Green Tofu in Golden Soup

Green Tofu in Golden Soup

1. Soak the soybeans in water for about 10 hours

2. Grain soy milk function with wall breaker

3. Add the right amount of water and stir to make a soy paste

4. Pour the stirred juice into a saucepan and boil. The wall-breaking machine I used, because it is very fine, there is no filtration, but it is still recommended to filter it before cooking, the finished product will be more delicate

5. Let the cooked soy milk cool

6. Take the required amount, beat the eggs and pour

7. Stir thoroughly

8. Cut the spinach into thin strips, and use a drawer cloth to dry the water. Pay attention to this step. Be sure to dry the water. After steaming it, the green tofu can be used, and the vegetables can float on the top.

9. Pour the stirred soy milk into a bowl and add green vegetables

10. Cover with heat-resistant plastic wrap, pierce a few small holes on the surface, and steam in a pot on boiling water for 8-10 minutes. The specific time depends on the size of the container

11. Steamed tofu set aside

12. Crab Mushroom Rooted

13. Then wrap it in a layer of batter and fry it until the surface is crispy

14. Add the right amount of water to the steamed pumpkin and stir into a paste

15. Pour an appropriate amount of olive oil into the pot, add the pumpkin paste and boil it into a thick juice, and add salt to taste

16. Finally, put the tofu in a soup bowl, pour pumpkin juice around the sides, and put the fried crab mushrooms on top. Serve

Tips:

The spinach I use for greens must be dry, otherwise it won’t float on the surface well.