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[Tofu Hotpot]
1. Pour 1L of rice water into a pot, add back pack, and boil the broth in advance.
2. Prepare a few leaves of cabbage (can be omitted), enoki mushrooms, oyster mushrooms, and shiitake mushrooms
3. Cut 2 green onion, 2 cheongyang peppers, and 2 red peppers diagonally
4. Slice 1 onion and 1/2 zucchini
5. Seasoning (2 tablespoons red pepper powder, 2 tablespoons fish sauce, 1 tablespoon garlic, 2 tablespoons salted shrimp, 0.5 tablespoons sugar, a little pepper)
6. Put 1 Tbsp of sesame oil and 1 Tbsp of cooking oil in a pot, add onion, stir-fry, spread, and put vegetables around to make it look good.
7. Put the tofu in the center, pour in the broth, sprinkle the sliced red pepper on top, and put the seasoning in the middle.
8. Boil over medium heat for about 5 minutes from boiling to complete.
[Tofu Kimchi]
1. Pour hot water into a pot and soak the tofu.
2. Slice the pork into bite-sized pieces, put it in a pan, fry until cooked, add half of the kimchi, and stir-fry enough to sear the meat together.
3. Add 1 Tbsp garlic, 1 Tbsp red pepper powder, and 1 Tbsp sugar and stir-fry. If the moisture is not enough, add a little water and stir-fry.
4. Drain the tofu soaked in hot water, cut it into thick slices, place it on a plate, and serve with stir-fried kimchi on the side.
[fried tofu]
1. Cut the tofu thickly and remove the water with kitchen towel.
2. Grease a pan with perilla oil, add tofu and fry over low heat until golden brown, sprinkle with salt and pepper.
3. Make marinade (Cut 3-4 chives, add 4 Tbsp soy sauce, 0.5 Tbsp red pepper powder, 0.5 Tbsp sugar, 0.5 Tbsp garlic, 1 Tbsp sesame seeds)
4. Put it on a plate and add the seasoning sauce.