When I think of summer, I think of the hot sun, the thirsty throat, the hot and cool mung bean soup and the sweet watermelon, and the delicious ice cream. But if you think about it a little, you can think of the light soup of seaweed sea rice winter melon tofu soup.
When you're at home chasing a drama, or when you're preparing meals for your family, that's definitely a place to play.
Because this soup is light and fragrant to drink, the faint marine smell of seaweed coupled with the sweet and soft taste of winter melon and the tenderness of tofu, a bowl in winter, this taste is simply amazing, even rice can eat more bowls. The key is that such a delicious soup is very simple to make, so come and get it together.
【Dish name】:Seaweed sea rice winter melon tofu soup
【Ingredients required】: Tofu 150g; Winter melon 150g; Seaweed 3g; Water 600ml; Steamed sea rice 15g; Salt 2g; Chicken essence 2g; Sesame oil A little; Green onion to taste; A little chopped coriander.
【Cooking steps】:
Prepare the ingredients you need in advance. Wash the seaweed in a clean container and soak it for a while until soft. Rinse the tofu several times with clean water and cut it into small pieces of about the same size. Cut the winter melon into thin slices 0.5 cm thick. I usually wash the purchased sea rice and shrimp skins, steam them in a pot for half an hour, and then put them in the refrigerator and freeze them for a while.
2, in a clean casserole add 600 ml of cold water, while adding the advance processed winter melon and tofu blocks, let the Konka electric pottery stove choose the function of non-metallic soup and porridge, cover the lid, turn on the heat and start cooking soup.
3: After bringing the pot to a boil on high heat, you can add the seaweed and shrimp skin that you have previously processed in the pot, and then cover the lid and cook for about two minutes, you can almost turn off the heat. In fact, when the pot is boiling, the winter melon and tofu are almost cooked.
4, at this time, you can add salt, chicken essence and sesame oil and other seasonings to the pot to season, after adjusting the flavor, you can take the pot out of the stove, sprinkle the previously chopped green onions and coriander on the line. And at this time, the stove still has residual temperature, so there is no need to worry about the problem of laver not cooking.
Now you can call the family to sit around the table waiting for the meal, drink a bowl of seaweed sea rice winter melon tofu soup before the meal, not only warm the stomach but also refreshing appetizers, fresh sea vegetables and shrimp skins make people full of raw flavor, sweet winter melon makes people fall in love, smooth and tender tofu inhaled the soup's delicious taste, simply not too desperate. In the summer when everyone's appetite is not very good, nothing is more popular than a refreshing and appetizing dish.
Cooking techniques for seaweed sea rice winter melon tofu soup
When we are making soup, adding ingredients to cold water can speed up the cooking speed of office workers when they go home, and for office workers, there is nothing more important than saving time.
Combining this electric ceramic stove with a casserole can not only speed up the speed, but also lock in the nutrition of the ingredients themselves. So, friends can try it.
This soup is not only light and cool, but also nutritious, very suitable for people who love beauty, because it also has the effect of beautifying and nourishing, so you can make more of this soup to drink.
This soup is very simple, people who have not cooked can easily make a delicious soup, and with white rice is simply a rice artifact, the deliciousness of seaweed and shrimp rice, coupled with the sweetness of winter melon and tofu soft tenderness, let people drink it can not stop.
Copywriter: Eye sea food bright