Kelp and soybean soup

Kelp and soybean soup

Introduction:

Production steps:

Step 1: raw material drawing. Soak kelp and soybeans in advance, wash and pat ginger powder.

Step 2: cut kelp into large pieces and wash again to remove the residual sediment.

Step 3: add water to the pot, add pepper, put the keel into the pot in cold water and cook it for later use.

Step 4: rinse the cooked keel with cold water.

Step 5: add all the raw materials and ginger, add enough water, steam in the pressure cooker, and lower the heat for 30 minutes.

Step 6: seasoning with salt before leaving the pot.

Materials required:

Keel: 300g

Haigu: 200g

Soybean: 100g

Zanthoxylum bungeanum: right amount

Ginger: right amount

Salt: right amount

Note: 1, personal soup only add ginger and salt, in order to avoid too much seasoning affect the taste of the soup itself. 2. Because kelp and soybeans are very resistant to cooking, in order to save time, I usually use a pressure cooker to make soup in a casserole.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: light