Method 1 of Korean Tuna Pickled Soup

Ingredients

1 canned tuna, 5 clams, 5g of tofu, 1 tablespoon of minced ginger, 2 tablespoons of minced garlic, 1 scallion white, 1 teaspoon of minced scallion, 1 small green pepper, 2g of Pleurotus ostreatus, 2 mushrooms, 1g of kimchi, 1 teaspoon of soy sauce, a little pepper and Chili oil.

2 The Pleurotus ostreatus is torn into strips of 1-2 cm by hand, washed and sliced;

3 cut the kimchi into pieces of 3-5cm, chop the ginger into powder, cut the onion into fine diced scallion, leave a section of scallion white, and cut it into oblique sections with a width of 3cm.

4. Pour Chili oil into the pot, quickly add chopped green onion, Jiang Mo, minced garlic, spicy cabbage, soy sauce, Chili powder, pepper and oyster sauce and stir fry

5. Then add Pleurotus ostreatus and Lentinus edodes and stir fry repeatedly, and pour in half of canned tuna.

6 pour 5ml of soup and clam, and bring to a boil over high heat

7 put the chopped green onion in, add the big red onion after the water boils

8 put the green beauty pepper ring in, cook for about three minutes, and pour a little chopped green onion.

9 after the soup boils again, pour a little sesame oil, turn off the heat and take out the pot.

tip

tip: burn Chili oil and add various seasonings quickly, otherwise it will burn easily. The soup can be divided into seafood soup and kelp soup. If there is no soup, you can use beef bone soup.

Korean Tuna Pickled Soup Method 2

Details of ingredients

Pickled vegetables 4g scallion, a small section of pepper, a purified water or bone soup 7ml? 1 scoop of garlic paste and 1 scoop of light soy sauce

15g canned tuna? Onion 1/8? 1 teaspoon of cooking wine? 1/3 spoon of sugar? 1 tablespoon of Chili powder? Small amount of fine salt (according to taste)

Practice steps

1 Cut green onions, onions and peppers for later use.

2 after the oil is hot in the pan, add the chopped pickled vegetables, cooking wine and white sugar, and copy them over medium heat until the pickled vegetables are cooked and the color becomes transparent.

3 add 7ml of purified water (or bone soup) and bring to a boil.

4 add canned tuna and onion and continue to cook over medium heat. (The soup in the canned tuna is also added together)

5 Add garlic paste, Chili powder and light soy sauce to make it dull.

6 when the materials are cooked, add pepper, green onion and a little salt to taste.

7 moving to a heated stone pot can keep the temperature for a while, and adding a bowl of rice and poached eggs can be regarded as a hearty dinner. Let's eat ~

Method 3 of Korean Tuna Pickled Vegetable Soup (transferred from the small killer whale in the kitchen)

What materials are used?

old kimchi (pickled kimchi with a long time, which is sour), a proper amount of tofu (ordinary water tofu will do), a

canned tuna (used for kimchi soup, flat one), a pepper (spicy one), a

olive oil, a proper amount of onion and a little salt (depending on your needs, Kimchi actually has salt)

appropriate amount of Chili powder (to enhance the spicy taste) and appropriate amount of onion in broth

How to make it

1. Ingredients: onion segments, onion (just cut in the middle), radish pieces (1 large piece), mushrooms (several pieces), dried anchovy and kelp.

2. method: cook! (The color of the soup is almost the same)

3. Cut the kimchi, not too small, too small to taste good; Tofu depends on your preference. It doesn't matter what it looks like, but it shouldn't be too small.

cut the onion into pieces ~

4. put a little olive oil in the casserole ~ and then pour in the kimchi and fry it.

5. Add onion, onion and stock ~ If you are lazy and make your own stock, you can buy it.

Actually, water will do, but maybe the soup won't be very strong.

bring to a boil and turn to medium heat for a few minutes.

6. Add tofu, add some green onion and continue to cook ~

7. Add canned tuna and cook for a while.

salt according to your own taste ~ finally sprinkle with pepper!

Tips

I don't know if it's good to buy old kimchi in China ~ but I think there should be one in large supermarkets, and it's best to buy it imported from South Korea. Domestic kimchi tastes completely different from Korean kimchi, because different varieties of cabbage, peppers and various seasonings are different. Just read the package when you buy it.

Ultra-simple tuna pickle soup

Material

Kimchi (slightly sour) 5g canned tuna 7g

Practice steps

1. Cut the Kimchi according to the appropriate length (Kimchi can be purchased on Taobao), green pepper, onion and tofu. Garlic should be chopped into fine grains.

2. Pour a small amount of oil into the pot, and stir-fry the cut kimchi. The whole process need not be too hot.

3. When the kimchi is fried for 3-4 minutes, pour in water (7ml-2 persons) and start cooking.

4. Open the canned tuna, and drain the oil as much as possible, because the canned oil will be greasy. Use chopsticks to put the meat into the soup. (Canned tuna can be bought in Taobao, and I personally recommend canned tuna from Dongyuan, South Korea)

5. Put the chopped tofu and onion into the pot. Cook on low heat for 1~15 minutes.

6. Put the minced garlic and onion into the pot again, and you can put a little Chili noodles if you like spicy food.

7. Finally, add some chicken essence and sugar.

Precautions

The heat should not be too high, especially after pouring water, it can be cooked slowly on low heat.

can sugar properly adjust the sour taste of pickles?