Practice of Korean oyster tofu soup

Practice of Korean oyster tofu soup

Introduction:

"Oyster bean curd soup oyster bean curd soup is the oyster and bean curd into shrimp sauce soup cooked out of the clear soup. It used to be eaten with porridge such as pine nut porridge and Abalone Porridge. Oyster is also called "milk of the sea" because it is the most nutritious food in aquatic products. According to the Korean geography book dongguoyushenglan (1481), "in addition to JiangYuanDao, there are 70 local specialties that contain oysters." it can be seen that people have often eaten oysters since before

Production steps:

Step 1: shake the oyster gently with salt water, wash and remove. (98g)

Step 2: cut tofu into 2cm horizontal, 3cm vertical and 0.8cm thick pieces. (120g)

Step 3: clean and wash the shallot, cut it into 3cm long segments (12g), cut the red pepper into half, remove the seeds, and cut into 2cm long and 0.3cm wide filaments (6g).
Pour water into the pan and cook over high heat for about 4 minutes until boiling. Season with shrimp sauce. Add oysters, tofu and mashed garlic and cook for about 3 minutes.

Step 4: when oysters and tofu are cooked and floating, add shallot and red pepper, season with salt, cook for a while, and then add sesame oil.

Materials required:

Oyster: 100g

Water: 700g (31 / 2 cup)

Tofu: 150g (1 / 3 piece)

Shrimp sauce soup: 15g (1 tbsp)

Salt: 2g (1 / 2 tsp)

Mashed garlic: 5.5G (1 tsp)

Red pepper: 10g (1 / 2)

Shallot: 20g

Sesame oil: 1g (1 / 4 tsp)

Note: Reference: http://blog.sina.com.cn/qingdao0721

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original