Fresh tofu
By VicentaLakin
My mother cooks this soup for three of our brothers and sisters from childhood to the fat season. It's not expensive, it's not complicated, but it keeps its original taste. The collision of white radishs and twigs in The Taste is also delicious. Respect for food is in itself a respect for its primitive taste
Recipe Recommendations
- razor clam 500 grams
- tofu 200 grams
- Tricholoma 50 grams
- chicken feathers 50 grams
- carrots 20 grams
- ginger 5 grams
- sweet potato starch 10 grams
- salt 2 grams
- soy sauce 5ml
- garlic slices 5 grams
- salty and fresh
- cook
- ten minutes
- simple
Steps for Fresh tofu
1
A little salt and saliva in the water. Clean up in half an hour
2
Vegetables are optional. I let out the chicken-crunch carrots
3
The tarts go to the shells. First, take one of the tweezers and take the meat out with your hand. Medium
4
It's easy to separate the skin from the shell
5
Scratch the meat slowly. It's not complete if you pull it with your hand
6
I've got to get all the dishes
7
Tofu cuttin
8
I'll put a proper amount of garlic in the pan
9
I'd like to add a sip of the carrot
10
Add two bowls of water, if you like. That's the smell
11
Put two spoons of starch in the larvae. Never more
12
Water open to tofu
13
And then the soup comes up and it's in the dumplings
14
The soup is boiled and put in the vegetables
15
grunting into the starch. If you like it more, you add it to your personal preferences
16
The beautiful tofu is finished. Ain't that easy。
17
Have some more soup and soup in the fall
18
It's the best while it's hotFresh tofu Make Tips
It's best to pick razor clams that look dirty and are covered in mud. Those taste the best! If you can't find any, you'll just have to buy the ones the seller has soaked in water! For the starch, it's best to choose granular sweet potato starch; the batter will be thicker. The texture will be better