Autumn to winter, the weather is gradually cooling, and the season of wearing thick cotton jackets has begun, but in this cold winter, it is best to have a bowl of steaming fresh soup, drink it to warm up and warm your stomach. Soup methods are diverse, today I will share with you 6 special soup made of tofu, ingredients are very common in our family, the method is simple, drink a bowl before work or meals, sweat all over the body, cope with cooling is just right, there are friends who like it, let's learn it together!
Tofu and tomato are boiled together into a soup, the soup is sour and appetizing, the tofu is tender and smooth, the method is simple and delicious, and the whole family can drink.
1. Prepare an appropriate amount of seaweed in a bowl, then grab a small handful of dried shrimp and soak it in water to remove the impurities and salt on it.
Prepare a tomato, wash it and put it in boiling water for a while, peel off the skin and cut it into diced tomatoes.
Prepare a piece of old tofu, first cut into thick slices and then cut into diced tofu about 1 cm, and then cut a little lettuce strips for later.
Prepare 100 grams of shredded meat, add a little salt, pour in a little cooking wine to remove fishiness, a little soy sauce to color, and mix with your hands to marinate evenly for 10 minutes.
2. Boil water in the pot, after the water boils, put the shredded meat into the pot and blanch the water, go to the fishy smell, pour it out after the shredded meat changes color, and control the water for later.
Boil the water again in the pot, add a spoonful of salt into the low taste, pour the tofu into the pot and blanch the water for about 1 minute, quickly rinse it with water to avoid the tofu sticking together, this step is mainly to remove the fishy smell.
3. Burn the oil in the pot, put the diced tomatoes into the pot after the oil is hot, add a spoonful of salt to facilitate the frying of tomato juice, after the tomatoes are fried soft and fried, add the appropriate amount of water along the edge of the pot, pour in tofu, shredded meat, shrimp, seaweed, add 2 grams of pepper, 2 grams of salt, and then pour a little soy sauce, after the soup is boiled, the above foam will be beaten clean, and then stewed for 2 minutes, the nutrition of the tomato will be stewed out, so that the soup will be more umami.
After 2 minutes, hook a little water starch to thicken the soup, then add lettuce, drizzle with egg liquid and cook it slightly, after the egg floats up, pour a little sesame oil and balsamic vinegar to get out of the pot, a sour and appetizing tomato tofu soup is ready.
Sesame leaves are generally best made into sesame leaf noodles, but the tofu is mashed and the sesame leaves are boiled into a soup, and the taste is also very delicious, simple and delicious.
1. First of all, prepare an appropriate amount of sesame leaves to soak in water for four hours, the sesame leaves are bitter, after soaking soft, repeatedly scratch and wash, chop and set aside.
Heat the pot, put in a spoonful of flour, turn on a low heat and slowly stir-fry, fry the flour fragrantly, stir-fry it until it is slightly yellow, the flour is fried, the soup that is cooked is more fragrant, pour a little vegetable oil to stir evenly, vegetable oil is mainly used to increase the flavor, like a little stronger can put a little more, and then pour the appropriate amount of water into the right amount of water, stir into a slightly thicker batter.
Prepare a piece of old tofu, cut into diced tofu and put it in a pot and mash it into minced pieces; then cut a little green onion and set aside.
2. Boil water in the pot, put in sesame leaves and tofu, add 2 grams of salt, 2 grams of pepper, 2 grams of chicken powder, stir and open the seasoning, simmer for 2 minutes after boiling on high heat, stew the aroma of sesame leaves, and then turn to a small heat to spoon the batter into the pot, so that it is convenient to grasp the thickness of the soup, cook until the soup is boiled again to get out of the pot, and finally sprinkle with green onions, drizzle with sesame sesame oil, delicious, a delicious sesame leaf tofu soup is ready.
Shiitake mushrooms themselves have an umami taste, coupled with the tenderness of tofu, this soup is light and nutritious, and a bowl is really warm after work.
1. Prepare a piece of tender tofu and cut into cubes.
Prepare a few shiitake mushrooms, wash them and cut them into cubes as well.
Prepare a few sticks of shanghai green, wash and chop; cut a little ham and set aside.
Beat two eggs into a bowl and stir to form egg mixture for later.
2. Put the tofu cold water into the pot and blanch the water, add a spoonful of salt into the bottom taste, blanch the water can remove the bean smell and make the tofu more tender, not easy to break, after the water boils, pour the tofu out, rinse it with water.
3. Burn the oil in the pot, after the oil is hot, put the cut Shanghai green into the pot, fry until the Shanghai green changes color slightly, pour the right amount of water along the edge of the pot, add tofu, shiitake mushrooms, diced ham, add the appropriate amount of salt, pepper, chicken essence to adjust the taste.
After the water boils, beat the foam in the pot and then turn to medium heat, pour in some water starch to increase the concentration of the soup, while stirring while pouring in the egg liquid, so that the egg flowers that float out are very beautiful, and finally pour a little sesame sesame oil, delicious, a delicious and nutritious mushroom tofu soup is ready.
Crucian carp is rich in protein, iron, calcium and other nutrients, rich in nutrients, with tofu stewed soup milky white, light and delicious.
1. Prepare to slaughter two crucian carp in advance, on both sides of the fish obliquely marked with a flower knife to facilitate the taste, pay attention to the knife pattern is not too deep, the fish is easy to stew, put in water to wash twice, the abdomen of the black membrane and the blood on the top washed, fish out the water control, cut a little ginger slices, green onion slices together for backup.
Prepare a piece of old tofu, cut into slices and soak in water for a while; then cut a little green onion and set aside.
2. Burn the oil in the pot, pour out the hot oil after fully sliding the pan, add cool oil, put in two spoonfuls of salt, salt can prevent the fish body and the bottom of the pot from direct contact, avoid sticking to the pan skin, put the crucian carp into the pot, often shake the pot to make it evenly heated, keep the low heat to fry for about 3 minutes, when the fish skin is fried golden brown, you can turn the noodles, put the onion and ginger into the pot, and continue to fry the other side is golden brown.
3. Pour boiling water into the pot without carp, pour in some cooking wine to fishy, add 2 spoons of salt into the bottom flavor, after the water boils, cover the pot and turn the lid to simmer for 10 minutes, be sure to add boiling water, which is the key to the milky soup.
After 10 minutes, beat the floating foam on it, pour the tofu into the pot, cover the pot and simmer for another 8 minutes.
When the time comes to open the lid of the pot, because the tofu is added, the fish soup becomes more rich and delicious, which is less than a little chicken essence seasoning, the fish soup can be out of the pot, and finally sprinkled with green onions, drizzled with sesame oil, delicious, a milky white and fragrant crucian carp stew tofu is ready.
Loofah is very common in our home cooking, rich in nutrition, as well as beauty and beauty effects, with tofu cooking together is more nutritious.
1. Prepare a piece of tender tofu, first cut into thick slices and then cut into about 1 cm of diced tofu, do not cut too large tofu, not easy to taste.
Prepare a loofah, scrape the outer skin clean, cut into slices and then cut into strips, and then soak it in water after cutting to avoid oxidation and blackening.
Beat 2 eggs in a bowl, add a little salt to the low taste, stir and beat into egg mixture; cut a little green onion and set aside.
2. Burn the oil in the pot, pour out the hot oil after fully sliding the pan to leave a little bottom oil, pour the egg liquid into the pot, gently turn the pot, spread into a round egg cake, pour a little vegetable oil along the edge of the pot, vegetable oil can make the egg cake automatically detach from the side of the pot, turn the other side after the egg liquid is set, fry the egg cake until both sides are golden brown, pour it out, cut it into even small pieces and set aside.
3. Burn oil in the pot, add a spoonful of salt, pour the tofu into the pot for blanching water, go to the bean smell, fresh water salt boiled out of the tofu is more compact, not easy to break, blanch the water for about 1 minute, pour the tofu out with water rinse clean and set aside.
4. Put the green onion into the sauté a few times to fry the incense, pour boiling water along the edge of the pot, add tofu, loofah, eggs, add 3 grams of salt, 2 grams of chicken essence, 1 gram of pepper to stir the seasoning, fried eggs can make the boiled soup more rich and delicious, after the soup is boiled, beat off the foam in the pot, turn to medium heat and cook for 2 minutes.
Cook into a soup very rich milk white, drizzle a little sesame sesame oil to get out of the pot, and finally put on the coriander, delicious is ready, a fragrant and nutritious loofah tofu is ready.
A variety of mushrooms and tofu together boiled into a soup, the taste is very delicious, the ingredients are rich but very common, the method is simple, even Xiaobai will do it at a glance.
1. Prepare an appropriate amount of crab-flavored mushrooms, cut off the roots and soak them in water for a while.
Prepare a piece of tender tofu and soak in boiling water for 10 minutes to remove the bean smell.
Prepare an appropriate amount of shiitake mushrooms, remove the shiitake mushroom handle, wash the dust and impurities on it and mark it with a cross flower knife.
Prepare a white radish, break it from the middle, cut it into slices, place it in a casserole dish at the bottom, wash the crab mushrooms and put them on top of the radish slices and then put the shiitake mushrooms, soak the tofu, cut into slices, and also place them in the casserole for later.
Prepare a piece of pork belly, remove the skin and cut into thin slices, and cut a little ginger slices and shallots for later.
2. Heat the pot, add vegetable oil slippery pan, this step is mainly to prevent the meat slices from sticking to the pan, after sliding the pot pour out hot oil to add cool oil, when the oil temperature is 50% hot, put in the meat slices to fry out the water, the meat slices are fried after the ginger slices are stir-fried a few times, add a spoonful of watercress sauce to fry, fry out the red oil, pour the right amount of water.
Add 10 grams of soy sauce, 2 grams of salt, bring the soup to a boil, put the soup in a casserole dish, cook on high heat until boiling, turn to low heat and simmer for 8 minutes, so that the umami flavor of the ingredients can be integrated into the soup.
After 8 minutes, add the shallots and blanch them slightly, and when you smell the green onions, you pour sesame sesame oil and sprinkle with green onions, which is delicious and ready, and a mushroom tofu soup rich in ingredients is ready.