Korean Hot and Sour Tofu Soup

Name: Korean Hot and Sour Tofu Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets kimchi; 1 piece North Tofu; 1 piece egg; 1 tablespoon Korean sweet chili sauce; 1 small handful Enoki mushroom; A few (may not be put) shrimp; Some Green onions; a little onion; a little Chili powder; a little Minced garlic; 1/2 a spoon Soy sauce; 1 tablespoon Vegetable oil; 1/2 a spoon salt; 1/2 a spoon Sugar; Some (or wash rice water) Shimizu

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The appetite is poor in summer, and the hot and sour soup is more appetizing at this time. 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. For example, in this Daogrs 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 temperature of the kitchen. It also eliminates the trouble of brushing the pot, and truly realizes a smoke-free kitchen. Let's see how to 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.

7. Put it back in the furnace and steam it at high temperature for 3 minutes. Finally, beat an egg in the hot soup, mix thoroughly and eat.

Tips:
The amount of water should be added as appropriate according to the size of the container. Use Taomi Shui instead of water to make soup, which is more nutritious and has a more mellow taste.