Bean curd soup with clams(ha li dou fu tang )

Bean curd soup with clams

Introduction:

Production steps:

Step 1: wash the clams after spitting out the sediment.

Step 2: cut coriander and ginger into shreds.

Step 3: cut tofu into small pieces (I think it's easy to taste if cut smaller)

Step 4: control the clam water, put it into the pot and steam it. (there is no need to put water in here. Clams will produce soup when steamed)

Step 5: steam the clams until they open.

Step 6: add proper amount of boiling water to the original soup, bring to a boil, add shredded ginger and tofu, and cook until the water boils. (if the clam doesn't spit out all the sediment, the original soup needs to be filtered.)

Step 7: add the clams, add the right amount of salt to taste, and then sprinkle with coriander powder. (the original clam soup itself is salty. It's better to add salt after tasting it.)

Materials required:

Clam: 500g

Tofu: right amount

Coriander: moderate

Ginger: right amount

Salt: right amount

Note: this method is to use the original clam soup to cook tofu. The salty taste of clam will permeate into tofu, which is more delicious than tofu cooked with water and then added with clam. The key to drinking this soup is that clams must be clean. If mud is mixed in the soup, you will feel uncomfortable in your mouth.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ha Li Dou Fu Tang