Tomato Frozen Tofu and Bamboo Shell Fish Soup
1.
Wash the bamboo shell fish, remove the gills and viscera, apply rice wine and marinate for 10 minutes
2.
Peel the tomatoes with boiling water and cut into small pieces for later use
3.
Frozen tofu made with lactone tofu is cut into pieces, and the soup with frozen tofu is easier to absorb the soup. Of course, you can also directly use lactone tofu and parsley to clean it.
4.
Stir the tomatoes with vegetable oil in a pot until soft
5.
Add tomato sauce
6.
Add water to the pot, chop parsley stalks finely, put them to a boil
7.
Put the bamboo shell fish and tofu into the soup and boil it on low heat for about 8-10 minutes
8.
Finally add fish sauce to taste, sprinkle in chopped parsley leaves, and serve
9.
The meat of the bamboo shoot shell fish is garlic clove shape, and the soup is sweet and sour.
Tips:
The fish with bamboo shoots shell does not need to be fried, and the soup is very delicious. It can be marinated in yellow wine to get rid of the fishy.
