Big soup
By VicentaLakin
It took almost a year for Koreans to make the Korean-style sauce, which is so odourless, and soaky, and pickles to make a difference in the daily lives of Koreans. In South Korea, the sauce is almost used for soup-making, which, though similar in nature, will open your eyes to the taste of it, and others are also used for sauce, cooling, etc. As food changes, such as seafood, beef, pork, pickles, vegetables from different seasons, so do tastes. What we're talking about today is basic。
Recipe Recommendations
- onion 1/4 of
- zucchini 100g
- tender tofu 100g
- mushrooms two flowers
- green onions half a
- red pepper 1 piece
- Dried lilac fish 15g
- soybean paste 4 tablespoons
- chili sauce 1 tablespoon
- green pepper 1 piece
- minced garlic 1 tablespoon
- water 3 cups
- soy sauce a little
- sugar a little
- sesame oil a little
- slightly spicy
- cook
- half an hour
- simple
Steps for Big soup
1
the size of the onions is 1.5 cm。
2
Onions, Paprika, chili cedar mushrooms, immersed in hot water, haired and cut tofu。
3
The fragrance dry removes the head and removes the internal organs
4
In the pot。
5
It will be boiled for about three to four minutes in rice or fresh water, with a net spoon filtration of lavender fish, and with soup。
6
Put the big sauce on the web spoons and use the spoons in the pot。
7
Fire, boil, get the foam out。
8
In turn, scallops, onions, tofu, mushrooms, etc. will be boiled in the soup and then boiled with a little fire. The hot peppers, chili peppers, onions, sauce, sugar, soy sauce, you can come to the table。Big soup Make Tips
A friend who likes to eat spicy, can put a large spoon of pepper powder in front of the pot, adding to the spicy sting of his throat。