Oyster and tofu soup
Oyster 11 pieces | Tofu 200 grams |
Mung bean sprouts 60 grams | Onions A little |
Ginger 2 tablets | Peanut oil 5 grams |
Sesame oil 4 grams | Salt Appropriate amount |
Chicken Essence 1g | Pepper 1g |
Step 1
First prepare all the ingredients and pick and wash the mung bean sprouts.Step 2
After cleaning the oysters, take out the oyster meat and set aside.Step 3
Pick and wash the Chinese cabbage, cut it into sections with a knife, and chop the green onion and ginger.Step 4
Pour an appropriate amount of water into the pot and bring to a boil. Cut the tofu into small pieces and put it into the pot. Blanch it for 2 minutes, take it out and set aside.Step 5
Heat up the peanut oil in another pot, sauté the chopped onion and ginger first, then put the mung bean sprouts into the pot and stir-fry quickly over high heat.Step 6
Pour an appropriate amount of water into the pot and bring to a boil.Step 7
Add the blanched tofu cubes.Step 8
At this time, add an appropriate amount of salt to taste according to personal taste.Step 9
Add chicken essence to increase the taste.Step 10
After the fire comes to a boil, add the cabbage stems and bring to a boil.Step 11
Add cabbage leaves and oyster meat.Step 12
After it boils over high heat, add pepper to taste.Step 13
Mix all the ingredients and bring to a boil.Step 14
Drizzle with sesame oil, turn off the heat, and the delicious and nutritious oyster, roe, tofu and vegetable soup is ready.Step 15
Pour the prepared oyster, roe, tofu and vegetable soup into a bowl and enjoy. It's so satisfying after just one bite. It's really so delicious that no one cares about it.Step 16
becomePinyi Cooking tips for oyster tofu soupThis home-cooked dish should be light, so don’t add too much oil. The tofu should also be blanched in advance. The soup will be clean and not turbid. The stems and leaves of the cabbage should be separated. This is how it is made. The nutrients of the soup will not be lost...