Shrimp pickles soup
By VicentaLakin
The hot summer has brought down many appetites, especially in the hot weather in the south, all they want to drink and drink every day. Today, making a sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, and sour。
Recipe Recommendations
- Cristula maculata of 4
- Korean kimchi appropriate amount
- tofu appropriate amount
- chili two
- green onions appropriate amount
- beech mushroom appropriate amount
- garlic the 2
- salt appropriate amount
- white rice vinegar appropriate amount
- edible oil appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Shrimp pickles soup
1
Tofu is cut into small pieces, not too thin 2. Speculous shrimp is turned back, and the shrimp line is removed from 3.0 chili slice section 4。
2
Crab mushrooms clean。
3
Hot pots are pouring into a proper amount of edible oil, while garlic and crab mushrooms are pouring together, making crab mushrooms yellow。
4
The pickles and the processed shrimps are poured into the fire, and the shrimps are colored and added to the proper amount of water. More soup, more water. Pickles are available, and the supermarkets usually sell. I bought a two-pound suit for a month! I love it
5
Add to the cut tofu, and bean curds must be cooked with the pot in advance, which will be more delicious。
6
The soup is cooked five minutes later with a chili section, and it's fine. I prefer to eat spicy, so I put on a spicy 15 pepper. The hot peppers will be boiled in two minutes with a proper amount of salt and white vinegar. White rice jealous of personal preferences。
7
A bowl of rice for pickle Tonga is not too good。
8
I've been eating this soup for a week