Yuba and ginkgo cucumber soup
Ingredients: salt,Yuba,baiguo,Chieh-qua,scallops,ribs,Jiang
Recipe Recommendations
Steps for Yuba and ginkgo cucumber soup
1
Prepare the required materials.
2
Cut the tofu bamboo into small pieces with scissors and soak in water until soft.
3
Remove the shells of ginkgo seeds, put them in water and cook, cook for about 5 minutes, remove the skin, and wash them; wash the ribs, and also put them in water and blanch for about 3 minutes to remove the blood.
4
Wash and drain the soft tofu bamboo, cut zucchini into slices, wash the river yao pillars, and slice the ginger into slices for later use.
5
Take an earthen pot, put the ingredients other than zucchini into the earthen pot, add 2200 ml of water, cover and boil over high heat.
6
After boiling, open the lid and add the zucchini pieces, continue to boil over high heat, and skim off the floating foam.
7
Cover the lid, turn to low heat and simmer for 2 hours, then add appropriate amount of salt.