Seafood and Japanese Tofu

Seafood and Japanese Tofu

Introduction:

"It tastes sweet, smooth and tender, delicious and rich in nutrients. Because it's cooked, it's light and doesn't heat up. On the big dish table, it will add color and health. "

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: mash ginger and cut green onion.

Step 3: cut Japanese tofu into sections.

Step 4: stir fry the vegetables, seafood and ham together.

Step 5: put half a teaspoon olive oil or sunflower oil in the pan. Saute minced ginger and scallion. Stir fry the mixed vegetables evenly, and mix with the soup to submerge the ingredients.

Step 6: put the tofu in, don't turn it over, bring it to a boil and simmer for 10 minutes. Seasoning, salt, pepper.

Step 7: boil a little more water to make the soup even. It's just submerged all the ingredients. If you like the thicker one, you should collect more juice, and if you like the thinner one, you should collect less juice.

Step 8: finally thicken, thicken not too thick, can not be very thin, just a little thick.

Materials required:

Japanese tofu: Five

Assorted vegetables: half a bowl

Seafood assortment: half bowl

Ham sausage: right amount

Ginger: right amount

Scallion: right amount

Starch: appropriate amount

Salt: right amount

White pepper: moderate

Soup: right amount

Note: later: I show the amount, if according to the normal people eat, is four people. Don't put anything except salt, white pepper and sesame oil. Soup is the best big bone soup, chicken soup is also OK, it will cover up the taste of seafood. No, just put some MSG in the end.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original