Xi Shi Tofu Soup
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1. Prepare ingredients: chop lean meat, chicken gizzards, chicken livers and spring bamboo shoots, beat the eggs, and dissolve the sweet potato flour with water.
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2. Stir-fry: Leave a little base oil in the hot pan, then add lean minced meat, chicken gizzards, chicken liver and bamboo shoots in turn and stir fry. During this time, add a little sugar and salt, then stir fry and add water to boil on high heat. Add another half bowl of chicken broth.
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3. Add egg liquid: After the water is boiled, add the egg liquid in a circular manner, boil for more than ten seconds, and then use a spatula to slide the egg liquid.
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4. Add tofu: the boxed tofu is directly divided into small pieces with a shovel. After the water is boiled again, pour the tofu into the tofu, and then use the shovel to chop larger pieces of tofu.
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5. Add starch to thicken: After the water is boiled, add the previously adjusted water starch, and slowly add it in a circle, which becomes a soup, and the soup can be out of the pot when it is boiling and bubbling!
Tips:
1. The side dishes of this dish are not fixed, but usually when there is chicken soup or broth in the home, you can use water directly if you want to relieve the gluttony, but the umami taste is a little bit worse. I remember that the easiest one I made was Only minced meat, eggs, and tofu are added, so eat it all up. Today, because my mother bought half a chicken, I used half of the chicken offal and chicken broth to make it. It was delicious!
2. When adding the egg liquid, be sure to slowly add it in a circle, then boil it in the soup for ten seconds to set the shape of the egg liquid, and finally melt it with a spatula. If you use a spatula to melt the egg liquid at the beginning It will become too thin and the whole dish will look squishy and unclean!
3. Because the tofu used is soft tofu, when adding tofu to the seat, you can cut the tofu at will. When you slide the soup with a spoon, it will become smaller. Of course, if the tofu is really big, use it. Shovel to chop up points.
4. Before adding sweet potato powder to thicken the soup, you must taste the taste of the soup. Adjust appropriately according to your own taste. If the taste is too strong, add some water, and if it is too weak, add some salt. Generally, I don’t add MSG or chicken essence, because Will overwhelm the taste of the food itself.
5. When adding sweet potato flour to thicken, you must use chopsticks to stir in the bowl, so that the sweet potato flour can be more even, because the sweet potato flour will settle down and layered after standing.
6. When thickening, be sure to slowly add sweet potato flour in a circular motion with one hand, and slowly stir with a spatula on the other, until you feel that the consistency of the soup is good, then you can stop adding sweet potato flour. Because it takes a while for the soup to thicken, if you add all the sweet potato flour at once, you may find that the soup is too thick to drink after tens of seconds! So be sure to add slowly while stirring.
