Shrimp and Taro Soup

Shrimp and Taro Soup

Introduction:

"Shrimp is rich in nutrition, with protein several to dozens of times that of fish, eggs and milk; it is also rich in minerals such as potassium, iodine, magnesium, phosphorus, vitamin A, aminophylline and other ingredients, and its meat is soft and easy to digest. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponins and other ingredients. Among the minerals, the content of fluorine is high, which has the function of cleaning teeth, preventing caries and protecting teeth

Production steps:

Step 1: get the ingredients ready.

Step 2: cut tofu into small pieces, add water, bring to a boil over low heat, blanch and scald again, and take out.

Step 3: Chop ginger, add salt, chicken essence, cooking wine, starch, marinate for 10 minutes, peel and dice taro and carrot, cut glutinous rice into small pieces, add appropriate amount of water to starch.

Step 4: heat the oil and stir fry the minced ginger, add the carrot and stir fry to change color.

Step 5: add taro, tofu and meatballs.

Step 6: stir fry a little for more than ten seconds, add water, blanch the tofu and bring to a boil.

Step 7: simmer over low heat for about ten minutes, add shrimp, salt, chicken essence, and bring to a boil again.

Step 8: Sprinkle with water, starch, thicken, and then sprinkle with sesame oil.

Materials required:

10 shrimps

Taro: 6

Tofu: 1 box

Glutinous rice meatballs: 6

Carrot: Half Root

Ginger: moderate

Starch: right amount

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Note: 1. Bean curd blanching water can remove the beany smell. When blanching, don't make the tofu too hot! 2. No glutinous rice meatballs can be replaced by other meatballs.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh