Korean potato clear soup(han shi tu dou qing tang )

Korean potato clear soup

Introduction:

"Soup is indispensable for Korean dining table. There are many kinds of soups in Korean food, including not only the well-known big sauce soup and red spicy fish soup, but also the light and refreshing soup. This potato soup is the most popular soup in Korean family, light and refreshing. Perfect for spring and summer

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak and wash kelp in water.

Step 3: remove the viscera of dried fish and wash.

Step 4: don't add oil in the pot, heat it up, fry the dried fish until it's fishy for a while.

Step 5: add kelp and water and cook for 5-8 minutes.

Step 6: cut potatoes into pieces, soak in water, shred onion, cut garlic into minced garlic, and cut scallion into sections.

Step 7: spread the eggs into skin.

Step 8: cut into egg shreds and set aside.

Step 9: cook for 5 minutes and remove the kelp.

Step 10: cool slightly and cut into shredded kelp.

Step 11: cook again for 3 minutes and then remove the dried fish.

Step 12: add potatoes to the soup and cook for 10 minutes.

Step 13: add onion and shredded kelp and cook for 3 minutes.

Step 14: add salt.

Step 15: season with pepper.

Step 16: add a paragraph at the end.

Step 17: pour in sesame oil, turn off the heat, put into a bowl and add shredded eggs.

Materials required:

Potatoes: 1

Onion: 50g

Kelp: 50g

Dried fish: 6

Egg: 1

Salt: right amount

Minced garlic: 10g

Scallion: 10g

Pepper: right amount

Sesame oil: appropriate amount

Chicken essence: a little

Note: remove the viscera and wash the dried fish to reduce the fishy smell. Don't cut the potatoes too big, just a little smaller, you can cook them faster.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Han Shi Tu Dou Qing Tang