Cuttlefish, shrimp and tofu soup
By EmelyStanton
The color of the soup is clear ~~ The color is tempting, and the nutrition is very balanced ~ Protein, vegetables, and soy products are all ingested. The key point is that the tofu is delicious and refreshing. The tofu is also dyed a light pink ~~~ Haha, I guarantee that girls will like this kind of soup, I believe you will have a good appetite in summer!
Recipe Recommendations
- prawns half a catty
- winter melon several pieces
- mushroom 8 rats
- lactone tofu a box of
- salty and fresh
- stewed
- ten minutes
- simple
Steps for Cuttlefish, shrimp and tofu soup
1
Clean up all the raw materials.
2
Cut the cuttlefish with a knife and marinate it slightly with cooking wine and white pepper
3
Cut lactone tofu into diced pieces and soak in clean water
4
Blanch the washed red rice amaranth until done, and remove it for later use
5
Add ginger slices and onion knots to the red soup
6
Pour in three tablespoons of cooking wine and cook the red soup for 2 minutes. Let the smell of onions and ginger come out.
7
Add wax gourd slices
8
When the winter melon slices are a little soft, you can add the mushrooms
9
Simply add salt to taste and add cuttlefish slices
10
Add the prawns again ~~ After more than a minute, the prawns turn red and you can turn off the heat! Add the scalded red rice amaranth together.
11
Add the lactone tofu and you can serve the pot.Cuttlefish, shrimp and tofu soup Make Tips
Fully cook the scallions and ginger for at least 2 minutes, allowing the soup to turn into scallion and ginger water. This helps eliminate any slight fishy odor from the cuttlefish and shrimp. No need to add MSG~~~ The soup from the shrimp is very savory~