韩式石锅泡菜汤

2024-07-31 06:02:34 7154

韩式石锅泡菜汤
过年了,做年菜——

煮妇们忙啊、累啊,

如果能“偷点儿懒”,

既红火应景,又好吃好看,

何乐而不为呢?



这锅泡菜汤就是不错的选择——

既可以盛在石锅里,凸显它的异国风情;

也可以做成火锅,“噗撸噗撸”红红火火地端上桌,

很能映衬中国年的风格。

而且——

送饭下饭,下酒解酒,

保管教人吃得酣畅淋漓、大呼过瘾——

Details of ingredients

  • 韩式泡辣白菜150g
  • 豆腐100g
  • 金针菇100g
  • 五花肉50g
  • 大葱1根
  • 食用油1大勺
  • 白砂糖1小勺
  • 高汤(或淘米水,或清水)500ml
  • 泡菜汁50ml

Technique

  • 难度简单
  • 工艺
  • 口味中辣
  • 时间十分钟

Steps to make 韩式石锅泡菜汤

  • 1.泡菜切成约3cm的方块;豆腐切方块;五花肉切薄片;大葱斜切成片;金针菇洗净;泡菜汁备用;
  • 2.起炒锅,热锅凉油小火煎炒五花肉片,至肉片焦黄吐油后,下入一半大葱,煸炒出香味儿;
  • 3.加入泡菜,转大火翻炒至出味儿;
  • 4.加入高汤(或淘米水,或清水),大火煮开,并打去浮沫;
  • 5.移入提前预热的石锅中,继续加热至沸腾;
  • 6.加入豆腐,中火煮透;
  • 7.加入金针菇,中火煮至沸腾;
  • 8.加入泡菜汁,继续煮至沸腾;
  • 9.、尝尝味道,加适量盐调味,最后撒上剩下的葱花,离火上桌,即可。
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