Hot cabbage hotpot
By VicentaLakin
It's cold, but Beijing's warm! It's a little hot in the house when it's warm and it's bright. It's true that Northeast Korean cabbage has just begun, with a pot of hot cabbage fire, sweetness, tiny spicy, hotness, warm stomachs, and rising water gas, which increases the humidity of the room, and the sound of the voice is not dry。
Recipe Recommendations
- Korean spicy cabbage half a piece of
- oil tofu 1 bowl
- luncheon meat 1 box
- Pleurotus eryngii 2 pieces
- scallop balls 1 bowl
- qingshui 1 pot
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Hot cabbage hotpot
1
Materials are ready: Korean spicy cabbage, oil tofu, apricot mushrooms, lunch meat, scallops; materials are not limited to these and can be adapted to the taste。
2
The tofu rips off a little mouth so that it tastes good。
3
The apricots slash。
4
Lunch gravy。
5
Half a cabbage with sweet soup in the leaves。
6
Scissors are used to cut large leaves; if spicy cabbage were to be cut on the board, a portion of the spicy sauce would be on the board, causing loss and cleaning difficulties。
7
The amount of water is adjusted according to the amount of food consumed。
8
The fire heats up。
9
Scallopballs and oil beans, which are not easy to taste, are put into the pot, covered with a lid, and boiled in the fire for five minutes。
10
Then the apricot and lunch chips are put in the pan, covered with a lid and boiled in a fire for 10 minutes。
11
The longer the cooking takes, the softer it tastes, the more it's cooked。
12
Hot cabbage hotpot, warm stomachsHot cabbage hotpot Make Tips
One, hot cabbage, with scissors and scissors, does not dye too much equipment and slabs, and has a small amount of cuisine, which can be boiled and eaten too much; the spicy cabbage, which can decide how long to heat, is short and has a very short length of time to cook, is still stylish; two, materials can be adapted to its taste; and three, some salt is contained in the soup, its whole taste is sweet, its small acid is undetectable, it is acid from the fermentation process, it is rich with lacid acid, but, after high heat, the yogurt disappears and its taste is unique; therefore, no additional sauce is necessary。