Winter Warming Nutritious Soup "scallops and Yinsi Tofu Soup"

Winter Warming Nutritious Soup "scallops and Yinsi Tofu Soup"

1. main ingreadient.

2. First wash the scallops and put in shallots, ginger slices and a little rice wine.

3. Add a little more water.

4. Steam in the basket for 10 minutes.

5. Take out and let cool for later use.

6. Peel three to five grams of fresh ginger and cut into thin strips.

7. Soak in clean water.

8. Soak the soft tofu in light salt water for 15 minutes, then cut into shreds.

9. Soak the cut tofu shreds in salt water again for later use.

10. Tear the dried scallops into filaments by hand.

11. Heat the frying spoon and pour water, then pour ginger water.

12. Then pour in the scallops and scallop soup.

13. Finally, put a few drops of rice wine into the pot and boil.

14. After the soup is brought to a boil, season with salt, white pepper, and chicken powder. As shown in Figures 14, 15, and 16.

15. ......

16. ......

17. Then thicken the starch with water.

18. After the gorgon juice is gelatinized, add the shredded tofu that has been cut beforehand and boil.

19. Then add a few drops of scallion oil to get out of the pot.

Tips:

1. After the tofu is soaked in light salt water, cut the tofu with water when shredding, so that it is not easy to stick to the knife. The thickness of the silk can be cut according to your preference. It is better to cut the tofu shreds thinner. After cutting the tofu into shreds, do not grab it with your hands. Rub the tofu shreds on the cutting board with a knife blade, and then soak them in light salt water, so that the shreds will be neat and not easy to break.



2. When making this soup, thicken the tofu first and then put in the tofu shreds. If the tofu shreds are put into the pot first, the tofu shreds are fragile when stirred with a spoon, and the shreds of tofu are not beautiful.