Korean sauce soup

Korean sauce soup

Introduction:

Production steps:

Step 1: put the rice washing water (the second or third time of washing rice) into the casserole. The rice washing water in the casserole should not be excessive, accounting for three fifths of the content of the casserole, so as to avoid the overflow of the soup after adding the ingredients;

Step 2: before the rice water is boiled, add chili sauce and soybean sauce, stir and dissolve the sauce with a spoon, and then add hot cabbage and appropriate amount of beef powder to make it fresh;

Step 3: before the sauce soup is boiled, add ingredients that are not easy to cook, such as potatoes and lotus root slices. Today, there are only Flammulina velutipes, green peppers, okra, zucchini and Pleurotus ostreatus in the refrigerator. The ingredients that are relatively easy to cook are put into the casserole after the sauce soup is boiled, and then tofu is added. Finally, the sauce soup is boiled, and the ingredients are basically cooked, and then onion is added. I didn't buy fresh tofu this time. There's frozen tofu in the refrigerator. It tastes great inside.

Materials required:

Chili sauce: 1 tbsp

Rice water: 3 bowls

Green pepper: half

Flammulina velutipes: 1 handful

Okra: 1

Zucchini: half

Soy sauce: 1 tbsp

Beef powder: right amount

Onion: one third

Tofu: right amount

Pleurotus ostreatus: 1

Hot cabbage: right amount

Note: 1, ingredients can be put in according to their preferences, but green pepper and onion are indispensable. 2. According to their own taste can be appropriate to put a little sugar, salt or sesame oil. Today's Dajiang soup doesn't contain these condiments. It still tastes delicious.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy