Shrimp and tofu soup(xian xia dou fu tang )

Shrimp and tofu soup

Introduction:

"As soon as Meitian holds a cooking competition, it seems that all kinds of dishes will emerge overnight. It's too fierce. Some people know that their level is limited, but they are willing to participate. They still hope that God will open their eyes and win the Universiade prize. Some people believe that they are good at cooking, aspire to win the prize, and are proud to go all over the competition area, aiming to blossom in an all-round way. No matter what kind, I think everyone in the competition is willing to test their cooking level, and there is a small wish to win a prize in their heart. This is also the food dream of everyone who likes cooking

Production steps:

Step 1: the materials are ready;

Step 2: blanch the bean curd and cut it into small cubes, then prepare the corn kernels;

Step 3: after shelling, remove the black thread from the shrimp back and marinate with pepper and cooking wine for 10 minutes;

Step 4: break up the eggs and set them aside;

Step 5: blanch corn kernels in water;

Step 6: put proper amount of water into the pot, add tofu and cook until the water boils;

Step 7: add corn kernels and cook for 2 minutes;

Step 8: add the shrimps and cook until the shrimps turn red;

Step 9: pour the eggs along the edge of the pan;

Step 10: after the egg flower appears, use the cornflour to thicken it;

Step 11: add salt to taste;

Step 12: bowl

Materials required:

Shrimp: 250g

Tofu: 3 yuan

Egg: 1

Corn: half

Cooking wine: 1 / 3 tbsp

Pepper: a little

Starch: 1 teaspoon

Salt: right amount

Precautions: 1. The bean curd can be blanched with water to remove the beany smell, and it is not fragile when boiled; 2. It is easier to shell the shrimp when it is frozen in the refrigerator for half an hour; 3. The shrimp itself is fresh enough, so there is no need to put other seasonings, just a little salt.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Xia Dou Fu Tang