Soup of mushrooms
By VicentaLakin
Draw a Korean food blind box. It's nice not to smoke a spicy one. Twenty grams of dry sea belts can't reach the size of the slap, and bubbles turn into large bowls, in full scale, to feed, albeit with a good taste, smooth as a sea seed。
Recipe Recommendations
- Korean soup and soy sauce
- dried kelp 20 grams
- sesame oil 15 ml
- dried mushrooms 10 grams
- salt 1/3 teaspoon
- garlic powder 3 grams
- pepper a little
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Soup of mushrooms
1
Material: 1 + 1/3 large spoons of Korean soup sauce, 20 g dry sea belt, 15 ml of perfume, 10 g dry mushrooms, 1/3 small spoons of salt, 3 g of garlic powder, a little pepper powder。
2
Dry mushrooms are washed with water and placed in containers and immersed for 10 minutes with 1,200 ml of warm water。
3
The sea belt was soaked with 960 ml of cool water in 10 minutes and washed 3-4 times, with the asphalt drying, and backup。
4
The pot is hottened with fire and fragrance。
5
Rolling into mushrooms and sea belts for three minutes。
6
Put the shroom water in the pot and put it on the hood and heat the fire for five minutes before turning the fire。
7
Put in Korean soup sauce and salt。
8
Add garlic powder, mix it evenly, and boil it with a pot cover for five minutes。
9
After the fire, add a little pepper powder。
10
Out of the pot, hot food。Soup of mushrooms Make Tips
Korean seaweed soup with Korean soup sauce and salt sauce, no onions. The flavour mass can be increased or reduced according to its taste。