[Ingredients] 2 pieces of laver, tofu 1 piece, 3 tomatoes, fresh straw mushroom 100g, 200g of Chinese cabbage and 2 pieces of ginger.
[practice]
1. Wash the fresh straw mushroom with clear water, boil the water with two slices of ginger, put the fresh straw mushroom into the flying water, and drain the cold water for later use.
2. Wash laver, tofu, tomato and cabbage with clear water respectively. Dice tofu, cut tomatoes and remove seeds for later use.
3. Pour a proper amount of water into the pot and bring it to a boil. Add fresh straw mushrooms, tofu, cabbage and tomatoes and cook for 30 minutes, then add laver. After boiling, you can taste and drink.
【 Efficacy 】 Clearing away heat and toxic materials, dispersing stagnation and diuresis.
Tofu and crab meat cream soup
Ingredients: 2 pieces of tofu, frozen crab meat 160g, carrot 80g, onion celery 80g, 4 cups of clear soup, 4 tablespoons of whipped cream, fragrant leaves 1 slice, 2 teaspoons of butter, a little onion, a little pepper and a little salt.
Production method:
1. Tofu is scalded with boiling water, washed with cold water and cut into small pieces; Thawed crab meat, chopped carrots, onions, celery and onions.
2. Melt butter, saute onion and celery, add crab meat and carrot, stir well, add appropriate amount of water, and cover with slow fire? 10 minutes.
3. Add clear soup and fragrant leaves to the crab meat and stir well. Simmer for 5 minutes, add tofu pieces and cook for another 5 minutes. Take out the fragrant leaves, season with salt and pepper, turn off the heat, mix in the whipped cream and sprinkle with onions.
Features: the soup is smooth and bright.
Nourishing Yin, Nourishing Stomach and Reducing Fire, Tofu and Salted Fish Head Soup
Ingredients: 65438 salted fish heads +0-2, 250g pork exhibition, 3 pieces of tofu, 200g dried cabbage.
working methods
(1) Soak Chinese cabbage, wash, cut into sections, and wash salted fish head and pork; Cut each piece of tofu in half.
(2) Put all the ingredients into the pot, add appropriate amount of water, boil with strong fire, and simmer for 2 hours to taste.
Efficacy: nourishing yin and promoting fluid production, clearing away heat and promoting fluid production. Stomach yin deficiency, stomach fire attack, fever, headache, toothache, sore throat, aphtha and other symptoms. It can also be used for pharyngolaryngitis, gingivitis and stomatitis.
explain
This soup nourishes stomach and kidney yin, clears lung and stomach fire, and the salted fish in the soup is salty and sweet, which has the function of nourishing kidney and reducing fire. Tofu is sweet and cool, and has the functions of benefiting qi, harmonizing middle energizer, nourishing yin, promoting fluid production, clearing stomach and purging fire. According to Lin Yi's medicine, it can "clear lung heat, relieve cough and resolve phlegm." "Materia Medica Seeking Truth" says that it can "treat stomach fire shock, internal heat stagnation, thirst and fullness, and treat red eyes and swelling." Cabbage is dry and sweet, and has the function of moistening lung and strengthening stomach. Pig show (Zuo Jiayue) is sweet and salty, and has the function of strengthening the spleen and moistening dryness. Combining them into soup, nourishing liquid and yin, clearing fire and reducing fever is a kind of cool soup commonly used in families.
pay attention to
(1) The four candied dates in this soup are also suitable for constipation caused by heat dryness.
(2) Soup is not suitable for people with cold stomach and light mouth.
Douchi bean curd soup
Its basic feature is dispelling wind, relieving exterior syndrome and dispelling cold.
Basic ingredients: 3 strips of raw onion, 9 grams of lobster sauce and 2 small pieces of tofu.
Exercise:
1. First put the tofu in the pot and fry it until it is light yellow, then add the light fermented soybean, stir-fry half a bowl with clear water, add the scallion and cook for a while.
2. Eat soup and tofu while it is hot. After drinking, cover the bed until you sweat slightly, so that you can relieve the symptoms and dispel the cold.
Home-cooked tofu soup
Ingredients: 75g cooked bamboo shoots, 500g tofu, a little Jiang Mo 65438+ soy sauce 0.5g 65438+ monosodium glutamate 000g, vegetable oil 4g 250g lard a little, fresh soup 1 100g.
Exercise:
1 Cut the tofu into pieces 0.5 cm thick and 3.5 cm long. Blanch with boiling water to remove the smell;
2 Put the wok on a big fire, add vegetable oil, add tofu, bamboo shoots, mushrooms and monosodium glutamate, cook for 5 minutes, add fresh soup, after boiling, add green garlic and monosodium glutamate, pour lard and serve.
Pocket tofu soup
Ingredients: tofu
Accessories: Chinese cabbage, dried laver, meat stuffing, straw mushroom, kelp silk.
Seasoning: salt, onion, ginger, cooking wine, soy sauce, chicken essence, soup stock, cooking oil.
Exercise:
1, cut tofu into rectangular blocks, wash dried rice, straw mushroom, onion and ginger into powder, and wash rape heart;
2. Pour oil in a pot. When the oil temperature is 6-7, put in tofu blocks and fry them until they are golden on both sides, take them out and soak them in hot water until soft;
3. Leave residual oil in the pot. When the oil temperature is 50% hot, add minced onion, ginger and minced meat and stir-fry until it changes color. Add cooking wine, soy sauce, salt, dried seaweed and straw mushroom powder, stir-fry evenly, and put in a plate for later use.
4. Cut a mouth on the tofu with a knife, add the fried meat stuffing and tie it tightly with kelp silk;
5, sit in a pot and ignite, add broth, tofu, a little salt, chicken essence, cabbage, boil and pour into the soup plate.
Features: Beautiful appearance and rich soup flavor.
Egg bean curd soup
Ingredients: Tofu, eggs, green vegetables (cabbage or spinach), Flammulina velutipes, shredded carrots, salt and sesame oil.
Method:
① Wash vegetables and cut into pieces, cut tofu into small pieces, and break up the egg liquid for later use.
(2) Boil a pot of water and add tofu, Flammulina velutipes and shredded carrots. After the water boils, slowly pour in the egg mixture, then add the vegetables, add salt, turn off the fire and pour in the sesame oil.
Features: One of China home-cooked soups, with simple ingredients, delicious taste and rich nutrition, is suitable for all ages.
Mushroom bean curd soup
Ingredients: auricularia auricula 25g, tofu 200g, a little salt, chicken soup 1 bowl.
Production method:
(1) Soak Auricularia auricula, wash, and cut tofu into pieces;
(2) Add chicken soup and salt to tofu and auricularia, stew for 10 minute, and serve.
Efficacy: Auricularia auricula and tofu are both healthy foods, which can reduce the tightness of gallbladder.
Mutton qi tofu soup
Formula: Lycium barbarum 10g mutton 50g tofu 10g salt 5g soup 50g.
Making:
1. Wash Lycium barbarum and remove impurities; Blanch mutton with boiling water to remove blood, dry the water, and cut into 4 cm square slices; Cut the tofu into 4 cm square slices.
2. Put the soup into a wok, boil it over medium heat, add Lycium barbarum, mutton, tofu and salt, and cook for 15 minutes.
How to eat: 65438+ 0 times a day, eat mutton, tofu and soup.
Efficacy: tonify liver and kidney, nourish yin and nourish blood. Chronic hepatitis can be taken regularly.
Meatball bean curd soup
Ingredients:150g pork leg, 400g tender tofu and two eggs. Two spoonfuls of salad oil, 50g of onion, one clove of garlic, 25g of melted lard, a little Shaoxing wine, pepper, refined salt, monosodium glutamate and dried starch.
manufacturing method
(1) Wash pork leg and chop it into powder, add chopped green onion fried with lard, add Shaoxing wine, salt, pepper, egg liquid and dried starch, stir it into minced meat, squeeze it into balls and fry it at low temperature.
(2) Saute minced garlic in oil, add diced tofu, add water to boil, add meatballs and monosodium glutamate, and simmer for 3 minutes.
Old fish stewed tofu soup with Chinese sauerkraut
Gourmet: Zhejiang cuisine
Color and fragrance: bright color and delicious taste.
Ingredients: 750g of laoban fish, 0/50g of pickled cabbage/kloc-,250g of old tofu.
Accessories: Sichuan vermicelli, salt, monosodium glutamate and yellow wine each 50g.
Making:
1) Wash and blanch the old fish, remove sand and cut into pieces; Pickled sauerkraut and old tofu are also washed, cut into thick shreds and slices, and Sichuan vermicelli is softened with water.
2) Take the oil pan, add the old fish and stir-fry the cooking wine slightly;
3) Put the old fish, sauerkraut, old tofu and Sichuan vermicelli together in a big casserole, pour the broth, add seasoning and cook on the stove for about half an hour.
Gastrodia bean curd soup
[Raw material/seasoning]
2 pieces of fresh tofu, 3 pieces of fresh mushrooms, 3 pieces of gastrodia elata, 5 pieces of poria cocos, 9-story tower 1/2 tablespoons.
[production process]
(1) Cut tofu into pieces, cut mushrooms into cross stripes, and wash the nine-story tower for later use.
(2) Pour 500cc of water into a pot to boil, then add Gastrodia elata, Poria cocos and Lycium barbarum, and cook with low fire 1 hour.
(3) Add mushrooms and tofu and cook for 5 minutes, then put them in a nine-story tower and serve.
Oyster bean curd soup
Ingredients: Oyster 1/2kg, Tofu 1 block (1box), 2 tablespoons chopped green onion.
Seasoning: salt 1/2 tablespoons, pepper 1/6 tablespoons.
Exercise:
1. remove impurities from oysters with a little salt, wash them, and then drain them;
2. Boil the water in the pot and pick up the oysters for later use;
3. Dice tofu for use. Boil a pot of 4 cups of water and pour in tofu and seasoning;
4. Put the oysters and chopped green onion into the pot and turn off the heat. Enjoy the fresh taste.
Soybean rice bean curd soup
Ingredients: 2 pieces of tofu, fresh soybean rice100g, cooked chicken skin 50g, cooked ham15g, Tricholoma aquatica15g and dried seaweed10g.
Accessories: monosodium glutamate 1 teaspoon, refined salt 2 teaspoons, sesame oil, Jiang Mo each 1.5 teaspoon, cooking wine 0.5 tbsp, fresh soup.
prepare
1, blanch the edamame rice with boiling water and squeeze out the skin of the edamame rice. Tofu is cut into diamond pieces, and Tricholoma is also cut into small pieces.
2. Cut cooked chicken skin and ham into elephant eye slices. Wash the dried seaweed with warm water, steam it on the drawer and take it out for later use.
3. Put the soup pot on the fire, add appropriate amount of water, boil the tofu slices and chicken skin slices in the soup pot, remove them, and drain.
4. Put the soup pot on fire, add fresh soup, tofu slices, cooked chicken skin slices, mushroom slices, edamame rice, ham slices, dried laver, cooking wine, refined salt and monosodium glutamate. After the soup is boiled, skim off the floating foam and pour in sesame oil.
This dish features tender tofu and fragrant edamame.