Materials:

4 tablespoons of bean paste (that is, the traditional yellow sauce, which is the basic Korean seasoning sauce, fermented from soybeans, which is our bean paste)

1 tbsp Chili sauce (korean chili sauce)

Tender cantaloupe 100g, tofu 100g, onion 1/4, and 2 mushrooms.

Onion 1/2, red pepper 1, green pepper 1.

Garlic paste 1 tablespoon, dried fish 15g, 3 cups of water, and proper amount of salt.

Exercise:

1。 Pumpkin, onion and tofu are cut into 1.5cm square pieces.

2。 Boil mushrooms in water, remove pedicels and cut them into pieces the same size as onions (some friends don't eat mushroom food, alas ~ you know, mushrooms are rich in dietary fiber, minerals and vitamin B, and ergosterol contained in them can lower cholesterol and blood pressure. If dried mushrooms are used, gently wash them with clear water and soak them for 30 minutes. Soak for too long, delicious mushrooms will fade. )

3。 Onion, red pepper and green pepper are cut into 0.5 cm segments.

4。 Stir-fry the dried fish in a pan for a while, add appropriate amount of water to boil, and filter with gauze after taking out of the pan to form a clear dried fish soup.

5。 Slowly add soy sauce to the dried fish soup, then add Chili sauce and bring to a boil (be sure to skim off the froth).

6。 Add wax gourd, onion, tofu and mushrooms in turn and cook together.

6。 Finally, add red pepper, green pepper, onion and garlic paste, and add salt to adjust salt according to personal taste.

Experience: In fact, the most important thing in making sauce soup is whether the sauce has a taste or not. If the sauce itself is not tasty enough, you can mix 4 tablespoons of soy sauce, 1/2 tablespoons of Chili sauce, 2 tablespoons of sesame oil and 1/2 tablespoons of honey in the soup to solve the problem. There is also a kind of miso soup, which must be cooked slowly on a small fire to taste. It's also a kung fu job, so the seasoning should be light at first, and then add salt to taste after cooking to a certain extent.

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Korea clam miso soup

Materials:

Clams, fresh mushrooms, tofu, onions, red and green peppers, zucchini, thick onions and garlic paste.

Jiang Korean-style spicy sauce Taomishui

I am three bowls of rice soup with one tablespoon of hot sauce and three tablespoons of soy sauce. The ratio can be increased or decreased according to your preference. ※

I like thick soup.

Exercise:

Slice fresh mushrooms, tofu, onion and thick zucchini.

Slice shallots, slice red and green peppers, chop garlic, and wash clams (it is best to soak in water for one night and spit sand).

Wash the rice first, then add water and rub it with your hands until the water turns white, and then take out the rice washing water to cook the soup. Add soy sauce and hot sauce to the rice washing water (I think Koreans mix and dissolve the soup with a net spoon, and pour the remaining sauce residue into the soup).

I think it's quite convenient myself. Then bring the soup to a boil, add fresh mushrooms, tofu, onions and zucchini, add peppers and clams when it is almost cooked, and thicken the soup with onions and garlic.

◎ Be sure to put rice-washing water. Wash the rice first, then add water and rub it with your hands until the water turns white, and then take out the rice washing water to make soup.

You can also add some potatoes, seafood and shellfish.

◎ I have also eaten bean curd sauce soup, which tastes spicy ... Yes (but it is very enjoyable).

The amount of soy sauce can be determined according to personal preference. I like strong drinks, so it's quite large.

◎ The amount of Korean hot sauce is about one tablespoon (about 2~3 bowls of soup), and Chili noodles can also be added. My host doesn't eat spicy food (so he didn't add it).

◎ Salt should be put in the final decision. For me, if I put too much sauce, I don't need to add salt.

Ingredients: 50g barbecued pork, 50g shrimp, egg 1 piece, green beans, shredded lettuce, chopped green onion and rice.

Seasoning: appropriate amount of delicious dew, fresh chicken essence 1/4 spoons, salt.

Exercise:

1. Wash and dry shrimps, barbecued pork and diced green beans. Blanch with boiling water, then scoop up and drain for later use.

2. Add a little oil to the pot and heat it. Stir-fry diced meat and shrimps over medium heat, and then pick them up for later use.

3. Beat the eggs into egg liquid, stir-fry them in a pan while they are hot until the color turns slightly golden, add white rice and stir-fry until the rice grains are loose, add the diced meat, diced shrimp, cooked green beans, chopped green onion, shredded lettuce and all seasonings, and continue to stir-fry evenly, then serve.

Intimate recommendation:

Yangzhou fried rice is famous all over the world. Taking the baby to a restaurant for dinner is not as delicious as dad's own cooking. Although the cooking steps of Yangzhou fried rice are relatively complicated, the more detailed it is, the more culinary skills can be displayed. If dad can't cook delicious food, he can be proud of his authentic cooking.

Required ingredients:

1, Korean Chili noodles.

2, shrimp and water, Korean pronunciation (Mirc Zaoan, when you go to buy, say buy the pronunciation I told you)

3. Great joy (powdered seasoning)

Above, if you want to make pure and delicious kimchi, you must need it. There is a Korean supermarket. Go find it. If you can't find them, tell them to buy these three kinds and make spicy cabbage, and they will give them to you. But try not to go to the supermarket to buy ready-made spicy cabbage, which is not very delicious. As for sake, Pacific fish, squid, especially snow fish sauce (delicious), and small bottles of similar drinks and snacks, I suggest buying them.

Steps begin. .

1, prepare a pot of salt water, (put more salt) cut the whole Chinese cabbage in half (make more if you want), soak it for four hours (necessary), take it out, squeeze it out and dry it a little.

2. Apply refined salt to the leaves of each layer. There is no need to apply leaves, just apply a layer of vegetables.

. Then leave it for another four hours (be sure to do it).

3. After putting it away, wash the cabbage in the salt water in step 1, wash away the salt, squeeze it dry, and cut it into pieces (it is ok to cut it, but not in the supermarket).

4, buy some glutinous rice, add more water, little glutinous rice, dry in a small pot! Dry it until it is very dry and thorough. After that, add more Korean Chili noodles, shrimp water and Xi Da, as well as ginger, vegetarian food, sugar and salt. Stir with Chinese cabbage.

5. Leave it in the refrigerator for a day.

You will eat authentic Korean spicy cabbage! ! ! ! !

How to eat!

1, eat as pickles.

2, spicy cabbage fried rice, very delicious! ! The method is the same as fried rice with eggs, using oil, spicy cabbage and rice. There was a folk saying that "I would rather give up three meals than stir-fried rice with spicy cabbage".

3. Make spicy cabbage soup! It's the kimchi hot pot you mentioned, there's nothing mysterious.

Just boil a pot of water, put more spicy cabbage, half fat and half thin pork, add some onions and a lot of coriander! Yes, it is delicious. . .

Recommend another one:

Ingredients: half a Chinese cabbage (cut longitudinally), ginger, garlic, one apple, one pear, sugar, salt, chicken essence and pepper powder.

Step 1: Pickle Chinese cabbage. Sprinkle salt evenly on each layer of cabbage, then put it in a small pot and cover it with plastic wrap. Marinate for about one night. When pickling cabbage, it is better to press a heavy stone on the cabbage for pickling.

Step 2: Chop ginger, garlic, apples and pears into mud for later use (it is best to break them together with a blender, which is delicious and saves trouble); Put the pepper powder into a bowl, blanch it with boiling water, and then drain the water; Put ginger, garlic, apples and pears in a bowl with peppers, add some sugar and mix well.

Step 3: Spread the freshly mixed pepper evenly on the cabbage layer by layer, cover it with plastic wrap and leave it for about half a day.

Ps: Add apples and pears to buffer the spicy taste of garlic.

Spicy cabbage can be put in the refrigerator, and you can put one with clean chopsticks without oil and water every time you take it.

Period.

You can also cut the cabbage into pieces to pickle it, which will taste better, but it is not as good-looking as half a piece visually.

One more:

Material selection: Choose Chinese cabbage with thick texture, wash it, cut it in half, put it in a container, and evenly spread it with coarse salt layer by layer. For example, after five Chinese cabbages have been marinated for about two hours, they should be soaked in cold water, and water cannot drown the Chinese cabbages. Wash sauerkraut at least three times when you take it out, and then drain it for later use.

Ingredients: 5 kilograms of Chinese cabbage can be mixed with 0.7 kilograms of Chili powder and half a kilogram of sugar, and Chili powder should be used.

Preparation of soup. The soup is boiled with fresh radish, kelp and small whitebait, and put in twice. Generally, 5 kg of Chinese cabbage, it is more appropriate to put about 1 kg of soup.

Preparation: shred 1 kg white radish, put it into the prepared Chili sauce and stir it fully; Cut two shredded Sydney, one shredded onion and two shredded garlic, and put 1 leek in it. Ginger, onion, garlic, monosodium glutamate 30g, shrimp paste 20g, fish sauce 100g, sugar and salt. If the sauce is thick, you can add a little boiled beef soup and mix well.

Production: put on disposable plastic gloves with both hands, and evenly spread the prepared Chili sauce on the Chinese cabbage, layer by layer, with a little more on the thick roots; Put the cabbage in a sealed container for fermentation 12 hours, then put it in the refrigerator and take it when eating. Fresh and refreshing, sweet and sour and slightly spicy. Remarks: The best refrigeration temperature is 4 degrees Celsius above zero.