Cuttlefish, shrimp and tofu soup
By KrystalMayer
This dish is the result of searching the refrigerator without Da Bai around ~~~~ The ingredients are simple ~ the color is gorgeous ~~ the green is refreshing and the red is refreshing! Named it Yihong Fast Green, hehe
Recipe Recommendations
- winter melon appropriate amount
- lactone tofu appropriate amount
- cuttlefish appropriate amount
- mushroom appropriate amount
- prawns appropriate amount
- cooking wine appropriate amount
Steps for Cuttlefish, shrimp and tofu soup
1
All materials.
2
Slice wax gourd, dice lactone tofu, and cut mushrooms with a cross knife.
3
Cuttlefish cut from the inside and marinate with cooking wine for a few minutes, wash the shell of the prawns, and wash the red rice amaranth to remove the old roots.
4
After boiling water, add ginger slices and onion knots.
5
3 tablespoons of cooking wine and cook for 2 minutes.
6
Add the red rice amaranth first.
7
Wait until the red rice and amaranth soup is cooked and turned red, remove it for later use.
8
Add the wax gourd slices into the red soup in turn.
9
and mushrooms...
10
After the wax gourd is soft, add the cuttlefish.
11
Mix with prawns, season with salt, and turn off heat after 2 minutes.
12
At this time, add the chopped diced tofu and cooked red rice amaranth. There is no need to add MSG to this soup ~~ because the fresh shrimps are already very fresh after being fired!
13
The color of the soup is clear ~~ The color is tempting, and even the tofu is dyed a light pink ~~ Haha, I guarantee that girls will like this kind of soup, and I believe they will have a good appetite in summer!