bean paste soup
By EnidZiemann
Ingredients: tofu,dumpling skin,leek,eggs,red pepper,water,green onions,garlic,chili powder,kelp,salt,kimchi,taomi water
Recipe Recommendations
- dumpling skin half a catty
- leek 200 grams
- eggs of 2
- tofu ½ block
- green onions ½
- garlic 1 tablespoon
- taomi water 1½ cup
- kelp appropriate amount
- water 1½ cup
- kimchi Come on!
- red pepper one
- chili powder appropriate amount
- salt appropriate amount
Steps for bean paste soup
1
Make soup. Put the sorted sea flies and clam strips in the pan, add water to stew. After boiling the soup water, remove the kelp, and cook the sea fly for another five minutes before removing it. Sift the soup with cotton cloth and take out the clean soup.
2
Mix with rice washing water. Mix the harvested sea fly seaweed soup water with the same amount of rice washing water. Qingqu sauce is difficult to dissolve because the particles are too thick. Adding rice washing water here can promote the dissolution without creating foam and adding refreshing taste.
3
Add Qingqu sauce. Put the Qingqu sauce into the soup water mixed with the sea fly seaweed soup water and rice washing water. Qingqu sauce does not need to be put in using a sieve to feel the taste of bean dregs.
4
Add kimchi and tofu. After the soup begins to boil, add kimchi and tofu pieces and simmer.
5
Remove the foam. The foam produced when Qingqu sauce is boiled is an impurity produced during the fermentation process, so remove the foam at any time when stewing.
6
Add vegetables. After the kimchi is cooked, add green onions, red peppers, and mashed garlic, and cook for some time. If it is too light, season with salt and add paprika powder to add spicy taste.