Stewed seaweed and tofu soup practice

Stewed seaweed and tofu soup This soup is fragrant and smooth, often eaten without greasy, rich in protein and calcium, iodine, zinc and other minerals, suitable for pregnant women to eat. The following is my collection of stewed seaweed and tofu soup 'practice, welcome to read and learn, I hope to be able to help you.

Stewed kelp and tofu soup 'practice

Practice 1:

Boil water in a pot, put the cleaned and cut kelp and mushrooms into the boil for 2 minutes to cool and set aside.

Pour a little sesame oil into a frying pan and fry the chopped onion and ginger.

Add the kelp and mushrooms and stir fry.

Put the sautéed kelp and mushrooms into a casserole dish, add stock (or water) and bring to a boil over high heat.

Add the shrimp.

Add a little cooking wine and cook for 10 minutes.

Add the chopped tofu and continue to cook for 5 minutes.

Add a little salt, pepper and chicken seasoning.

Finally, sprinkle some garlic cloves and turn off the heat.

Practice 2:

1. Kelp softened with warm water and opened, washed and cut diamond-shaped pieces. Tofu cut into small square dices, and into the boiling water blanch, fish up and drain the water.

2. frying pan on a high flame, scooped into the peanut oil hot, into the onion, ginger incense, color yellow, then under the broth, boil, change the fire, put the kelp, and then under the tofu, shrimp, cover the lid, stew half an hour, open the lid into the salt, adjusted to taste that is complete.