Liu Jiali
Kimchi marinated with chili powder, garlic, sugar, pears and other seasonings using Chinese cabbage as a raw material is no longer an unfamiliar ingredient for diners, especially for people who like to eat Korean food or Korean cuisine - whenever you go to the restaurant, there must be a presence in the appetizers that are served first.
In addition to being eaten cold, this slightly sweet and spicy ingredient is also very good for making soups, especially in the summer when the appetite is not good. Simply paired with sliced meat, tofu and a variety of vegetables, you can quickly complete a hot soup, a bowl of belly, in addition to sweating, you can also harvest a good appetite.
Kimchi tofu soup
raw material:
Kimchi, tender tofu, pork belly slices, zucchini, shiitake mushrooms, red and green peppers, spring onions, ginger, Korean hot sauce, soy sauce, oyster sauce, cooking wine, cooking oil
method:
1: Wash zucchini, shiitake mushrooms, red and green peppers, shallots and ginger, then cut zucchini and shiitake mushrooms into cubes, cut red and green peppers into chili rings, cut shallots into green onions, finely chop ginger, and set aside;
2, tender tofu from the box, with boiling water drenched once, cut into pieces, set aside;
3, take a clean pot, put a little oil in the pot, heat to 60% or 70% heat, then add ginger minced and stir-fry the aroma, then add a little pork belly slices, pour a little cooking wine, fry until the meat slices come out of the oil, take out the meat slices, set aside;
4, keep the temperature in the pot, pour in kimchi and Korean hot sauce for stir-frying, after frying the aroma, add the right amount of water to the pot, then put the pork belly slices in, boil on high heat, add zucchini cubes, diced shiitake mushrooms and tofu, turn to medium heat and cook slowly for 5-10 minutes, then add soy sauce, oyster sauce for seasoning, and then sprinkle with red and green pepper rings and shallots, you can eat.
Tips：
1, the amount of pork belly slices in the kimchi soup does not need too much, generally 3-4 slices can be, some side dishes such as zucchini, shiitake mushrooms are also used, so we must pay attention to the control of the amount when purchasing;
2, the taste of tender tofu is softer, if you like to eat a more solid texture, then you can choose old tofu or lactone tofu;
3, kimchi soup can be added when cooking to increase the flavor, the role of Korean hot sauce is also the same, of course, if your taste is relatively light, then these two parts can also consider not adding or only adding Korean hot sauce;
4, red and green peppers are mainly used for color grading, but after soaking will also bring a certain degree of spiciness, people who do not eat spicy can choose not to add;
5, boiling water hot tofu can help remove some of the unique bean smell of soy products, of course, if you are not sensitive, this process can also be omitted.
Kimchi vermicelli soup
Kimchi, vermicelli, lactone tofu, pork belly slices, clams, bean sprouts, shallots, minced ginger, Korean hot sauce, soy sauce, oyster sauce, cooking wine, cooking oil
1. Put the vermicelli in warm water in advance for soaking hair, rinse with water after becoming soft, and set aside;
2, lactone tofu from the box, with boiling water once drizzled, cut into pieces, set aside;
3. Remove the two ends of the bean sprouts, wash them and set aside;
4、 Wash the shallots and cut into sections, set aside;
5, add an appropriate amount of salt and oil in the water to help the clams spit sand, after cleaning, set aside;
6, take a clean pot, put a little oil in the pot, heat to 60% or 70% heat, then add ginger and stir-fry the aroma, then add a little pork belly slices, pour in a little cooking wine, fry until the meat slices come out of the oil, take out the meat slices, set aside;
7, keep the temperature in the pot, pour in kimchi and Korean hot sauce for stir-frying, after frying the aroma, add an appropriate amount of water to the pot, then put the pork belly slices in, boil on high heat, add clams and lactone tofu blocks, turn to medium heat and cook slowly for 5-10 minutes;
8: Then put the vermicelli into the pot, turn the heat to high and cook for about 2 minutes, then add the bean sprouts, cook for about 1 minute, then add soy sauce and oyster sauce to taste, sprinkle the green onion before leaving the pot, and you can eat.
1. There are many choices for fans, but the length of time cooked by different fans is different. You can choose according to your preferences, mung bean vermicelli, vermicelli, potato flour, etc. can be put into the pot to complete the mission;
2, mung bean sprouts are more crisp, soybean sprouts have a stronger texture, but in any case, bean sprouts can be cooked quickly, so do not have to cook for a long time;
3, the amount of clams must be controlled, after all, it is used as a side dish, the main role is to bring out a little umami, clams too much, the focus is off;
4, on whether to add sugar when seasoning, there are opinions, but the right amount of sugar can indeed make the soup taste more delicious and rounded.
Editor-in-Charge: Chen Hua
Proofreader: Liu Wei