Tofu Soup

Name: Tofu Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500g Silken tofu; 20g Pork; 1 piece dried cuttlefish; 10g Celery; 1 piece red bell pepper; 1 piece young ginger; 5g Starch; 1 tsp Salt; 2 spoon oil; 200ml chicken soup; 0.5 spoon cooking wine

An elegant shredded tofu thick soup with slivers of pork and cuttlefish in chicken stock, starch-thickened to a silky, spoon-coating consistency.

1 hrNewMedium Soups Braise Mild Spicy

Instructions

1
Cut the soft tofu into shreds and rinse it 2-3 times with water, then remove and drain the water for later use.
2
Cut the meat and squid into strips and set aside.
3
Cut the celery, chili peppers, and young ginger into thin strips and set aside.
4
Thicken with starch.
5
Thicken the sauce and prepare the chicken broth.
6
In a cold pan with hot oil, first stir-fry the shredded meat until it changes color.
7
Stir-fry the shredded cuttlefish until its aroma is released.
8
Then add the shredded chili, shredded celery, and shredded young ginger.
9
Next, stir-fry the shredded meat, shredded squid, and shredded chili together, then add 1 spoon of salt and half a spoon of cooking wine.
10
Add the drained shredded tofu, stir-fry over high heat for a moment, and add 1 spoon of salt.
11
Finally, add the chicken soup and bring it to a boil, then thicken it with a starch slurry.