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<h1 class="pgc-h-center-line" data-track="25" > long-lived sea vegetable known as the "king of calcium"</h1>
The first time I came into contact with this kind of sea dish, or a trip to the sea, stayed in a fisherman's hotel, it was a bun with three fresh fillings wrapped in this sea dish. At that time, the impression was a word, fresh! At noon, I ate a tofu soup made of this sea dish, although there was not a drop of oil, but it was extremely fresh. This kind of sea dish is wakame, known as the "king of calcium", the calcium is 10 times that of milk, and the tofu stew is particularly fragrant. Many people may think that wakame is kelp, which is very wrong, although the two sea vegetables look a bit similar in appearance, they also belong to the brown algae, but the two different sea vegetables.
<h1 class="pgc-h-center-line" data-track="24" > three kinds of high-calcium sea vegetable soup</h1>
Wakame is a high-calcium sea vegetable, calcium content is 10 times that of milk, is the real "king of calcium"; it is also rich in iodine, selenium, zinc and other trace elements that have important benefits to the human body; especially the zinc content, which is 3 times that of beef. In addition, wakame is also rich in vitamin C, vitamin A, vitamin B, folic acid and more than ten kinds of essential amino acids. Today, we will carry out the "high calcium" to the end, and the 2 ingredients that partner with wakame are tofu, shrimp skin, and 2 real high calcium ingredients. This wakame tofu soup also has an important feature, that is, without a drop of oil, it is a real low-fat umami soup, which is a low-fat "three high calcium" umami soup suitable for the elderly, beautiful ladies, children and men at home.
<h1 class="pgc-h-center-line" data-track="23" > wakame tofu soup</h1>
Ingredients: 1 box of lactone tofu, 150 g of wakame
Ingredients: 30 g shrimp skin, 10 g green onion
Seasoning: 1500 g of water, 15 g of cooking wine, 5 g of salt, 2 g of monosodium glutamate or chicken powder (optional)
<h1 class="pgc-h-center-line" data-track="22" > the production process</h1>
1, choose lactone tofu 1 box, this kind of tofu stew out of the particularly smooth and tender, is an excellent choice for making fresh soup. Cut the lactone tofu into 1 cm square pieces, put it in a basin of water, add 3 grams of salt and soak for 15 minutes. This can make lactone tofu more porcelain and remove the bean smell of tofu by salting.
2: Choose fresh wakame or salted fresh wakame 150 grams, wash twice, soak in water for 15 minutes, fish out, cut into 2 cm square pieces.
3: Pour 1500 grams of water into the pot, fish in the lactone tofu pieces, cut in 10 grams of fine green onion, add 5 grams of salt, bring to a boil over medium heat, then cook for 10 minutes on low heat, and simmer the tofu thoroughly. Add small pieces of wakame, 30 grams of shrimp skin, add 15 grams of cooking wine, reduce to medium heat, simmer for 3 minutes, and stop immediately.
4: Add 2 grams of MONOS glutamate or chicken powder (optional), put the prepared wakame soup into the soup bowl and serve while it is hot. Wakame, known as the "king of calcium", sea vegetables, calcium is 10 times that of milk, and the partner tofu stew soup is really fragrant.
<h1 class="pgc-h-center-line" data-track="17" > considerations</h1>
1. There are 3 kinds of wakame, including dried, fresh and salted wakame, which are all good choices. If you choose a salted fresh wakame dish, rinse it with water at least twice and remove the salt grains from the surface.
2, wakame, shrimp skin are extremely fresh ingredients, can not be cooked for a long time, must be after, simmer for a few minutes immediately out of the pot. However, tofu happens to be the opposite, "a thousand stewed tofu ten thousand stewed fish", it takes a little more stew to be delicious, and it is more smooth and tender.
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