Korean miso soup
By VicentaLakin
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for Korean miso soup
1
Prepare materials.
2
Slice tofu, potatoes, and zucchini, tear mushroom into strips and set aside.
3
Marinate the beef tenderloin with cooking wine, soy sauce, salt, starch, black pepper powder, and chopped green onions.
4
Add oil in the pan and heat it up, add the beef tenderloin and stir-fry to change color and remove.
5
After washing the rice once, add clear water again, and gently rub the rice with your hands to get rice washing water.
6
First sift the sauce in rice washing water, and dump the remaining watercress after sifting.
7
The pan is boiling, skim off the foam.
8
Add potato slices first and cook for 3 minutes.
9
Put in the marinated beef tenderloin.
10
Add tofu.
11
Add the zucchini.
12
Add mushroom mushrooms and cook for 2 minutes.
13
After you have finished pouring, put in a spoonful of Korean chili sauce.
14
Add the right amount of dried chili powder.
15
Finally, put the chopped green onions and the millet pepper rings in and cook for 1 minute. It's OK.Korean miso soup Make Tips
1. After adding the sauce, there is a lot of foam in the cooking meeting. At this time, you should skim it away so that the miso soup is fresh and free of impurities
2. After finally adding the rice peppers and chopped green onions, don't cook for too long, just cook for a while.
3. Pour out the sifted watercress for the refreshing of the miso soup. The most nutritious soy sauce has been filtered into the rice washing water.
2. After finally adding the rice peppers and chopped green onions, don't cook for too long, just cook for a while.
3. Pour out the sifted watercress for the refreshing of the miso soup. The most nutritious soy sauce has been filtered into the rice washing water.