In early autumn, in a hurry to "stick autumn fat", it costs money and is useless, do you know why?

 

Today I would like to share with you a fresh shrimp and tofu soup, the selected ingredients are very home-cooked, the method is very simple, but the taste is particularly delicious, if you like it, try it.

How to make shrimp and tofu soup

Ingredients: 500 grams of tender tofu, 200 grams of fresh live shrimp, appropriate amount of enoki mushrooms.

Ingredients: 5 grams of chives, 2 grams of ginger, appropriate amount of salt, a little chicken essence, appropriate amount of cooking oil.

In the first step, the shrimp first cut off the shrimp whiskers, cut the back of the shrimp with a knife, pick out the shrimp line inside, clean the shrimp with water, and then separate the shrimp head and tail.

In the second step, rinse the tender tofu briefly, cut it into small square tofu pieces with a knife, remove the roots of enoki mushrooms, wash and break them, cut the chives and ginger respectively, and set aside the ginger.

The third step is to heat the oil pan on high heat, pour the oil and turn it around twice in the pot, the oil temperature is heated to 3, turn to low heat and put in the shrimp head and stir-fry, and press the shrimp head with a spatula to fry the shrimp oil.

Step 4: After stir-frying the shrimp oil, turn to high heat and add minced chives, minced ginger and stir-fry until fragrant, pour in enoki mushrooms and stir-fry for 1 minute, and fry until enoki mushrooms become soft and half-cooked.

Step 5: Add an appropriate amount of hot water to the oil pot, put in the tofu cubes, cover the pot after boiling, turn to medium-low heat and cook the tofu cubes for 10 minutes until the soup is white.

Step 6, pour in the shrimp tails, add an appropriate amount of salt, a little chicken essence to taste, continue to cook for 3 minutes, turn off the heat when the shrimp tails are red and cooked, and put the boiled soup out of the pot.

Tips:

This soup is very delicious, and the key is that the shrimp must be selected alive, and the taste of not fresh or frozen shrimp will vary greatly.

When stir-frying the shrimp head, remember to press it with a spatula so that the shrimp oil can be completely fried, but it must be kept on low heat throughout the whole process.

If there are children or elderly people at home, it is best to peel off the shell of the shrimp, so that it will be more convenient to eat.