Fennel bean curd soup

Fennel bean curd soup

Introduction:

"Anise is rich in vitamin B1, B2, C, PP, carotene and cellulose. The anise oil, which has a special pungent smell, can stimulate the nerves and blood vessels of the stomach, and has the effect of strengthening the stomach and regulating qi. Therefore, it is an excellent vegetable with meat and oil. Tofu not only has the function of increasing nutrition, helping digestion and increasing appetite, but also is quite beneficial to the growth and development of teeth and bones. It can increase the content of iron in the blood in the hematopoietic function. Tofu does not contain cholesterol, and is a good medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. It is also a good food therapy for children, the sick and the elderly

Production steps:

Step 1: remove the old leaves and roots of fennel and wash them in water.

Step 2: cut the fennel into 4cm long pieces and set aside.

Step 3: cut tofu into small pieces and blanch in boiling water for one minute to remove the beany smell.

Step 4: heat the soup pot, add appropriate amount of water to boil, and add shiyunsheng concentrated chicken broth.

Step 5: add three slices of ginger.

Step 6: add tofu and boil for one minute.

Step 7: add fennel and cook.

Step 8: add a little salt to taste.

Materials required:

Fennel: 200g

Tofu: 300g

Concentrated soup: one

Salt: right amount

Ginger: three pieces

Precautions: 1. Shi Yunsheng concentrated chicken juice soup contains heavy salt, and this soup does not put salt or less according to the amount of water. 2. Fennel can't be boiled for a long time. It's only fresh when it's raw.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: light