Weizeng tofu soup(wei zeng dou fu tang )

Weizeng tofu soup

Introduction:

"The nutritional value of tofu is self-evident. Cabbage likes tofu very much. The most favorite is tofu dipped in soy sauce, which is also the simplest and most original. I often do this, but occasionally I change my taste. In my hometown, there will be a night of oyster tofu soup on the dinner table every new year's day, which means promotion and wealth. What we buy in the market are all fresh tofu. Sometimes the tofu is still hot. When I was a child, I could buy 5 yuan of tofu for 1 yuan, but now prices are soaring, so I can only carry 2 yuan home for 1 yuan. After buying tofu, you can buy half a jin of fresh oysters at the stall selling spring rolls and bean sprouts, and then go to the vegetable stall with a few chives, and the materials are ready. Wash the oysters and drain the water. Rinse the bean curd gently with water and cut it into small pieces. When everything is ready, heat the oil. Don't use too much oil. Add scallion to stir fry until fragrant. Stir fry the oyster for several times. Then pour in some water immediately, and then add tofu. Bring to a boil, add salt and other seasonings, stir several times. If it's made by my father, I'll put in another egg flower. The egg flower must be very thin, so the bean curd soup will be beautiful. The final thicken should be carried out before the pot, and the thick thicken must be hooked to make it taste good. Finally, add the right amount of black pepper and sesame oil, sprinkle with scallion. The tofu soup is delicious with the oyster. I miss my hometown's tofu soup very much. I left my hometown to work in cabbage. There are many oysters here, but oysters are rare. Today, I'd like to share with you the method of tofu, adding the elements of Japanese style weizeng, and the taste is also very delicious. Tender bean curd with some fresh vegetables, nutrition is absolutely enough

Production steps:

Step 1: remove the stalks of fresh mushrooms and wash them to carve patterns on the surface; slice carrots and cut garlic into small pieces; cut kelp into 125px or so; slice meat and scald it with boiling water and take it out for later use

Step 2: cut the tender tofu into small pieces

Step 3: heat the right amount of oil in the pot, add minced garlic and saute until fragrant

Step 4: add carrot slices, mushrooms and meat slices and stir fry for several times

Step 5: add 200cc water

Step 6: add tofu

Step 7: add all seasonings and bring to a boil. Turn to low heat and simmer for 15 minutes

Step 8: Sprinkle with scallion

Materials required:

Tender tofu: 1 box

Sliced meat: 30g

Kelp silk: 10g

Carrot: 20g

Fresh mushrooms: 4

Garlic: 2 pieces

Scallion: a little

Japanese miso sauce: 1 and 1 / 2 tbsp

Soy sauce: 1 tbsp

Rice wine: 1 teaspoon

Water: 200cc

Note: 1. Tender tofu is easy to break, so you can't stir it with shovel or spoon when cooking, otherwise tofu will be broken completely, which will affect the taste and appearance; 2. Different brands will have different taste and salinity, which can be adjusted according to personal actual situation. The above amount of seasoning is for reference only!

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: other

Chinese PinYin : Wei Zeng Dou Fu Tang