Korean Kimchi Hotpot Practice 1 Korean Kimchi Hotpot takes' old kimchi marinated for more than three days' as the main raw material, and beef, clams, tofu, vermicelli and rice cakes are added to the pot. Red soup has no oil. It tastes sour, spicy and fresh. Finally, it is delicious to soak a bowl of rice in the soup.
Pot bottom: about 1 kg x 3 packets of kimchi, tofu, bean skin, mushrooms, tomatoes, radish mustard oil, natural vegetable powder, etc …
Thaw the bottom of the pot, pour it into the pot, heat and boil, and serve.
Add ingredients at will, such as pork slices, beef slices, chrysanthemum, cabbage, vermicelli and all kinds of hot pot ingredients, and you can eat them after cooking! If the taste is too strong, it can be diluted with water. Can be used as general soup (such as kimchi Lamian Noodles. . ) The side dishes are quite delicious.
Korean kimchi hot pot practice 2:
1. Wash the ingredients and cut into pieces;
2. Spread the Chinese cabbage on the bottom of the pot, add kimchi (with soup), stock, tofu, crab horns and tomatoes, and then add other ingredients after boiling;
Dip sauce: Chili powder, garlic paste, white vinegar, sugar, soy sauce and chopped green onion, according to personal preference.
Instant hot pot ingredients: Ginkgo biloba, fish fillets.
Note: pickles can be made by yourself or bought ready-made, but when you buy them, you should choose canned ones, because there is pickle soup in them, and it is enough to add it to the broth for cooking.
You can add white rice to the bottom of the pot and cook it into kimchi rice, which is very delicious.
Three ingredients of Korean kimchi hot pot method: Korean hot sauce 100g, fish cake 50g, lunch meat 100g, tofu 100g, rice cake strips 100g, carrot 30g, zucchini 30g, Flammulina velutipes 30g, Pleurotus eryngii 30g, wormwood 50g, cabbage/30g.
Exercise:
1. Slice tofu, zucchini, Pleurotus eryngii, fish cake and lunch meat, and break Chinese cabbage into pieces.
2. After cooking, add 500g clean water, then add 100g Korean hot sauce, cook over medium heat until the water boils, and put cabbage at the bottom. Cook tofu, zucchini, carrot, Pleurotus eryngii, lunch meat, Flammulina velutipes and fish cake over medium heat for 3 minutes each time.
3. Put the wormwood stalks and instant noodle cakes on the cooked ingredients, cover them, stew for 3 minutes, open the cover and sprinkle with mozzarella cheese, and serve.
Four ingredients of kimchi hot pot method: ham, bean sprouts, fish cake, Flammulina velutipes, small mushrooms, onions, Chili sauce, spicy cabbage and thick soup treasure.
Exercise:
1. Fish cake and ham are shredded, onion is shredded, and mushrooms are sliced for later use.
2. Put water in the pot, add thick soup to boil, and add dried kelp.
3. After the kelp is boiled, add spicy cabbage and two kinds of mushrooms.
4. After the Flammulina velutipes become soft, add bean sprouts, cut fish cakes and ham.
5, add a spoonful of Chili sauce and salt, simmer slowly 10 minutes.
6. Finally, add the crab stick, turn off the heat after softening.