Sea Oyster Tofu Soup
1.
Wash the sea oyster meat carefully to remove impurities. It is best to wash the sea oyster meat in the original soup, or rinse it under running water, the cleaning effect will be better; the original soup juice of the sea oyster must be retained. The cleaned sea oyster meat, the original broth and the cleaned broth are all reserved for future use.
2.
Cut tofu into small cubes, chop green onion and ginger, and set aside.
3.
Blanch it in salted hot water to remove the beany flavor. The tofu cubes can be lifted slightly to remove and set aside; the blanched tofu tastes smoother and tender.
4.
Put a little oil in the wok, fry the chives and ginger, add the original sea oyster soup and the soup of cleaned sea oyster meat, add tofu, and bring to a boil over high heat. If you feel that the soup is low, you can add an appropriate amount of water.
5.
The tofu is simmered until the soup is milky white or as much as you like. Pour in the sea oyster meat and boil again.
6.
After the sea oyster meat is boiled once, turn off the heat, add some salt and ground coriander to taste. Out of the pot
Tips:
1. After the sea oysters are put in, just boil the pot, the simmering time is long, the sea oysters will be old. 2. The original sea oyster soup has nutritional value. If you are not used to the taste of this seafood, you can only use the soup after cleaning the sea oyster meat, but the umami and nutrient components are relatively lost. 3. If you don't like coriander, add pepper.
