Shiitake kelp weizeng soup(xiang gu hai dai wei zeng tang )

Shiitake kelp weizeng soup

Introduction:

"It is said that the secret of Japanese longevity is three bowls of weizeng soup every day. Weizeng is a kind of fermented bean products, which is rich in nutrition and contains more protein, fat, sugar and a variety of minerals. It can not only prevent many kinds of cancer, but also reduce cholesterol, inhibit fat accumulation, improve constipation, prevent hypertension and diabetes. The simplest way to eat weizeng is to make soup. With weizeng as the base of the soup, it can be combined with tofu, kelp or other vegetables to moisten and nourish. Autumn tonic drink more soup, might as well try weizeng soup. In traditional weizeng soup, kelp and MuYuhua are used to extract the soup to enhance its freshness and taste. Although it can produce fresh, it is a kind of food with high acidity. If you emphasize vegetarianism, you might as well remove the wooden fish flower and use dried mushrooms with kelp to make it fresh. The taste is the same, light and mellow, rich and delicious. "

Production steps:

Step 1: material 1.

Step 2: material 2.

Step 3: soak Lentinus edodes in advance.

Step 4: wash and soak kelp according to the instructions;

Step 5: cut kelp into thick silk; cut Lentinus edodes into thick pieces; soak Lentinus edodes in water for clarification and retention;

Step 6: cut the bean curd into small pieces, soak it in the light salt water for 5 to 10 minutes, remove and drain the water;

Step 7: cut shallot in oblique section and reserve;

Step 8: add water to soak mushrooms in the soup pot;

Step 9: add shredded mushrooms and kelp, bring to a low heat, and simmer until the soup boils slightly;

Step 10: add tofu, keep low heat and cook slowly;

Step 11: remove the foam in the middle;

Step 12: boil until the tofu floats and the soup boils slightly;

Step 13: with a small colander, put weizeng into the colander, immerse it in the soup, and then slowly open it with a scraper; (you can also put weizeng in a small bowl, fill out some soup, open it, and then pour it into the pot);

Step 14: boil for a while, turn off the heat before the soup boils, and then add the scallion.

Materials required:

Deep sea kelp: Half Root

Tofu: 200g

Dried mushrooms: 10

Scallion: 1

Japanese weizeng: 3 tablespoons

Water: moderate

Note: 1, the whole use of small fire, do not boil the fire, otherwise the flavor is easy to lose. 2. After adding flavor, don't cook for a long time, don't boil, otherwise the flavor of weizeng is easy to lose. 3. Only monosodium glutamate was used for seasoning, and the dosage of monosodium glutamate was adjusted according to the variety and salinity of monosodium glutamate. The best way is to add a small amount many times, taste the taste and add the next time. 4. If it's too light, add some salt. 5. Do less, eat at a time, reheat after the taste is not good.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Hai Dai Wei Zeng Tang