Whether it is three meals a day or a big banquet or a small drink, it is inseparable from soup. Today, we introduce a nutritious and delicious soup soup made by Da Chao Shao Jia. This soup is most suitable for eating on the 39th and 39th days of winter and on the rainy days of summer. It is also called the "Excellent Fujiu Soup". It can detoxify and cool off in summer, and warm up and replenish in winter. Hehe!
The raw materials used to make this soup are extremely simple. Main ingredient: tender tofu. Accessories; scallops and shredded ginger. I gave it a nickname,"Scallop Silver Silk Tofu Soup", haha! The specific practices are as follows.
Dried scallops and silver silk tofu soup
Recipe Recommendations
- scallops 18 grams
- tender tofu 300 grams
- water starch appropriate amount
- onion 10 grams
- Jiang 5 grams
- yellow wine 10 grams
- salt 3 grams
- chicken powder 2 grams
- white pepper 0.5 grams
- scallion a little
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Dried scallops and silver silk tofu soup
1
Main raw materials.
2
Wash the scallops first and add spring onion slices, ginger slices and a little rice wine.
3
Add a little water.
4
Place on the cage and steam for 10 minutes.
5
Remove and let cool for later use.
6
Peel 3 to 5 grams of fresh ginger and cut into thin strips.
7
Soak in water.
8
Soak the tender tofu in light salt water for 15 minutes, then cut into shredded.
9
Soak the cut shredded tofu in the salt water again.
10
Tear the cooled scallops into thin threads by hand.
11
Stir-fry spoon into water, add ginger water.
12
Pour in the dried Bess and scallop soup.
13
Finally, drop a few drops of rice wine into the pan and bring it to boil.
14
After boiling the soup, season with salt, white pepper, and chicken powder. See Figures 14, 15 and 16 respectively.
15
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16
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17
Then thicken with water starch.
18
After the sauce is gelatinized, add the shredded tofu that has been cut beforehand and bring to a boil.
19
Then add a few drops of onion oil and serve the pan.Dried scallops and silver silk tofu soup Make Tips
1. After soaking the tofu in lightly salted water, dip the knife in water while slicing to prevent sticking. Cut the strips to your preferred thickness, though thinner is better. After slicing, do not touch the tofu strips with your hands. Instead, use the flat side of the blade to scrape the strips up from the cutting board, then place them into the lightly salted water to soak. This keeps the tofu strips neat and prevents them from breaking.
2. When making this soup, thicken the broth before adding the tofu strips. If you add the tofu strips first, they will easily break when stirred with a spoon, which ruins the presentation.