Korean style bean curd soup with ham and pickles

Korean style bean curd soup with ham and pickles

Introduction:

"The last few days of cold in spring are really uncomfortable. Spring is a changeable season. It is usually sunny in the daytime, warm and comfortable, but chilly in the morning and evening. It must be a very happy thing to drink a bowl of warm soup in this weather. It's slightly spicy and appetizing. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak tofu slices in light salt water for 10 minutes.

Step 3: cut pickles into small pieces, oil tofu into triangles, ham into semicircles, mushrooms into strips.

Step 4: cut garlic and onion.

Step 5: add a little sesame oil to the pot and heat.

Step 6: pour in the pickles and stir fry until fragrant.

Step 7: add appropriate amount of water.

Step 8: add oil tofu and mushrooms.

Step 9: add half of the mashed garlic and scallion, cook for 10 minutes.

Step 10: add tofu.

Step 11: add soy sauce.

Step 5: add salt and continue for 12 minutes.

Step 13: put the ham in.

Step 14: add the other half of the onion and garlic.

Step 15: add a little chicken essence to boil and turn off the heat.

Materials required:

Korean kimchi: 150g

Tofu: 150g

Ham: 100g

Mushroom: 3

Tofu: 50g

Scallion: right amount

Mashed garlic: 15g

Soy sauce: 15g

Salt: right amount

Chicken essence: a little

Sesame oil: a little

Note: sauerkraut must first stir fry the flavor, and then add water to cook, so that the taste of the soup is good. Finally, the ham can be boiled. If the ham is boiled for a long time, it will be greasy.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy