Weizeng clam tofu soup(wei zeng ha li dou fu tang )

Weizeng clam tofu soup

Introduction:

"This recipe comes from Kitchen God's home cooking. When I just got this book, I couldn't help sending out the preconceived disdain of "who dares to be the kitchen god" from my breath. OK, I Wrong I have. This book opened my new understanding of recipes. The introduction is very detailed, the attitude is very rigorous, and the dishes are unexpected. When it comes to unexpected dishes, the biggest exclamation is that everything can be "stirred into mud". In addition to making sauces, we can also stir vegetable leaves into mud, ditch into mud, cream into mud, and even bread into mud. In a word, in the future, standing on the shoulders of giants, we will talk about all kinds of mixing into mud. If you say Thai food is sticky, a big pot of "stir into mud" still makes sense, but the visual Department of Western food All right, so the beauty of learning is that you always have the feeling of opening your eyes. Today, this "stir into mud" will stir tofu into mud, let's go step by step

Production steps:

Step 1: boil a pot of water, add monosodium glutamate and a little salt, mix well (you can hold a blender in the middle)

Step 2: after boiling, put the washed clams in. It's almost good after 3 minutes

Step 3: cut the tofu into small pieces during the clam period, put 5 or 6 pieces in each bowl, and set the rest aside

Step 4: drain the clams in a small bowl with tofu

Step 5: put the remaining tofu pieces into weizeng soup (still hot), and use a hand-held blender to "mix into mud"

Step 6: pour the thick weizeng tofu soup into a small bowl. Soup is almost as good as clams. Don, enjoy it

Materials required:

Clam: 500g

Tender tofu: 400g

Chiweizeng: 2 tbsp

Salt: a little bit

Note: a little experience: giant's original recipe is to put "Chaiyu kelp powder". I put some salt before I found it. It turns out that it's salty. If it needs to be put, it's just a little salt or not necessary at all. What is the science popularization weizeng? Baidu said: "it's bean paste, soya bean paste, Douchi and so on, which are made by fungus propagation. Supermarket common "chiweizeng" and "light weizeng" two kinds, red color deeper, fermentation longer, taste stronger. The taste report is fragrant, fresh and thick, and the tofu melts in the mouth. The method is simple, the failure rate is basically zero, so it is recommended. In other words, weizeng is fermented by beans anyway. If you take Sufu instead of weizeng and "mix it into mud", how about a Sufu tofu soup? Let's wait and try.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: other

Chinese PinYin : Wei Zeng Ha Li Dou Fu Tang