Kelp and tofu soup
Ingredients
- Lactone tofu 1 box
- Kelp 50g
- Salt According to personal taste
- Thirteen Incense 2 grams
- Light soy sauce 1 small spoon
- Scallions 1 root
Steps
1. Prepare the ingredients. I use lactone tofu, which has a more tender texture. You can also use northern tofu.
2. Place the tofu upside down on a cutting board and cut into small pieces.
3. Wash the kelp and cut into small pieces.
4. Peel the green onion and chop into fine pieces.
5. Add water to the pot and bring to a boil, blanch the tofu cubes, simmer over high heat for 1 minute, drain and drain.
6. Preparation work is completed.
7. Heat the oil pan, add kelp and stir-fry.
8. Add appropriate amount of purified water.
9. Add thirteen incense.
10. Add salt according to personal taste.
11. Add a small spoonful of light soy sauce to enhance the freshness, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.
12. Add tofu after 10 minutes.
13. Simmer over medium-low heat for another 5 minutes.
14. Sprinkle with chopped green onions and blanch until cooked through the residual heat.
15. Put it into a soup bowl, simple and easy to learn.
16. In the hot summer, eat light.
17. My baby loves it the most.
18. The taste is rich, the tofu is tender and smooth, and it is delicious. You can make it if you like.
Tips
- You can also season it according to your personal preference.
