How to make kimchi tofu, how to make kimchi tofu soup delicious

How do you cook kimchi tender tofu? Stir-fry the onion and pork belly in the pot, then pour in the kimchi and stir, add appropriate water, tofu and golden mushrooms.

I have two methods Method 1: Ingredients: spicy cabbage (the raw material is Chinese cabbage that has been marinated for more than a month), tofu, pork belly, garlic.

Method: Cut the whole kimchi into small pieces, add pork belly or dried sea fish and boil for more than 1 hour to make the kimchi soft, add tofu after the soup is thick, and boil again. Note:

The longer the boiling time, the better, to bring out the rich flavor of the kimchi. The simple kimchi soup recipe is something you learned from Koreans. 1.

Cut the whole kimchi into small pieces, and make sure the spicy cabbage tastes pure, otherwise it will affect the taste of the soup. 2.Put the chopped kimchi in the pot, not too hot, then add oil, not too much oil, about 2 spoons, and start stirring with chopsticks.

3.After stirring the oil well, add the green onion and onion, the green onion can be a little more, but the onion must not be too much, it will hide the flavor of the soup. 4.

When the kimchi is almost cooked, add water and decide the amount yourself. 5.When the water boils, add the chopped pork belly.

6.Wait until the meat is cooked. Because the amount of water added is different, the saltiness of the taste is also different, add more water if it is salty, and add salt when it is light.

Well, the simple and delicious kimchi soup is ready, hehe!

<> "Kimchi Tofu. Ingredients: 350g box of silk tofu.

Excipients: 100g of Korean spicy cabbage

Seasoning: 30g chopped pepper, 10g wild pepper, 2g sugar, 1g salt, 9g Pixian bean paste, 3g chicken essence, green onion and lack of ants, water starch.

Cooking steps:1Cut the silk tofu into centimeter-square pieces and set aside in boiling water;

2.Add the bottom oil to the pot, put in the green onion segments, add the spicy cabbage to stir-fry the incense, put in the hot sauce, add 120g of water, put in the tofu, put the remaining seasoning in the dress, bring to a boil over high heat and turn to low heat;

3.Simmer over low heat for 2 minutes, thicken and remove from pot.

Tips: Silk tofu is more tender, so you can't stir-fry it vigorously, but gently. Thickening is to make the soup tightly wrapped around the tofu, and it will feel more flavorful.

—[Shredded chicken sauerkraut and tofu soup]——

Ingredients: 1 chicken thigh, half a piece of tender tofu, 2 slices of sauerkraut.

Seasoning]: 1 piece of ginger, 1 green onion, 2 tablespoons of cooking wine, half a tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of chicken essence, 1 chives.

Production methods and steps——

Step 1]: Clean the chicken thighs and put them in a pot under cold water, put in the sliced ginger and green onions, put in 1 spoon of cooking wine, boil the blood over high heat, take it out and rinse it. Restart the pot and put a large bowl of water back into the pot to put the chicken thighs back into the pot, add ginger slices, green onions and cooking wine, bring to a boil on high heat, turn on low heat and cook for 30 minutes.

Step 2: Cook the chicken thighs, take them out, let them cool, tear them into shredded chicken and put them on a plate for later use.

Step 3: Cut the tofu into thin slices first, then change the knife and cut it into thin strips and put it in a bowl, put in a spoonful of salt, add water to cover the tofu shreds, and soak for 10 minutes to soak off the beany smell of the tofu. Accompaniment.

Step 4: Cut the ginger and green onions into small pieces, cut the sauerkraut into slices, and chop the chives into minced pieces, and then put them on a plate for later use.

Step 5]: Put a spoonful of oil in a wok and heat it, add green onion and ginger to stir-fry the fragrance, and then pour in the sauerkraut to get out the water vapor and sour taste of the sauerkraut.

Step 6]: After the sauerkraut is stir-fried with water vapor and sourness, pour in the soup of the chicken thighs, boil over high heat and simmer for 10 minutes to bring out the flavor of the sauerkraut.

Step 7]: After the sauerkraut flavor is cooked, pour in the shredded tofu and shredded chicken, add pepper and a little salt, push it slightly with a spoon, and simmer on low heat for about 2 minutes, so that the shredded tofu and shredded chicken are fully integrated with the flavor of the soup.

Step 8]: Put out the boiled shredded chicken and sauerkraut tofu soup and sprinkle with chopped chives to make a dish.

Kimchi soup is a traditional Korean eggplant dish that is the most popular home-cooked dish because of its simplicity and ingredients. Kimchi soup is based on Korean kimchi, and you can add pork belly, pork ribs, beef, seafood, etc. to make different flavors of kimchi soup. This soup is often drunk in winter, not only has a spicy and crisp taste, but also has the effect of warming the stomach and dispelling cold!

Preparation of kimchi tofu soup:Ingredients: 1 piece of tofu and 1 bowl of kimchi.

Accessories] 50 grams of pork belly, appropriate amount of salad oil, appropriate amount of garlic, a little sesame oil.

Steps:

1.Korean kimchi cut into sections, pork belly sliced, garlic minced, tofu diced;

2.Heat the pot, pour the oil and mince the garlic;

3.Add the pork belly and stir-fry; Add kimchi and stir-fry; Pour in the tofu and stir-fry briefly;

4.Pour in water and simmer for about 20 minutes;

5.Add the beef powder, pour in the sesame oil, and pour in the garlic for a few burns.

Cooking Tips:1.Finely chop the garlic, stir-fry part of it, save part of it and put it in the soup at the end;

2.If you like spicy, you can add some Korean-style spicy old Bicha pepper powder;

3.After adding water, simmer for 20-30 minutes to add flavor;

4.There is no beef powder, so you can substitute chicken essence. Beef powder is a favorite condiment for Korean housewives.

Ingredients: 150g of sauerkraut, 450g of tofu, 50g of meat slices

Steps:Step 11 of the method of stir-fried tofu with sauerkrautPreparation of ingredients.

Step 22 of the method of stir-fried tofu with sauerkrautAdd the meat slices to the pan and stir-fry the oil.

Step 33 of the method of stir-fried tofu with sauerkrautAdd the sauerkraut and stir-fry.

Step 44 of the preparation of stir-fried tofu with sauerkrautAdd tofu, add soy sauce and water to boil, remove from the pot and put on a plate.

Prepare kimchi tofu soup.

Ingredients: Kimchi, soft tofu, sliced pork belly, zucchini, shiitake mushrooms, red and green peppers, shallots, ginger, Korean hot sauce, light soy sauce, oyster sauce, cooking wine, cooking oil.

Method: 1. Wash the zucchini, shiitake mushrooms, red and green peppers, shallots and ginger, then cut the zucchini and shiitake mushrooms into dices, cut the red and green peppers into chili rings, cut the shallots into chopped green onions, mince ginger and set aside;

2. Take the tender tofu out of the box, pour it with boiling water, cut it into pieces, and set aside;

3. Take a clean pot, put a little oil in the pot, heat it to six or seven hot, then add minced ginger and fry it to make it fragrant, then add a little pork belly slices, pour in a little cooking wine, fry until the meat slices are oily, take out the meat slices, and set aside;

4. Keep the temperature in the pot, pour in kimchi and Korean hot sauce for stir-frying, wait for the fragrance to be stir-fried, add an appropriate amount of water to the pot, then put the pork belly slices in, boil over high heat, add diced zucchini, diced mushrooms and tofu, turn to medium heat and simmer for 5-10 minutes, then add light soy sauce and oyster sauce for seasoning, and then sprinkle red and green pepper rings and shallots, ready to eat.

Tips: 1. The amount of pork belly slices in kimchi soup does not need to be too much, generally 3-4 slices are enough, and the same is true for some side dishes such as zucchini and shiitake mushrooms, so you must pay attention to the control of the amount when purchasing;

3. Kimchi soup can be added when cooking to increase the flavor, and the same is true for Korean hot sauce, of course, if you have a light taste, then these two parts can also be considered not or only add Korean hot sauce;

4. Red and green peppers are mainly used for color adjustment, but after soaking, it will also bring a certain degree of spiciness, and those who don't eat spicy can choose not to add it;

5. Blanching tofu in boiling water can help remove some of the unique beany smell of soy products.

<> "How to make authentic kimchi tofu soup.

Ingredients: Sliced pork belly, minced garlic, minced green onion, chopped tofu into chunks, sliced kimchi, 1 2 tablespoons of light soy sauce, 1 spoonful of Korean chili powder, 1 spoonful of Korean hot sauce, 1 spoonful of sesame oil.

Production method: heat the oil in a hot pan, sliced pork belly and stir-fry the fat, then add kimchi pieces and stir-fry until slightly dry, immediately add green onion and garlic to stir-fry, stir-fry the fragrance, add sesame oil, chili powder, chili sauce and continue to stir-fry until fusion, add water (you can also use any stock here) to boil over medium heat, after boiling, you can taste whether the soup is delicious, add half a spoon of light soy sauce and tofu and continue to boil until the tofu is broken. (You can also add enoki mushrooms and sliced zucchini).

Step 1 5: Prepare the materials to wash and quickly tease;

Step 2 5 Slice shiitake mushrooms, pork belly and tofu;

Step 3 5 When the oil temperature is 6 hot, pour in the pork belly slices and stir-fry until golden brown on both sides. Add kimchi, shiitake mushroom slices and enoki mushrooms in turn and stir-fry well.

Step 4 5Pour two and a half bowls of water into the pot, boil for 5 minutes, and then pour in the tofu cubes.

One last step. Bring to a boil over high heat for five minutes and sprinkle with salt. Sprinkle in an appropriate amount of coriander.

Material. Half a box of tender tofu, 2 green onions, 1 3 onions, 1 3 packets of enoki mushrooms, 1 tablespoon of kimchi (general soup spoon), 2 small Chinese cabbage, hot water, 4-5 slices of pork, appropriate amount of sesame oil, 1 teaspoon of chicken broth mix.

Method. 1. Cut the green onion into sections, fry the chives and onions in sesame oil in the pan, stir-fry until fragrant, add kimchi and meat slices and continue to stir-fry.

2. Stir-fry until the ingredients are slightly softened, then pour in hot water and bring to a boil, then add chicken powder to taste.

3. After adjusting the taste, add the tender beans, enoki mushrooms and cabbage and continue to boil for 5-10 minutes, then turn off the heat and sprinkle with chopped green onions.

1.Cut the tofu and the meat into slices with a thickness of centimeters.

2.Wash the shiitake mushrooms, remove the roots of the white jade mushrooms and enoki mushrooms and wash them.

3.Prepare an appropriate amount of Korean chili paste, kimchi, and chop a little garlic and chopped green onion.

4.Stir-fry and heat in a pot, pour in a little cooking oil, and stir-fry the chopped green onion and garlic slices until fragrant.

5.Then add the Korean chili sauce and stir-fry over low heat.

Prepare the ingredients first, slice the pork belly, shred the onion, slice the tofu, press the garlic into slices, slice the ginger, cut the green onion into small pieces, soak the vermicelli, and if the kimchi is whole, it also needs to be cut;

Pour in a little oil first, heat it and stir-fry the minced garlic, ginger slices and chopped green onion until fragrant;

Add the pork belly until the reeds are stir-fried and some oil tanker fat is released;

Then add the shredded onion and continue to fry the tung stupidity;

1 11 Cut the tofu and luncheon meat into slices with a thickness of centimeters.

Wash the shiitake mushrooms, remove the roots of the white jade mushrooms and enoki mushrooms and wash them.

2 11 Wash the shiitake mushrooms, and remove the roots of the white jade mushrooms and enoki mushrooms.

Prepare an appropriate amount of Korean chili sauce and kimchi, and cut a little garlic and chopped green onion.

3 11 Prepare an appropriate amount of Korean chili paste, kimchi, and chop a little garlic and chopped green onion.

Heat a wok and pour in a little cooking oil and sauté the chopped green onion and garlic slices until fragrant.

4 11 Heat a wok, pour in a small amount of cooking oil, and stir-fry the chopped green onion and garlic slices until fragrant.

Then add the Korean chili sauce and stir-fry over low heat.

5 11 Then add the Korean chili sauce and stir-fry over low heat.

Fry the brine tofu over low heat until golden brown on both sides, fry the bacon slices, add kimchi juice and stir-fry, add an appropriate amount of water, and add cabbage, Xiuzhen mushrooms and other ingredients after boiling.

Prepare the tofu kimchi, put it in the pot after it is ready, add the ginger, shallots and garlic seasoning and put it in the water, and boil to dry.

In fact, the classic method of making this kimchi is very simple, and he generally has to soak me to make kimchi.

<> tofu kimchi pot.

by Bright Moon Dance Tsing Yi.

Ingredients: Kimchi, pork belly, northern tofu, shiitake mushrooms, corn shoots, celery, shimeji mushrooms, soybean sprouts, kelp, rice water, salt, Korean sauce, chopped green onion, minced ginger.

Steps: <>

Step 1: Prepare materials to answer the cheats. Wash the bean sprouts, soak the shiitake mushrooms, wash the kelp and cut into diamond-shaped segments, wash the celery and cut into small pieces, and soak the shimeji mushrooms.

Step 2、Cut the kimchi into small pieces。

Step 3: Heat the oil pan and fry the meat slices to remove the oil.

Step 4: Add tofu and fry until golden brown on 2 sides, then remove and set aside.

Step 5: Add chopped green onion and ginger to the pot and stir-fry until fragrant.

Step 6: Add celery and bean sprouts in turn.

Step 7: Add kimchi and stir-fry until flavorful.

Step 8: Pour in rice water and bring to a boil.

Step 9: Add the kelp, shiitake mushrooms, and shimeji mushrooms and continue to boil.

Step 10: Scoop in 1 tablespoon of Korean sauce and 1 tablespoon of Korean chili paste.

Step 11: Add the fried tofu and corn shoots.

Step 12: Cook for 30 minutes. Season to taste.

Tips: 1. I use bacon instead of pork belly. 2. Vegetables can be put as you like.

A work from Gourmet World Bright Moon Dance Tsing Yi.

1. Ingredients: 30g of kimchi, 80g of tofu, 80g of lettuce, a little salt.

2. Peel and wash the lettuce and cut it into slices, rinse the tofu and chop the kimchi.

3. Add an appropriate amount of oil to the hot plum mold like a pot, and stir-fry the lettuce slices in the pot.

4. Put the kimchi into the pot and stir-fry, and the kimchi will be fragrant.

5. Add an appropriate amount of water to the pot and bring to a boil.

6. Slice the tofu and bring it to a boil in a pot.

7. Add a pinch of salt and cook over high heat for 2 minutes.

8. Kimchi tofu soup is out of the pot, full of flavor and very appetizing.