Ingredients
4 fresh portobello mushrooms (80g), 2 bowls of fish stock (250ml), 1/2 block of tofu (150g), 3 tablespoons of soya bean paste (45g), chopped green onion
How to make it
1. Divide the portobello mushrooms into 4 equal portions, and cut the tofu into cubes.
2: Add the fish stock to the soya bean paste, stirring constantly until the soya bean paste is thoroughly dissolved to ensure there are no hard lumps.
3: Place the fish stock in a large bowl, add the portobello mushroom cubes, and cook on high for 5 minutes, then add the diced tofu and cook on high for 3 minutes, sprinkle with the scallions.
Method 2,
Ingredients
Tofu halves, 1 zucchini, 1 potato, 1 enoki mushroom, 1 bell pepper, 50g pancetta, 750ml rice-water
Seasoning: 3 tablespoons dashi (45g), 2 tablespoons chili sauce, 1 tablespoon garlic, 1 tablespoon (15g) salt, 1/2 teaspoon salt, 3g
Practice
1) Peel the potatoes, wash the zucchini and cut it into 1cm square pieces with skin, remove the peppers and cut them into circles, cut the tofu into 1cm square pieces, and slice the pork into thin slices.
2) Reserve the second washing water of rice and set aside.
3) Pour the rice water into a pot, put the soy sauce and hot sauce into the rice water, and stir slowly with a spoon to fully dissolve the sauce in the rice water.
4) Turn on the heat, and when the water boils, add the potato cubes and cook for 3 minutes, then add the pork, and after about 15 seconds, skim off the froth and turn the heat to medium-low,
5) Use chopsticks to poke the potatoes, which means the potatoes are cooked, then add the tofu, zucchini, and mushrooms, and cook for 5 minutes, and then add the bell peppers and garlic, and cook for about half a minute, then mix in the salt and stir well.
Tips
Daishang soup is very easy to make, as long as you have two ingredients: dashi and chili sauce, and your favorite meat, seafood, vegetables, and soy products, you can make a pot of delicious and tasty sauce soup. This soup dish, casual, haphazard combination can also be successful, on the rice is very good to say.
The soy sauce and hot sauce is relatively sticky, must be in the rice water, with a spoon first stir, until the sauce is completely dissolved in the rice water, and then begin to stir, otherwise in the process of heating, the sauce is very easy to paste the bottom.
When making the sauce soup, it is recommended that you do not put oil.
Some people are not quite able to accept the flavor of tofu, so before making the soy sauce soup, blanch the tofu block in boiling water for half a minute to remove the soy flavor of tofu.
The sharp peppers and garlic paste should be put when the fire is about to be turned off, otherwise the color of the sharp peppers will not be emerald green, and the garlic is put at the end, the temperature of the soup is just enough to stimulate the flavor of the garlic, and play the role of flavor enhancement, so the minced garlic should not be cooked for a long time.