Green vegetables, ham and bean curd soup(qing cai huo tui dou fu geng )

Green vegetables, ham and bean curd soup

Introduction:

"Recently, I often buy tofu to eat. I used to prefer old tofu (North tofu), Mapo Tofu, fish flavored tofu, pan tofu, tofu balls... Now I prefer tender tofu (South tofu) and make a light tofu soup. I think it's also good."

Production steps:

Step 1: soak the cabbage in rice water or light salt water and wash it;

Step 2: drain the water and cut it into pieces;

Step 3: wash the tender tofu and cut it into small pieces;

Step 4: chop the ham sausage and set aside; I used one, and the actual amount is 0.5;

Step 5: put the pot on the fire, pour in water and bring to a boil, put the tender tofu into the pot and blanch it;

Step 6: after blanching, remove the tofu and drain the water;

Step 7: stir fry cabbage in another oil pan;

Step 8: pour in some water or soup and bring to a boil;

Step 9: add appropriate amount of salt;

Step 10: put the boiled bean curd into the soup and cook it slightly; add appropriate amount of starch and water, stir it evenly; if you like the soup to be thick, the starch will be thicker; otherwise, thicken it; stir the starch and pour it into the pot, meanwhile, push the soup carefully with a shovel; add chicken essence and sprinkle with minced ham.

Materials required:

Tender tofu: half a piece

Chinese cabbage: 2

Ham sausage: 0.5

Salt: right amount

Starch: right amount

Chicken essence: appropriate amount

Note: 1, cabbage with rice water, or light salt water immersion, wash; can effectively remove pesticides and other residues;

Production difficulty: ordinary

Process: boiling

Ten minutes: Making

Taste: light

Chinese PinYin : Qing Cai Huo Tui Dou Fu Geng