[Korean sauce soup] - rich sauce flavor and exotic flavor(han guo da jiang tang jiang xiang nong yu yi guo feng wei )

[Korean sauce soup] - rich sauce flavor and exotic flavor

Introduction:

"There are few people who don't know about this big sauce soup. It's as famous as spicy fried rice cake and Korean barbecue. It has gained a good reputation for its unique sauce flavor and rich nutrition. There are many things going on in the past two days. I'm a little busy. I have to study the food that may have been lost. I'm waiting for Dongdong to mature. It's still very tender now. It's going to take a few days to get older, only a little older It's a long time to wait, but it's also a happy big sauce soup. Spicy cabbage soup is Korean people's favorite and most common food. Dajiang soup is good for health, and it also has the effect of preventing cancer. This soup was taught by my Korean friend's mother, and I improved it according to my own preferences. After the improvement, the sauce is more fragrant and tastes better. Another thing is that she used a small dried fish in it. After boiling water, she also fished out the dried fish. I don't like dried fish, so I simply changed it to dried shrimps. The functions of dried shrimps and dried fish are also fresh, but I feel that dried shrimps not only taste fresh, but also supplement calcium, and the vegetables added in it can be used with the remaining vegetables at home In South Korea, there are potatoes, zucchini, kelp, tofu and so on. I didn't change them. "

Production steps:

Step 1: partial raw material drawing

Step 2: wash the material, slice, cut into sections, or cut into any shape you like

Step 3: after cutting

Step 4: prepare the sauce and rice water

Step 5: prepare coriander and shrimp

Step 6: put proper amount of water in the pot. After boiling, blanch the mushrooms and kelp

Step 7: put proper amount of oil in the pot, add onion and stir fry until fragrant, then add big sauce and stir fry until fragrant. (it's better to use a non stick pot. I use this soup pot because I often do it and I'm more skilled. Because the sauce will stick and the pot will paste

Step 8: then add mushrooms, kelp, carrots, zucchini, potatoes, red pepper, stir fry for a while, then pour in rice water, and then add shrimp

Step 9: after the water boils, put in the tofu. After putting in the tofu, gently push the back of the spoon to turn over the pan. Do not stir it. It will break the tofu

Step 10: after the soup is cooked, add coriander and proper amount of sesame oil out of the pot (to judge whether the ingredients in the soup are ripe or not, the best way is to take a potato or kelp to taste, because these two are the most difficult to cook, as long as they are ripe, the others are ripe)

Step 11: you don't have to go abroad, you can also enjoy the rich sauce soup at home

Step 12: good

Step 13: strong sauce flavor

Step 14: balanced ingredients

Materials required:

Zucchini: right amount

Potatoes: moderate

Carrot: right amount

Red pepper: right amount

Coriander: moderate

Onion: right amount

Flammulina velutipes: right amount

White jade mushroom: right amount

Crab mushroom: appropriate amount

Proper amount: Kelp

Proper amount: Tofu

Dried shrimps: right amount

Rice washing water: appropriate amount

Korean sauce: right amount

Corn oil: right amount

Sesame oil: appropriate amount

Note: 1. It's best to use a non stick pan to stir fry the sauce, to prevent the paste and pot. 2. To judge whether the dishes in the soup are cooked, the best way is to take a potato or kelp to taste, because these two are the most difficult to cook, as long as they are cooked, the others are cooked. 3. After the tofu is put in, don't stir, use the back of a spoon to gently push over the pot. It can be changed into any vegetable you like

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Han Guo Da Jiang Tang Jiang Xiang Nong Yu Yi Guo Feng Wei