Cuttlefish, prawns and tofu soup
This dish is the result of searching the refrigerator in my absence ~ ~ ~ the materials are simple ~ the color is gorgeous ~ ~ the green is fresh and the red is happy! Named Yihong Kuaiyu hehe
Step 1 . All materials.
Step 2 . Slice wax gourd, dice lactone tofu, and cut mushrooms with a cross knife.
Step 3 . The cuttlefish is pickled with cooking wine for a few minutes from the inside of the cuttlefish knife. The prawns are cleaned of their shells, and the red rice amaranth is washed and removed of their roots.
Step 4 . After boiling water, add ginger slices and onions.
Step 5 . 3 tablespoons cooking wine, boil for 2 minutes.
Step 6 . Add red rice amaranth first.
Step 7 . Wait until the red rice amaranth is ripe and the soup turns red, then remove it for later use.
Step 8 . Put white gourd slices into the red soup in turn.
Step 9 . And mushrooms
Step 10 . Add the cuttlefish after the wax gourd becomes soft.
Step 11 . And prawns, season with salt, and turn off the heat after 2 minutes.
Step 12 . Add diced tofu and boiled red rice amaranth. There is no need to add MSG to this soup, because fresh shrimps are very fresh after being cooked!
Step 13 . The soup is clear~~The color is attractive, and even the tofu is dyed a light pink~~~Ha ha, I promise girls will like this soup, and I believe they will have a good appetite in summer!
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