Current location - Recipe Complete Network - Complete breakfast recipes - The practice of making soup with rice tofu
The practice of making soup with rice tofu
Materials for making rice bean curd soup: 250g of rice bean curd, 5 shallots, a little cooking oil, a little salt, a little soy sauce and a little chicken essence.

Steps:

250 grams of rice tofu, cut into small squares;

Five or six shallots;

After the water is boiled, add a proper amount of cooking oil, then add scallion, then add rice tofu and sprinkle a little salt.

Light soy sauce, chicken essence, and then boil the water.

Put shallots in the soup bowl and the water in the pot boils. Scoop some water with a spatula and scald the onion leaves in the bowl.

Then pour the rice tofu into a boiling bowl.

Scallion is not easy to cook, put it first; Onion leaves are easy to cook. Put it directly in the soup bowl, so that the green onion leaves are very green.

Homemade Hunan rice tofu ingredients: 200 grams of sticky rice flour and 400 ml of water.

Accessories: 3 grams of edible alkali.

Seasoning: appropriate amount of salt, a little kelp, a little mustard tuber, oil 1 spoon, 30g lean meat, chives 1 root.

Steps:

Half a pot of water, while sticky rice noodles, while stirring evenly. Don't fire (knock on the blackboard). Stir well before firing.

After stirring evenly, turn on a small fire and keep stirring.

Take a spoonful of edible alkali and add a little water and mix well.

While stirring the powder soup, slowly pour the alkaline water into the pot.

Slowly boil the powder soup into a paste, continue to stir with low heat, and don't let the powder paste to the end.

The paste with alkaline water turns yellow slowly, indicating a little paste.

Boil until the powder slurry becomes paste, and pour it into a water-free and oil-free container for cooling.

When it is completely cooled and solidified, it is cut into blocks and soaked in clear water.

Remove the uneven edges and the rice tofu will be finished.

Next, cut the rice tofu into small cubes.

Soak in clear water.

Soak kelp in shredded Kamikiri, chop mustard tuber, chop lean meat into foam, and chop onion into chopped green onion.

Stir-fry minced meat in hot oil.

Add kelp silk and stir fry.

Add mustard tuber, add water to boil half a bowl of rice and cook.

Bring a spare.

Take another bowl of noodles and add salt, soy sauce and chopped green onion.

Add two tablespoons of broth or boiled water.

Boil water in a pot.

Add the drained rice tofu and boil it again.

Take it out and put it in a noodle bowl. Sprinkle with fried kelp topping.

Rice tofu can also be made of hydrated lime powder. Sticky rice noodles are rice noodles, and it is best to use stem rice noodles. Or make your own rice paste.