When to put seasoning 1 in miso soup, cut beef into thin slices, add soy sauce and sugar for curing, and cut onion into thick strips;
2. Put a little oil in the pot, add beef slices and stir-fry until it becomes discolored, and add onions and stir-fry until it becomes soft;
3. Pour rice-washing water, add three spoonfuls of Korean soy sauce and two spoonfuls of Korean hot sauce, and boil over high fire;
4. Peel and cut the potatoes into pieces and pour them into the pot;
5. Cut the tofu into pieces and pour it into the pot;
6. Wash the bean sprouts and pour them into the pot;
When do you put seasoning in miso soup?
7. Cut the zucchini into pieces and pour it into the pot;
8. Wash Flammulina velutipes, remove the roots and pour them into the pot;
9. Boil the clams with boiling water and pour them into the pot;
10, green and red peppers are cut into small circles and poured into the pot.
The general practice of miso soup: the first practice of miso soup
1 The bought clams are kept in salt water until they spit out the sand.
2. Wash and slice the zucchini, soak the tofu in salt water and cut into pieces.
3. Shred onion, sliced beef, cut green pepper and chopped garlic.
4. After the bean sprouts are cleaned, choose to go to the bottom, wash and peel the potatoes and slice them, and wash the Flammulina velutipes to remove the roots.
5. Put a little oil in the pot. After the oil is hot, fry the beef in the pot.
6, beef discoloration.
7. Add shredded onion and saute.
8. When the onion becomes soft, shovel the beef onion for later use.
9. Pour the second rice washing water into the pot.
10, add 3 teaspoons of soy sauce.
1 1, add 2 teaspoons of Chili sauce, stir with chopsticks until the sauce is completely dissolved, and fire.
12, after the water is hot, put the potato bean sprouts into the fire to boil.
13, add tofu and zucchini.
14. After the pot is boiled again, add the Flammulina velutipes.
15, put the beef fried in advance into the pot.
16, add green pepper and minced garlic.
17. After the pot is boiled again, put a few clams that spit out the sand, and turn off the fire after a few minutes.
Practice 2 of miso soup
1 Rinse the clam and soak it in light salt water for half a day to make it spit out all the sediment, then rinse it with clear water and leave it in the water for later use.
2. Slice onions, carrots, cucumbers, green onions and ginger, and cut green and red peppers for later use.
3. Cut the south tofu into square pieces.
4. Slice pork belly.
5. Pour the rice washing water into the stone pot, put the soy sauce in the sieve, roll it with the back of the spoon, filter it into the rice washing water and stir it evenly.
6. Put the stone pot on the fire and cook until it boils.
7. When cooking miso soup, pour a small amount of oil into the frying pan, add pork belly slices, and fry on both sides until it changes color.
8. Add ginger slices, green onions, green peppers and cut vegetables in turn, add a spoonful of salt and stir well.
9. When the soup in the stone pot boils, add the fried ingredients and the clam that has been drained, and stir well.
10. When the soup in the stone pot boils, add the fried ingredients and the drained clam and stir well.
Practice 3 of miso soup
1, prepared materials, minced meat with hot sauce, soy sauce and sugar curing.
2. Boil the water in the pot and add the white shell to the water.
3. After drowning, pick it up and soak it in cold water.
4, add oil to the pot, then add garlic and stir fry, add marinated minced meat and stir fry to change color.
5. Add soy sauce and stir well.
6. Add stock.
7. Add all the ingredients to the pot. When the shrimp is cooked, you can turn off the heat.
The origin of miso soup miso originated from the Korean peninsula, and it is an indispensable traditional dish on the daily table from the president down to the common people [1]. The reason why miso soup has a long history on the Korean peninsula since ancient times, and it has spread to the world in modern society [1] is not only due to the inertia of life, but also because it is rich in nutrition, delicious, convenient to operate and simple in raw materials.