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Korean soft tofu hotpot is the ultimate comfort food, especially during cold winter months. Fresh tofu in pork, seafood and chilli broth bubbling away in a clay pot will become a regular player on your dinner table. Rice and various side dishes are served alongside the hotpot.

SERVES
4

PREPARATION

10MIN

COOKING

10MIN

SKILL LEVEL

MID
By
Heather Jeong
AVERAGE: 4 (6 VOTES)
 

Ingredients

1 tbsp olive oil 
2-3 tbsp pork mince or finely diced pork belly 
½-1 tsp kochugaru (Korean chilli powder) 
1 tsp chilli oil 
½-¾ cup water 
½-1 cup vongole or substitute prawns or calamari (optional) 
300g soft tofu 
1-2 garlic cloves, minced 
1 spring onion, sliced 
½ green chilli, sliced (optional) 
½ tsp Korean salted shrimp (optional) 
1-2 tsp fish sauce 
1 tsp sesame oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


嫩豆腐火鍋


20120604_76_Soft豆腐,Hotpot_image_778874367
20120604_76_Soft豆腐,Hotpot_image_778874367
20120604_76_Soft豆腐,Hotpot_image_778874367
隱藏網格
圖片 1 / 視頻 音頻 1 /
韓國嫩豆腐火鍋是終極的舒適性食物,尤其是在寒冷的冬季。新鮮的豆腐豬肉,海鮮和辣椒湯盛在陶壺冒泡客場將成為一項經常性的球員在你的餐桌上。米飯和各種小菜供應沿著火鍋。

供應
4
準備
10 分鐘
烹飪
10 分鐘
技能等級

通過
希瑟鄭某
給它0.5 / 5
給它1/5
給它1.5 / 5
給它2/5
給它2.5 / 5
給它3/5
給它3.5 / 5
給它4/5
給它4.5 / 5
給它5/5
平均:4 (6票)

成份

1湯匙橄欖油
2-3湯匙豬肉剁碎或切粒五花肉
½-1茶匙kochugaru(韓國辣椒粉)
1茶匙辣椒油
½-¾杯水
½-1杯vongole或替代蝦或魷魚(可選)
300克嫩豆腐
1-2瓣大蒜,切碎的
蔥1條,切成
半青辣椒,切片(可選)
半茶匙醃韓國蝦(可選)
1-2茶匙,魚露
1小匙香油

庫克的注意事項
爐溫是常規; 如果採用風扇強制(對流),降低20℃的溫度。|我們採用澳大利亞湯匙和杯子:1茶匙等於5毫升,1湯匙相當於20毫升,1杯等於250毫升。|所有草藥是新鮮的(除非指定)和杯子輕輕座無虛席。|所有蔬菜都是中等大小的去皮,除非另有說明。|所有雞蛋55-60克,除非另有說明。

說明

將橄欖油加熱,在dookbaegi(韓國陶器),或在鍋裡,用中高熱量。快煮的豬肉,約1分鐘。加入大蒜和繼續煮約10秒鐘。

添加辣椒粉和辣椒油,煮低熱量約2分鐘。攪拌均勻,確保你不燒辣椒粉。加水,煮約2分鐘。
添加vongole,煮約2-3分鐘,直到砲彈已經打開。

加入豆腐煮滾。加入其餘的材料,煮約1-2分鐘。

 

Instructions

Heat the olive oil in a dookbaegi (Korean earthenware) or in a saucepan over medium-high heat. Cook the pork quickly, for about 1 minute.  Add the garlic and continue cooking for about 10 seconds. 

Add the chilli powder and chilli oil and cook over a low heat for about 2 minutes. Stir well, making sure you don’t burn the chilli powder.  Add the water and simmer for about 2 minutes. 

Add the vongole and cook for about 2-3 minutes until the shells have opened.

Add the tofu and bring to a boil. Add the remaining ingredients and simmer for about 1-2 minutes.

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