The recipe for shrimp tofu soup

Health benefits

Bacon: protects the nervous system, promotes gastrointestinal peristalsis, and resists athlete's foot

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

Fresh River Shrimp 150g

1 box of internal fat tofu

3 slices of bacon

50g ripe green beans

Salad oil 50g (actual consumption 20g)

A little cooking wine

1 gram of pepper powder

Salt in moderation

1 teaspoon concentrated chicken juice

10g of cornstarch

The recipe for shrimp tofu soup

1. Choose fresh river shrimp. If there is broth, chicken sauce is no longer needed. The green beans I bought are cooked and frozen, just wash them after thawing.

2. Remove the shrimp line from the shrimp and use absorbent paper to absorb the moisture. Use a little salt, cooking wine, and cornstarch to stick together, cover with plastic wrap, and refrigerate for two hours.

3. Fry both sides of the bacon in a flat bottomed pan with a little oil, then cut them into small diamond shaped slices with a knife; Cut ginger into equally large diamond shaped pieces. Mix cornstarch with an appropriate amount of water and soak it in water.

4. Open the tofu box and add 3 cubes.

5. Bring water to a boil and add 3 grams of salt. Blanch the diced tofu for two minutes and drain off the water.

6. Heat the wok and add oil. When the oil is 60% hot, the shrimp will become smooth and loose, and the shrimp will turn red. Roll it up and pour out the oil.

7. Leave a small amount of oil at the bottom of the pot, stir fry the tofu cubes with clean water at the bottom, add green beans, add water to cover the ingredients, and bring to a boil over high heat.

8. Add ginger slices and bacon slices and heat over high heat for two minutes. Season with chicken sauce, salt, and pepper.

9. Use water to separate and thicken the sauce, slide down the cooked shrimp, stir well and remove from the pot.

10. Place it on the table.

Tips

The use of concentrated chicken juice is considered because most households do not always have stock soup. If there is broth, there is no need to use chicken sauce. Adding some chicken powder or essence without chicken juice is also acceptable. Also, I don't really like the taste of white pepper powder. If you like it, you can also season it with white pepper powder.

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