There are many common and nutritious ingredients in life that can be used to make soup. Kelp and tofu are a good match. Kelp is also a kind of seafood with high nutritional value, rich in iodine and various mineral elements, and is known as the "crown of alkaline food". Dietary fiber and a large number of unsaturated fatty acids in kelp can remove excess cholesterol from blood vessel wall, help gastric juice secretion and digestion, and have the functions of reducing blood lipid, detoxification and antioxidation. Eating kelp often in autumn and winter can also increase the cold resistance of the human body. Tofu is high in protein and cheap. Cooking soup with these two materials is simple, fast, nutritious and delicious. It's a family soup for all ages!
Low fat kelp tofu soup.
Ingredients: kelp knot 250g tofu 400g water 2 bowls of onion 1 ginger 1 sliced garlic 2 cloves of chicken essence 1 teaspoon of pepper, a little cooking oil 1 spoon.
Cooking steps:
1. Wash kelp knots several times and soak for half an hour before washing. If the salt content of kelp is high, it should be soaked for a long time, and the water should be changed several times in the middle.
2. Slice tofu, chopped green onion, shredded ginger and minced garlic for later use.
3. Pour a tablespoon of cooking oil into the pot, heat it, add chopped green onion, shredded ginger and minced garlic, and stir-fry until fragrant.
4. Then add the sea knots and stir fry quickly for about one minute.
5. Add two bowls of clear water, cover the lid and bring to a boil, then simmer for about five minutes.
6. The kelp knot is almost ripe. Add tofu and continue to cook for three minutes.
7. Finally, according to personal taste, add salt, pepper and chicken essence, and stir well to get out of the pot.
8. A nutritious low-fat kelp tofu soup is ready. You can drink a bowl of warm stomach and warm yourself up in the morning and evening of autumn when it is cold!
Tips:
Kelp is originally salty, and some of it will be preserved with salt later, so it must be soaked clean to reduce salt. You can taste the soup when cooking. If the salinity is enough, there is no need to add salt. Tofu for stewing soup will generally choose strong and stew-resistant North tofu.
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