1. After the rice is washed, add appropriate amount of water, rub your hands vigorously until the water turns milky white, pour out the water and set aside;
2. Cut the tofu into 1cm square pieces, soak in light salt water for 15 minutes, drain the water for later use;
3. Cut the pork loin into shreds, add the shiitake mushrooms that have been soaked and cut into thick shreds and all the marinated meat ingredients, mix well, and marinate for 15 minutes;
4. Diced watermelon;
5. Diced potatoes
6. Wash the fresh mushrooms and drain the water for later use;
7. Cut scallions and green red pepper into small pieces diagonally;
8. From the pot, add a little cooking oil, add the marinated shredded pork and shiitake mushrooms and stir fry until the shredded pork turns white and smells good
9. Add rice water;
10. Add soybean paste and chili sauce at the same time;
11. Add potatoes at the same time;
12. Stir continuously while cooking until all the sauce has melted
13. Bring to a boil on high heat until the potatoes are half cooked, about 4 to 5 minutes;
14. Add tofu and wild squash at the same time;
15. After boiling again, add the chili powder, turn to medium-low heat and slowly cook the flavor of miso until the tofu starts to float;
16. Add enoki mushrooms and other fresh mushrooms;
17. After boiling again, add green onion and chili;
18. Stir well and bring to a boil. Taste it, if it feels too light, you can add some salt appropriately.
Tips:1. Essential seasonings: Korean-style soybean paste, Korean-style hot sauce, Korean-style thick chili powder, which are all sold at supermarket imported goods counters.
2. Necessary materials: are the most common ——
1. Meat: beef or pork can be used;
2. Vegetables: as you like, potatoes and watermelon are necessary; shallots, garlic, and peppers are indispensable;
3. Mushrooms: dried shiitake mushrooms taste, fresh mushrooms such as golden needles and crab-flavored mushrooms are fresh;
4. Soy products: Tofu, that is essential. The northern tofu is fragrant, and the southern tofu is tender, as you like, no special requirements;
5. Seafood: clams are the most common, squid, shrimp, etc. can be used; dried small fish, squid shreds are also very common. But the basic miso soup can be without seafood.
3. Soup base: Washing rice water is a must. Of course, it is not the dirty water for washing rice, but the white soup made by scrubbing the washed rice.
Four, operation points:
1. The control of the soup cooking time: it should not be too long, but the aroma of the soybean paste should be fully boiled;
2. Timing of cooking all kinds of materials: according to the maturity of the materials, the materials that are not easy to cook are cooked early, and the materials that are easy to be mature are cooked later.
