Korean-style spicy cabbage tofu soup

Recipe introduction

The first point of Korean cuisine is temptation. Whether it is miso soup or spicy cabbage tofu, the red color of that pot of soup is the first attractive factor.

material

Ingredients: 250g of South Tofu, 0/00g of spicy cabbage/kloc.

Material: 1 one green pepper and one red pepper.

Seasoning: 20g salad oil, 20g korean chili sauce, a little chicken essence.

working methods

1. Rinse the tofu with water and cut it into cubes. Spicy cabbage is cut into small pieces, and green and red peppers are obliquely cut into rings.

2. Put the stone pot on the fire, pour a small amount of oil into the bottom of the pot, heat it on medium heat, and when the oil temperature is 80% hot, add the green pepper ring and stir fry.

3. Then add spicy cabbage, stir-fry evenly, add korean chili sauce, add half a pot of water, stir-fry evenly.

4. After the soup is boiled, add the tofu.

5. Stir well and cook until it boils again. Simmer for about 10 minutes.

6. Finally, add a small amount of chicken essence to taste and turn off the fire.

skill

1, don't be stingy with Chili sauce, you can put more. In contrast, there is salt in hot sauce and hot cabbage, so there is no need to add salt when cooking soup. But every spicy cabbage has its own taste, and some spicy cabbages may not have salty taste, so you may need to add a little salt when cooking, depending on your own taste.

2, followed by the taste, the taste of spicy cabbage is good or bad, which directly determines whether this dish is delicious. 3. It is not recommended to use freshly pickled spicy cabbage for this dish. It is best to use spicy cabbage that has been marinated for at least ten and a half months, because the spicy cabbage at this time is more sour and tastes stronger after fermentation.

4. You can also add some vegetables such as seaweed shreds, meat slices, wide noodles, sprouts, and melon slices according to your own taste, and it becomes a "Korean hot pot".