There are three strips of Japanese tofu stored in the refrigerator, and shrimp just happened to be peeled. It is a delicious soup dish with mushrooms and cucumbers. I remember once putting Japanese beans
Rotting, rapeseed, mushrooms, and clams were all put together to make a soup for colleagues, and they all said it was delicious and enjoyable!
Shrimp Japanese tofu soup
By ArchDonnelly
Recipe Recommendations
- Japanese tofu three
- mushrooms appropriate amount
- cucumber appropriate amount
- shrimp appropriate amount
- corn kernels appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- water starch appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Shrimp Japanese tofu soup
1
raw materials. Slice Japanese tofu, dice mushrooms and cucumbers. Wash shrimp and corn kernels.
2
Put a little oil in the pan and saute the shredded ginger and chopped green onion until fragrant.
3
Pour in the mushrooms and stir-fry well.
4
Pour in the corn kernels and stir well.
5
Pour in appropriate water.
6
Add oyster sauce and bring to a boil.
7
Add the tofu without turning, bring to a boil over low heat and cook for five minutes.
8
Add shrimp and cook for two minutes.
9
Add the cucumber and cook for another minute.
10
Finally, thicken it. I use it thinly and don't like to put too much starch in it.
11
I'll buy you a bowl.Shrimp Japanese tofu soup Make Tips
1. I like the light and original flavor, so I only add oyster sauce and it tastes just right. 2. You can add some white pepper to enhance the flavor.