韩式泡菜豆腐汤

2024-05-26 00:03:29 752

韩式泡菜豆腐汤
上次自制了泡菜,所以也要发挥一下泡菜的花式吃法,冬天用泡菜来煮汤最合适了。煮汤的泡菜,一般要泡制的时间长一点,这样泡菜的酸度会比较足,用来煮汤味道更好。以前煮过大酱汤,没有加泡菜,当时是加了好多的韩式酱料,但是煮出来的汤也比较淡,这次加了泡菜,煮的豆腐汤,汤汁特别的浓,很好吃。热气腾腾的豆腐汤,再配上白米饭,口水也要出来了。

Details of ingredients

  • 泡菜150g
  • 中豆腐半块

Technique

  • 难度初级
  • 工艺
  • 口味中辣
  • 时间半小时

Steps to make 韩式泡菜豆腐汤

  • 1.中豆腐洗净,切小块,2厘米见方
  • 2.红绿辣椒切段
  • 3.五花肉切片
  • 4.泡菜切块
  • 5.锅中放入少量的油,放入五花肉,中火煸炒
  • 6.煸炒出油,放入泡菜一起煸炒,炒到汁水收的比较少的时候就可以了
  • 7.将石锅放入一小半的水,煮沸,加入两勺韩式辣酱
  • 8.搅拌均匀,将刚才煸炒的五花肉和泡菜放入石锅中
  • 9.汤汁煮的比较浓的时候,加入豆腐块和辣椒
  • 10.煮15分钟左右就可以了
  • 11.美味的泡菜豆腐汤,给寒冷的冬天增加了别样的色彩
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