Yihong Kuailu - cuttlefish, prawns and tofu soup(yi hong kuai lv mo yu da xia dou fu tang )

Yihong Kuailu - cuttlefish, prawns and tofu soup

Introduction:

"The color of the soup is clear ~ ~ the color is attractive, and the nutrition is also very balanced ~ protein, vegetables and bean products are taken in, the key is fresh and fresh, and the tofu is also dyed light pink ~ ~ ~ ha ha, I guarantee that girls will like this kind of soup, and I believe that they will have a good appetite in summer!"

Production steps:

Step 1: clean up the raw materials.

Step 2: marinate cuttlefish with cooking wine and white pepper

Step 3: cut lactone tofu into small cubes and soak in purified water

Step 4: blanch the washed amaranth and take it out

Step 5: add ginger slices and scallion knots to the red soup

Step 6: pour in three teaspoons of cooking wine and cook the red soup for 2 minutes. Let the onion and ginger smell out.

Step 7: add white gourd slices

Step 8: after the wax gourd slices are slightly soft, you can add mushrooms

Step 9: simply add salt to taste and then add cuttlefish slices

Step 10: add the prawns ~ ~ after more than a minute, the prawns turn red, you can turn off the fire! Add the cooked amaranth.

Step 11: add lactone tofu, and you can get out of the pot.

Materials required:

Prawn: half a catty

Wax gourd: several slices

Little cuttlefish: one

Mushroom: 8

Red rice amaranth: a handful

Lactone tofu: a box

Note: let the onion and ginger boil thoroughly, at least 2 minutes, let the soup become onion and ginger water, this can remove the small smell of cuttlefish and shrimp. No need to add MSG ~ ~ ~ the shrimp soup is very delicious~

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yi Hong Kuai Lv Mo Yu Da Xia Dou Fu Tang