Vegetable and tofu soup
Ingredients
- Tofu 1 piece
- Shanghai Green 4 trees
- Ginger 10g
- Cornstarch Appropriate amount
- Salt Appropriate amount
- Chicken essence Appropriate amount
Steps
1. Ingredients preparation
2. Rinse the tofu, cut it into small cubes, put it into a bowl, add a spoonful of salt, soak it in appropriate amount of water for half an hour, rinse it well, and drain it for later use.
3. Wash and mince the Shanghai greens, peel, clean and mince the ginger, add an appropriate amount of water to the corn starch, and adjust it to water starch for later use.
4. Heat a little hot pot, add minced ginger and stir-fry until fragrant.
5. Add a large bowl of water, bring to a boil over high heat, add an appropriate amount of salt, then add tofu and cook over high heat for 10 minutes. The longer the tofu is cooked, the more delicious it will be.
6. Add the chopped green vegetables and cook for 30 seconds.
7. Pour in the water starch, stir quickly with chopsticks while pouring (otherwise it will easily form a ball), and then adjust to the consistency you like.
8. Add appropriate amount of chicken essence to season, stir evenly and serve.
9. The delicious green vegetable and tofu soup is ready. Not only can it clear away heat, it is also very light and delicious, which is perfect for this hot summer.
10. Finished product picture 1
11. Finished product picture 2
12. Finished product picture 3
Tips
- 1. Cut the tofu into small pieces and soak in salt water for half an hour to remove the beany smell.
- 2. The most important thing in making this soup is to thicken it. Remember to pour it while stirring quickly with chopsticks, otherwise it will easily form a ball. oh.
