Kimchi pot --- keep your body warm(pao cai guo rang shen ti wen nuan qi lai )

Kimchi pot --- keep your body warm

Introduction:

"It's cooling down again these days. It's almost minus 20 ℃. The cold wind is really pervasive, no matter how much you wear, it can always penetrate through the clothes. The more you shrink and tremble, the more unscrupulous it will be. A bowl of pickle pot, let your body warm up, cold, I'm not afraid

Production steps:

Step 1: prepare the ingredients.

Step 2: slice pork and ginger; heat the pan, add a little oil and ginger slices; turn the heat down, put pork in, set with chopsticks and fry until both sides are golden (pork must be fried with some oil to make it fragrant).

Step 3: slice the bean curd, onion and zucchini, cut the hot cabbage into sections; pour in the chopped onion and saute until fragrant.

Step 4: add a spoonful of Korean chili sauce and saute until fragrant.

Step 5: add the hot cabbage and stir fry for about 1 minute.

Step 6: pour in proper amount of water, bring to a boil, and then add the sliced zucchini slices, tofu, Flammulina velutipes and Lentinus edodes; bring the soup to a boil again, cover the pot and simmer over low heat for 1-2 minutes.

Step 7: add appropriate amount of salt and chicken essence to taste, then pour in minced garlic and scallion.

Step 8: warm, have a bowl~~

Materials required:

Streaky pork: moderate

Hot cabbage: right amount

Zucchini: right amount

Onion: right amount

Korean chili sauce: right amount

Tofu: right amount

Flammulina velutipes: right amount

Lentinus edodes: right amount

Ginger: right amount

Garlic: right amount

Chives: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: pork fried oil can be poured out some, if the oil is too much, it will feel greasy; but there is no oil, it is not fragrant. Therefore, the right amount is very important, and this "amount" should be controlled by ourselves.

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Cai Guo Rang Shen Ti Wen Nuan Qi Lai