Shrimp and taro soup
Ingredients: chicken essence
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Shrimp and taro soup
1
Prepare the ingredients.
2
Cut tofu into small pieces, add water, boil over low heat, blanch and remove.
3
Chop the ginger, stir the peeled shrimp with salt, chicken essence, cooking wine, and starch, and marinate for ten minutes. Peel the taro and carrot, dice the glutinous rice, round it and cut it into small pieces. Add appropriate amount of water to mix with water to form water-starch.
4
Heat the oil and stir-fry the shredded ginger until fragrant, add carrots and stir-fry to change color.
5
Add taro, tofu and meatballs.
6
Stir fry for a little more than ten seconds, add water, and bring the blanched tofu to a boil.
7
Change to low heat and simmer for about ten minutes, add shrimp, salt, and chicken essence strips to taste good and bring to the boil again.
8
Drizzle with water and starch layer to thin sauce, then drizzle with some sesame oil.Shrimp and taro soup Make Tips
1. Blanching tofu with water can remove the fishy smell of beans. Don't use too much heat when blanching the water to avoid burning the tofu! 2. There are no glutinous rice meatballs that can be replaced by other meatballs.