Exercise 1

Food preparation

Soy sauce (a tablespoon), pork (a small piece), potatoes (two pieces), onions (a quarter), green peppers (1 piece), tofu (half a piece) and rice washing water.

Production steps

1. Slice or dice potatoes, about the size of grapes, dice pork, about the size of soybeans, shred onions, shred green peppers, and shred tofu;

2. Add potatoes and pork, add rice washing water, turn to medium heat after the fire is boiled, and turn to low heat after about 15 minutes.

Korea miso soup

Add soy sauce and shallots;

3. Cook for about 10 minute, add pepper and tofu, cook for another 5 minutes, add some monosodium glutamate or big seasoning, turn off the fire and serve with miso soup.

Matters needing attention

1. Use rice washing water to increase the rice flavor and concentration of soup, which was done by the older generation of Koreans in the past;

2. Don't put the sauce too early, otherwise it will destroy the original flavor of the sauce;

It is very important to use the sauce sold by Koreans or the sauce of Korean food supermarket. The biggest difference between sauce and soup lies in this sauce.

Exercise 2

Food preparation

4 tbsps of soybean paste (traditional yellow paste, Korean basic seasoning sauce made by soybean fermentation), Chili sauce 1 tbsps (Korean Chili sauce), onion 1/2, red pepper 1, green pepper 1, garlic paste 1 tbsps, dried fish 60.

Production steps

1. Cucurbita pepo, onion and tofu are cut into 1.5 cm square pieces. Boil mushrooms in water and cut the ocean.

miso shiru

Pieces with the same size of onion (if dried shiitake mushrooms are used, they should be gently washed with clear water and soaked for 30 minutes, and the delicacy of shiitake mushrooms will fade if soaked for too long), and onion, red pepper and green pepper should be cut into 0.5 cm segments;

2. Dry-fry the dried fish in a pot for a while, add a proper amount of water to boil, then filter with gauze after taking out the pot, that is, into a clear dried fish soup, slowly add soy sauce into the clear dried fish soup, and then add Chili sauce to boil (be sure to skim off the boiled froth);

3. Add cantaloupe, onion, tofu and mushrooms in turn and cook together. Finally, add red pepper, green pepper, onion and garlic paste, add salt to adjust salt according to personal taste, and serve with miso soup.

Matters needing attention

1 In fact, the most important thing in making miso 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 and put them into the soup, which will solve the problem.

2, miso soup must be simmered slowly to taste, and it is also a kung fu job, so the seasoning should be light at first, and then add salt to taste after a certain degree.

Exercise 3

Food preparation

A potato, an onion, a piece of tofu, a little bean sprouts, a zucchini, a little beef, a few whitebait, a handful of pepper, a spoonful of Korean noodle sauce, a spoonful of hot sauce and salt.

Production steps

1. Take a Korean stone pot and add water to boil it;

Korea miso soup

2. Slice potatoes, tofu and onions, and add potatoes to the water only when the onions are off;

3. Stir-fry the beef slices, put all the materials into the pot and add the required seasoning;

4. Season with salt, add onions, take out of the pot and serve with miso soup.

Exercise 4

Food preparation

Raw materials for making Korean miso soup (19 sheets)

Potatoes, pork belly, bean sprouts, cantaloupe, onion, tofu, Chinese cabbage, green pepper, a little each, Korean sauce, Jamlom thick and thin Chili noodles, monosodium glutamate, big and black pepper noodles.

Production steps

1. Put water in the pot without oil, then add the sauce, potatoes and meat to cook first;

2. Add thick and thin pepper noodles, monosodium glutamate, great joy, and black pepper noodles, and put them in the right amount;

3. After the pot is boiled, put bean sprouts, cantaloupes, onions, tofu and Chinese cabbage in;

4. CoOK for a while, then put the green pepper in, and it will be ok.

Matters needing attention

It's best to use a stone pot to make miso soup, which tastes different.

Exercise 5

Food preparation

1 tablespoon soy sauce and sugar; 2 teaspoons chopped onion; Garlic powder 1 teaspoon; Sesame oil and salt are each 1 small.

Korea miso soup

Spoon; A small amount of soy sauce 1 tablespoon tamarind pepper; Chili sauce 1/2 tsp; Chili powder 1/2 tsp; Beef 100g pumpkin 1/4 shell 4-6 tofu, onion half 1/2 mushroom, proper amount of edible oil, a small amount.

Production steps

1, first soak the shell in salt water and put it in the dark for 3-4 hours to spit out mud, then wash it.

2. Pour 4 cups of water and washed shells into the pot and cook. When the shell is opened, separate the shell from the soup.

3. Cut the beef very finely, then add the appropriate meat sauce and stir.

4. Cut tofu into 0.3cm thick, 3-4cm in size, pumpkin into 0.3cm thick, and then cut into 4 and a half pieces.

5, peppers and green onions should be cut into large pieces, and peppers should be removed from pepper seeds.

6. Stir-fry beef first. When the beef turns white, put the shell soup.

7. When the soup starts to boil, add the soup and mushrooms. The foam that comes out at this time should be removed.

8. Add shells, tofu, pumpkins, onions, green onions, and finally put peppers.

Nutritional value editor

Soy sauce is made from soybeans through a special process. Recently, the National Cancer Research Center of Japan in Tokyo published a large-scale experimental report, pointing out that women can reduce their risk of breast cancer by 40% as long as they drink three or four bowls of miso soup every day. Isovaleraldehyde contained in soybean, the raw material of soy sauce, is a natural plant hormone, which can not only prevent breast cancer, but also reduce the incidence of hormone-related tumors.

Soy sauce also contains lactic acid bacteria, yeast and other microorganisms that are beneficial to protein's digestion. According to the survey, drinking a bowl of miso soup every day has a low incidence of gastric ulcer, because the yeast in miso is beneficial to digestion.

Nutrition experts also suggest that school-age children drink a bowl of miso soup for breakfast, because miso soup can be quickly absorbed by the stomach, and lecithin and vitamins contained in miso soup can make brain cells more active.

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