Korean food has always been my passion, like kimchi, like barbecue, like bibimbap, like all kinds of soup, often about 3, 2 friends, go to Korean restaurant, sit cross-legged, leisurely roasting and oiling The meat pieces, the delicious snacks, the rich appetizers on the table, and the relaxed conversation with friends, this leisurely content, is also the most suitable in the Korean restaurant.
Add appropriate amount of water to the pot. After the fire is boiled, put in the washed calyx, pour in the appropriate amount of cooking wine, boil over high heat and cook until the calyx is open. (In advance, the flower buds are soaked in salt water, then washed several times)
Pick up the flowers, pick up the spare
Squeeze kimchi into kimchi juice for use, kimchi cut
In the stone pot, put a large bowl of rice water, then add kimchi juice and boil over the fire.
In the wok, add a proper amount of cooking oil and stir-fry the kimchi
Add the stir-fried kimchi to the stone pot and continue to boil
Wait until the kimchi soup in the stone pot, boil and scent, add the washed tea tree mushroom
Add 20g of miso to the kimchi pot
Then put the cut tofu into it and turn it to a small fire for 2 minutes.
Finally, put the good flower buds into the kimchi pot, turn to the fire, cook until boiling to turn off the fire.
1, this soup is salty and fresh, less oil is not greasy, use flower buds instead of high-calorie pork belly, absolute low-calorie appetizer soup. 2, this kimchi pot, because of the saltiness of kimchi soup, and the savory sauce, do not need to add additional salt, so as not to affect the taste of salty! 3. The rice water used in the soup is the rice water that has been washed twice after washing, which is relatively clear and clean. 4, soup can also add other accessories according to personal preferences, such as bean sprouts, zucchini and other vegetables.