Salmon weizeng soup(san wen yu wei zeng tang )

Salmon weizeng soup

Introduction:

"Salmon is delicious and nutritious. I don't dare to make salmon slices at home. I'm afraid I'll eat it badly. Besides, there are more or less parasites in the sashimi. For safety's sake, I'd better cook it well and eat it safely. Now it's hot. It's a bit late in summer. I don't want to eat. I'd like some salmon soup, which is light and nutritious. "

Production steps:

Step 1: prepare materials. Slice the salmon, soak the seaweed for 2-3 minutes in advance, wash and drain.

Step 2: divide the bean curd into small pieces, put it into a soup pot, add 600ml water and boil.

Step 3: bring the water to a boil and bring to a low heat for 5 minutes. Then bring to a high heat. Add salmon slices and bring to a boil for 5 minutes.

Step 4: add monosodium glutamate and stir well.

Step 5: add the marinated seaweed in advance, bring it to a boil, turn off the heat, and the delicious salmon weizeng soup is ready.

Materials required:

Salmon: 200g

Silk tofu: 1 box

Seaweed: moderate

Baiweizeng: 1 tbsp

Note: I have done it several times, and I think the fresh salmon tastes delicious. If it's a little fishy with thawed salmon, the taste is a little bad. You can also make kelp, but you have to soak it in advance for a period of time, and the kelp is cut in advance and boiled in boiling water before it can be used as food material.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : San Wen Yu Wei Zeng Tang