Bean curd green moth soup(dou fu qing e tang )

Bean curd green moth soup

Introduction:

"Summer is coming. Let's have a bowl of light bean curd and green moth soup."

Production steps:

Step 1: a jin of green moth, a piece of tofu, and a proper amount of assorted vegetables

Step 2: Green moth a Jin, a piece of tofu, mixed vegetables amount. In the supermarket to buy green moth by the way to a bag of "sea water", home green moth raised in the "sea water" for half a day, let it spit out the sand

Step 3: clean the surface with clean water. There is mucus on the green moth's shell. It's a bit slippery and fishy. You can grab several green moths and rub them vigorously to rub each other and wipe off the mucus

Step 4: cut tofu into small pieces and set aside

Step 5: put proper amount of water in the soup pot, put green moth in, open fire and boil water

Step 6: when the water is boiled, people can't leave the pot. Turn to the middle of the fire, with chopsticks in one hand and bowl in the other, and stare at the pot. As long as you see the green moth "opening", you can clip it out. At this time, it's the tenderest to eat (don't worry about not boiling it thoroughly. I remember the zoology teacher said that the adductor muscle of bivalves is more difficult to cook than other parts of the body. If the adductor muscle is cooked, other parts are cooked It's too late. After taking out all the green moths with open shells, don't forget to ladle out a spoonful of soup and pour it on the green moth. Try to soak all the green moths in the soup, otherwise they will lose water easily and become old

Step 7: when the water is boiled, people can't leave the pot. Turn to the middle of the fire, with chopsticks in one hand and bowl in the other, and stare at the pot. As long as you see the green moth "opening", you can clip it out. At this time, you can eat the tenderest (don't worry about not boiling it thoroughly. I remember the zoology teacher said that the adductor muscle of bivalves is more difficult to cook than other parts of the body. If the adductor muscle is cooked, other parts are cooked It's too late. After taking out all the green moths with open shells, don't forget to ladle out a spoonful of soup and pour it on the green moth. Try to soak all the green moths in the soup, otherwise they will lose water easily and become old

Step 8: don't turn off the fire, continue to cook the soup over medium heat, and skim the foam with a spoon

Step 9: add tofu and roll for 3min

Step 10: add the assorted vegetables and boil for 2 minutes

Step 11: add salt to taste

Step 12: pour the cooked soup into the green moth

Materials required:

Green moth: one jin

Tofu: one piece

Assorted vegetables: moderate

Salt: right amount

Note: 1. In the supermarket to buy green moth by the way to a bag of "sea water", after returning home green moth raised in the "sea water" for a long time, let it spit out the sand. 2. Green moth shell has mucus, a little slippery fishy, will affect the taste of soup, need to clean, you can use a toothbrush, you can also grab a few green moth, rub hard, let them rub each other, rub off the soup Layer of mucus 3. When cooking green moth, you should look at it. You can take it out as soon as you see the green moth's "mouth", otherwise the taste is too old. Don't worry about not cooking thoroughly. Adductor muscle of bivalves is more difficult to cook than other parts of the body. If adductor muscle is cooked, other parts are cooked. 4. After all green moths are taken out, you need to add a spoonful of soup to soak green moth meat in the soup to prevent water loss leading to aging. 5. Skim the foam in the soup before cooking tofu

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Dou Fu Qing E Tang