Spicy Cabbage Hot Pot
1.
Prepare the ingredients: Korean spicy cabbage, oily tofu, eryngii mushrooms, luncheon meat, scallop balls; the ingredients are not limited to these, and can be adjusted according to taste.
2.
Tear a small mouth of the oily tofu, which is good for sucking the soup.
3.
Cut oyster mushrooms into thick slices diagonally.
4.
Cut luncheon meat into thick slices.
5.
Half a spiced cabbage, the leaves are covered with sweet and spicy soup.
6.
Use scissors to cut the leaves into large pieces; if you put the spicy cabbage on the cutting board and cut into pieces, a part of the sweet and spicy sauce will dip on the cutting board, which will cause loss and cleaning difficulties.
7.
The spicy cabbage cubes and the soup are put in a cold water pot, and the amount of water can be adjusted according to the amount of ingredients and consumption.
8.
Heated by fire.
9.
Put the hard-tasting scallop balls and oily tofu into the pot, cover the lid, boil over high heat and simmer for 5 minutes on medium heat.
10.
Put the eryngii mushroom slices and luncheon meat slices into the pot, cover and simmer for 10 minutes on medium heat.
11.
The longer it is cooked, the softer and more delicious the ingredients will be. Put it on top and cook it together, and it will be a military hot pot.
12.
Spicy cabbage hot pot, it is really nourishing to warm your stomach and body!
Tips:
1. Use scissors to cut the spicy cabbage. It will not taint too many utensils and chopping boards, and the soup will be less consumed. Cut into large pieces is not only resistant to cooking, but also enjoyable to eat; spicy cabbage can be heated according to the taste. The time is short and the mouth is crispy; the cooking time is long, but it is soft and still forming;
2. The materials can be adjusted according to taste;
3. The soup contains a part of salt. The overall taste is sweet and spicy. The slight sourness is not easy to detect. It is the sour taste produced during the fermentation process. It is rich in lactic acid bacteria, but after high temperature heating, the lactic acid bacteria disappeared, but the taste is very unique. ; So there is no need to add extra seasoning to the soup.
