Microwave laver bean curd soup

Composition:

25 grams of shrimp; 1 tbsp oil; Chicken soup 1 can; Add 3 cups of water; Flour 1 tablespoon; Half a piece of soft tofu is about180g; 4 pieces of laver (9× 20 cm); 2 eggs are scattered; Onion 1 tree diced.

Seasoning:

Salt 1/2 teaspoon (or appropriate amount) pepper and a little sesame oil 1 teaspoon.

Prepare:

Cut tofu into thin strips, about 1/2× 1/2× 4 cm. Soak the dried shrimps in 1/4 cup of water until they are soft. Put it in water and mix it with corn flour evenly. Cut laver into small cubes.

Exercise:

1, put the dried shrimps and oil into a 3-liter deep pot, heat for 2 minutes, and gently cover the dried shrimps with a paper plate to prevent them from bursting in the furnace.

2. Add chicken soup and water, cover it, and heat it for 10 minute until the soup boils and the shrimp is cooked. Add tofu, cover and heat for 3 minutes.

3. Mix the raw flour and water, hang them in the hot soup, stir until the soup is thick, take out the laver slices, add salt and pepper, and season.

4. Stir the egg mixture into a ring, stir evenly for a while, heat for 30 seconds, pour in sesame oil and add chopped green onion.

Microwave cooking instructions

1. When cooking in a microwave oven, you should first soak the raw materials with seasonings (such as soy sauce, monosodium glutamate, salt, cooking wine, sugar, ginger, onion, garlic, etc.). ) and soak thoroughly. Because the microwave cooking process is fast, it is difficult to taste without soaking, and it is also difficult to remove the fishy smell and enhance the fragrance of onion, ginger and garlic.

2. The soaked seasoning marinade should be filtered and thoroughly filtered. Otherwise, excess gravy will remain in dishes and bowls, soaking some raw materials, resulting in uneven raw and cooked.

3. When cooking foods that need thickening, use less water when thickening with raw flour and seasonings. The raw materials should be mixed with the slurry, and there should be no feeling of dripping or flowing down.

4. Some dishes can be sprinkled with pure wool oil before cooking, which can add color, fragrance and taste to the cooked dishes.

5. In microwave cooking, choose medium-high power, medium power and medium-low power as far as possible among the five power outputs. Because the lower the microwave power we choose, the greater the gap between magnetron and microwave. As long as the time is properly extended, the cooked food will be tender, crisp and rotten, and it is not easy to have uneven cooking inside and outside.