material

200g of Chinese yam, 400g of bean curd, garlic 1 petal, soy sauce, sesame oil, onion, salt and monosodium glutamate.

method of work

1, peeled yam, scalded tofu in boiling water and diced respectively; Peel garlic and chop it into a paste.

2, peanut oil burned to 50% heat, saute garlic, pour yam diced and stir fry several times.

3. Add a proper amount of water, pour in diced tofu when it boils, add garlic and remaining raw materials, and boil.

4. Finally, sprinkle with chopped green onion and drizzle with sesame oil.

Wucai hot and sour soup

Raw materials: thin rotten clothes, fresh peas, corn kernels, carrots, clear water bamboo shoots, act young tofu, mushrooms and coriander.

Seasoning: vegetable oil, sesame oil, salt, white vinegar (or lemon, lemon juice), vegetarian soup (or mushroom essence), pepper, starch and appropriate amount.

method of work

1, carrots and bamboo shoots are washed and shredded, mushrooms are shredded, tender tofu is cut into pieces with a knife, and rotten clothes are shredded into strips with blisters.

2. Put a proper amount of water in the soup pot, add corn kernels, fresh peas, fresh bamboo shoots, shredded mushrooms, and a proper amount of salt, and then boil for five minutes.

3. Stir-fry shredded carrots in a wok with vegetable oil for one minute, then put them in a soup pot with tender tofu and rotten clothes, and turn to medium heat.

4. After boiling, thicken the soup with starch to thicken it.

5, add pepper, boil over high heat 10 second, turn off the fire, add white vinegar, coriander, mushroom essence, and then pour a little sesame oil to serve.

Thai coconut milk soup

material

Clear chicken soup or vegetable broth 480ml, 3 cloves of garlic, 2 lemongrass, 6 green onions (with onion leaves), small red pepper 1 root, vegetable oil 1 spoon, red curry sauce 1 teaspoon, 400ml of coconut milk, 4 slices of dried galangal, brown sugar 2 teaspoon, lime (lime).

method of work

1. Pour the broth into a small cooking pot and heat it. Peel garlic and citronella, and cut into powder. Chop the green onions. Seed the red pepper and chop it.

2. Heat the oil in a large saucepan with a thick bottom, add garlic, citronella, green onions, peppers and curry sauce, and cook for1-2 minutes with stirring from time to time.

3. Inject broth, coconut milk, galangal and brown sugar, mix well, boil and simmer for 5 minutes. Squeeze out a tablespoon of lime juice.

4. Add lime juice, fish sauce, lime leaves and straw mushrooms, and simmer for 2-3 minutes.

5. The shredded coconut for ornament can be baked in a frying pan as needed, and then some shredded red pepper is cut out. When the soup is cooked, take out the ginger and pour it into the preheated soup bowl. Garnish with lime leaves, shredded coconut, red pepper and coriander. Serve immediately.