Stewed bone soup & quot; fermented bean curd & quot;(gu tang hui niang dou fu )

Stewed bone soup & quot; fermented bean curd & quot;

Introduction:

"I wanted to make a simpler & quot; cabbage and Tofu Soup & quot;. After opening the refrigerator, I found the leftover meat stuffing from yesterday's package of xiaowondun. So I made this one instead. It's nutritious and light."

Production steps:

Step 1: wash the cabbage and scallop, wash the pork and chop the stuffing. Add some salt and soy sauce. Stir the stuffing and set aside. Cut the scallion into ginger slices.

Step 2: wash the bean curd, cut it into rectangular strips, and dig out small holes on it.

Step 3: what it looks like after digging a hole.

Step 4: put the filling in.

Step 5: in the middle of the filling, press a scallop, or shrimp.

Step 6: make a pot to light the fire, add pig bone soup to boil, add scallion, ginger, tofu with stuffing, simmer slightly over low heat, then add salt, monosodium glutamate, pepper. Then add cabbage to cook, out of the pot. Steaming.

Materials required:

Tofu: right amount

Meat stuffing: right amount

Scallops: right amount

Vegetables: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Pepper: right amount

Bone soup: right amount

Note: to use small fire brewing tofu, fire will be scattered

Production difficulty: ordinary

Craft: Stew

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gu Tang Hui Niang Dou Fu