Mushroom and tofu soup
I remember watching the TV documentary "China on the tip of the tongue", which mentioned the bean curd soup of Huaiyang cuisine. My knife skills were very good. Leng cut the soft bean curd into thin filaments without breaking it. I admired it very much. In addition, I saw the delicious relationship starring Wang Qian some time ago. I occasionally flipped over the later episodes and introduced the dish. Now I want to see and study, but I forget which episode it is, You can only copy the materials of your own kitchen from memory, but the basic style should be similar. I remember when I went to eat wonton noodles with my father, the soup was boiled with earth fish and pig bones, plus some shrimp seeds. There was a little yellow in the bowl of the soup, which was delicious. Therefore, I boldly added tender garlic sprouts to the soup instead of yellow, and the effect was excellent.1、 This soup is generally made of fat tofu or Japanese tofu, not hard tofu;2、 Soup bottom is very important. This time, the soup made of ham meat and ham bones was used;3、 Cut the Shredded Mushroom, agaric and floating skin as thin as possible. The tofu with fat inside is very soft and slippery and easy to break. Be very careful when cutting;4、 In order to strengthen the toughness of tofu, soak tofu shreds with salt water;5、 When the shredded tofu is stirred in the pot, push it with the back of the spoon. If you push it with the front of the spoon, the edge of the spoon will cut the shredded tofu;6、 Putting some shredded meat in the soup will make the soup more delicious;7、 Adding a little bit of fried garlic will make the soup more fragrant. If you can't find fried garlic, replace it with garlic sprouts. Put it off after the fire is over. At this time, the soup is still rolling, and the garlic sprouts can be scalded;8、 In line with the principle of making the most of the kitchen materials, the materials used will be different from the authentic ones. Try to maintain the Huaiyang style of food, pay attention to the knife work, the knife technique is exquisite, and the taste is light. However, we don't get home yet, so we should practice more.
Step 1 . Water the mushrooms, fungus and skin in advance, cut them into thin shreds after watering, shred the beef with about 50g, add 1/2 teaspoon of soy sauce, 1/8 teaspoon of sugar, 1/8 teaspoon of tender meat powder, and 1/2 teaspoon of cooking wine, and marinate until sticky;
Step 2 . Cut the garlic seedlings into segments;
Step 3 . First, cut the tofu into slices, then shred it, put it in a plastic sieve, and put the sieve seat in cold salt water;
Step 4 . Open the pot, pour the stock, bring to a boil, and use a dense mesh screen to skim the foam on the surface;
Step 5 . First pour in shredded mushrooms and agaric, and boil for a while;
Step 6 . Pour in the shredded scallop and beef, and let the soup boil again;
Step 7 . Take the whole sieve containing tofu out of the brine and filter the water;
Step 8 . Gently pour in the shredded bean curd, and use the back of the spoon to disperse it. Don't use too much force. The shredded bean curd is very fragile, so continue to let the soup boil for a while;
Step 9 . Add 1/2 teaspoon of salt (because the ham soup is a little salty, salt should be put less), 1 tablespoon of cooking wine and 1/2 teaspoon of pepper powder, add an appropriate amount of water starch, gently push the back of the spoon evenly, the soup should not be too thick, then stop the fire, immediately sprinkle garlic seedlings, pour a few drops of sesame oil, OK.
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