Tofu Silk Clear Soup-nourishing Yin and Nourishing Lungs in Autumn

Tofu Silk Clear Soup-nourishing Yin and Nourishing Lungs in Autumn

1. A piece of soft tofu, moderate amount

2. Pea tips to taste

3. Amount of ginger

4. Shallots

5. Cut the tofu in reverse direction, slice it, about two millimeters in thickness, cut it in the forward direction, and slice the tofu easily

6. Then shred the tofu slices, two millimeters thick

7. Wash the pea tips

8. Put directly into the soup basin after filtering the water

9. Diced shallots

10. Shredded ginger

11. Add appropriate amount of water to the stock pot, after boiling, add shredded ginger and pepper

12. Then add shredded tofu to disperse

13. When the soup boils again, turn off the heat, add salt, chicken essence, and mix well

14. Pour the boiling soup evenly on the pea tips and blanch the pea tips.

15. Sprinkle chopped green onion at the end and mix well.

Tips:

Because the tofu used is soft tofu, not lactone tofu, it is not necessary to cut one millimeter too thin and fragile.
The soft tofu should be cut in the reverse direction (normal forward cutting is to cut the tofu block from the top with your hand, and the reverse cutting is to hold the tofu slice in the direction of the hand to cut the slice), otherwise it is fragile.
The knife for cutting tofu should be dipped in water to prevent the tofu from sticking to the knife and crushing the tofu slices.
Old tofu should not be used for tofu. The taste of tofu is stronger than that of tender tofu, and the taste of soup is not fresh enough.
The side dishes of tofu are contraindicated. The side dishes contain a large amount of precipitated substances that are easy to interact with calcium, such as spinach.