Korean hot cabbage mackerel soup(han shi la bai cai qing yu tang )

Korean hot cabbage mackerel soup

Introduction:

[mackerel] is a kind of food with high protein, low fat and easy to be absorbed by human body. It is warm in nature, sweet in taste, and has the effect of nourishing and strengthening. It is especially suitable for patients with gastrointestinal diseases, lung fatigue and neurasthenia. In particular, mackerel contains EPA and DHA, which can dilate blood vessels, prevent blood coagulation and promote the growth and development of brain cells, nerve conduction and synapses

Production steps:

Step 1: remove the head, viscera and scales of mackerel, wash and cut into sections. Cut shallots, green peppers and red peppers into sections; cut tofu into pieces; tear hot cabbage into long strips by hand.

Step 2: prepare seasoning sauce: garlic, ginger, Korean chili sauce, Korean bacon sauce, oil consumption, 1 spoonful each.

Step 3: finally pour a little sprite and stir well; at this time, the sauce will emit a unique fragrance, and it is finished.

Step 4: (add Sprite, this is the exclusive secret recipe, not all friends in Korea know it. Usually when you are in Korea, you will feel that the dip in the barbecue shop is often different from the taste you buy in the supermarket. The difference is that the boss of the barbecue shop pours sprite before mixing the sauce. This is what my friend who works in a barbecue shop told me.)

Step 5: cook the mackerel in a pot, sprinkle with scallion, pour with a little sauce and sake, then cook the fish over low heat.

Step 6: put the hot cabbage, Korean pickled pepper, bean curd and scallion into the pot, and then pour in the right amount of water and the remaining sauce. Change the medium heat to low heat.

Step 7: add green onion and green pepper, then continue to cook for 5 minutes.

Step 8: turn the heat down, skim the foam, add the bean sprouts, drop a few drops of sesame oil, cover and simmer for 7 minutes. Finally, add salt and light soy sauce, and finally sprinkle with Korean sour yellow radish strips and a little chopped green onion, turn off the fire.

Materials required:

Mackerel: moderate

Tofu: right amount

Korean pickled pepper: right amount

Shallot: moderate

Korean hot cabbage: moderate

Bean sprouts: moderate

Korean garlic radish: right amount

Green and red pepper: moderate amount

Fuel consumption: moderate

Korean marinade: right amount

Moderate amount: sake

Sesame oil: appropriate amount

Korean chili sauce: right amount

Sprite: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Notice: because I was out looking for food the night before, it was hot and rainy, and I was upset when I read the news, so I decided to make this Korean style spicy cabbage mackerel soup by myself; ）I didn't expect to succeed at one time, so that's the advantage of Korean food. It's simple, fast and easy to use! So we also try more in this summer, really appetizer.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Han Shi La Bai Cai Qing Yu Tang