< h1 class= "pgc-h-arrow-right" > kimchi ribs tofu soup</h1>
ingredient
3 pork ribs, 1/2 carrot, 1/2 tofu, 1 handful of soybean sprouts, 1 cup of kimchi, 1 spoonful of salt, 1 heart of vegetables, 3 fish balls, 2 crab sticks
method
Wash the ribs and cook the soup. (If you eat it alone, you can cook a pot of rib soup at a time, even the ribs with soup into several sealed bags, cryopreservation ~ each time with a small bag can be, simple and super convenient!!! [So I'm just heating it up with the rib soup I've cooked before!] 】
Slice the tofu, peel the carrot and cut into hob pieces. Wash the bean sprouts and vegetables. Cut the crab stick into small pieces.
Take a small pot. First, put the carrot pieces and tofu on the bottom, stack them on the surface layer, and add the fish balls and bean sprouts. Put the ribs away. Finally, pour in the rib soup, not the vegetables.
After boiling until the soup is boiling for 10 minutes, add the kimchi and crab sticks and cook for five minutes.
Put in the heart of the dish, simmer for two minutes to turn off the heat,
Tips:
The main ingredients are basically recommended to have [accessories] casually ~ you can put enoki mushroom lunch meat, you can also add a little sauce when the first step of hot rib soup, it is exactly like the taste of the big sauce soup. You can also add Korean hot sauce to make a spicy soup.
<h1 class="pgc-h-arrow-right" > cabbage tofu soup</h1>
1/2 cabbage, 200g tofu, 80g crab mushrooms, green onion, salt
Stir-fry the green onion in hot oil
Stir-fry the cabbage over high heat, and the cabbage leaves can be left late for a while
Add tofu and stir-fry slightly, be careful not to crush the tofu
Finally, add the crab-flavored mushrooms
Add water to stew, like to drink soup, add more, add salt to taste before the pot
Light and tasty
<h1 class= "pgc-h-arrow-right" > cod tofu soup</h1>
300 grams of cod, 200 grams of tofu, cooking oil, salt, 1/2 teaspoon of pepper, 1 teaspoon of white wine, appropriate amount of coriander, a little green onion
Wash the cod descaled, cut into chunks and sprinkle with a pinch of salt.
Fry in cod cubes in a hot pan of cold oil.
Fry until the fish is slightly browned and sauté with ginger slices.
Cook in white wine to remove fishy.
Pour in hot water and salt.
Bring to a boil over high heat and simmer over medium heat for 10 minutes.
Add the pepper and chopped green onion.
Add the parsley and turn off the heat.
The soup is milky white and the fish is tender.
Do not move when the cod is just fried in the pan, and then turn it over after frying until the bottom is set, because the cod meat is very tender and easy to break.
<h1 class= "pgc-h-arrow-right" > spicy cabbage tofu soup</h1>
50g pork belly slices, 200g spicy cabbage, 2 green and red chili peppers, 50g enoki mushrooms, 200g of tender tofu, 3 spoonfuls of Korean hot sauce, water to taste, a little vegetable oil
First, slice the pork belly, wash and cut the green and red peppers, cut the tofu into small pieces, and wash the mushrooms to remove the roots
Heat a small amount of vegetable oil in the pot, sauté the pork belly and add the green and red peppers
Sauté the mushrooms in a pan
Add another 3 teaspoons of Korean hot sauce and spicy cabbage and continue to stir-fry, pour in the right amount of water (I added about 400 grams)
Place the chopped tofu cubes in the pan and continue cooking
Cook for about 4 to 5 minutes over medium heat!
Serve it with a bowl of rice and enjoy it!
If the spicy cabbage you bought back is not a small piece, you have to chop some! If you don't like to put pork belly, of course, you can leave it alone, and the taste is just as good!