Name: #Making Natural Seasoning #Natural Seasoning #AnchovyforSoup #Re
Total time: 30 min
Yield: 6
Ingredients: anchovy broth 700g; Shrimp. 500g; dried shiitake mushroom 200g; dried mussels 150g; kelp powder 1cup; a dried kelp 2cup

10K Recipe

#Making Natural Seasoning #Natural Seasoning #AnchovyforSoup #Re

When you make broth, you always use the natural seasoning that you made beforehand It's easy to make broth. Add dried pollack, shiitake mushroom I also put in green onion roots. Or you can add blue crabs for soup. If you buy it to eat raw shrimp Shrimp shells and heads are sometimes frozen separately and put in when making broth. Then the broth gives you a rich taste and gives you a stronger and more refreshing taste. This time, we used up all the natural seasonings to make the broth thickly while making kimchi. There's not much left, so I tried to make it. So it's a natural seasoning that's been turned into property again. It is a natural seasoning with anchovies for soup, dried red shrimp, dried mussels, dried shiitake mushrooms, kelp powder, and dried kelp.

6 serving

Within 30 minutes

강철새잎

Ingredients

anchovy broth

700g
Shrimp.

500g
dried shiitake mushroom

200g
dried mussels

150g
kelp powder

1cup
a dried kelp

2cup

Cooking Steps: STEP 1/13

The anchovies for the soup completely remove the intestines and heads. The intestines are hidden inside the body of anchovies. If you touch it lightly, the intestines and the head can be removed at once.

STEP 2/13

Stir-fry anchovies for broth without oil, without internal organs and legs. It is said that Sumine's side dishes add to it

STEP 3/13

Prepare well-fried anchovies. After cooling it for a while, replace it with a blender.

STEP 4/13

It's dried red shrimp. Stir-fry this on a heated pan without oil. Stir-fry it so that it doesn't burn. When it's crispy, it's all fried.

STEP 5/13

It's dried mussels. I stir-fry dried mussels, too. You have to stir-fry it to make it crispy so that it can be split into a blender.

STEP 6/13

It's fried red shrimp. After cooling it down once, grind it with a blender.

STEP 7/13

While frying dried mussels, add dried shiitake mushrooms and stir-fry them. The chopped shiitake I bought this time is shiitake mushroom. Then I bought it because I thought it would be easier to split.

STEP 8/13

I ground the stir-fried anchovies for the soup. You don't have to grind it too finely. The fine bones taste great enough, so you don't have to grind them to the point of complete powder.

STEP 9/13

Grind and mix the fried red shrimp.

STEP 10/13

Also, after cooling down the stir-fried mussels and dried shiitake mushrooms, grind them with a blender. Maybe mussels don't grind easily. It can depend on the performance of the blender, but you can just grind the thin one.

STEP 11/13

Add the kelp powder. Use scissors to cut the dried kelp into small pieces. Gundashima doesn't grind easily with a blender. It's been 10 years since I made a natural seasoning, but as expected, this kelp doesn't grind well. So I gave up and I cut it into small pieces with scissors.

STEP 12/13

Mix it well. Cutting kelp is also a job... Cut it and mix it, cut it and mix it...I regret that I shouldn't have put it in... But if the kelp doesn't go in, it doesn't become a really cool soup, so I'll rest and cut it again and again..Repeats rest indefinitely.

STEP 13/13

I'm finally done cutting it. Kelp! Mix it well and put 1/3 of it back in the pack. This is for the soup. Put the rest in a plastic pack and store it at room temperature. You can keep it in a cool place. I think I've been using it for over a year.