"Dried scallop and shredded bean curd soup" is a good soup for warming up in winter(dong ji nuan shen ying yang tang geng jia pin gan bei yin si dou fu geng )

"Dried scallop and shredded bean curd soup" is a good soup for warming up in winter

Introduction:

"Whether it's three meals a day or a big feast or a small drink, it's all about soup. Today, I'd like to introduce a private nutritious and delicious soup made by a big roaster. This soup is most suitable for eating in March 9 in winter and in summer. It's also called "gourmet Fu Jiu soup". It can detoxify in summer and warm up in winter. Ha ha! This soup is made of very simple raw materials. Main raw material: tender tofu. Accessories: scallops and shredded ginger. I have a nickname for it. It's called "dried scallops and shredded tofu soup". Ha ha! The specific measures are as follows. "

Production steps:

Step 1: main raw materials.

Step 2: wash scallops, add scallion, ginger and a little yellow rice wine.

Step 3: add a little more water.

Step 4: steam for 10 minutes.

Step 5: take it out and let it cool.

Step 6: peel three to five grams of fresh ginger and shred.

Step 7: soak in water.

Step 8: soak the tender tofu in light salt water for 15 minutes, and then cut into shreds.

Step 9: soak the cut tofu in salt water again.

Step 10: tear the dried scallops to shreds by hand.

Step 11: stir fry spoon on fire, pour in water, pour in ginger water.

Step 12: pour in dried scallops and dried scallop soup.

Step 13: finally drop a few drops of yellow rice wine into the pot and bring to a boil.

Step 14: bring the soup to a boil and season with salt, white pepper and chicken powder. They are shown in figures 14, 15 and 16 respectively.

Step 15:

Step 16:

Step 17: then thicken with starch.

Step 18: after the sauce is gelatinized, add the pre cut tofu and bring to a boil.

Step 19: then drop in a few drops of onion oil to get out of the pot.

Materials required:

Scallops: 18g

Tender tofu: 300g

Fresh shredded ginger: 5g

Starch: appropriate amount

Scallion: 10g

Ginger: 5g

Yellow rice wine: 10g

Salt: 3 G

Chicken powder: 2G

White pepper: 0.5g

Onion oil: a little

Precautions: 1. After soaking tofu in light salt water, you should cut tofu with water when you cut tofu. It's not easy to stick the knife. You can cut the thickness of tofu according to your preference. It's better to cut tofu thin. You can't grasp tofu by hand after slicing tofu. You should use the blade to rub the tofu flat on the cutting board, and then soak it in light salt water. In this way, the tofu will be very neat It's not fragile. 2. When making this soup, you should thicken it first and then put in the shredded bean curd. If you put the shredded bean curd into the pot first, the shredded bean curd is fragile when stirred with a spoon, and the shredded bean curd is not beautiful.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dong Ji Nuan Shen Ying Yang Tang Geng Jia Pin Gan Bei Yin Si Dou Fu Geng