Mustard bean curd soup(jie cai dou fu geng )

Mustard bean curd soup method:

Raw materials for making mustard bean curd soup:

Mustard 150g; tofu 200g; starch appropriate

Seasoning for making mustard bean curd soup:

2 tsp sesame oil (6 g); 15 TSP stock (450 g); 1 tsp pepper (3 G); 2 tsp refined salt (6 g)

Processing steps of mustard bean curd soup:

1. Remove the old leaves and thick stems of mustard, wash them, blanch them in boiling water, remove them, cool them in cold water, and then cut them into pieces;

2. Bring the soup to a boil, add refined salt and starch to thicken it into a soup, and then add diced tofu to boil;

3. Add chopped mustard, bring to a boil again, turn off the heat and serve. Sprinkle with sesame oil and pepper.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of mustard bean curd soup:

Fresh color, elegant and delicious.

When making mustard bean curd soup:

This dish can only be thicken, otherwise the soup is easy to solidify, affecting the taste.

Mustard bean curd soup

Mustard bean curd soup is made of mustard and bean curd, which belongs to home cooking.

Ingredients needed

Mustard 150 grams, 200 grams of tofu, starch amount

2 tbsp sesame oil, 15 tbsp stock, 1 tbsp pepper, 2 tbsp salt

Production method

1. Cut off the old leaves and thick stems of shepherd's purse, wash them, put them in boiling water, scald them, then take them out, cool them in cold water, and then cut them into pieces.

2. Bring the soup to a boil, add salt and starch to thicken it, then add diced tofu and bring to a boil.

3. Add chopped shepherd's purse, boil again, turn off the heat, pour sesame oil and pepper.

The chef knows everything

This dish can only be thicken, otherwise the soup is easy to solidify, affecting the taste.

Characteristics of dishes

Fresh color, elegant and delicious.

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Chinese PinYin : Jie Cai Dou Fu Geng