When we make sparerib soup, we always put some ingredients that are easy to taste. Ribs and bean curd soup should be familiar to everyone, right? This dish is easy to cook and suitable for beginners. Moreover, the content of protein and calcium in tofu is very high, and the clear soup is especially tasty when stewed. Tofu can be put earlier, because the more stewed tofu, the better.

Sparerib bean curd soup

Ingredients: ribs and tofu Accessories: laver, fungus and coriander.

Seasoning: refined salt, sesame oil, chicken essence, vinegar and Hu spicy powder.

1, cut tofu into pieces, and set ribs on the plate for later use;

2. Pour the sparerib soup into the pot and add tofu, laver, fungus, etc. Simmer on low heat for about 15 minutes;

3. Add a little vinegar, sesame oil and other seasonings and mix well. Features: Rich in flavor and reasonable in nutrition.

Tip: 1, ribs are acidic food, tofu is alkaline food, so it is reasonable to eat them together;

2, sesame oil can be added according to your own taste;

3, people with heavy tastes add Hu spicy powder.

material

250g of Chinese cabbage, 200g of tofu, 250g of vermicelli (optional addition), 2 ribs, seasoning: 3g of salt and 3g of pepper.

working methods

1. Wash the ribs, blanch them to remove blood, rinse off the foam, add water and boil again, add a tablespoon of cooking wine, and simmer slowly.

2. Wash the cabbage and cut it into long strips. Cut the tofu into cubes. Use boiled water to make vermicelli for later use;

3. After the ribs soup is cooked, add the cabbage, then add the tofu and vermicelli, and simmer the cabbage;

Add a little salt and pepper to taste before cooking. Order a few drops of sesame oil according to your personal preference, and be careful not to put too much, because putting too much will cover up the original fragrance of cabbage soup, but it is delicious without putting it.