Mushroom and bean curd soup(dong gu dou fu geng )

Mushroom and bean curd soup

Introduction:

"I remember watching the TV documentary" China on the tip of the tongue ", which mentioned the bean curd soup of Huaiyang cuisine. It's very skillful. I can't break the soft bean curd. I admire it very much. In addition, I watched the delicious relationship starring Wang Qian some time ago. I flipped through the later episodes and introduced the dish. Now I want to see it again and forget what episode it is It can only be based on memory and the materials of your own kitchen, but the basic style should be similar. I remember that I used to eat wonton noodles with my father. The soup was made of ground fish and pig bone, and then some shrimp seeds were added. The soup was fragrant with a little yellow in the bowl. Therefore, I boldly added tender garlic sprouts to replace yellow in the soup, and the effect was excellent. "

Production steps:

Step 1: water the mushrooms, fungus and floating skin in advance, cut them into shreds after water, cut about 50g beef into shreds, add 1 / 2 tbsp of soy sauce, 1 / 8 tbsp of sugar, 1 / 8 tbsp of tender meat powder and 1 / 2 tbsp of cooking wine, and marinate them until sticky;

Step 2: cut the garlic seedling into segments;

Step 3: cut the tofu into slices, then shred it, put it in a plastic sieve, and put the sieve seat in cold brine;

Step 4: boil, pour the soup, bring to a boil, and use a dense screen to remove the floating foam on the surface;

Step 5: first pour in the Shredded Mushroom and agaric, and boil for a while;

Step 6: pour in the floss and shredded beef, and let the soup boil again;

Step 7: take out the whole bean curd sieve from the brine and filter the water;

Step 8: gently pour in the shredded tofu, use the back of the spoon to spread it slightly, do not use too much force, the shredded tofu is very fragile, continue to let the soup boil for a while;

Step 9: add a little salt 1 / 2 tsp (because the ham base soup has a little salinity, salt should be put less), cooking wine 1 tsp and pepper 1 / 2 tsp, add the right amount of water starch, gently push the back of the spoon evenly, the soup should not be too thick, and then stop the fire, immediately sprinkle garlic, drizzle a few drops of sesame oil, OK.

Materials required:

Inner fat tofu: 1 / 2 lb

Ham and bone soup: 1 large bowl

Mushroom: 2

Auricularia auricula: 1 big one

Floating skin: About 50g

Shredded beef: About 50g

Garlic sprouts: About 50g

Salt: 1 tsp

Pepper: 1 / 2 tsp

Cooking wine: 1 tbsp

Sesame oil: 1 / 2 tsp

Note: 1. This soup is usually made of inner fat tofu or Japanese tofu instead of hard tofu; 2. The bottom of the soup is very important. This time, the soup is made of ham meat and ham bone over slow fire; 3. The shredded mushrooms, edible fungus and floating skin should be cut as thin as possible. The inner fat tofu is very soft, smooth and easy to break. Be very careful when cutting; 4. In order to enhance the toughness of tofu, soak the beans with salt water Five, bean curd stir in the pot with a spoon back push, if you use the spoon front push, spoon edge will cut the bean curd; six, put the right amount of shredded meat soup will make the soup more delicious; seven, add a little yellow will make the soup more fragrant, can not find yellow, with garlic instead, put after the fire, when the soup is still rolling, can be cooked garlic; eight, in line with the principle of making kitchen materials, with the right materials There will be differences between the two. Try to keep the style of Huaiyang cuisine and pay attention to the craftsmanship of the knife. The knife technique is delicate and the taste is light. But I'm not at home yet. I have to practice more.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: light

Chinese PinYin : Dong Gu Dou Fu Geng