Bean tofu soup
By VicentaLakin
Bean-cup is believed to have been done by the majority, and very few people would have had to do it. I've been in love with this soup, and it's probably been infected with the eyes of my parents since I was young, cold winters, a bowl of hot bean-curd soup in that era. To make this soup without onions, ginger, garlic, pepper powder and old vinegar, sour, spicy and spicy is the most beautiful interpretation of this soup, a bowl of soup, sweaty sweat, and in the cold of the winter。
Recipe Recommendations
- cabbage core appropriate amount
- tender tofu appropriate amount
- day lily a little
- fungus a little
- Flammulina velutipes a little
- salt appropriate amount
- ginger appropriate amount
- pepper slightly more
- soy sauce a little
- mature vinegar slightly more
- garlic slightly more
- chicken essence
- green onion appropriate amount
- sesame oil a little
- hot and sour
- cook
- ten minutes
- simple
Steps for Bean tofu soup
1
Every time a cabbage is eaten at the end, this is the same soup, which is so sweet and sweet. It's just temporary membership。
2
Yellowwood's just a little tweak。
3
Bean cheesy, tofu cheesy。
4
A large bowl of water is boiled open, with ginger paste, tofu, yellow bouquets, mussels. Salt, chicken sperm, pepper powder, trace sauce。
5
(all ready-to-eat foods, when the pot is open, it's unstoppable) The water starch makes the soup thick (not too rare)。
6
Go on, go on, go on。
7
The finished product. It's sour, it's cold。Bean tofu soup Make Tips
1. Food is a little bit, not too much, or it will turn into a pot of food rather than hot. A little more pepper and vinegar, before garlic comes out。