material

200g yam, 400g tofu, 1 cloves garlic, soy sauce, sesame oil, onion, salt and monosodium glutamate.

working methods

1, peeled yam, boiled tofu and diced respectively; Peel garlic and chop it into paste.

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

3. Add appropriate amount of water, pour in diced tofu when boiling, add garlic and remaining raw materials, and boil.

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

Cai Wu hot and sour soup

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

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

working methods

1. Wash and shred carrots and bamboo shoots, shred mushrooms, slice tender tofu with a knife, and soak rotten clothes into strips.

2. Put appropriate amount of water in the soup pot, add corn kernels, fresh peas, fresh bamboo shoots, shredded mushrooms and appropriate amount of salt, and cook for another five minutes.

3. Put shredded carrots in a wok and stir-fry 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, cook 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 soup or vegetable soup 480ml, 3 cloves of garlic, 2 lemongrass, 6 green onions (with onion leaves), small red pepper 1 tablespoon of vegetable oil 1 teaspoon of red curry sauce 1 teaspoon of coconut milk 400ml, 4 slices of dried galangal, teaspoon of brown sugar 2 and lime (lime) 65438.

working methods

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

2. Add hot oil to a large saucepan with a thick bottom, add garlic, citronella, green onions, peppers and curry sauce, and cook for 1-2 minutes, 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. Decorative shredded coconut can be baked in a frying pan as needed, and then cut some shredded red pepper. 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.