Materials:

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

Chili sauce 1 tbsp (korean chili sauce)

Young pumpkin100g, tofu100g, onion 1/4, and mushroom 2.

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

Garlic paste 1 tbsp, dried fish15g, 3 cups of water, and proper amount of salt.

Practice:

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

2。 Boil the mushrooms in water, remove the stalks and cut them into pieces of the same size as onions (a friend doesn't eat fungus food, sigh ~ You should know that mushrooms are rich in dietary fiber, minerals and vitamin B, and ergosterol contained in them has the effect of lowering cholesterol and blood pressure. If dried mushrooms are used, wash them gently with water and then soak them for 30 minutes. If the soaking time is too long, the delicious mushrooms will fade.)

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

4。 Stir-fry 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 clear dried fish soup.

5。 Slowly stir in the soybean sauce in the dried fish soup, then stir in the Chili sauce and boil (be sure to skim off the floating foam)

6。 Add the melon, 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 the salt according to personal taste.

Experience: In fact, the most important thing in cooking 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 soybean sauce, 2 tablespoons of Chili sauce 1/2, 2 tablespoons of sesame oil and 2 tablespoons of honey 1/2 and put them into the soup, which will solve the problem. There is also a sauce soup that must be cooked slowly with a small fire to be full of flavor. It is also a kung fu job, so the seasoning should be light at the beginning, and then add salt to taste after cooking to a certain extent.

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Korean clam miso soup

Materials:

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

Sauce Korean-style spicy sauce Taomishui

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

I like to drink thick sauce soup.

Practice:

Slice fresh mushrooms, slice tofu, slice onions, slice thick zucchini.

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

Wash the rice first, then add water and rub it with your hands until the water turns white, then take out the rice-washing water and cook the soup. Add soy sauce and hot sauce to the rice-washing water (I think Koreans use a net spoon to mix and dissolve the sauce in the soup, and the remaining sauce residue is also poured 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 onion and garlic after the soup is boiled.

◎ Be sure to put the water for washing rice. 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 soup.

You can also add some potatoes, seafood and shellfish.

◎ I've also eaten miso soup with tofu brain, and the taste is spicy ... yeah (but it's very enjoyable).

◎ The amount of soy sauce can be decided according to personal preference. I like to drink something strong, so the amount is quite large.

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

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

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

Seasoning: the right amount of delicious dew, fresh chicken essence 1/4 spoon, and the right amount of salt.

Practice:

1, wash and dry the shrimps, barbecued pork and diced green beans, boil them in boiling water, then pick them up and drain them for later use.

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

3. Beat the eggs into egg liquid, stir-fry them in the 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 previous diced pork, diced shrimps, cooked green beans, chopped green onion, shredded lettuce and all seasonings, continue to stir-fry evenly, and serve immediately.

Intimate recommendation:

Yangzhou fried rice is famous all over the world. Taking the baby to a restaurant is not as good as dad's own cooking. Although the steps of cooking Yangzhou fried rice are relatively complicated, the more elaborate it is, the better it can show the cooking skills. If dad can't cook delicious dishes, he can be proud of his authentic cooking skills.

Required ingredients:

1, Korean Chili noodles.

2, shrimp and water, pronounced in Korean (Mierqi zao 'an, when you go to buy it, say buy the pronunciation I told you)

3. Great joy (a powdery condiment)

Above, if you want to make pure and delicious kimchi, you must need it. There is a Korean supermarket. Go and find it. If you can't find them, just tell them to buy these three kinds and make spicy cabbage, and they will give them to you. But try not to buy ready-made spicy cabbage in the supermarket, it's not very delicious. As for sake, Pacific fish, squid, especially snow fish sauce (delicious), as well as 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 (if you want to make more, make more), soak for four hours (must), fish it out, squeeze it, and dry it a little.

2. Apply refined salt to the leaves of each layer. You don't need to apply the leaves, just apply a layer of vegetables.

. Then put it for another four hours (must too).

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

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

5. Put it in the refrigerator for one day.

You will eat authentic, delicious and refreshing Korean spicy cabbage! ! ! ! !

How to eat!

1, eat as pickles.

2, spicy cabbage fried rice, very delicious! ! The method is the same as egg fried rice, with 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, and there's nothing mysterious about it.

Just boil a pot of water, add more spicy cabbage, half fat and half thin pork, add some onions and a lot of coriander! Yes, it's 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: Salting Chinese cabbage. Sprinkle the salt evenly on each layer of the cabbage, then put it in a small pot and cover it with plastic wrap. Marinate it for about one night. When pickling cabbage, it will be 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's best to break them together with a blender, which makes them taste good and save trouble); Put the pepper powder into a bowl, boil it in boiling water, and then drain the water; Put the ginger, garlic, apples and pears into a bowl filled with Chili peppers, add some sugar, and then mix them evenly.

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

Ps: Apples and pears are added to buffer the spicy taste of garlic.

Spicy cabbage can be put in the refrigerator, and each time you take it, use a clean chopsticks without oil and water, which can probably put one star.

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 wipe it evenly with coarse salt layer by layer. For example, after five Chinese cabbages are marinated for about two hours, they should be soaked in cold water, and the water should not be flooded with Chinese cabbages. Pickled Chinese cabbage should be washed at least three times when it is taken out, and then drained 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.

Soup preparation. 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: Cut 1 kg white radish into shreds, put it into the prepared Chili sauce and stir it fully; Cut two shredded Sydney, one shredded onion, two shredded garlic, and 1 two pieces of leek in turn. Ginger, shallots, garlic, monosodium glutamate 30g, shrimp sauce 20g, fish sauce100g, and proper amount of sugar and salt. If the sauce is thick, you can add a little boiled beef soup and stir well.

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