Korean chili sauce soup(han shi la jiang tang )

Korean chili sauce soup

Introduction:

"Korean chili sauce soup is soup. It's actually a kind of stew, but it has a lot of water and looks like soup. For a while, I like Korean chili sauce very much. Although it's not spicy, it's sweet and fresh. It's a special flavor. ~ PS: personally, the only thing that can be noticed in kimchi country is eating."

Production steps:

Step 1: 1. Because you have to copy before cooking, it's better to use an iron pot that can cook soup, which is more convenient. If your shovel is too big, you can also use wooden spoon or chopsticks.

Step 2: 2. Korean chili sauce is a must-have. Make sure you have opened your mouth. Otherwise, you will be in a hurry to slice garlic, Taiwan sausage or sausages, and tomato.

Step 3: 3. Heat the pan and pour the oil. Heat the oil, add the garlic and saute until fragrant. Then add the sausage and fry until discolored. Pour in the tomato and stir fry

Step 4: 4. After the tomato is soft and out of water, stir fry for a while until the skin is separated and the color of the soup turns red. Add Korean chili sauce and continue to stir fry.

Step 5: 5, add soup, because there is no soup at home, so I add water, boil, throw in a piece of chicken soup. If there's no chicken soup, ER.. Chicken powder can also be used instead. Don't add too much water. One third is enough. This dish is mainly about taste, not soup.

Step 6: 6. Wash Chinese cabbage, slice gongwan and huazhiwan. It's just a hobby. You can add any other hotpot ingredients. First put in the cabbage, just like the hot pot, wait for the soft, put in all kinds of balls.

Step 7: 7. Keep stewing until the cabbage is soft and rotten and the balls float. Sprinkle with scallion

Step 8: the soup has been stewed into the dish. Fresh salty and refreshing, moderate spicy!!

Materials required:

Chinese cabbage: moderate

Huazhi pill: appropriate amount

Gongwan: moderate amount

Tomato: half a piece

Taiwan sausage: one

Scallion: 2

Garlic: right amount

Korean chili sauce: right amount

Chicken soup: right amount

Salt and sugar: right amount

Note: if you want the soup to be thicker, you can thicken it. However, because I have been cooking on high fire, I feel that the consistency is basically satisfactory, so I don't thicken it. According to my personal preference, what I want to eat is like a small hot pot or Korean spicy hot pot~

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Han Shi La Jiang Tang