Shepherd's purse and tofu soup(qi cai dou fu tang )

Shepherd's purse and tofu soup

Introduction:

"This dish was made in the early spring. At that time, shepherd's purse just sprouted and was very delicious. Relatives from my hometown brought some with them when they came. My mother-in-law's family made dumplings, and the rest of them disappeared somehow. I took them all home and made several dishes. This shepherd's purse bean curd soup is one of them. In the clear soup, bean curd and sea shrimp are added, and sesame oil and pepper are added. It's very delicious. "

Production steps:

Step 1: wash shepherd's purse and set aside.

Step 2: blanch in boiling water with a little salt.

Step 3: take it out and let it cool.

Step 4: shell the cooked shrimp and squeeze the water with Capsella bursa pastoris.

Step 5: cut the shepherd's purse into sections.

Step 6: put tofu and cold water into the pot at the same time, bring to a boil over high heat, and then turn to medium heat to stew for a while.

Step 7: put shepherd's purse into the pot.

Step 8: add the shrimp and bring to a boil.

Step 9: add the right amount of salt seasoning, turn off the fire, and then add a little sesame oil.

Step 10: add appropriate amount of pepper and mix well.

Step 11: serve on a plate.

Materials required:

Shepherd's purse: 60g

Tofu: 160g

Shrimp: right amount

Sesame oil: right amount

Pepper: right amount

Salt: right amount

Note: shepherd's purse blanched can be rinsed several times, or soak for a while, can remove astringency.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: other

Chinese PinYin : Qi Cai Dou Fu Tang