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Before you jump to Tteokbokki (Spicy Rice Cake) with Seafood recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, mainly by making your cooking area more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen on its own offers you many small ways by which energy and money can be saved. It is pretty easy to live green, after all. A lot of it truly is simply utilizing common sense.
We hope you got insight from reading it, now let’s go back to tteokbokki (spicy rice cake) with seafood recipe. You can have tteokbokki (spicy rice cake) with seafood using 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Tteokbokki (Spicy Rice Cake) with Seafood:
- Use Tteokbokki (thin ones)
- Provide non-salted chicken broth
- Use crabsticks
- Take seafood tofu
- Use gochujang (Korean red chilli paste)
- Use oyster sauce
- Prepare salt / powder mushroom broth
Instructions to make Tteokbokki (Spicy Rice Cake) with Seafood:
- Add salt/powder mushroom broth to chicken broth
- Soak the frozen rice cakes in the chicken broth for 20 mins
- Boil the chicken broth with the soaked rice cakes
- Once the broth boiled, add crab sticks and seafood tofu. Keep boiling until the rice cakes soften as desired.
- Add gochujang (red chilli paste) and oyster sauce. Wait until the soup thicken. Enjoy!
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