Korean pickles
By VicentaLakin
The Korean-style food is the most common for me when I make a diet, perhaps because of the lack of salt, the low heat and the fact that the materials are not complex and can be bought at any time. With hot, red sour cabbage as the bottom of the soup, all kinds of vegetables are added, one of the bottoms is boiled, the cheeks and body are moved, the stomach is warmed, even during diet periods, without fear of a heat surge. The goldfish active fermentation is based on active fermentation, easy to absorb, good to digest and more odoury. After cooking, the soup is clean and the noodles are not only for noodles but also for noodles。
Recipe Recommendations
- Arowana active fermented hollow noodles 1 handful
- Korean spicy cabbage 4 tablets
- onion 1/2
- minced pork 100 grams
- baby vegetable 1 tree
- zucchini 1/2
- North tofu 1 small piece
- soybean sprouts
- coriander 1 piece
- salt appropriate amount
- sesame oil appropriate amount
- garlic 10 grams
- slightly spicy
- cook
- ten minutes
- simple
Steps for Korean pickles
1
Preparation material. Scratch scabs, scabs, bean sprouts, tofu slices. The boiler is hot, it's fried with pork, it's fried with onions, it's softened and transparent。
2
Fill it with water, cut the pickles and boil them。
3
It's then boiled in bean sprouts, tofu, cabbage, and half of the sorghum。
4
I put salt, perfume, garlic。
5
Another pot boils water, fermentes the heart of the gold dragonfish, and picks it up when the noodles are a little hard。
6
Put it in cold water and pull up dry water。
7
Put it in the boiled noodles, roll a little bit, try the taste, add the salt. Put in the cuisine section and the rest of the slices. You can get in an egg。Korean pickles Make Tips
1. Vegetables that you like. Two, the noodles are a little hard to cook, so the noodles can feel better。