Beef spinach tofu soup
By VicentaLakin
The weather is getting hotter and the soup water is rare, and the soup is learned online, with meat and vegetables and proteins, full nutrition, and water and soil. We're in the White Zone, there's no Asian Chinese supermarket, but the American market has spinach leaves, soft, smooth and tender。
Recipe Recommendations
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for Beef spinach tofu soup
1
Slice beef in a container, with a large spoon, a large spoon of wine, a quarter of a spoon of sugar, a third of a spoon of pepper powder, flattening, adding a large spoon of water, flattening, adding a small spoon of corn starch, continuing to flatten, finally adding a large spoon of vegetable oil, also flattening, for 30 minutes or more
2
Tofu is cut off and spinach is purified
3
(b) A soup pot with ginger chips, tofu and ham, and 30 minutes with a fire, so that the ham can smell, and when it's full of foam, it can be thrown off
4
Join the beef in scattered areas, and do not reverse it immediately
5
(b) Continue to add spinach leaves, order a small spoon of salt, a small one-quarter spoon of pepper powder and a large one-two spoon of soy sauce, and stir it up a few times
6
I'm going to eat it while it's hot. Come on, EnjoyBeef spinach tofu soup Make Tips
First, it is often said that tofu can be boiled first, and second, with ham soup, there is no need for chicken。