Name: Korean Hot and Sour Tofu Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets kimchi; 1 tablespoon Korean sweet chili sauce; 1 piece North Tofu; several Shrimp (can not be put); 1 piece egg; 1 small handful Enoki mushroom; a little Green onions; a little onion; a little Minced garlic; a little Chopped chili; 1/2 a spoon Soy sauce; 1 tablespoon Vegetable oil; 1 tablespoon salt; a little Sugar; Some Clear water (or wash rice water)

Korean Hot and Sour Tofu Soup

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When the appetite is low, the hot and sour soup is more appetizing. This Korean-style hot and sour tofu soup, the shrimp is tender and smooth, the tofu is tender and flavorful, the spicy cabbage and enoki mushrooms are crispy, the soup is hot and sour and has the sweetness of onions. It is very delicious when served with appetizers.

But whether steaming, boiling or stir-frying, the kitchen will inevitably be stuffy and smelly of oily smoke. At this time, a steaming oven with better sealing performance is very convenient. In my steaming oven, the high temperature pure steaming can reach 230 degrees in the furnace, which not only shortens the cooking time, but also has no effect on the kitchen temperature, and also saves the trouble of brushing the pot. It truly realizes a smoke-free kitchen. Let’s take a look. Do it.

Korean Hot and Sour Tofu Soup

1. Prepare all kinds of ingredients.

2. Cut the spicy cabbage into thin strips, mix well with Korean sweet and spicy sauce, vegetable oil, salt sugar soy sauce, chili powder, and appropriate amount of water.

3. Put the northern tofu into the soup bowl, cut the onion into strips, and tear the enoki mushrooms into thin strips, and place them around the tofu. Pour the soup made in the first step into the soup pot.

4. Put the soup cup on the lower grill of the steaming oven, if there is no steaming oven, put it in the steamer or the pot for boiling soup. The daogrs steam oven is originally equipped with a grill, a flat baking tray and a baking tray with a leak hole, which can be used according to different ingredients. When steaming food, using a grill grill is more conducive to steam circulation in the oven. The detachable shelf on both sides of the furnace is more flexible than the integrated one. The soup cup I used is about 18cm in diameter. It can be seen that there is still a lot of room. It is not a problem for steaming whole fish, roasting 3 catties of whole chicken, etc.

5. Press the touch electronic menu to select the high temperature pure steaming mode, set the time to 20 minutes, the temperature is 190 degrees, and it can be started directly without preheating like a normal oven. (Don't forget to fill the water tank with water before starting)

6. After taking it out of the steaming oven, you can see that the surface of the liquid does not have as much water as in a normal steamer, and there is no trace of water in the oven, but the tofu and soup are already well cooked. Dip the shrimp into the soup at this time.