Sauerkraut Sea Oyster Tofu Soup

Name: Sauerkraut Sea Oyster Tofu Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Oyster; 100g Sauerkraut; 500g tofu; 40g starch; 10g ginger; 20g parsley; 20g shallot; 10g Soy sauce; 10g Oyster sauce; Some salt; Some Chicken Essence; Some White pepper

by Purple forget-me-not gourmet

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Today I bring you a sea oyster tofu soup. It is very well-known in Fuzhou. It is a soup that Fuzhou people like to drink very much. It is the most suitable soup in winter. It is fresh and smooth, rich in nutrition, and a bowl of hot belly. The main ingredient of this soup is sea oysters, and the topping is tofu. Sea oysters are not only tender and delicious, but also rich in nutrients. They have the reputation of "milk in the sea". They contain a variety of vitamins, taurine acid, glycogen and other minerals. Tofu is also rich in nutrients. It is a plant food containing protein. Relatively high, it contains 8 essential amino acids, as well as unsaturated fatty acids, lecithin, etc. which are lacking in animal foods. The finishing touch of this soup is white pepper powder. The sea oyster tofu soup with white pepper powder is special It is suitable for winter consumption. After drinking, the whole body is warm and very comfortable. If you make this soup in summer, you usually don't put white pepper, and the side dishes are not the same, so it tastes lighter. The recipe I want to share with you today is improved by myself. There is no sauerkraut in the traditional Fuzhou sea oyster tofu soup. I personally think the sea oyster tofu soup with sauerkraut is more delicious and appetizing. I really like it too, and I hope everyone likes it. "

Sauerkraut Sea Oyster Tofu Soup

1. Group photo with ingredients.

2. Pour the sea oysters into the drain basket, pick up the small shells and sea oyster shells inside, then wash them, drain the water into a bowl, add 10g light soy sauce, 5g oyster sauce, 20g starch, stir well, and marinate for 10 minutes.

3. Rinse the tofu and cut into pieces, put it in a bowl, add an appropriate amount of water, add a spoonful of salt, soak for 20 minutes, soak and drain.

4. Add a little water to the remaining 20g of starch and turn it into water starch for later use.

5. Peel the ginger, wash and cut the minced ginger, wash the coriander and cut into sections, wash the green onion and cut into sections.

6. Put an appropriate amount of oil in the pot, add sauerkraut and minced ginger and sauté until fragrant.

7. Pour in an appropriate amount of water and boil, or pour in boiling water, add an appropriate amount of salt and 5g of oyster sauce and mix thoroughly, pour in the tofu and cook for 3 minutes, so that the tofu is more delicious.

8. Pour in the marinated sea oysters, stir quickly with chopsticks to avoid sticking, and cook for 3 minutes after the sea oysters are poured.

9. Add appropriate amount of chicken essence and mix well, add water starch, stir with chopsticks while pouring, adjust to your favorite consistency, add appropriate amount of white pepper, mix well, then add green onions and coriander to get out of the pot. (If you don't like stickiness, water starch can be omitted)

10. The delicious sauerkraut, sea oyster and tofu soup is out of the pot. Drink a bowl of hot water, warm from head to toe.

Tips:
1. When washing sea oysters, it is best to use a drain basket, and the water should be small. If the water is too large, the oysters will be washed into pieces.

2. The tofu is cut into pieces and soaked in salt water, it will not break when boiling, so that it will have a better appearance.

3. If you don't like the soup to be too thick, the final water starch can be omitted. If you like thick, you can add it as thick as you like.