Korean miso soup
Ingredients: 100g of beef, 1/4 pumpkin, 4-6 shells, half a block of tofu, 2 chili peppers, 1 red chili pepper, 1 scallion, 1/2 onion, mushrooms and a little cooking oil
Preparation of ingredients:
1.
2. For the soup:
1 tablespoon of soy sauce; 1/2 tablespoon of chili sauce; 1/2 tablespoon of chili powder
Preparation steps:
1. Stir-fry the beef first, and then put in the shellfish broth when the color of the beef turns white.
2. When the soup starts to boil, put in the stock and mushrooms. The foam that comes out at this point should be removed.
3. Then put in the shells, tofu, pumpkin, onion, scallion and finally the chili.
Making points:
1. First, soak the shells in salt water and then put them in a dark place for 3 - 4 hours, so that the shells will spit out the rotten mud, and then wash them.
2. Boil 4 cups of water in a pot with the cleaned shells. After the shells open, separate the shells from the soup.
3. Chop the beef very finely, then put the appropriate meat sauce and stir.
4. Tofu is cut into 0.3cm thickness and 3 - 4cm size, pumpkin is cut into 0.3cm thickness and then cut into 4 halves.
5. Chili peppers and scallions should be cut in large slices, and the chili peppers should have their seeds removed.
Korean dashi soup (picture)
2005-10-11 12:23