Simple Korean Dumpling Soup
1.
Prepare all kinds of food materials you like, cut into suitable slices and pieces, cut into pieces that are easy to cook, and cut into thin slices that are not easy to cook.
2.
Add a tablespoon of hot sauce, soybean paste, and 1 gram of glutinous rice flour to 100ml of water and 150ml of beef broth, and use a spoon to transform it into a particle-free soup base, which accounts for about one-third of the casserole. Don't have too much soup, and don't get too thick. The beef broth is frozen, so it floats on it.
3.
Bring to a low heat, stir with a spoon in the middle, boil the pot to remove the foam, put vegetables, potato chips can not be placed at the bottom, will stick to the pot, you can put shrimp, gourd slices, white radish, meatballs and the like. Stir slowly in the middle to prevent sticking the pan.
4.
The hard-to-cook ingredients are cooked for 6 or 7 minutes, and then the easy-to-cook ingredients, such as tofu, soaked kelp slices, blanched mushrooms, etc.
5.
Cover and bring to a boil, simmer for 5 or 6 minutes
6.
Sprinkle some chives before serving. Began to eat
Tips:
In fact, as long as the bottom soup is made well, the vegetables can be whatever you want, depending on the size of the pot. It tastes better with broth. The authentic base soup uses Taomi Hydrating Dumpling and Hot Sauce. I didn't make rice for dinner, so I replaced it with glutinous rice flour. This recipe is a combination of two photos, so the content has changed a bit.