In our country, water tofu is mainly made of soybeans, which has a long history and is a unique specialty food in our country. Water tofu is deeply loved by us, because it is not only eaten in a variety of ways, but also very nutritious, with high trace elements such as calcium, iron, magnesium and potassium. And it is very easy to be digested by our bodies, so it often appears on our dinner table. Here, we will introduce a method of tofu and cucumber soup in detail.

The practice of tofu and loofah soup

Cucumber fruit contains triterpenoid saponins: cucurbitacin A, F, J, K, L, M, (3-O-β-D- hlucopyranosyl hederagenin), 3-o-β-d-glucopyranosyl oleanolic acid (3-o-β-d-glucopyranosyl oleanolic acid). In addition, bryonolicacid with anti-allergic activity was also obtained from the silk tissue cell culture solution.

The main ingredients of water tofu and loofah soup are 1 block water tofu 1 root cucumber.

Seasoning: 1 bag old hen soup seasoning appropriate salt appropriate onion

Making process of tofu and loofah soup;

1 raw materials: cucumber, tofu, old hen soup seasoning, onion.

2 Slice the tofu with water and soak it in boiling water 10 minute, and chop the onion.

3 Cucumber peeled, washed and sliced.

4 add water to the pot to boil, and add the seasoning of old hen soup.

5 after boiling, put it into the soaked military quilt.

6 After boiling, put in cucumber pieces.

7 Burn until the cucumber is thoroughly cooked, and add the onion segments to turn off the fire.

8 put it in a bowl and you can take it. [ 1]

Tip:

1. Cucumber is not suitable for direct raw eating.

2. Cucumber juice is rich and colorful, so it should be cut now to prevent nutrients from flowing with the juice.

3. When cooking cucumber, we should pay attention to keeping the taste as light as possible, and use less oil. We can thicken it and use chicken essence or white pepper to refresh it, so as to show the letter.