Korean Cuisine: Korean sauce soup with rich sauce flavor(chao xian mei shi jiang xiang nong yu de chao xian da jiang tang )

Korean Cuisine: Korean sauce soup with rich sauce flavor

Introduction:

"Dajiang soup" (된장국) is a traditional soup cooked with Korean sauce (장 / 된장), which is also the most indispensable Soup for every Korean. Big sauce soup tastes mellow, so the more you eat, the more addictive you are. If it's made with traditional stone pot, the sauce soup is hot at the end, which is quite warm to the stomach. In addition, the sauce soup is expected to be easy to make, and the ingredients are more casual! The way I do here is taught by my Korean boyfriend. It's not so fancy. It's a common way for Korean people to eat. In addition, the one with more ingredients and less soup is actually the "big sauce pot", while the one with more sauce soup is the "soup"

Production steps:

Step 1: wash the zucchini, cut it in half lengthwise and cut it into 3 ~ 4mm thick pieces.

Step 2: wash the potatoes, peel them, and cut them into thin slices. Don't be too thin, so that they don't rot in the end.

Step 3: put the cut potatoes in the pot and soak them with water to remove the starch, so as to reduce the froth when cooking.

Step 4: wash and slice the streaky pork. I'll use lean meat instead. It's a little spiced pork. It's delicious. Vegetarian ones can be omitted.

Step 5: mushroom, wash, remove pedicle, slice.

Step 6: pepper, wash, to pedicle to seed, do not cut, directly cut circle.

Step 7: pour the second water into the stone pot (or casserole). When panning rice, you can use a little force, so the water is white, mine is not so hard, a little clear.

Step 8: put a spoonful and a half of soy sauce into the rice washing water. You can sift through it before putting it. This way, the taste will be finer and there will be no bean paste in the soup.

Step 9: stir the big sauce, and don't have small pieces.

Step 10: put the pork into the stone pot.

Step 11: put the potato chips in the stone pot.

Step 12: open fire, bring to a boil, skim the foam. (if you use a stone pot, you should pay attention not to open the fire too much, because the stone pot has the property of heat preservation. When the fire is too big, it's very easy to rush the pot when the soup is opened. In this way, the sauce soup runs away, and the maintenance of the stone pot is not very good.).

Step 13: add zucchini, mushrooms and other easily cooked ingredients.

Step 14: boil over low heat.

Step 15: put in the vermicelli and cook for a while. (my fans are better than Longkou fans in that they are thin and durable, and those that are easy to cook are less cooked.).

Step 16: put a small spoon of Da Xi Da beef powder to taste, which is more fragrant, and some wood can be omitted.

Step 17: add some fine chili powder. This kind of chili powder is not spicy. You can have more if you like.

Step 18: wait until the potato chips and vermicelli are soft, put them in the chili ring.

Step 19: turn off the fire and put on the lid of the stone pot. Then you are ready to eat. During this period, the stone pot is still boiling, do not worry about chili is raw, eating spicy.

Step 20: out of the pot ~ we added some chili noodles when we ate.

Step 21: when you drink it, stir it up, and the dishes, meat and vermicelli will come up.

Materials required:

Zucchini: half

Potatoes: 1

Mushroom: 3

Streaky pork: moderate

Crystal fans: right amount

Hot pepper: half of it

Rice washing water: appropriate amount

Korean sauce: 1.5 teaspoon

Daxi beef powder: 1 tsp

Hot pepper noodles: 1 tsp

Salt: right amount

Note: 1. When panning rice, you can use a little force, so that the water is white. It's said that the sauce soup cooked with rice washing water has a stronger sauce flavor. It's troublesome to use clean water. Anyway, I've tried it, and it's not bad. 2. In fact, there should be tofu. After eating it at home, I didn't put it. If you put it, put the bean curd after the vermicelli are cooked and before the pepper, so that it's very tender. 3. Don't put too much on daxida, or you'll press down the flavor of the sauce itself and get tired of drinking it. 4. If you like Korean style, you can put some clams and play freely.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Chao Xian Mei Shi Jiang Xiang Nong Yu De Chao Xian Da Jiang Tang