Korean Seafood Miso Soup
1.
Quick clam spitting method: Put the clams in a basin, add clean water, buckle the two basins together, and shake up and down a dozen times.
2.
This is the silt produced by the shaking. Repeatedly change the water and rinse, and repeat the shaking several times until the bottom of the basin can no longer see the sand. Finally, rinse it off and add some clean water for later use.
3.
All the main ingredients, wash the rice water for the second time
4.
Remove the prawns, pick the prawn thread, cut the tofu into pieces, cut the zucchini and potatoes into thick slices, tear the enoki mushrooms, prepare the green onion, minced garlic, and ginger slices, wash the soybean sprouts and remove the root, and cut the green and red pepper into small cubes.
5.
1 tablespoon Korean miso, add to the rice washing water, stir well with a spoon until dissolved
6.
1 tablespoon of Korean hot sauce, add the soybean paste to the rice water, and stir with a spoon until it is completely dissolved (Korean soybean paste and hot sauce are thicker, first stir to dissolve and then boil, otherwise it will be easy to bottom)
7.
After the soybean paste and hot sauce are all stirred to dissolve, add two slices of ginger and bring to a boil
8.
After the soup boils, add the potato chips and cook for two minutes (the potato chips are best when they are boiled until they are soft, so put them first. Do not cut the potato chips too thinly, otherwise they will boil easily)
9.
Add tofu again
10.
Soy sprouts
11.
Zucchini slices (control the fire power well, because the stone pot for 1 person is relatively small, so many ingredients will become more and more full, try to use a low fire, be careful not to overflow the pot) All the ingredients currently added, cook for about 5 minutes, this You can taste the saltiness, decide whether you need to add more salt, and add a little chicken essence
12.
Finally, add the prawns, clams, Korean spicy cabbage, green red pepper, and cook until the clams open and the prawns turn red
13.
Add minced garlic and turn off the heat
14.
Wearing heat-insulating gloves, quickly remove the stove, place it on the heat-insulating bottom of the stone pot, and serve it while it is hot (the stone pot has a good heat preservation performance, and it can keep boiling for about 1 minute after it is quickly served. Sprinkle some chopped green onions)
15.
Served with a bowl of rice and some side dishes like Korean spicy cabbage
16.
Rich in content, piping hot
17.
There is food, rice, and soup
18.
When eating, soak the rice in hot soup
19.
It's so satisfying to have such a big bite, it's so delicious.
