#Natural seasoning #Making a natural seasoning #Making a natural
I use a lot of natural seasonings when making broth. It's a homemade natural seasoning. It has a rich taste, and if you put it in when you cook it, it gives you a really strong taste. I make a lot at once and use it, but the natural seasoning of Gogo High School has run out. At first, I was the only one who used it, but it fell off quickly because there were many requests from all over the place. I just keep it in a plastic bag. For you, it's easy to do I put it back in the pack and gave it to him. The natural seasonings include anchovies, kelp, mussels, shrimp, red pepper seeds, and shiitake mushrooms. Everything!!! They're dried. After you fry it without oil It can be easily ground in a blender. I can't go to kelp I cut it into small pieces using scissors.
6 serving
Within 90 minutes
강철새잎
Ingredients
  • Anchovy
    700g
  • Sea tangle
    2piece
  • dried shrimp
    300g
  • dried mussels
    80g
  • dried shiitake mushroom
    70g
  • red pepper seeds
    1cup
  • Shrimp powder
    1cup
Cooking Steps
STEP 1/10
Stir-fry all ingredients except kelp once without oil. It's dried shrimp. Stir-fry dried shrimp in a heated pan without oil.
STEP 2/10
Stir-fry dried mussels, please. That way, you can split it well. The reason why mussels go in is to give them a savory taste. Mussels are the essential ingredient in ramen soup. Therefore, the flavor can explode only when the mussel is added to the broth or boiled.
STEP 3/10
Stir-fry dried shiitake mushrooms. It's dried shiitake mushroom, so it becomes powder quickly. The powder can actually fly.
STEP 4/10
The one that goes in the most is anchovy. Remove the head and intestines of anchovies for the soup and stir-fry them. The broth may taste bitter if the intestines and brisket are in it, so remove all of them and stir-fry them in a heated oil-free pan.
STEP 5/10
I stir-fried dried shrimp, dried mussels, dried shiitake mushrooms, and anchovies. All you have to do is change it into a blender.
STEP 6/10
I changed them all. You don't have to be too powdery. After grinding it to a certain extent, I added chili pepper seeds and shrimp powder, so I added shrimp powder.
STEP 7/10
The kelp doesn't grind into a blender. So I use scissors to cut it into small pieces and put it in. If you mix it well, it's a natural seasoning that can be used anytime, anywhere.
STEP 8/10
It is recommended to store natural seasonings in a well-ventilated place. I put a moisture remover in the sanitary vinyl and keep it so that it doesn't get wet. There are a lot of dehumidifiers here and there. Don't throw it away, collect it and use it. Even if you put the moisture remover in the rice bowl, there will be no insects without moisture.
STEP 9/10
You can put it in a small plastic bag like this and store it in a windy place. Or you store it in the refrigerator, but if you store it in the refrigerator, moisture naturally forms, so it's not reflected. I keep it in a rice container where the window is open ^^
STEP 10/10
Or you can simply put the amount you'll use in the pack and store it. Then take it out right away and put it in the soup!! I can do it. I tend to make a lot of soup, so I put the amount in the pack accordingly, so I kept it in the plastic bag and put it back in the pack for my sister.
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