Practice of Korean sauce soup

Practice of Korean sauce soup

Introduction:

"Big sauce soup" big sauce soup is a representative korean soup made by adding tofu, pumpkin and other materials and seasoning with big sauce. Dajiang soup has been one of the most popular soups ever since. It needs to be cooked in a casserole to taste pure. Soy sauce is a representative korean food made from fermented beans. It can adjust the flavor of food, remove the fishy smell of pork and other meats. At the same time, soy sauce contains lecithin, which can prevent arteriosclerosis and adult disease

Production steps:

Step 1: after wiping the blood with cotton cloth, cut the beef into 2.5cm thick and 0.2cm thick pieces.
Soak the mushroom in water for about 1 hour (50g), remove the pedicel and wipe the moisture, then cut into 4cm wide and 0.5cm silk.
The tofu is cut into 2cm horizontally, 3cm vertically and 1cm in thickness.
Scallion, green and red pepper are cut obliquely and grow about 2cm long.

Step 2: after the seasoning is put in, mix the beef and mushrooms together.

Step 3: heat the pot, add beef and mushrooms, stir fry over medium heat for about 2 minutes, then pour in rice water.

Step 4: when the flavor of the sauce soup is fully boiled, add tofu and chili powder to cook for about 2 minutes, then add green onion and green pepper to cook for about 1 minute.

Materials required:

Rice water: 700g (31 / 2 cup)

Tofu: 700g (31 / 2 cup)

Chili powder: 2.2g (1 tsp)

Green pepper: 15g (1 piece)

Red pepper: 20g (1 piece)

Scallion: 20g

Note: after adding bean curd into Dajiang soup, it will take a while to make it tender. Summer can also be put in small pumpkin.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original