Tofu Soup with Milk Sauce, Cabbage and Shrimp Skin
by Meow Meow 1023
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. 1. Soak the shrimp skin in warm water to soften it.
2. 2. Chinese cabbage, water tofu.
3. 3. Cut the soft soaked shrimp skin into the end. stand-by.
4. 4. Cut the cabbage into cubes and cut the water tofu into cubes.
5. 5. Cut garlic cloves and ginger cubes into puree and slices respectively.
6. 6. Melt the milk powder with warm water and set aside.
7. 7. Appropriate amount of cooked corn kernels.
8. 8. Heat oil in a wok, add garlic, ginger slices, and minced shrimp skin, and stir fry until fragrant.
9. 9. Add the cabbage cubes and stir fry for 2 minutes.
10. 10. Put in the adjusted milk powder juice.
11. 11. Boil tofu cubes into the water.
12. 12. Bring to a boil, add salt, collect juice, sprinkle in cooked corn kernels, and turn off the heat.
Tips:Intimate reminder: The salt content of shrimp skin is high, so don't put too much salt in the last.
