Tofu soup
By VicentaLakin
The tofu soup, which is a popular Chinese dish, tastes salty, has a very strong emulsive effect, is combined with tofu, has a healthy blood and spleen, is nutritious, has a high protein content, and contributes well to post-partum recovery and milk distribution。
Recipe Recommendations
- crucian carp 400g
- tofu 350g
- Jiang a little
- cooking wine 1 scoop
- salt appropriate amount
- wolfberry 1 small pinch
- onion a
- salty and fresh
- stewed
- half an hour
- simple
Steps for Tofu soup
1
The mackerel must be washed clean, its abdominal membrane must be cleaned, its two sides slashed and a little salt must be salted for about 10 minutes。
2
Ginger slices, onion slices, tofu slices in the boiler to burn the spare。
3
You pour oil in the pot, and you put ginger chips and gillfish on both sides and turn yellow。
4
It's two bowls of fresh water, and it's about ten minutes to keep the fire。
5
Tofu boils up to soup, and the fire slows down for five or six minutes。
6
Put it in the larvae and bring in a proper amount of salt, onions or spices。
7
On the table
8
DoneTofu soup Make Tips
In the case of thawfish, which pours into the water (which can be hot or cold), it must be boiled for about 10 minutes in order for the soup to be white. Put it in tofu and turn it on fire. So the water has to be enough at once, without the catfish, and no more water in the middle。