Microwave Nori and Tofu Soup
Applications:
Shrimp 25 grams; 1 tablespoon of oil; 1 can of chicken broth; 3 cups of water***; 1 tablespoon of cornstarch; half of a block of soft bean curd about 180 grams; 4 pieces of Nori (9 x 20 cm); 2 beaten eggs; 1 green onion diced
Seasoning:
1/2 teaspoon salt (or to taste), a pinch of pepper, 1 teaspoon sesame oil
Preparation:
Slice the tofu into thin strips, about 1/2 x 1/2 x 4 cm. Soak shrimp in 1/4 cup of water to soften. Reserve soaking water and mix with cornstarch. Cut the seaweed into small cubes.
How to make:
1: Heat shrimp and oil in a 3-liter deep pot over high heat for 2 minutes, cover lightly with a paper plate to prevent shrimp from bursting.
2. Add chicken broth and water, cover, and heat over high heat for 10 minutes until broth boils and shrimp cooks a bit. Add tofu, cover back, and heat over high heat for 3 minutes.
3, mix well with cornstarch water and hang into the hot soup, stirring constantly until the soup thickens, remove the seaweed pieces, salt and pepper, taste test.
4, according to the ring shape into the egg, stir well after a few moments, high heat 30 seconds, drizzle sesame oil, add chopped green onion will be done.
Microwave cooking instructions
1, microwave cooking first with seasoning (such as soy sauce, monosodium glutamate, salt, cooking wine, sugar, ginger, onion, garlic, etc.) will be infiltrated with raw materials, and to infiltrate through. Because the microwave cooking process is fast, if not moistened through it is difficult to taste, and onions, ginger, garlic, etc. to fishy and fragrant role is difficult to play.
2, after moistening the seasoning marinade should be filtered, filtered through. Otherwise, excess marinade residue in the dish bowl, impregnated with some of the raw materials will cause the phenomenon of raw and cooked unevenly.
3, cooking need to thicken the food on the paste, with raw flour, seasoning thickening should try to do less water, raw materials should be mixed with the paste, there shall be no paste dripping, flowing down the feeling.
4, some of the dishes in the oven before cooking can be drizzled with a little pure raw oil, can make the cooking of the dishes to add color, aroma and taste.
5. In microwave cooking, as far as possible in the five power output in the choice of high power, medium power and low power. Because we choose the lower the microwave power, the magnetron emission microwave gap is also longer, as long as the time is properly extended, cooking out of the food will be more tender, more crispy, more rotten, and is not easy to appear inside and outside the phenomenon of uneven cooking.