What is miso soup? Soy sauce soup is a special dish in Korea. Koreans' favorite condiment is sauce, and miso soup is made of sauce. Sauce soup with rice and snakehead sauce soup are both classic ways to eat. Let me introduce you to the practice of miso soup.
The advantage of miso is that its fat content is very low, its calories are very low, even if you eat more, you won't gain weight, and miso soup is very full. Therefore, although people in Korea often eat a lot, they are generally in good shape and should be inseparable from miso soup.
The raw materials of miso soup are beef, shells, tofu and peppers. Generally, miso soup can be divided into hot soup and cold soup, while cold soup is made of miso, and then some shredded cucumber, chopped green onion and Chili sauce are added. Drinking a bowl of cold miso soup in hot weather really relieves summer heat and quenches thirst.
Here, a miso soup is introduced. The production steps are as follows.
1. Squash melon, onion and tofu are cut into pieces with a square of 1.5 cm, mushrooms are boiled in water, and cut into pieces with the same size as onions (if dried mushrooms are used, they are washed gently with water and then soaked for 30 minutes, and the delicious taste of mushrooms will fade if soaked for too long), and onions, red peppers and green peppers are cut into pieces of 0.5 cm;
2. Dry fry the dried fish in the pan for a while, add a proper amount of water to boil, and then filter with gauze after taking out the pan, that is, into a clear dried fish soup, slowly stir in soybean sauce in the clear dried fish soup, and then stir in Chili sauce to boil (be sure to skim off the boiled floating foam);
3. Add the cantaloupe, onion, tofu and shiitake mushrooms in turn, and cook them together. Finally, add red pepper, green pepper, onion and garlic paste, and add salt to adjust the salty taste according to personal taste. The miso soup is served.
matters need attention
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 sauce1/,2 tablespoons of sesame oil and 2 tablespoons of honey1/and then put it into the soup, which will solve the problem.
When making hot miso soup, there is a special thing to pay attention to, that is, we must pay attention to the heat of the soup. When cooking the soup, the fire should not be too large. We should slowly cook it with a small fire to a certain extent before seasoning Tonga, so that the soup is delicious. Therefore, making miso soup is a kung fu activity, and it is also a test of the patience of people who cook soup.
Practice 1 of miso soup
1. Prepared materials, minced meat with hot sauce, soy sauce and sugar curing.
2. Boil water in the pot and add white shells to blanch.
3. after blanching, pick it up and soak it in cold water.
4. Add oil to the pan, then add garlic and saute until fragrant, and 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.
Practice 2
Ingredients: 4 tablespoons of soybean sauce (that is, traditional yellow sauce, which is a Korean basic seasoning sauce and is fermented by soybeans), Chili sauce 1 tablespoon (korean chili sauce), onion 1 2, red pepper 1 piece, green pepper 1 piece, and mashed garlic/kloc-piece.
Production step
1. Squash melon, onion and tofu are cut into pieces with a square of 1.5 cm, mushrooms are boiled in water, and the stalks are removed and cut into pieces with the same size as the onion in foreign miso soup (if dried mushrooms are used, they are washed gently with water and then soaked for 30 minutes, and the delicious taste of mushrooms will fade if the soaking time is too long), and onions, red peppers and green peppers are cut into pieces with a length of 0.5 cm.
2. Dry fry the dried fish in the pan for a while, add a proper amount of water to boil, and then filter with gauze after taking out the pan, that is, into a clear dried fish soup, slowly stir in soybean sauce in the clear dried fish soup, and then stir in Chili sauce to boil (be sure to skim off the boiled floating foam);
3. Add the cantaloupe, onion, tofu and mushrooms in turn and cook together. Finally, add red pepper, green pepper, onion and garlic paste, add salt and adjust the salt according to personal taste, and serve with miso soup.
matters need attention
1, in fact, the most important thing in cooking 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 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.
2, the sauce soup must be slowly simmered with a small fire to be full of flavor, and it is also a kung fu job, so the seasoning should be lighter at the beginning, and then add salt to taste after a certain degree.
Practice 3
foodstuff
Prepare a potato, an onion, a piece of tofu, a little bean sprouts, a zucchini, a little beef, a few whitebait, a small pepper, a spoonful of Korean noodle sauce, a spoonful of hot sauce, and salt.
Production step
1. Take a Korean stone pot and add water to boil it;
2. Slice potatoes, tofu, and onions, add potatoes to the water, and only when the onions are turned 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 the pot, and serve with miso soup.
Practice 4
Food preparation
Potatoes, pork belly, bean sprouts, cantaloupe, onion, bean curd, Chinese cabbage, green pepper, all a little, Korean sauce, thick and thin Chili noodles Jamlom, monosodium glutamate, exultation, and black pepper noodles.
Production step
1. Put the 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, big joy and black pepper noodles, and put them in moderation;
3. After the pot is boiled, put the 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 need attention
It is best to use a stone pot to make miso soup, which tastes different.
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