Today, I will share with you the home-cooked practices of this soup. The ingredients and practices are relatively simple, and most people can eat it. If you like to cook by yourself, let's try it together.
[Vegetable bean curd soup]
First, let's prepare the ingredients:
1. Prepare a catty of tender tofu, cut it into thin slices with a thickness of 1 cm, then cut it into long strips, and finally cut it into small cubes with a knife and put it in a basin for later use.
2. Cut a handful of big green vegetables into small pieces and put them in a pot.
3. Prepare a small pot, put a handful of Lycium barbarum and soak it in water.
After the ingredients are ready, we will start the next operation.
4. Boil water from the pot and add a spoonful of salt to increase the bottom taste of the ingredients.
5. After the water is boiled, add the diced tofu to remove the beany smell inside, blanch for one minute and pour out the water.
6. Add an appropriate amount of water to another pot, add diced tofu, add 5 grams of salt, 2 grams of chicken powder, and pepper 1 gram, and push it with a spoon.
7. Cook for about a minute, and hook in a little water starch to make the soup rich and sticky.
8. Add the green leaves, continue to cook for 30 seconds, and then hook in the appropriate amount of water starch.
9. After boiling, pour a little sesame oil to enhance the fragrance, then turn off the fire and pour it into the soup basin. Finally, sprinkle with a few medlar.
10. Well, this nutritious vegetable bean curd soup is ready. Try it at home once you learn it.
The following ingredients and seasonings are used.
Ingredients: tender tofu, Chinese cabbage, medlar.
Seasoning: salt, chicken powder, pepper, sesame oil.