Shuangsi soup (dried tofu soup with shredded potatoes)
Introduction:
"This soup has been drunk in my family for N years. It's served with oil cake, steamed bread, and rolls at breakfast. It's not so popular, but its taste is extraordinary. The smell of fried shredded potatoes complements the unique flavor of tofu skin, which is very good."
Production steps:
Step 1: cut tofu skin into thin strips
Step 2: use the potato board to insert filaments
Step 3: break the eggs and chop parsley
Step 4: add oil and heat in the pot, fry the raw potato shreds until golden crisp, and then take them out
Step 5: pour a little oil into the frying pan, add onion and ginger, five spice powder, a little ginger, stir fry until fragrant, add water and bring to a boil
Step 6: first add dried bean curd, add salt, boil, pour in egg Flos, then add shredded potato, boil and add coriander.
Step 7: as shown in the figure
Materials required:
Potatoes: one
Dried tofu skin: 2 pieces
Egg: one
Coriander: moderate
Scallion: right amount
Ginger: right amount
Five spice powder: appropriate amount
Soy sauce: moderate
Salt: right amount
Note: 1. This soup tastes very good. I usually match it with the oil cake (Part 1 menu). After frying the oil cake, I can use this oil to fry shredded potatoes directly to save time and effort.
Production difficulty: simple
Technology: stewing
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Shuang Si Tang Tu Dou Si Gan Dou Fu Tang
Shuangsi soup (dried tofu soup with shredded potatoes)
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