Water shield and bean curd soup(chun cai dou fu geng )

Water shield and bean curd soup

Introduction:

"I received the Brasenia schreberi from my friend in Sichuan. He drove 2 hours to the production area to buy it for me. Because there was water to soak it, he sent it to me by freight. I was really moved. In my impression, Brasenia schreberi is a specialty of the West Lake. I didn't expect that Sichuan also has it. Brasenia schreberi is like a segment of lotus leaf, floating in the water, touching in the hand, slippery, eating in the mouth, tender, friends say that it is the feeling of kissing, ha ha, really romantic. Brasenia schreberi can clear away heat, tofu can reduce fire, clear away heat and detoxify. In this hot summer, a bowl of Brasenia schreberi tofu soup, eating a friend's distant blessing, moved

Production steps:

Step 1: prepare water shield, tofu and meat floss.

Step 2: cut tofu into one centimeter square pieces.

Step 3: wash Brasenia schreberi with water and blanch it for use.

Step 4: take the oil pan, slide open the meat floss, and fry until discolored.

Step 5: bring to a boil with water and add tofu.

Step 6: bring to a boil, add water shield, add salt and chicken essence to taste, bring to a boil and thicken with a little water starch.

Step 7: it's so simple, a bowl of fresh and delicious water shield bean curd soup is ready

Materials required:

Brasenia schreberi: moderate

Bean rice: moderate

Meat floss: moderate

Salt: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Note: Brasenia schreberi is a fresh-keeping package. You need to flush water for a while, and you need to blanch water for cooking.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chun Cai Dou Fu Geng