Tofu chowder
Ingredients
- Tofu 300g
- Clam 200g
- Tomatoes 1
- Shanghai Green 2 trees
- Enoki mushroom 150g
- Ginger 10g
- Onion 20g
- Salt Appropriate amount
- Chicken essence A little
Steps
1. Photo of ingredients
2. First, wash the clams, put them into a larger bowl, add a spoonful of salt, then add water, soak for 1 hour, rinse well and set aside. (Clams soaked in salt water can quickly spit out the sediment)
3. Cut the tofu into small pieces, put it into a bowl, add a spoonful of salt, add an appropriate amount of water, soak for 1 hour, rinse well, and drain the water for later use. (Tofu is soaked in salt water, firstly, it can remove the beany smell, and secondly, it will not break easily when cooked)
4. Wash the tomatoes and cut them into small pieces; peel off the Shanghai green leaves and clean them; cut off the roots of the enoki mushrooms and clean themClean; peel, wash and cut the ginger into slices; wash and cut the green onions into sections.
5. Put a little oil in the pot, add the green onion and ginger slices and saute until fragrant.
6. Add tomatoes and stir-fry until the juice comes out.
7. Pour a large bowl of water to boil and add appropriate amount of salt to taste.
8. Add enoki mushrooms and tofu and cook for 5 minutes. (Tofu is more delicious if cooked longer)
9. Pour in the washed clams and cook until the clams open.
10. Add in Shanghai greens and cook until cooked.
11. Add a little chicken essence and mix thoroughly, then add green onion leaves and serve.
12. The very delicious tofu chowder is ready.
13. Finished product picture 2
14. Finished product picture 3
15. Finished product picture 4
Tips
- Tofu and clams should be soaked in salt water. Soaking tofu in salt water can not only remove the beany smell, but also prevent it from breaking easily when cooked. Clams soaked in salt water can quickly spit out sediment.
