Quick and Rich Tofu Chicken Soup
1.
Prepare the ingredients. I bought gypsum tofu (and I haven’t made it in time, so I can only soak the tofu in salt water and put it in the refrigerator). Boxed tofu can be used
2.
Two liters of cold water, the soup bag is heated in a water bath, the soup bag does not need to be thawed in advance
3.
The unthawed soup can be boiled for ten minutes, and it only needs to boil for 3 to 5 minutes if it is completely thawed.
4.
Cut the soft tofu into small pieces, boil a pot of water in a pot and turn off the heat, put two spoons of salted water and boil the tofu to remove the beany taste
5.
Pour the hot chicken soup into a bowl, add the tofu that has been removed into the soup, and sprinkle with chopped green onions. The soup dumplings have the taste adjusted in advance, so you can adjust it yourself if it is too weak.
6.
Soup, in the time of a song, enjoy the soup cooked by the chef
Tips:
The southern tofu is relatively tender and smooth. The tofu I buy here is made in the small workshop early in the morning, and the tofu is kept in the refrigerator because it cannot be cooked in time because it is hot and soaked in salt water. The ready-made chicken soup dumplings are divided into good portions, one packet at a time is just right and there is a lot of meat.
