miso soup
Ingredients: salt,South tofu,cucumber,red pepper,onion,carrots,meretrix,pork belly,oil,green onions,green pepper,soybean paste,taomi water,Huzi
Recipe Recommendations
- soybean paste 80 grams
- pork belly 80 grams
- South tofu 200 grams
- meretrix 100 grams
- onion 1/4 of
- carrots half a
- cucumber half a
- Huzi half a
- green pepper one
- red pepper one
- salt a spoonful
- oil appropriate amount
- taomi water 400 grams
- green onions half a
- slightly spicy
- cook
- three-quarters of an hour
- ordinary
Steps for miso soup
1
After rinsing the clams, soak them in light salt water for half a day to allow them to spit out all the sand, then rinse them with clear water and soak them in water for later use.
2
Slice onions, carrots, cucumbers, green onions, gourds, and ginger, and circle green and red peppers for later use.
3
Cut tofu into square pieces.
4
Slice pork belly.
5
Pour the rice washing water into a stone pot, place the sauce in a filter sieve, roll it with the back of a spoon, filter into the rice washing water, and stir well.
6
Place the stone pot on the heat and cook until it boils.
7
When cooking miso soup, pour a small amount of oil into the frying pan, add in the pork belly slices, and fry on both sides until it breaks raw.
8
Add ginger slices, green onions, green and red peppers, and cut vegetables in turn, add 1 spoonful of salt, and stir fry well.
9
When the soup in the stone pot boils, add in the stir-fried ingredients and the filtered clams, and stir well.
10
When boiling again, add the chili paste, stir well, simmer on low heat for another 5 minutes, then turn off the heat.