Crucian carp tofu soup
Overview
Others say that I get off work late~ I don’t have time to make soup~ Cantonese people can’t live without soup~ Today I’m going to make a quick soup for office workers~ The milky white soup is very sweet~ I bought three boxes of Shanshui tofu in the supermarket a few days ago~ It was originally intended for hot pot~ But I got off work late today~ I bought a crucian carp~ I made soup without saying a word
Tags
Ingredients
Steps
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When you buy crucian carp, ask the stall owner to cut it up and clean it when you come back. Use kitchen paper to wipe the water dry
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Cut the tofu into cubes (about 3×3cm), put the frozen water into the pot and bring it to a boil. After the water boils, fry the crucian carp~
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After the wok is hot, add the ginger and remove the water. Add the oil and fry until the ginger slices are slightly yellow. Add the ginger slices to the tofu water and continue to cook. Then fry the crucian carp until both sides are golden. Sprinkle a little pepper to remove the smell. Pour in the boiling tofu water without turning off the heat. Pour the fish and water back into the pot. Bring to a boil over high heat. Boil for 5 minutes. Then turn to low heat and simmer for 5 minutes. Turn off the heat and season with salt.
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A bowl of milky white soup~it’s fast~and nutritious~~hehe~it just needs two pieces of coriander and green onions~~add the coriander and green onions~the soup will be more delicious~much better than those store-level MSG soups
