Porphyra bean curd soup(zi cai dou fu geng )

Porphyra bean curd soup

Introduction:

"Porphyra bean curd soup" is lactone bean curd. Because lactone bean curd is smooth and tender, it is especially suitable for making soup. This bean curd soup uses beef powder as seasoning, and laver is added in, so the taste is not only beef flavor, but also seafood flavor. The taste is smooth and tender, which is very good. "

Production steps:

Step 1: slice lactone tofu first. Then cut it into thick strips.

Step 2: soak in water for 5 minutes.

Step 3: boil water in a pan, add laver and cook for 1 minute. Add beef powder and a little salt to taste.

Step 4: pour in the starch and thicken it.

Step 5: drain the soaked lactone tofu.

Step 6: put it in the pot. Do not use a spoon to stir. After boiling, gently shake the pan, and the beancurd will float.

Step 7: after adding shredded green onion, turn off the fire.

Step 8: out of the pot into the bowl, put a few pieces of coriander leaves embellishment.

Materials required:

Lactone tofu: 1 box

Laver: 20g

Beef powder: right amount

Salt: right amount

Starch: appropriate amount

Note: because laver is flaky, lactone tofu should not be cut too thin. If you use Nostoc flagelliforme with, you need to cut lactone tofu into thin strips.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Zi Cai Dou Fu Geng