Tofu Fish Seaweed Soup

Name: Tofu Fish Seaweed Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Tofu fish; Some Dried scallops; a little Seaweed; a little carrot strips; a little Minced celery; Some Chicken noodles; Some Fish sauce; Some Corn starch water

by Love cooking D greedy cat

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Is seaweed purple? no. The boiled laver back then was green, but the fresh boiled laver was purple. Choose seaweed with small leaves. The first crop is best because it is harvested earlier and the leaves are relatively small and short. The second crop is relatively mature and the leaves are longer and thicker. The first crop is good for the second crop. The only difference is that the factory can process other products. Seaweed is better fried or roasted, and it tastes good when it is softened in hot pot after deep-frying. "

Ingredients

Tofu Fish Seaweed Soup

1. Two tofu fish.

2. Cut the tofu fish into cubes, probably like this. You can see the introduction in my previous recipes for the meat and bones.

3. Scallops are soaked in advance and then shredded, carrots are shredded a little, and celery can be minced.

4. I use the smallest casserole here. The amount of seaweed is about 6X6 cm. The seaweed is roasted in a convection oven. You can roast it in a dry pan without oil, or you can fry it.