Shuangsi soup (dried tofu soup with shredded potatoes)

Shuangsi soup (dried tofu soup with shredded potatoes)

Introduction:

"This soup has been drunk in my family for N years. It's served with oil cake, steamed bread, and rolls at breakfast. It's not so popular, but its taste is extraordinary. The smell of fried shredded potatoes complements the unique flavor of tofu skin, which is very good."

Production steps:

Step 1: cut tofu skin into thin strips

Step 2: use the potato board to insert filaments

Step 3: break the eggs and chop parsley

Step 4: add oil and heat in the pot, fry the raw potato shreds until golden crisp, and then take them out

Step 5: pour a little oil into the frying pan, add onion and ginger, five spice powder, a little ginger, stir fry until fragrant, add water and bring to a boil

Step 6: first add dried bean curd, add salt, boil, pour in egg Flos, then add shredded potato, boil and add coriander.

Step 7: as shown in the figure

Materials required:

Potatoes: one

Dried tofu skin: 2 pieces

Egg: one

Coriander: moderate

Scallion: right amount

Ginger: right amount

Five spice powder: appropriate amount

Soy sauce: moderate

Salt: right amount

Note: 1. This soup tastes very good. I usually match it with the oil cake (Part 1 menu). After frying the oil cake, I can use this oil to fry shredded potatoes directly to save time and effort.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh