usual. Don't forget to load the tank before it starts

After completion, extract from the steam ovens, it can be seen that the liquid surface does not produce as much water as an ordinary steam pan and that there is no water trail inside the furnace, but that tofu and soup juice are ripe. It's when the shrimp is in the soup。

Put it back in the oven, three minutes high. And then you put an egg in the hot soup and you can eat it。