According to my mother, when I was a child, I liked to eat my uncle's food next door. It is said that the food at home is not delicious, and the food at uncle's house is delicious. In fact, it is the same now. I like to eat the dishes cooked in restaurants. I don't think mom's cooking is delicious, or maybe I'm tired of eating at home. I want to go to a restaurant to improve my taste. However, the food cooked in the restaurant really smells better. No matter what kind of food it is, it is better than our own cooking. Why?

The food in the restaurant must be delicious, otherwise there will be no guests, but even a bowl of green vegetable tofu soup is more delicious than our own cooking. Why?

Usually, the green vegetable and bean curd soup we make tastes tasteless, and it feels like seasoning with too much monosodium glutamate. So how is the delicious green vegetable tofu soup made? Today, I will teach you how to do it. Simple and delicious. Anyone can make delicious green vegetable and tofu soup at home.

Not only vegetables and tofu are used as ingredients to make green vegetable tofu soup, but also shrimps and mushrooms, which are particularly delicious and can replace monosodium glutamate to make the soup extremely delicious. In fact, monosodium glutamate is sodium glutamate, which is an amino acid and can make people feel delicious. Shrimp skin and mushrooms contain many such amino acids, so they taste fresh.

This is the skill of making green vegetable and tofu soup in restaurants. Most people don't know. I will share it with you today. Here are the specific methods. Let's take a look together ~

Vegetable bean curd soup ingredients:

2 green vegetables, tofu, dried mushrooms, shrimp skin 1 pinch, proper amount of cooking oil, salt 1 spoon.

Exercise:

The first step is to wash the vegetables first. It's best to soak vegetables in water for a while, then take them out, rinse them and drain them for later use.

Second, the dried mushrooms need to be soaked. After soaking, squeeze out the water, then dice it and prepare some shrimp skins.

The third step is to burn oil, not too much oil, less oil, and the soup is more refreshing, and then fry the mushrooms first.

Step 4: Pour appropriate amount of boiling water, bring to a boil, add vegetables and tofu, and cook for 1 min.

Step five, finally add a spoonful of salt to taste, so there is no need to add monosodium glutamate. Sprinkle some shrimp skin and you can cook.

Little knowledge:

1. Dried shiitake mushrooms taste more fragrant than fresh shiitake mushrooms, because the amino acids produced by dried shiitake mushrooms are easier to hydrolyze, and the umami taste produced is dozens of times that of monosodium glutamate.

2, shrimp skin is rich in nutrients, especially astaxanthin, astaxanthin is an antioxidant, also known as super vitamin E, the higher the astaxanthin content, the redder the shrimp skin.